| LINKS RECIPE WELCOME PAGE RECIPE INDEX FINGER FOOD FINGER FOOD PAGE 2 SOUPS SOUPS PAGE 2 SALADS SALADS PAGE 2 PASTA & RICE PASTA & RICE PAGE 2 POULTRY POULTRY PAGE 2 VEGETABLE DISHES VEGETABLE DISHES PAGE 2 SUMMER SWEETS PAGE 1 PAGE 2 WINTER SWEETS PAGE 1 PAGE 2 CAKES, BISCUITS & ROLLS CAKES, BISCUITS & ROLLS PAGE 2 |
| SEAFOOD Salmon Mousse 220gm tin red salmon 1/4 cup cold water 1/4 cup mayonaise 2 egg whites 1/2 teaspoon dry mustard 1 teaspoon chopped 1 cup yoghurt shallots 2 teaspoons gelatin salt & pepper to taste 1 tablespoon of capers Drain salmon and remove bones & skin. Blend salmon, yoghurt, mayonaise and dry mustard in a food processor. Sprinkle gelatin over cold water in a small heat proof bowl. Stand in a saucepan of boiling water until dissolved. Place salmon mix in a large bowl, then add gelatin, capers,shallots, and salt & pepper and mix well. Refrigerate till thick and almost set. Beat egg whites till stiff, then fold into salmon mix. Rinse a loaf tin with cold water, spoon salmon mix into it and chill till firm. Serve garnished with, cucumber slices & tomato slices. A delicious entree to serve at fancy dinners. Barramundi Bake 1kg Barramundi fillets (boneless) 4 medium potatoes peeled & sliced into circles 1/4" thick 2 large carrots peeled & grated 1 large onion peeled & grated 4 rashers bacon(take off rind & slice in half) 1 carton sour cream 1/4 cup milk In a jug mix together: sour cream, milk, onion and grated carrot. Boil potato circles till just cooked. Arrange 1/2 over base of large shallow baking dish. Place fish fillets over the top and then remaining potato on top. Pour cream mixture over the top. Arrange bacon slices over top. Cover with baking paper then foil and bake for 1 1/2 hours at 180C. Remove foil & paper and bake a further 20minutes. Serve with salad. Fish Fillets With Prawn Sauce 6 boneless fish fillets 1 1/2 cups wayer 1 cup white wine 6 peppercorns 1 shallot 1 clove garlic salt 60gm butter 6 shallots extra 2 level tablespoons flour 1/3 cup cream 375gm cooked & peeled prawns 2 tablespoons parsley 285gm tin champignons, drained Place fish in large ovenproof baking dish with water, wine, peppercornsroughly chopped shallots, salt, and peeled whole garlic clove. Cover with foil and bake 180C 25 minutes. Add prawns and bake a further 5 minutes. Remove from oven and remove fish and prawns, place on ovenproof dish cover with foil and return to oven 100C to keep warm. Strain liquid reserving 1 1/2 cups of liquid. Melt butter in saucepan, add finely chopped extra shallots and cook 1 minute. Add flour, stir till light golden brown, remove from heat and whisk in reserved liquid, then return to heat. Stir till sauce thickens and boils. Lower heat and cook 3 minutes, stirring. Add cream, parsley and champignons. Stir till heated through. DO NOT ALLOW TO BOIL. Remove fish and prawns from oven, place on plates on beds of rice, and spoon sauce over the top. Serve with small bowls of side salad Seafood & Avocado Mousse 200gm cooked shelled small prawns 200gm boneless fish fillets 150 gm crab meat 1 1/2 cups mayonaise 2 tablespoons lemon juice 1/2 teaspoon tabasco 1 tablespoon chopped chives 1 tablespoon chopped parsley 1 tablespoon french mustard 1 cup finely chopped celery 3/4 cup whipped cream 2 large avocados (1 coursley chopped, 1 sliced) 2 tablespoon lemon juice extra 1/4 cup sliced black olives 20 gm gelatin dissolved in 1/2 cup hot water Toss chopped avocado in 1 tbs extra lemon juice and the sliced avocado in 1 tbs extra lemon juice. Roughly chop seafood. Mix gelatin & water with mayonaise, 2 tbs lemon juice, tabasco, parsley, chives & mustard. Add seafood, chopped avocado & celery then mix well. Gently fold in whipped cream. Spoon into greased metal jelly mold & chill till set. Turn onto serving plate and decorate with sliced avocado and slice olives just prior to serving. Grilled Fish 6 thick serving size pieces of white fish fillets 2 tablespoons soy sauce 2 slices of fresh ginger peeled & chopped 1/4 teaspoon of 5 spice 2 tablespoons olive oil pinch sugar pinch pepper 2 tablespoons white wine coriander sprigs & shallot curls for garnish Wipe over fish & remove any visible bones & scales. Combine the remaining ingredients except garnish in a flat dish. Place fish in with marinade & turn to coat. Leave for 1 hour turning after 30 minutes. Line the grill tray with foil and place under griller to heat. Place the fish in the tray skin side up & pour over half the marinade. Cook on high for 4-5 minutes. Pour over the remaining marinade and cook for a further 4-5 minutes. Place fish on a heated serving platter and pour marinade from grill tray over the top. Garnish with coriander & shallot curls & serve. |
 |
|
 |
|
 |