Prawn Pizza
Ingredients
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- 2 pizza bases
- 500g cooked, shelled prawns
- 3 tbsp pine nuts, toasted
- 1 bunch basil, washed
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- 6 tbsp parmesan cheese
- 1 cup mozzarella cheese
- Anchovies, roughly chopped (optional)
- Chives, fresh
Method
Combine extra virgin olive oil and crushed garlic in a small bowl, then using a pastry brush spread over the bases of the pizzas. Roughly tear off basil leaves and scatter over the two pizza bases, followed by pine nuts and parmesan cheese. Top with prawns, and then anchovies, if desired, and then sprinkle the mozzarella cheese and chives on top. Bake in a hot oven (200C) for about 20-25 minutes.
Beer-Battered Fish Fillets
Ingredients
- 2/3 cup mayonnaise
- 2 tsp finely grated lemon rind
- 1/4 tsp cracked black pepper
- 1 tsp lemon juice
- 3/4 cup SR flour
- 3/4 cup plain flour
- 1 tsp five-spice powder
- 1 egg
- 1 1/2 cups beer
- Vegetable oil, for deep-frying
- 600g white fish fillets
Method
Combine mayonnaise, rind, pepper and juice in small bowl. Whisk flours, five-spice, egg and beer in medium bowl until smooth. Heat oil in deepfryer. Dip fish in batter; deep-fry fish, in batches, until cooked.
Serve with mayonnaise mixture, and lemon wedges.
Scallop Risotto
Ingredients
- 1 tbsp oil
- 1 medium leek, sliced
- 1 1/2 cups Arborio rice
- 3/4 dry white wine
- 4 cups chicken stock, boiling
- 1 cup peas
- 12 medium scallops
- 1 tsp grated lemon rind
- 125g block cream cheese, softened
- Salt and pepper, to taste
- Fresh parsley, chopped
Method
Heat the oil in a large saucepan and cook the leek over medium heat for five minutes, or until leek is soft.
Stir in the rice until translucent and well coated with oil. Add the white wine and cook stirring until the liquid is absorbed. Gradually add the hot stock in small quantities, stirring until most of the stock is absorbed before adding more.
Add peas, scallops and lemon rind to the pan. Cover and cook for five minutes, or until scallops are tender. Gently stir through cream cheese until melted and combined. Season to taste, sprinkle with fresh parsley and serve immediately.
Crème Caramel
Ingredients
- 3/4 cup caster sugar
- 1/2 cup water
- 300ml cream
- 1 3/4 cups milk
- 6 eggs
- 1 vanilla pod, split in half
- 1/3 cup caster sugar, extra
Method
Preheat oven to 160C. Stir sugar and water in medium frying pan over heat, without boiling, until sugar dissolves. Bring to the boil; boil; uncovered, without stirring, until mixture is deep caramel in colour. Remove from heat; allow bubbles to subside. Pour toffee into deep 22cm round cake pan.
Meanwhile, bring cream and milk in medium saucepan to the boil. Whisk eggs, vanilla and extra sugar in large bowl; whisking constantly, pour hot milk into egg mixture. Strain mixture into cake pan. Place pan in medium baking dish; add enough boiling water to come halfway up side of pan. Bake for about 40 minutes or until firm. Remove custard from baking dish. Cover; refrigerate overnight.
Gently ease crème caramel from side of pan invert onto deep sided serving plate.
Choc Raspberry Mud Cake
Ingredients
- 250g butter chopped
- 200g good quality milk chocolate
- 2 cups caster sugar
- 1 1/3 cups water
- 1tsp instant coffee
- 3/4 cup plain flour
- 3/4 cup SR flour
- 1/4 cup cocoa
- 3 eggs, lightly beaten
- 1 cup raspberries
Method
In a large saucepan add the first five ingredients. Melt together over a low heat until sugar is dissolved and butter and chocolate are melted. Allow to cool for 10 minutes. Sift plain flour, SR flour and cocoa into a large mixing bowl. Add the cooled liquid and beat gently. Add the eggs and mix gently.
Pour half of the mixture into greased cake tin, then add the berries and pour the remaining mixture over the top. Bake at 150C for 1 3/4 hours. When cool decorate with chocolate ganache.
Chocolate Ganache
- 250g milk chocolate, chopped
- 1/3 cup cream
Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat. Set aside to cool, stirring occasionally, until ganache is thick and spreadable. Serve with fresh berries.
Banana Macadamia & Butterscotch Pudding
Ingredients
- 150g butter, softened
- 1 cup brown sugar
- 3 eggs
- 2 cups SR flour
- 1/2 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 1/2 cups mashed banana
- 1/3 cup sour cream
- 1/3 cup milk
- 1/2 cup coarsely chopped roasted macadamias
- Butterscotch Sauce
- 1 cup brown sugar
- 1 cup cream
- 125g butter, chopped coarsely
- 1 tsp vanilla extract
Method
Preheat oven to 160C. Grease deep 22cm round cake pan; line base and sides with baking paper. Beat sugar and butter in small bowl with electric mixer until combined. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in half of the sifted dry ingredients, half of the banana, then sour cream and milk. Stir in the remaining flour, banana and nuts. Spread mixture into pan. Bake pudding for one hour and 10 minutes. Stand pudding in pan for 10 minutes; turn top-side up, onto wire rack to cool. Meanwhile, make butterscotch sauce. Serve warm pudding with butterscotch sauce. Butterscotch Sauce: Stir ingredients in medium saucepan over heat, without boiling, until sugar has dissolved. Simmer, stirring for three minutes.