Icecream Sundae
25
Nov

Icecream Sundae

Directions Make caramel sauce: Place sugar, butter and cream in a small saucepan over low heat. Cook, stirring, for 4 to 5 minutes or until melted and smooth. Bring to a simmer. Simmer for 3 to 4 minutes or until slightly thickened. Pour into a small jug. Meanwhile, make chocolate...
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25
Nov

Mince Pies & Cream

Directions MAKE THE MINCEMEAT IN ADVANCE In a large pan, dissolve the sugar in the ruby port over a gentle heat. Add the apples and stir. Add the cinnamon, ginger and cloves, currants, raisins and the zest and juice of the orange. Bring to a gentle simmer and cook for...
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25
Nov

Eggnog

Christmas isn’t Christmas without eggnog! Directions Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently, without boiling, until the mixture thickens enough to coat the back of a spoon. The eggnog can be chilled at this stage or served hot. To serve divide the...
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24
Nov

Tilapia Fishcakes

Directions Drain, clean and flake the tilapia. Chop the gherkins, Italian parsley and spring onions and then mix all the ingredients together in a large bowl. Heat a little sunflower oil in a shallow frying pan. Shape fish into medium rounds and then dip into either cornflour or bread- crumbs....
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24
Nov

Crudités and Dips

Directions Sour Cream Dip: Lightly mix together all the ingredients. Don’t over-stir, as the dip becomes runny quite quickly. This can be prepared the day before the party and kept in the fridge. Hummus: In a blender, chop the garlic. Pour the chickpeas into the blender, reserving about a tablespoon...
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24
Nov

Smoked Salmon Roll-Ups

Directions Spread each slice of smoked salmon with cream cheese. Sprinkle with 1/4 cup dill and pepper, if desired. Carefully roll up each slice. Chill until ready to serve. Place rolls on a platter with capers and garnish with fresh dill.
24
Nov

Smoked Trout Pate

Directions Puree the smoked salmon and trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt and pepper, and pulse. Transfer to a bowl. Cover and refrigerate for at least 1 hour (or overnight).
24
Nov

Meze Platter

Antipasto or Meze plates are simply colourful offerings of marinated vegetables— roasted red peppers or pickled garlic – salty olives, rustic artisan breads, natural deli meats, small bites of seafood delicacies cheeses. With antipasto, it’s always best to keep things simple. Narrow your choices down to two or three items,...
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24
Nov

Tempura Prawns

Directions To make the batter, sift the flour and bicarbonate of soda into a medium bowl. Add the water and egg and briefly whisk until just combined but still lumpy (do not over mix). Place the bowl over a large bowl filled with iced water. Add enough oil to a...
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24
Nov

Mediterranean Vegetable Phyllo Parcels

Directions Preheat oven to 200°C. Toss vegetables with half the oil and season. Spread out on a baking tray and roast for 12 minutes. Add the tomatoes and cook for 5 to 7 minutes until vegetables are caramelised and tender. Lay a phyllo pastry square on a board or clean...
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