Happy 2012!
Every year I utter my disbelief at how quickly the year has flown by. And here we are…we find ourselves in the year 2012, full of hope and anticipation of what it might hold. Most of you would agree that in life, the good things must regrettably be balanced with the not-so-good. But that is what keeps us human; grounded in the reality of what is important, and what is trivial.
It is usually during this season that the reality of this hits home - spending precious moments with friends and family around the dinner table and reminiscing about “the old times”. This year has proved no different, and supplied abundant conversation, wine, and glorious home cooked food! For this entry, I have documented a couple of dishes that my mom and I have prepared for the Christmas table. It’s never too early to collect new ideas for next year’s Christmas lunch! Thank you mom for the inspirational ideas, and a special thanks to my dad for growing the most awesome veggies that we utilised in some of the dishes (especially the basil!).
Salmon and Avo Terrine
It is usually during this season that the reality of this hits home - spending precious moments with friends and family around the dinner table and reminiscing about “the old times”. This year has proved no different, and supplied abundant conversation, wine, and glorious home cooked food! For this entry, I have documented a couple of dishes that my mom and I have prepared for the Christmas table. It’s never too early to collect new ideas for next year’s Christmas lunch! Thank you mom for the inspirational ideas, and a special thanks to my dad for growing the most awesome veggies that we utilised in some of the dishes (especially the basil!).
Salmon and Avo Terrine
Salmon layer:
200g Salmon
250g cream cheese
5ml lemon juice
10g gelatin
Salt and Pepper to taste
Avocado layer:
1 Avocado, mashed
250g cream cheese
5ml lemon juice
10g gelatin
Salt and pepper
Method:
1. Line terrine pan with cling film
2. Chop 150g of the salmon finely.
3. Prepare gelatin as per packet instructions, and add the salmon, cream cheese, lemon juice and salt and pepper.
4. Spread the mixture on the bottom of the terrine pan.
5. Place in the refrigerator until the mixture has set.
6. Prepare the avocado mixture exactly the same way as the salmon mixture.
7. Place avocado mixture on the set salmon layer.
8. Place the rest of the salmon (50g) on the avocado layer, and let it set overnight in the fridge.
9. To serve, slice the terrine in even slices, and garnish with prawns
Pig’s Ear Cookies
1 package frozen puff pastry, thawed
300 g white sugar mixed with cinnamon to taste
Method:
1. Preheat oven to 200’ C. Grease a cookie sheet or line with parchment paper.
2. Unroll puff pastry sheets on a dry, lightly floured surface. Sheets should be about 1/2 cm thick. Spread sugar and cinnamon liberally over the entire surface of each sheet. Tightly roll or fold up the pastry from each side of the sheet to meet in the middle. It will look like face to face snails. Slice the roll into 1 cm slices, like a loaf of bread. Lay out on prepared cookie sheet about 2 cm apart. Bake in preheated oven for 10 to 15 minutes, until golden brown.
300 g white sugar mixed with cinnamon to taste
Method:
1. Preheat oven to 200’ C. Grease a cookie sheet or line with parchment paper.
2. Unroll puff pastry sheets on a dry, lightly floured surface. Sheets should be about 1/2 cm thick. Spread sugar and cinnamon liberally over the entire surface of each sheet. Tightly roll or fold up the pastry from each side of the sheet to meet in the middle. It will look like face to face snails. Slice the roll into 1 cm slices, like a loaf of bread. Lay out on prepared cookie sheet about 2 cm apart. Bake in preheated oven for 10 to 15 minutes, until golden brown.
Basil Pesto
This made for a wonderful fragrant accompaniment for the cold meats and salads.
3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup pine nuts (I prefer cashews or macadamias)
Combine basil, garlic, Parmesan cheese, olive oil, and nuts in a mortar and pestle or a food processor. Blend to a smooth paste. Add a squeeze of lemon juice if desired.
Nigella’s decadent Grasshopper Pie
Forget peppermint crisp tart...this is the godfather of all tarts. Try it!!
Base:
28 chocolate creme filled sandwich cookies (recommended: Oreo or Newman-O's)
2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chocolate chips)
3 tablespoons soft unsalted butter
Filling:
3 cups mini marshmallows
1/2 cup whole milk
1/4 cup creme de menthe (we used peppermint liqueur)
1/4 cup creme de cacao blanc (e.g Bailey’s Irish cream)
1 1/2 cups heavy cream
Few spots or drops green food colouring, optional
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Method:
Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool.
In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
When the marshmallow mixture and cream are combined, whisk in a few drops of food colouring, if desired.
Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
Crush the remaining cookie and sprinkle it over the top of the pie before serving.
Make Ahead Note:
The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminium foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep 3 to 4 days total.
Filling:
3 cups mini marshmallows
1/2 cup whole milk
1/4 cup creme de menthe (we used peppermint liqueur)
1/4 cup creme de cacao blanc (e.g Bailey’s Irish cream)
1 1/2 cups heavy cream
Few spots or drops green food colouring, optional
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Method:
Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool.
In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
When the marshmallow mixture and cream are combined, whisk in a few drops of food colouring, if desired.
Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
Crush the remaining cookie and sprinkle it over the top of the pie before serving.
Make Ahead Note:
The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminium foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep 3 to 4 days total.
I wish you all a happy and prosperous new year, and that our culinary journey together will be inspirational and satisfying! Until next time, happy cooking!
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