Catering under the influence
MY MUMS HOMEMADE IRISH CREAM LIQUEUR
The 1980’s was a time for recipe swapping throughout suburbia. I remember many of mum’s friends & neighbours passing this one like the proverbial Olympic torch. It is lovely as a drink, served on ice (in a large martini glass of course) or as a sauce to accompany your favourite desserts.
· FIRST Sterilize 2 or 3 resealable bottles in boiling hot water and allow to cool naturally.
You can get these from the hotel recycling bin or one of those $2 shops.
· BEAT 3 eggs in the electric mixer or a large mixing bowl with a whisk.
· ADD 1300 mls of cream
1tin of condensed milk
1 cup of good Scotch whisky
½ teaspoon coconut essence (I remember this being hard to get in the 80’s)
3 tablespoons of chocolate topping (how camp is that?)
· METHOD Blend for a few minutes but not to thicken the cream. Fill the bottles, (Use a funnel).Allow to mature for at least 2 days in the fridge and try not to drink it all the night you make it. These flavours mature over time and are worthy of the wait. This is perfect party pleaser but if this is too much for you to use, you may always half the recipe quantities.
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TEQUILA WATER MELON
This is another old favourite of mine. Through the years, it has been served at all the best parties that I have been to.
1. Remove the water melon rind and cut into large cubes or leave the skin on and cut into triangle shaped slices.
(For a touch of 70’s kitsch why not try your hand at carving a water melon basket.)
2. Place the cubes or triangles on a flat tray and prick with a fork all over being careful not to damage the nice shapes you have cut.
3. Drench the water melon in your favourite brand of tequila.
4. Marinate for about an hour .Turn the pieces over to soak from all angles. Longer than this will make the watermelon a bit mushy.
5. Perhaps you could pre-prepare the melon and marinate it on location, if so desired.
If there is any leftover afterwards put the rest, with the juice, in a blender and make yourself a well earned tequila watermelon slushy before you pass out on the couch!
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MARINARED FORREST BERRIES
Berries are in season at the moment and make a sensual and exotic addition to any picnic basket.
You can use strawberries on their own or mix them with raspberries, blueberries, blackberries or whatever is available.
1. Wash the berries, being careful not to bruise them, and then drain.
2. If using just strawberries pierce the hull with a decorative toothpick for added fabulousness.
3. Place in a lovely serving dish & sprinkle lightly with a little caster sugar.
4. Evenly pour a little (or a lot) Cointreux or Grand Marnier over the top .For the budget conscious also available in mini bar sizes.
Leave them to soak for 30 mins and serve with a little sweetened cream or flavoured yoghurt on the side.
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GALLIANO FRUIT SALAD (KEBABS)
Dare to be adventurous when selecting for a fresh fruit salad, this summer. I find that the humble little green grocer on the corner will generally offer a better variety and quality than those big super market chains.
Banana, apple, apricot, nectarine, cantaloupe, peach, orange, honey dew, pineapple, water melon, pineapple, mandarins, kiwi, strawberries and fresh blue berries…
1. Peel and deseed the fruit.
2. Cut it into3- 4 cm cubes .Stone fruits look good cut into wedges.
3. Thread the fruit pieces on to bamboo skewers (each in identical order to the last). Arrange them so that same colours are not next to each other.
4. Place something firm like a strawberry or piece of apple or pineapple are on the ends to stop the fruit from falling off the sticks.
5. Lay the fruit kebabs in shallow tray or container with a lip.
6. DROWN THEM IN GALLIANO! Let them soak in it, for about 30 to 60 minutes, then serve on a lovely tray. You could even line it with washed grape vine or banana leaves. Supply some small spoons to sip up the excess juice. Your friends won’t want to waste a drop!
7. I f you can’t be bothered being this extravagant just serve it as a salad, in a nice bowl. With all that Galliano they’ll probably be too drunk to care, anyway!
Creation & illustration by Chef Steve Anderssen © copyright 2009
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