Classic Prawn Cocktail
Sesame Crusted Blue Eye And Salmon Brochettes With BBQ Vegies
Dark Chocolate Terrine With Double Cream
Prawn cocktail ingredients:
32 cooked Australian prawns peeled with tail on
Mixed baby lettuce leaves (mescalin)
300ml good quality mayonnaise
Salt and pepper
Splash of red tabasco
2 tablespoons Worcestershire sauce
100ml tomato sauce
Sesame crusted blue eye and salmon brochette ingredients:
600g blue eye fillet skinless boneless
600g skinless boneless salmon fillets
Black and white sesame seeds
100ml Kikoman soy sauce
100ml ABC sweet soy sauce
100ml oyster sauce
100ml sweet chilli sauce with some extra to serve
80ml sesame oil
1 small knob grated ginger
4 cloves grated garlic
Mixed Asian vegetables such as baby corn, bean shoots, carrots, bok choy, celery and shitake mushrooms
4 x 30cm stainless skewers
Dark chocolate terrine ingredients:
445g dark chocolate
450g diced cold butter
200g caster sugar
8 eggs, beaten
1 teaspoon coffee optional
White chocolate for grating
Double cream for serving
Strawberries and mint for garnish
1 triangle terrine mould
At Christmas time when entertaining family and friends, the last thing you want to be doing is missing out on all the action, stuck in the kitchen.
This menu can be prepared in advance so that you can do your bit of socialising too.
If you are choosing seafood this year for the family gathering, perhaps one of these may make a feature, as there is nothing better than fresh cooked prawns or fish off the BBQ. Fingers crossed for some good weather; make sure you all have a happy and safe one.
For the prawn cocktail, peel all the prawns leaving the tail on except four, leaving the head on too. Place mixed leaves into four glasses and arrange prawns accordingly with one head on prawn for each glass.
To make the sauce, place mayonnaise, Worcestershire sauce, Tabasco, tomato sauce, brandy and half lemon squeezed, whisk together and season with salt and pepper.
Spoon a generous amount of sauce over each cocktail, garnish with a lemon wedge and serve.
The fish skewers can be started first, diced the blue eye and salmon into even cubes, skewer salmon then blue eye etc until each four skewers are finished.
Mix the soy sauce, sweet soy sauce, oyster sauce, sweet chilli sauce, sesame oil, grated ginger and garlic together. Coat each skewer with the marinade and coat each skewer with mixed sesame seeds and leave refrigerated while cutting mixed vegetables. Keep aside the remaining marinade.
Get the BBQ plate hot, then place fish skewers on, turn temperature down and keep turning to caramelise the outside of each skewer.
Fire up the wok burner until hot, add a little extra sesame oil (not too much as it’s very over-powering) and add the vegetables, splashing with remaining marinade. Once cooked, arrange vegetables on plate with fish skewer on top with a little extra chilli sauce if desired.
The chocolate terrine is quite simple; just make sure the oven isn’t too hot otherwise it will curdle.
Place the chocolate, diced butter, sugar, cream and coffee if desired into a double boiler on low heat and combine until melted. Whisk eggs together, these are best at room temperature, and strain through a fine sieve.
Add the eggs to chocolate mix and combine thoroughly. Place mixture into a greased triangle mould (spring form is fine if you aren’t able to source triangle mould) lined with bakers sheet or greaseproof paper.
Into the oven it goes at 140°C in a water bath covered with foil until set. A water bath is a baking tray with a little warm water in it, a bit like steaming and baking at the same time.
Once terrine is set, refrigerate for at least 4-6 hours before cutting. Arrange a slice of terrine on plate with a spoon of double cream, some grated white chocolate, strawberry and mint for garnish and your lunch is complete.