Melbourne Cup Lunch for Ladies who Tennis

Today is a big day in horse racing, the 76th Melbourne Cup is to be run and I am catering for a ladies lunch with some help from some very talented people. People who grow beautiful roses, people who sew perfect lines, clever home cooks and people who do the dishes. Thank you all!

Here is a little look at my menu........ 

Melbourne Cup Lunch Menu

To Nibble on…

Stable Grown Pumpkin Dip

GF, DF, NF

To Start…

Galloping rice paper rolls bursting with sticky Char- Siu Pork and crisp shredded vegetables

GF, DF, NF

In the Middle…

The Strappers Salmon and Avocado stack with Nigella seeds and Wasabi dressing.

GF, NF

0r

The Jockeys Couscous tower, with Harissa Chicken, Dates and citrus dressing.

To End…

Trotting Teacups with Lemon Crème and Petite Macaroons

GF

Thank you for coming!

See you next year. 

Speedy Beetroot Dip

I love beetroot! Here is a very quick dip to celebrate the masses of it bursting from my garden.

What you need....

1 cup whole egg mayo - buy a jar if you don't want to make it
2 large beetroots, finely shredded
2 tbsp balsamic vinegar
a squeeze of lime juice
a handful of finely chopped mint
1/2 tsp lime zest

Make it happen....

1. Put all ingredients in a bowl and mix well - that's it!! 

2. Serve with thin crackers for a big crunch.

K  

Frenchy Chicken with Baby Leeks

I have a few people getting the idea of my blog now, last night I gratefully received bag filled with baby leeks and oregano.  My friends Juzzy and Sarah are getting right into the veggie patch movement, so I look forward to more random bags of produce from them. 

What you need....

6 Chicken thigh fillets
4 baby leeks, white part only
1 cup cream
1 cup chicken stock
2 tbsp American mustard
1 tbsp honey
3 tbsp butter
12 baby carrots

Salt and pepper
1 handful Thyme and Oregano


Make it happen....

1. Heat and season a heavy based pan with salt and pepper, toss in half the butter. Seal both sides of the chicken, remove and set aside.


2. Wash and chop the leeks into 2cm rounds, add to the pan with the remaining butter, saute and toss in the baby carrots. Remove the pan from heat, add the chicken, spoon some of the leeks and carrots on top of the chicken.

3. Mix the cream, stock, honey and mustard together, pour over the chicken, toss in the herbs and season with salt and pepper. Cover with a tight fitting lid and place in a 180c oven for around 1 - 1 1/2 hours.

You may like to add a little more cream and knob of butter just before serving. This dish is not for the diet conscious. It is rich, creamy and beautifully aromatic thanks to the fresh herbs.

Serve with simply dressed salad greens and fresh crusty bread.

K

Basil- mint and Parmasan Toasts

Yesterday was to most stunning, sunny day in quite some time. I worked in my veggie patch all day and only stopped when my dear friend Trein and her family popped in to gift me some Basil-mint. I was thinking yum, some type of Thai salad or the like, but I had already started a roast for our Sunday night dinner. Placing the Basil mint in water over night, I waited, lusting after a fresh, summery Thai salad...........and woke to a cold, dull, rainy day. I really believe the weather effects your mood and appetite, so salad was off the menu and something comforting was in order.

I settled on a rich tomato based pasta dish. I was desperate to use my gifted basil-mint, so came up with these crispy little toasts to serve on the side.

You will need....

6 slices of thick cut olive bread
4 tbsp softened butter
1/2 cup chopped basil-mint
1/2 cup grated Parmesan

Make it happen....

1. Line an oven tray with grease proof paper and arrange the bread evenly.

2. Mix the basil-mint and butter together and spread over each slice of bread making sure you go right to the edges.

3. Sprinkle the Parmesan over the bread and place into a 190c oven for 15 min or until golden and crisp.

This little gem was made out of desperation to use my gifted ingredient and turned out to be a warm, fragrant, comforting crunch on a plain grey day.

K   









     

Beetroot and Yoghurt Cheese Salad

Have you had Yoghurt cheese? I have been given some and what a taste sensation - so soft and creamy these little round balls come in olive oil infused with herbs, garlic and peppercorns. On further investigation I also found a plain version available. This salad is great as a side dish or used as a topping on crusty bread - bruschetta style.

What you need....

2 Beetroots
1 jar Yoghurt Cheese Balls
1 tbsp olive oil
2 tbsp ver juice
Salt and Pepper to taste
8 mint leaves 


Make it happen....

1. Peel and shape the beetroot until perfectly round. Using a mandoline thinly slice the beetroot and lay it out on some greaseproof paper. Top with salt, pepper, ver juice and olive oil, rub it around ensuring all the slices are coated. Give it a few moments alone.


2. Arrange the beetroot slices on a serving platter in a flat single layer. Top with the yoghurt balls (at least one per person, to avoid fights) and sprinkle on some torn mint leaves.

What a pretty dish of vibrant colours, the crunch of the beetroot and the smooth creamy texture of the yoghurt cheese is a perfect match. With an abundance of beetroot bursting out of my garden I am sure this salad will become a summer essential.

K       

Joise's White Chocolate Truffles

Today I left my little friend Josie's birthday party with a bundled gift of birthday cake. Josie's mum Trein is a chef and I feel compelled to make something yummy with the gifted cake. I have cut off the blue icing as I am sure it will be devoured by my own little girls and I am left with the delicious butter cake ready to be transformed.

You will need....

1/2 cup of cream
30g butter

200g white chocolate, grated 

1 cup butter cake crumbs
2 tbsp raspberry liqueur
1 cup shaved coconut, toasted if you prefer.


Make it happen....

1.Place the cream and butter in a medium pot and set on low heat. 

2. Once the butter has melted and the mixture is simmering add the chocolate, remove from heat mixing constantly.

3. When the chocolate has melted add the cake crumbs and the liqueur, mix well and refrigerate for two to three hours.

4. Once the mixture has set take a teaspoon full and place it in the palm of your hand. Roll into a perfect ball, drop into a bowl of coconut, covering completely with the coconut. Remove and refrigerate once more until ready to serve.

Smooth, creamy and moreish......say no more

K     

Aunty May's Rice Paper Rolls

This recipe is a birthday gift to my sister-in-law Mel. Happy birthday! Eat up and enjoy.

You will need....


1 pork fillet
2 tbsp Char Siu sauce
1 tbsp Chinese five spice
1 packet rice paper rolls
Water
1 Lebanese cucumber seeds removed, sliced in to strips 

1 beetroot peeled and  finely shredded
1 carrot peeled and finely shredded
1 daikon radish peeled and finely shredded 
1 cup of coriander leaves
1 cup of mint leaves

Kecup Manis for dipping


Make it happen....


1. Rub the pork fillet with the Char Siu sauce and Chinese five spice. Place the fillet on a lined oven tray and roast 180c for 20 to 30 min until browned and sticky. Cool briefly and refrigerate.
 2. Prepare the vegetables being sure to rinse the beetroot three times. Place the shredded beetroot, carrot and radish in separate bowls. Cover with ice water, vegetables will become crisp.

3. Thinly slice the Pork, drain the shredded vegetables and line up all the ingredients ready to assemble the rice paper rolls.


4.Soften the rice paper in a bowl of tepid water, lay flat on a plate, top with a little pork, shredded vegetables, cucumber and herbs. Fold in the sides and roll from top toward you. Repeat until all ingredients are exhausted.


5. Dip in a little Kecup Manis - enjoy.


So yummy and fresh they are a big hit in my house especially with the little girls. For a more grown up version add some fresh chili at the wrapping stage and lightly fry them in some vegetable oil until crisp and golden.

K 


 

Lychee Martini Sliders

Last summer I won a silly bet and was rewarded with a bottle of Gin (thanks Bretty) With warm days and balmy evenings it was the perfect weather  for a few lazy drinks. This drink is delightfully refreshing but be mindful, they slide down very easily and you might just find yourself sliding off your chair.

What you need....

1 cup good quality Gin
2/3 cup Lychee liqueur
4 cups lemonade
1 lime sliced
1 big handful of torn mint
2 cups of ice

Make it happen....

1. Take a big jug and place the lime , mint and ice in the bottom

2. Pour in the Gin, Lychee liqueur and lemonade

3. Serve and enjoy in your choice of glass.

With the festive season almost here why not drop some pomegranate seeds in the mix - they look like little red Christmas jewels.


K

Mia's Peanut Butter and Chocolate Cookies

My daughter Mia came home recently after visiting one of our local farmers markets. Held like a prize in her little hands was a lovely tub of fresh peanut butter. I love peanut butter, Mia has no pallet for it. She simply said "Mum, I got this for you" What a lovely gesture from my 7 year old. So I thought I might try to come up with a way for her to enjoy peanut butter without having to spread it on toast. The result is spectacular and easy making around 20 cookies.

You will need......

1 cup peanut butter
1 cup caster sugar
2 tbsp polent0leaving enough room between the cookies for expansion. Bake at 180c for 10 min or until golden.

4. Cool on the tray - if you can wait!

Your kitchen will smell superb, I particularly love the little granular crunch from the polenta and Mia already wants to make some more.    
 

Mrs Cuthill's Lilly Pilly and Cointreau Honey

Out for a walk the other day, I bumped into an old family friend. While chatting away in her drive way I spied a massive Lilly Pilly tree full of fat little purple berries. We discussed the possibility of making some use of the berries and I was promptly handed a bag to help myself.I returned home to see what I could come with.Here it is.

Mrs Cuthill's Lilly Pilly and Cointreau Honey

What you need......

A bag of Lilly Pilly's
Water 
Some sugar
The juice of one lemon
A good dash of Cointreau

Make it happen......

1. Wash and remove the stalk's from the Lilly Pilly berries

2. Place the berries in a large pot and just cover with water. Bring to the boil, reduce heat and simmer for 20 to 30 minuets until berries are soft and pulpy.


 
3. Line a colander with muslin and sit it in a bowl, pour the berries in and let gravity do the work. The syrup will trickle into the bowl, give it a little time, around an hour. Be sure not to disturb the berries as it will result in a cloudy honey.K 

The Idea behind this blog

Recently I was given a jar of strawberry jam from the lady next door. She passed it over the fence for no reason, just a lovely gesture between two ladies on a sunny afternoon.

This got me thinking about the age old act of gifting ingredients. It may be that you have too much silver beet or an over supply of  fresh eggs. A lemon here, a bowl of raspberries there. Buying a special chocolate for a friend or a slice of cake that you know your mum would love. 

I think the sharing of produce is very much in-vogue, it is heart felt to see the gifting of ingredient's is alive and well. I plan to push it a step further by creating a dish from these gift's and share it with you, a gift from me to you.