In our family, we each have our own particular specialties that we like to make. We try to share the responsibility of feeding the family by each bringing a dish. This makes it easy and affordable for everyone concerned and less work for the host. Inevitably then comes the dreaded question… ‘What shall I bring?’
A plethora of ideas spring to my mind. Fresh Australian seafood, balsamic glazed hams & roast meats, stuffed with exotic ingredients, seasonal fruits, nuts, traditional Christmas sweets, mince pies and Christmas pudding or port wine trifle. However, after much thought, I have decided to avoid cliché Christmas fare. Instead, I offer you a few recipes that are easily adapted to cater for large numbers, over the holiday season or for any occasion.
GOURMET SALADS FOR THE CHRISTMAS TABLE
My Secret Prawn Cocktail Sauce
I learned this over 30 years ago as an apprentice from a particularly grumpy Hungarian head chef and I have used it whenever opportunity has arisen, ever since. It’s one of those secret ‘cooking by taste’ recipes so you may have to alter the ingredients as you go…. Or if you are busy or just lazy, you can just buy your favourite brand of cocktail sauce already premade.
Approximate Ingredients for about a 250 ml s of sauce…
– ½ cup of melted vanilla ice cream
– ½ cup of tomato sauce or ketchup
– a few drops of Tobasco sauce
– 1 tbsp of Worcestershire sauce
– 15 ml of brandy
– 1 tsp of lemon juice
– salt & pepper to taste
– 1 tbsp mayonnaise (optional)
Serve fresh peeled prawns on top of a bed of shredded lettuce topped with sauce and freshly squeezed lemon. If serving individual cocktails place in a decorative Martini glass with fresh lemon on the side.
Prawn & Avocado Salsa Salad
– Fresh peeled prawn cutlets
– Washed fresh coriander leaves
– Diced fresh tomato or cherry tomatoes
– Shredded Cos or mixed lettuce leaves
– Diced Avocado (firm but ripe)
– Chopped Spanish Onion
РChopped Jalape̱o (optional)
– Lime juice, salt & ground black pepper
Toss the ingredients carefully in a big bowl, without breaking up the avocado. Taste and serve on a nice platter.
Kick-ass Mediterranean Vegetable Salad
(serves 10 -12 people)
This salad is a medley of three parts and is absolutely delicious! The first part is actually a lovely salad all on its own. If simplicity is your preference, then double the quantities of part one and serve as is and ignore the rest but I strongly encourage you to include the roasted vegetables. The final orchestra of exotic flavours will suit most palates.
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PART ONE…
– 2 cups of your favourite boiled pasta …I used ‘Lumache Rigate’ on this occasion because of its unusual shape but penne, gluten free pasta or any similarly sized noodles are suitable.
– 2 bunches of fresh Asparagus … trim off the ends and cut the spears into halves. When your pasta is almost cooked, add the asparagus to the same water to ‘blanch’ them slightly, while keeping their colour. Drain and rinse with cold water
– 300 g block of fetta …Choose a firm fetta, Greek, Bulgarian or Australian. Cut into cubes.
– 20 snow peas …remove the tip and strings and wash.
– 1 cup of whole basil leaves …Remove stalks and pluck individual leaves.
– 100 g giant green olives … I found some in the deli section, marinated in chilli & garlic.
– 200 g semi dried tomatoes …and add any of the marinating oil for flavour.
– 100 g pitted black Kalamatha olives
If serving as pasta salad, season with black pepper and a little salt, or wait until part three.
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PART TWO…
– 10-12 whole button mushrooms
– 2 punnets of whole baby Roma tomatoes (or cherry tomatoes)
– 1 large red capsicum (deseeded and cut into fingers)
– 1 bulb of garlic (16 cloves)…crush slightly under the flat of your knife to make them easy to peel. The garlic cloves will lose their potency during the cooking process, so don’t be alarmed at the amount. Sprinkle lightly with oil.
Place the ingredients on a baking tray and roast @ 250° C for about 30 minutes or until everything looks ‘roasty’ & crisp around the edges. (N.B. Roasty isn’t a real word.)
PART THREE…
– 1 small piece of Kent pumpkin (200 g)…cut into flat pieces about 1-2 cm thick
– ½ a large egg plant …cut into flat fingers
– 3 stalks of fresh rosemary leaves
– Salt , cracked black pepper & a drizzle of oil
Place these ingredients on another baking tray and roast @ 250 C for about 15 minutes or until the pumpkin is just cooked and the eggplant is soft.
METHOD
Spritz a light coating of Balsamic vinegar, over veggies while still hot. Allow the roasted vegetables to cool on the trays, before mixing parts 1, 2 & 3. Carefully mix all ingredients in a large bowl. Try not to break up the roast pumpkin. Allow chilling overnight and then serve on a beautiful big platter… If you really wish to impress, place 2 small tins of halved artichoke hearts around the edge of the platter.
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