An Australian December menu
from Worldwide Recipes
Grilled Figs with
Prosciutto and Blue Cheese
3-4 oz (75-100 g) blue cheese
8-12 fresh figs, cut in half
8-12 slices prosciutto ham
Place a piece of cheese on each fig half. Wrap with
prosciutto and
secure with a toothpick. Arrange cheese side up on a baking
sheet and bake in a preheated 375F (190C) oven until the
prosciutto begins to sizzle, about 10 minutes. Serves 4 to
6.
Spinach and Goat Cheese Salad
Note: Even though this recipe calls for an uncooked egg, the
acidity
of the dressing eliminates any risk of salmonella
contamination.
4 cups (1 L) fresh spinach leaves, washed and stems removed
1/2 cup (125 ml) fresh basil leaves
1/2 lb (250 g) goat cheese, crumbled or sliced
1/2 cup (125 ml) pine nuts (pignoli), toasted
1 egg, lightly beaten
1 scallion (spring onion), green and white parts, chopped
1 Tbs (15 ml) fresh lemon juice
2 Tbs (30 ml) balsamic or red wine vinegar
Salt and freshly ground pepper to taste
1/2 cup (125 ml) extra-virgin olive oil
Arrange the spinach and basil leaves on 4 to 6 salad
plates. Top with
the goat cheese and half the pine nuts. Combine the
remaining pine
nuts, egg, scallion, lemon juice, vinegar, salt, and pepper
in an
electric blender or food processor. Process, adding the
olive oil in
a thin stream, until the dressing is smooth. Add more olive
oil if
necessary to thin the dressing. Spoon over the salad and
serve
immediately. Serves 4 to 6.
Zucchini with Ginger and
Sesame Seeds
2 Tbs (30 ml) olive oil
1 tsp (5 ml) sesame oil
2-4 cloves garlic, finely chopped
2 tsp (10 ml) grated fresh ginger
1-1 1/2 lbs (456-675 g) zucchini (courgettes), sliced
1/4 cup (60 ml) chicken stock or water
Salt and freshly ground pepper to taste
2 Tbs (30 ml) toasted sesame seeds
Heat the olive and sesame oils in a wok or heavy skillet
over moderate
heat. Saute the garlic and ginger for 30 seconds. Add the
zucchini
and stir fry for 2 to 3 minutes, until they begin to brown
slightly.
Add the chicken stock and cook partially covered for 1 to 2
minutes,
until tender. Season with salt and pepper and garnish with
toasted
sesame seeds. Serves 4 to 6.
Salmon in Orange Sauce
4-6 salmon fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) lemon juice
For the sauce:
3/4 cup (180 ml) orange juice
1 tsp (5 ml) finely chopped fresh ginger
1 scallion, white part only, finely chopped
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) honey
1 Tbs (15 ml) green peppercorns (optional)
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sesame oil
Salt and freshly ground pepper to taste
For the garnish:
1 orange, peeled
1 lime, peeled
1 grapefruit, peeled
Season the salmon fillets with salt and pepper and place
skin side
down in a lightly greased baking dish. Drizzle with the
lemon juice
and cover tightly with aluminum foil. Bake in a preheated
400F (200
C) oven until firm, 8 to 10 minutes. Meanwhile boil the
orange juice,
ginger, and scallion in a small saucepan over moderate heat
until it
is reduced to about 1/4 cup (60 ml). Whisk in the remaining
sauce
ingredients. Cut sections from the orange, lime, and
grapefruit,
separating the flesh from the membranes. Spoon the sauce
over the
salmon fillets and garnish with the citrus sections. Serves
4 to 6.
Queen Pudding
2 1/2 cups (625 ml) milk
1/2 cup (125 ml) bread crumbs
4 eggs, separated
1 Tbs (15 ml) sugar
A grating of fresh nutmeg
1/4 cup (60 ml) raspberry or jam of your choice
2 Tbs (30 ml) powdered (confectioner's) sugar
Heat the milk in a small saucepan over moderate heat until
hot but not boiling. Combine with the bread crumbs in a
mixing bowl. Beat the egg yolks, sugar, and nutmeg in a
separate bowl and stir into the
bread crumb mixture. Pour into a lightly greased 6-cup (1.5
L) baking
dish and place in a larger baking dish. Fill the larger
baking dish
with enough water to come halfway up the side of the smaller
baking
dish and bake in a preheated 325F (170C) oven until set, 30
to 40
minutes. Remove from the oven and spread the jam over the
top. Beat the egg whites until soft peaks form. Add the
powdered sugar and continue beating until stiff peaks form.
Spread the meringue over the pudding and return to the
oven. Bake an additional 10 minutes, or
until the meringue is set and lightly browned. Serve warm
or at room
temperature. Serves 4 to 6.
Bon appetit from the Chef and staff at World Wide Recipes.
Reproduced by permission of
World Wide Recipes.
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