Ingredients
Serves 12 (Makes 24)White Christmas Bites
1/3 cup mixed dried fruit
1 cup powdered milk
1/2 cup icing sugar mixture
1/2 cup desiccated coconut
1 1/2 cups puffed rice cereal
125g copha
90g white chocolate, roughly chopped
76g packet Turkish delight chocolate bar, roughly chopped
Silver cachous, to decorate
Japanese-Style Lobster
Serves 4
Large, pre-cooked lobster
White rice, cooked, hot Japanese style
Seaweed (nori)
Kikkomann soy sauce
Wasabi
Lettuce leaves (butter lettuce)
Cauliflower Salad
Serves 4 as a meal
1 small cauliflower, cut into florets, stem attached
1 tbsp coriander seeds, roasted
1 tablespoon cumin seeds, roasted
30g salted capers, washed and drained
Salt and pepper
1 small red onion, sliced
1/3 cup fresh breadcrumbs, toasted
Zest and juice 2 lemons
50g roasted walnuts, or pumpkin seeds
Olive oil
50g firm goats cheese (or good quality gruyere), shaved
1-2 cloves garlic
1/2 bunch flat leaf parsley, chopped
2 anchovies (optional)
Method
White Christmas Bites - Chrissie
Line two 12-hole (1½ tablespoon-capacity) mini muffin pans with paper cases. Combine dried fruit, powdered milk, sugar, coconut and cereal in a heatproof bowl.
Place copha in a saucepan over medium heat. Cook for 4 to 5 minutes or until melted. Remove from heat. Add chocolate. Stir to combine. Add to dried fruit mixture. Mix to combine. Add Turkish delight. Stir to combine.
Working quickly, spoon mixture into paper cases. Top with cachous. Refrigerate for 2 hours or until set. Serve.
From: www.taste.com.au
Easy Japanese Style Lobster – Yumi
On a large platter, lay the lettuce leaves. Slice the lobster into bite sized pieces, then pop them back into the shell, then place the two halves of the Lobster on top.
In small bowls, place all your condiments.
To eat, simply take a sheet of Nori, fold it into eight so it breaks into small pieces. Then take a piece of seaweed between your fingers, place a little rice inside, a little slice of Lobster too, then dip into your soy and wasabi and pop into your mouth! Scrumptious!
Cauliflower Salad - Gorgi
Crush coriander seeds in a mortar and pestle. Combine crushed coriander, cumin seeds, cauliflower and capers in a bowl and lightly coat with olive oil. Season. Bake at 200°C until lightly browned and tender, but still with a bit of bite, about 25 minutes. Cool slightly.
In a large bowl add the cauliflower and toss with onion, toasted bread crumbs, lemon zest and juice, cheese, walnuts, salt and black pepper and oil. Cut the garlic into little slivers, and add with the parsley and toss altogether. Check the seasoning then pile onto a serving plate or in a bowl.
From: www.abc.net.au