party recipes
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Chinese recipes: Zesty chilli and garlic tiger
prawns
Simona Gauri | March 24, 2011 | 1 Reply
This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was
inspired by all the cheap and cheerful seafood places in Hong Kong, where some of the most
amazing seafood is served. The prawns are butterflied (cut in half down the middle of the
back), topped with generous amounts of butter, garlic and spring onions and steamed. Make
sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when
cooked again in this dish.
Ingredients forzesty chilli and garlic tiger prawns (serves 2):
2 tablespoons groundnut oil
5 garlic cloves, finely chopped
1 medium red chilli, deseeded and finely chopped
200g/7oz raw large tiger prawns, shelled and deveined
1 tablespoon Shaohsing rice wine or dry sherry
juice of 1 lime
75g/3oz French beans, chopped into 1cm and 1/2 inch lenghts
1 pinch of sea salt
1 teaspoon dried chilli flakes
HOW TO PREPARE ZESTY CHILLI AND GARLIC TIGER PRAWNS
1. Heat a wok or pan over a high heat and add the groundnut oil. Add the garlic and
chopped chilli and stir-fry for a few seconds, then add the prawns, rice wine or sherry
and the lime juice and stir-fry until the prawns start to turn pink.
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2. Add the French beans and mix together. When the prawns have all turned pink,
season with the salt and chilli flakes and serve immediately.
Roasted carrot, spinach and feta salad
Ingredients
450 g carrots, peeled and cut into chunks
1 red onion, cut into wedges
1 red pepper, deseeded and cut into wedges
60 ml olive oil
2 whole cloves ofgarlic
1 tsp cumin seeds
3 tbsp pumpkin seeds
Juice of half a lemons
1 tsp runny honey
1 bag of baby spinach leaves
100 g feta cheese, crumbled
2 tbsp chopped leaves ofmint
Method
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1. Preheat the oven to 220C/fan 200/gas mark 7. Place the carrots, onion,pepper and half the oil in a large roasting tin. Season well. Toss togetheruntil everything is coated in oil. Roast for 15 mins. Stir in the seeds andgarlic and roast for a further 10 mins until the carrots are just tender butstill have a bit of bite.
2. Remove the vegetables from the oven and remove the garlic cloves. Ona chopping board, slip the garlic from the papery skin and using the bladeof a knife work it to a smooth paste. Put the garlic paste in a small bowlwith the remaining oil, lemon juice and honey and whisk together with afork. Season to taste with salt and pepper.
3. Empty the spinach leaves into a large serving bowl, then add theroasted vegetables, feta cheese, chopped mint and pour over thedressing. Toss lightly together until mixed.
STUFFED PEPPERS
Ingredients
2 redpeppers
2 green peppers
2 yellow peppers
12 ripe tomatoes, scalded and peeled
6 tinned anchovies, halved lengthways
2 clove garlic, finely chopped
12 tbsp olive oil
freshly ground black pepper
focaccia, to serve
. Preheat the oven to 220/gas 7. Slice each pepper in half lenthways, includingthe stalk and scoop out the seeds. Place the pepper halves in a shallowovenproof dish.
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2. Quarter the tomatoes and divide among the 12 pepper halves. Divide theanchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half.Season with freshly ground pepper.
3. Bake for half an hour then reduce the heat to 180C/gas 4 and bake for a
further half an hour until the peppers have softened and are brown around theedges.
4. Serve the peppers warm from the oven with focaccia bread
BRIOCHE WITH EGG & SALMON RECIPE
6 brioche buns, tops removed and reserved
4 large eggs
50ml milk
25g butter
50g smoked salmon, cut into strips
juice of lemon
1tbsp chives, finely chopped
chive stalks, to garnish
salt
pepper
Whisk the eggs together with the milk and salt. Set to one side as you melt the butter
in a medium saucepan over a medium heat.
Meanwhile, hollow out the brioche buns, making a cavity where the scrambled eggs
will sit. Add the whisked egg mixture to the saucepan and cook over a medium heat,
stirring occasionally until the egg is just set.
Meanwhile, dress the smokedsalmonstrips with the lemon juice. Spoon the
scrambled egg into the cavity of the brioche buns, then top with a some chopped
chives and strips of the smoked salmon. Season the salmon with black pepper, thenarrange the brioche on serving plates.
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Rest the reserved tops against the buns and finish by garnishing the brioche with a
chive stalk. Serve immediately.
Stuffed sweet peppers recipe
8 sweet peppers (colour according to preference)
2-4tbsp oil
1 red onion, finely chopped
2 cloves of garlic, finely chopped
3 spring onions, cut into thin rings
approx. 175g of long grain rice
2-3 tomatoes, skinned, cut into pieces
1 bay leaf
125g almonds or walnuts, coarsely chopped
1tbsp finely chopped thyme
2-3tbsp finely chopped parsley
300g feta, crumbled
salt
pepper
Slice the tops of the sweetpeppers off at the stalk-end and remove the seeds and
membranes.
Heat 2 tbsp of oil and fry the onion and garlic for approximately 5 minutes. Add the
spring onion and allow everything to fry for the last 2 minutes.
Then add the rice, tomatoes and bay leaf, stir everything thoroughly and add
approximately 3 decilitres of boiling water. Allow the rice to boil for approximately
15 minutes until cooked. Take the pan off the fire and remove the bay leaf.
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Stir the almonds, marjoram, thyme, parsley and feta through the rice mixture and
season with salt and pepper.
Carefully spoon the stuffing into the peppers. Reposition the tops of the peppers. Line
the oven dish with greaseproof paper and place the peppers in the dish one next to the
other. Add a little water and a dash of olive oil to the dish, cover the peppers withaluminium foil and bake them in the centre of a preheated oven set at 200C for
approximately 25 minutes.
Remove the foil and bake the stuffed sweet peppers for another 10-20 minutes until
they are soft.
Cod Wrapped in Pancetta with a Quick Ratatouille
Ingredients
1/3 x 15g pack fresh lemon thyme (reserve a few sprigs for garnishing) 4 skinless cod loins (about 600g)
70g pack pancetta slices
1 tbsp Waitrose Lemon Infused Olive Oil
For the ratatouille:
1 tbsp olive oil
1 clove garlic, crushed
750g frozen Waitrose Grilled Mix Vegetables
395g can cherry tomatoes
1-2 tbsp tomato pure
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Method
1. Preheat the oven to 200C, gas mark 6. Remove the leaves from thelemon thyme sprigs and sprinkle over each cod loin, then lightly season.
2. Wrap slices of pancetta around each cod loin so that the ends areunderneath. Place in a non-stick roasting tin and drizzle with the lemon
infused olive oil. Bake for 15 minutes, or until the fish is opaque and flakeseasily.
3. Meanwhile, make the ratatouille. Heat the olive oil and gently fry thecrushed garlic for 1 minute to soften. Add the frozen vegetables and cookgently for 5-10 minutes. When the vegetables are beginning to soften, stirin the cherry tomatoes and tomato pure. Simmer gently for 5 minutes,then season to taste.
4. Serve the cod on top of the ratatouille, garnished with the reserved lemonthyme and with lightly boiled, salad or Charlotte potatoes.
Chinese-style salmon parcels
Ingredients
1 tbsp rapeseed oil 4 Waitrose Organic Scottish Salmon Fillets, skinned
1.5cm piece fresh root ginger, peeled and shredded
235g pack pak choi, sliced
100g Chantenay carrots, halved lengthways
100g chestnut mushrooms, sliced
120g sachet Blue Dragon Sweet Soy & Roasted Red Chilli Stir Fry Sauce
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Method
1. Preheat the oven to 200c, gas mark 6. Brush 4 large squares of bakingparchment with some of the oil and place a salmon fillet in the middle ofeach one.
2. Toss together the ginger, pak choi, carrots and mushrooms with the stir-
fry sauce and the remaining oil. Arrange over the salmon and fold in thebaking parchment to make loose parcels. Place on a baking sheet andbake for 1215 minutes until the salmon is cooked through. Open theparcels and serve with steamed Jasmine rice.
Serves 4
Ingredients
1.5kg thick end of Pork Belly, bones removed 2 tblsp vegetable oil,
3 tblsp salt flakes
2-3 cups water
4 tblsp honey
2 star anise
2 tblsp coriander seeds cracked
2 bay leaves
2 cloves garlic bruised
Extra Virgin Olive Oil Sea Salt
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Bulb Garlic
1kg Baby Potatoes.
2 bunches Asparagus
150g snow peas
50g baby rocket
50g spinach leaves
1/2 cup toasted flaked almonds,
1 tblsp Dijon mustard
1 teasp honey
3 tblsp Extra Virgin olive oil
Juice of 1 lemon
Method
Pork Belly
1. 1Heat oven to 160C fan forced2. 2Score Pork Belly skin with a sharp knife and massage with oil and salt.
Put pork on an oven roasting tray rack over water and slow roast for 2.5hours, basting occasionally.
3. 3Once cooked, remove from oven and cover with foil to rest. Save panjuices.
4. 4Put honey, star anise, coriander seeds, bay leaves and garlic in asaucepan. Simmer over high heat so flavours infuse. Add pan juices andsimmer for several minutes until thickened. Sauce can be spooned overcut pork or put in a jug to serve.
Potatoes
1. 1Put baby potatoes, garlic bulb (cloves separated and skin on), lots ofolive oil and sea salt in a large baking tray and put into 180C fan forced
oven2. 2Cook for 45 mins or until potatoes are cooked through. These can be
served hot or cold.
Salad
1. 1Shake mustard, honey, oil and lemon juice in a small jar and put aside.2. 2Boil salted water and blanch asparagus until spears turn emerald green.
Rinse under cold water. Repeat with snow peas.
3. 3Roast flaked almonds.
4. 4When serving, arrange washed rocket, spinach, asparagus, snow peasand almonds on a serving platter and drizzle with dressing.
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Sweet Chilli Lobster
Ingredients
3 lobsters, halved 200ml sweet chilli sauce
200ml honey
2 garlic cloves
Paprika
Juice of 1 lemon
1 shallot, chopped
1 tsp ginger, grated
red chilli, de seeded, finely chopped
Shallots and parsley to serve
Method
1. 1Pre heat oven to 180 degrees.2. 2Place lobsters in a baking tray. Over the top, add all ingredients and mix
through with hands.
3. 3Cover baking tray with aluminium foil.
4. 4Bake in oven for 15 minutes. Sprinkle with sliced shallots and parsley toserve.
Chinese recipes: Zesty chilli and garlic tiger prawns
Simona Gauri | March 24, 2011 | 1 Reply
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This stir-fry is full of flavour and can be served up in a matter of minutes.The dish was inspired by all the cheap and cheerful seafood places inHong Kong, where some of the most amazing seafood is served. Theprawns are butterflied (cut in half down the middle of the back), toppedwith generous amounts of butter, garlic and spring onions and steamed.Make sure you buy raw tiger prawns because if you buy cooked, they willbe too chewy when cooked again in this dish.
Ingredients for zesty chilli and garlic tiger prawns (serves 2):
2 tablespoons groundnut oil 5 garlic cloves, finely chopped
1 medium red chilli, deseeded and finely chopped 200g/7oz raw large tiger prawns, shelled and deveined
1 tablespoon Shaohsing rice wine or dry sherry
juice of 1 lime
75g/3oz French beans, chopped into 1cm and 1/2 inch lenghts
1 pinch of sea salt
1 teaspoon dried chilli flakes
HOW TO PREPARE ZESTY CHILLI AND GARLIC TIGER PRAWNS
3. Heat a wok or pan over a high heat and add the groundnut oil. Addthe garlic and chopped chilli and stir-fry for a few seconds, then addthe prawns, rice wine or sherry and the lime juice and stir-fry untilthe prawns start to turn pink.
4. Add the French beans and mix together. When the prawns have allturned pink, season with the salt and chilli flakes and serveimmediately.
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Roasted carrot, spinach and feta salad
Ingredients
450 g carrots, peeled and cut into chunks 1 red onion, cut into wedges
1 red pepper, deseeded and cut into wedges
60 ml olive oil
2 whole cloves ofgarlic 1 tsp cumin seeds
3 tbsp pumpkin seeds
Juice of half a lemons
1 tsp runny honey
1 bag of baby spinach leaves
100 g feta cheese, crumbled
2 tbsp chopped leaves ofmint
Method
2. Preheat the oven to 220C/fan 200/gas mark 7. Place the carrots,onion, pepper and half the oil in a large roasting tin. Season well.Toss together until everything is coated in oil. Roast for 15 mins. Stirin the seeds and garlic and roast for a further 10 mins until thecarrots are just tender but still have a bit of bite.
2. Remove the vegetables from the oven and remove the garliccloves. On a chopping board, slip the garlic from the papery skin
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and using the blade of a knife work it to a smooth paste. Put thegarlic paste in a small bowl with the remaining oil, lemon juice andhoney and whisk together with a fork. Season to taste with salt andpepper.
3. Empty the spinach leaves into a large serving bowl, then add theroasted vegetables, feta cheese, chopped mint and pour over thedressing. Toss lightly together until mixed.
Tonys big fish on big barbie: whole BBQ Atlantic salmon, broccolini in lemon, haloumi
in dukkah and molasses and mango salsa salad
Ingredients
BBQ Atlantic salmon
Whole Atlantic salmon to be generous 300 g per person Splash of Mirin
Bunch of spring onion
4 Limes
2 Coriander roots
1 Ginger
1 Red onion
cup White wine
20ml olive oil
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Broccolini in lemon
5 bunches Broccolini (1 per person) Juice of 1 Lemon
Haloumi in dukkah and molasses
500g Haloumi cheese 100g Dukkah
20ml Molasses
Mango salsa salad
2 punnets of sliced strawberries Juice of 1 Blood orange
1 Red Onion
Juice of 1 Lime
Sprig of Mint
2 Handfuls of mixed salad leaves (rocket etc)
Method
BBQ Atlantic salmon
1. 1Rub the salmon with mix of mirin, onion, lime, coriander root,
ginger, red onion, oil and wine2. 2Wrap salmon snugly in foil
3. 3Cook on the BBQ (20 minutes per kilogram)
Broccolini in lemon
1. 1Marinate the broccolini in lemon juice2. 2Cook quickly (around 90 seconds) on a hot BBQ,
3. 3Remove before it goes limp
Haloumi in dukkah and molasses
1. 1Quickly cook the haloumi on both sides on the BBQ,appproximately 3 minutes
2. 2Sprinkle with dukkah and drizzled molasses
Mango salsa salad
1. 1Combine mango, strawberries citrus juices and sliced onion tomake a salsa
2. 2Toss the salsa with chopped mint and greens immediately beforeserving
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Herb Crumbed Roast Tomatoes
Ingredients
6ripe tomatoes olive oil
breadcrumbs
fresh herbs (parsley, thyme, basil, oregano)
grated perfect italiano mozzarella
pitted black olives
6slices proscuitto
Method
Cut tomatoes in half, drizzle with oil and roast in a 200C oven for 20minutes.
Mix breadcrumbs with herbs, grated Perfect Italiano Mozzarella, olives andsome extra oil.
Top the tomatoes with the breadcrumb mixture and roughly choppedprosciutto. Bake for 15 minutes until golden.
Tip: Use up bread thats about to go stale to make breadcrumbs in a foodprocessor. Just freeze them until required.
Notes: Prep Time: 15 minutes
Cooking Time: 35 minutes
Rocket Crusted Prawns with Rocket Salad
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Mayonnaise
2 egg yolks
2 tablespoons white balsamic
1 cup olive oil
Lemon and rocket breadcrumb stuffing
1 small ciabata roll, processed to fine breadcrumbs
cup finely chopped rocket leaves
2 tablespoons extra virgin olive oil
Grated rind of one lemon
2 vine ripened tomatoes, tops removed and deseeded
Olive oil, to drizzle
2 tablespoons plain flour
6 large green tiger prawns, peeled, deveined and butterflied
1 lemon, cut into slices
Rocket and avocado salad
1 avocado, peeled and cut into large chunks
1 bunch rocket, leaves picked
1 teaspoon white balsamic vinegar
1 tablespoon extra virgin olive oil
Method
Preheat oven to 180'C. For mayonnaise, whisk egg yolks and white balsamic in a medium bowl
until smooth. While whisking, add oil in a thin steady stream until dressing
thickens. Season with salt and pepper to taste.
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For breadcrumb stuffing, combine breadcrumbs, rocket, oil and gratedlemon rind in a medium bowl. Stuff tomatoes with tablespoonfuls ofstuffing and place tomatoes on a baking paper-lined oven tray. Drizzlewith oil and bake for 15 minutes.
Place flour in a shallow dish and season with salt and pepper. Dust prawnswith flour, shake off excess and top with a tablespoon of breadcrumbmixture on cut side. Arrange on a baking paper-lined oven tray and drizzlewith olive oil. Reduce oven to 170C and bake for 7 - 10 minutes.
Heat a char-grill pan over a high heat. Add lemon slices and drizzle withoil, cook for 1 minute on each side or until golden and caramelised.
For salad, combine avocado, rocket, white balsamic and oil in a bowl andtoss to combine. Season with salt and pepper to taste.
To serve, arrange rocket salad on a plate, top with prawns, a stuffedtomato and mayonnaise.