ENTREES:(starters)
Recipes on this page!
Oysters Kilpatrick,Oysters rockefeller,oysters czarina, oyster cocktail, salmon mousse, dim sims, ham and cheese rolls, tiny quiches,prawn toast
(coming soon)!!!!
prawn and avocado salad and many more!
*0ysters Kilpatrick:
( this is my version)
(This recipe is based on a dozen oysters.)
Ingredients:
1 doz fresh oysters ( in half shells),6 rashers of bacon(strips)
1 tbsp lemon juice, 3 tbsp worecestershire sauce
Method:
Dice bacon very finely, mix lemon juice and worecestshire sauce together.Pour sauce mix over oysters,( about 2 tsp on each one)
Sprinkle bacon generously over the top, place under grill(broil)
Till the bacon is just turning crispy.
They can also be placed in the oven!(this depends on how many you are doing, and grill size)
OYSTERS ROCKEFELLER
Method
Cover oysters in a half shell with a mixture of finely chopped,
cooked spinach and onion, top with fine breadcrumbs and grated cheese, brown in a hot oven or under a grill for 5 mins.
OYSTERS CZARINA
Method
Top each oyster on a half shell with,1/2-1 tsp of caviar and a squeeze of lemon
sprinkle with pepper and serve with a lemon wedge.
OYSTER COCKTAIL
Ingredients
24 oysters, 1/2 cup tomato sauce, 1 tbs lemon juice, 2tsp worcestershire sauce,1 tsp white vinegar, few drops tabasco sauce, salt and pepper,lemon wedges
Method
Arrange oysters in four small , stemmed glasses, place finely shredded lettuce
In the base of each glass, arrange oysters over lettuce.
Combine tomato sauce , lemon juice and worcestershire sauce, vinegar and tabasco, season with salt and pepper.
Spoon over oysters.
Serve with lemon wedges and small triangles of buttered brown bread.
SALMON MOUSSE:
Ingredients:
1/2 cup of water, 1 tbsp gelatine, 1 small can of red salmon 1/2 cup sour cream,1 tbsp lemon juice,2 spring onions (chopped),pepper to taste,4 lettuce leaves
Method:
Soften gelatine in water(dissolve).Mix dissolved gelatine with salmon,sour cream,lemon juice, spring onions and pepper.Pour into 4 1/2 cup moulds,and refrigerate over night.Turn out onto lettuce leaves, on plates.
Serves 4
(there, that's another really simple recipe and oh, sooo yummy)
DIM SIMS:
125g(40z)minced pork
4 shallots(scallions)
1 cup of shredded cabbage
10 peeled prawns(shrimp)
1 tbsp cornflour (cornstarch)
1 egg
2 tbsp soy sauce
5 drops of sesame oil
1/4 tsp salt
wanton wrappers
oil for frying
Method:
Finely chop shallots and prawns, mix with cornflour, egg,soy sauce, sesame oil and salt, minced pork and cabbage ,making sure to mix well.
Place a tsp of the mixture into the centre of each wrapper,pinch togehter at the top to form a small package.
Heat oil and deep fry until golden brown.drain on absorbent paper and serve with a sweet and sour sauce, or just use soy sauce.(either one is great!)Makes around 30.
HAM AND CHEESE ROLLS
Ingredients
For the pancakes
1 cup plain flour, 2 eggs, pinch salt, 1 cup milk.
Method
Sift flour and salt into a bowl, make a well in the centre of dry ingredients, add eggs, stir until combined.
Gradually add milk, mixing until batter is smooth and free of lumps.
Heat pan, grease with butter, pour in just enough batter to cover bottom of pan, as soon as one side is done, take the pancke out and continue with remaining batter
Cook one side only!!!!!
For the filling
Ingredients
60g(2oz) butter, 2tbs flour 1 cup milk, 1tsp prepared mustard, salt and pepper, 250g(8oz)ham, 5 shallots or spring onions, 60g(2oz) cheddar cheese, 30g(1oz) swiss cheese, oil for deep frying.
Method
Heat butter in pan, add flour and stir until combined, cook for 1 minute, remove from heat, gradually add milk , stir until combined.
Return to heat , stir until sauce boils and thickens, reduce heat and simmer for 2 minutes, remove from heat.
Add mustard, chopped ham,chopped shallots, chopped cheddar and swiss cheese, stir until combined, season with salt and pepper; cool.
Place a tablespoon of filling on to cooked side of pancake, fold into a envelope shape(brushing the last fold with some of the batter to hold it )
Just before serving, drop pancakes, one at a time into deep hot oil, cook a few minutes until crisp and golden brown (drain on absorbent paper)
serves 4....
TINY QUICHES
Ingredients
For the pastry:
2 cups plain flour, 125g(4oz) butter,1tsp dry mustard, 1/2 tsp paprika, 1 egg yolk, 2tbs water salt and pepper.
For the filling:
250g(8oz)bacon, 1 small onion, 1tbs chopped parsley, 60g(2oz) gruyere cheese, 125g(4oz) cheddar cheese, 2 eggs, 1 cup milk, salt and pepper.
Pastry Method:
Sift dry ingredients into a bowl, rub in butter until mixture resembles fine bread crumbs.
Add egg-yolk and water,mix to a firm dough.
Turn out on to lightly floured board, knead lightly, roll out dough thinly, cut into rounds using 8cm(3") round cutter.
Press pastry into patty tins.
Filling Method:
Remove rind from bacon, chpo bacon into small pieces, Place bacon and finely chopped onion into a frying pan, fry until bacon is crisp and onion is tender,( cool), spoon a little onion mix into pastry cases, top with a little of the combined grated cheeses.
Beat the eggs and the milk in a bowl until combined, add parsely, season with salt and pepper.
Spoon enough egg mixture over filling to cover, bake in hot oven for 5 minutes, reduce heat to moderate and cook a further 10 minutes or until quiches are golden..
makes about 24....
PRAWN TOAST
Ingredients
500g(1lb)prawns, 2.5cm(1")piece green ginger, 4 shallots, 2tsp soy sauce, 2tbs dry sherry, 3tbs cornflour, 1/3 cup finely chopped canned water chestnuts, 2 egg yolks, 1 stick celery, 14 slices square sliced white bread, oil for deep frying, salt and pepper.
Method
Shell prawns, remove back vein, chop prawns very finely( so they are almost minced).
Place prawns , peeled and grated ginger, finely chopped shallots, soy sauce, sherry, cornflour, water chestnuts, egg yolks, finely chopped celery and salt and pepper into a bowl , mix well.
Remove crusts from bread , cut each slice into four squares, spread approx 2 tsp of prawn mixture on to each bread square(right to the outer edge).
Put into deep hot oil , prawn side down, fry until golden brown on both sides (turning once)
drain on absorbent paper.....makes around 56.....
