Guacamole With Prawns 1kg cooked king prawns 2 tablespoons lemon juice 1 large avocado, chopped 3 green shallots, chopped 2 tablespoons lemon juice, extra dash tabasco 1 tablespoon sour cream
Shell and devein prawns, combine in bowl with lemon juice. Blend or process avocado and shallots until smooth. Add extra lemon juice, tabasco and sour cream, process until combined, serve with prawns.
cookessentials,
Dec 4, 8:41pm
Sesame Chicken Meatballs 170g single chicken breast fillet, chopped ½ teaspoon fish sauce ½ teaspoon sweet chilli sauce 1 teaspoon lime juice 1 clove garlic, crushed 1 teaspoon shredded basil leaves 2 teaspoons sesame seeds vegetable oil, for deep frying
Blend or process chicken, sauce, juice, garlic and leaves until almost smooth.
Using hands, roll rounded teaspoons of chicken mixture into ball; roll ball in sesame seeds. Place on tray; repeat process with remaining mixture.
Deep-fry chicken meatballs, in batches, until cooked through and browned lightly; drain on absorbent paper
cookessentials,
Dec 4, 8:44pm
Eggplant Dip(meltzanosalata) 1 large eggplant 1 medium onion, finely chopped ¾ cup(75g) packaged breadcrumbs 2 tablespoons plain yogurt 3 cloves garlic, crushed cup chopped fresh parsley 1 tablespoon cider vinegar 1 ½ tablespoons lemon juice 1/2 cup (125ml) olive oil
METHOD
Place whole eggplant on oven tray, bake in hot oven about 1 hour or until soft. Remove eggplant from oven; cool slightly. Peel eggplant, chop flesh roughly. Combine eggplant flesh with remaining ingredients in food processor, process until smooth. Refrigerate mixture several hours or overnight
Makes about 1½ cups.
cookessentials,
Dec 4, 8:45pm
Kumara Crisps 2 large (about 1.1 kg) kumara oil for deep-frying Seasoned salt ½ teaspoon onion salt ½ teaspoon celery salt ½ teaspoon paprika ½ teaspoon ground cumin
Using vegetable peeler, peel strips lengthways from kumara. Deep-fry quarter of the strips in hot oil about 7 minutes or until strips are lightly browned; drain on absorbent paper. Repeat with remaining strips. Kumara strips become crisp on cooling. Just before serving, sprinkle with seasoned salt Seasoned salt: Combine all ingredients in bowl; mix well.
Recipe can be made 2 days ahead. Storage: In airtight container. Freeze: Not suitable. Microwave: Not suitable.
justme27,
Dec 9, 8:11am
Just wondering - if a thread is bookmarked, will it remain even after the original is dropped off the TM board! Anyone know! Thanks :)
cookessentials,
Dec 10, 4:09pm
Just the time of year for this thread.
sumstyle,
Dec 11, 12:43am
Bump for Christmas
g1bo,
Dec 13, 5:29pm
Bumping, for the super yummy ideas, these would be great for something special for Christmas day too. brianmac you started an awesome thread. thanks
elliehen,
Dec 18, 9:29pm
Bumped for chynna2 :)
jenna68,
Dec 19, 12:56pm
V... V
jenna68,
Dec 22, 12:32pm
w... w
juliewn,
Dec 26, 6:34am
Something different for decorating a pavlova..
I made individual pavlova's for dinner yesterday.. was going to decorate them with whipped cream and boysenberries, then decided to make a change - I'd made Boysenberry Jam on Christmas Eve.. so added 2 large tablespoons of the jam to the contents of a bottle of cream, and whipped them together.. a lovely pink colour, and with boysenberries on top, it was truly delicious.. highly recommended..
jenna68,
Dec 27, 1:04pm
z... z
jenna68,
Dec 29, 2:02pm
m... m
fetish,
Jan 5, 12:51pm
all saved to trademecooks. awesome thread which no doubt helped many people over the silly season ! :)
boogebooge,
Jan 5, 2:46pm
Saved to fav's and bumping up!
fly04buy,
Jan 6, 8:51am
bumping for nephew's 21st in February!
valentino,
Jan 8, 4:24pm
Berries in Champagne Jelly ( serves 8 ) 1 litre champagne or sparkling white wine, 1 1/2 tablespoons gelatine, 1 cup sugar, 4 strips lemon rind, 4 strips orange rind, 1 2/3 cups small strawberries hulled and 1 2/3 cups blueberries or blacberries. Pour 2 cups champagne or wine into a bwl and let the bubbles sudside. Sprinkle the gelatine over the top in an even layer. Leave until the gelatine is spongy - DO NOT STIR. Place the remaining champagne/wine in a large pan with sugar, lemon and orange rind and heat gently, stirring until all the sugar has dissolved. Remove the pan from the heat, add the gelatine mixture and stir until thoroughly dissolved. Leave the jelly to cool completely, then remove the lemon and orange rind. Divide the strawberries and other berries among eight 1/2 cup glasses and pour the jelly over them. Chill until the jelly has fully set. Remove from the fridge 15 minutes before serving.
valentino,
Jan 8, 4:41pm
Mango & Passionfruit Sorbet ( serves 6 ) 1 cup caster sugar, 1/3 cup passionfruit pulp, 1/2 large mango chopped, 1 large peach chopped, 2 tablespoons lemon juice and 1 egg white. Stir the sugar in a pan with 1 cup water over low heat until dissolved. Increase heat to the boil and boil for 1 minute. Transfer to a glass bowl, cool then refrigerate. Strain the passionfruit pulp, reserving 1 tablespoon of the seeds. Blend the fruit, passionfruit juice and lemon juice until smooth. With the motor running, add the cold sugar syrup and 150ml water. Stir in the passionfruit seeds. Freeze in a shallow container, stirring occasionally for about 5 hours or until almost set. Break up the icy mixture roughly with a fork or spoon, transfer to a bowl and beat with electric beaters until smooth and fluffy. Beat the egg white in a small bowl until firm peaks form, then fold into the mixture until just combined. Spread into a loaf tin and return to the freezer until firm. Transfer to the refrigerator to soften 15 minutes before serving.
valentino,
Jan 8, 4:45pm
Variation to above Sorbet to make Berry Sorbet. Use 200grams blackberries or blueberries plus 200grams hulled strawberries and 50 grams peach flesh instead of the passionfruit, mango and the large peach of the above recipe. Prepare as above. Nicely served in glass medium stemmed wide dessert bowl/glasses with a slice or two of fresh fruit.
valentino,
Jan 9, 7:35pm
Chocolate Cream Puffs 1 cup water, 125g Butter, 30g dark cooking chocolate, 1 cup flour, 1/4 tsp salt and 4 large eggs. Heat water, butter and choc in medium saucepan stirring often until boiling. Add flour and salt. Stir vigorously until doughcooks and leaves sides of pan forming ball. Remove from heat. Add eggs one at a time beating on medium speed after each addition. Spoon dough into 12 moulds on greased baking tray leaving room for expansion. Bake at 220c for about 25 minutes until puffs look dry. Poke sides with sharp knife to allow steam to be released. Cool on rack. One can then slice a top partly off and put in a cream filling or a nice Chocolate orange filling. replace tops and drizzle with Chocolate syrup.
valentino,
Jan 9, 7:38pm
Chocolate syrup for above puffs 1 Cup sugar, ½ cup cocoa, 1 tablespoon cornflour, 2 cups hot water and 2 teaspoons vanilla essence. Put all the dry ingredients into a saucepan and stir well. Mix in the hot water and vanilla essence. Heat until boiling stirring constantly. Boil for 3 minutes.
valentino,
Jan 9, 7:43pm
Chocolate Orange Filling for above puffs. 1 cup dark choc chips, 1/3 cup evaporated milk, 1 cup whipped cream, 1 tablespoon Grand mariner and 1 tablespoon orange marmalade. Heat Choc chips and Evaporated milk in small saucepan on low heat stirring often until melted and smooth. Cool to room temperature. Beat whipped cream and Grand Mariner in medium bowl until stiff. Fold in marmalade then fold into choc mixture until no streaks appear.
valentino,
Jan 9, 7:48pm
Now for a grand presentation at a gathering etc. Make the Choc Puffs half size, fill with the filling of choice or do half of each. Then drizzle with choc syrup. Then put each one together on a platter and then build a nice little mountain ( one on top of each other. To finish of, drizzl;e some more syrup over the whole heap, Not too much and top with finely grated Chocolate. It truly looks very awesome. One then helps themself/ves in taking one or two or three etc etc. It is an awesome desert dish that can be shown of as well. Cheers
kaddiew,
Jan 10, 9:15pm
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