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Cookware Essentials Parties, BBQs and Gatherings |
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Tuna Pate'
This is a simple,quick recipe to have with crackers,melba toast or crudits.
Ingredients:
25g butter
150g cream cheese
1x 185gm can of tinned tuna,drained
1 tbsp tomato sauce
2 tbsp grated onion (I just whizz in the processor)
1 clove garlic,crushed
1 tsp vinegar
1/4 tsp salt & ground pepper to taste.
Method:
Soften butter and cream cheese together.
Beat in drained tuna,add grated onion,garlic,vinegar,tomato sauce and seasonings.
Continue beating until smooth. Press into small ramekin or bowl,cover and refrigerate overnight.
Blue Cheese & Port Pate'
This easy to make pate' is divine.
Delicious served with crusty bread, melba toast, crudits or firm fruits such as apple or pear.
Ingredients:
350g cream cheese at room temperature
60g unsalted butter, softened
1/3 cup (80ml) port
300g blue cheese at room temperature, mashed.
1 tbsp chopped, fresh chives.
1/2 cup (50g) walnut halves.
Method:
Beat the cream cheese and the butter in a small bowl with electric beaters until smooth, stir in the port.
Add the blue cheese & the chives and stir until just combined.
Season to taste. Spoon into a serving dish and smooth the surface.
Cover with plastic wrap and refrigerate 3 - 4 hours or until firm.
Arrange the walnut halves over the top and press in lightly. Serve at room temperature.
Beef Sate'
These sate's are delicious, so why wait till summer for the bbq!!
They are great any time and you can always serve them with a little Basmati rice on the side.
If you are in a real hurry - you can always purchase the "Ayam" sate' sauce which is delicious,
but not quite as delicious as your own "home made" sate' sauce.
Ingredients:
500g rump steak (or chicken, lamb or pork)
2 teaspoons soy sauce
1 teaspoon honey
½ teaspoon chilli powder
1 teaspoon cumin
2 tablespoons oil
½ teaspoon curry powder
extra oil
sate' sauce
2 tablespoons oil
1 onion, peeled and finely chopped
2 cloves garlic, crushed
½ teaspoon chilli powder
2 teaspoons curry powder
2.5cm piece green ginger, peeled and grated
125g peanuts, skinned, roasted, and very finely chopped
125ml (½ cup) vinegar
75g (1/3 cup) sugar
1 teaspoon salt
2 tablespoons peanut butter
80ml (1/3 cup) fruit chutney
250ml (1 cup) water
Method:
Ask butcher to cut rump steak in one piece, approximately 2.5cm thick.
Remove fat from meat. Cut meat into 2.5cm strips. Cut each strip of meat into 5mm pieces.
Cut fat strips into 5mm (¼ in) slices. (Fat is put on to the bamboo sate' sticks; it helps
baste the meat and will keep it moist while cooking.)
Place meat and fat into bowl, add soy sauce, honey, chilli powder, cumin, oil and curry powder and mix well.
Cover bowl, refrigerate overnight.
Thread two pieces of meat on to skewer, thread a piece of fat on to skewer, then another two pieces of meat.
Repeat with remaining skewers until all meat and fat are used.
Grill until tender, brushing occasionally with oil. Serve with sauce.
Sate' sauce: Heat oil in pan, gently saute onion and garlic until golden brown.
Add spices, ginger and peanuts, saute for 2 minutes.
Add vinegar, sugar, salt, peanut butter, chutney and water, stir until combined.
Bring to boil: reduce heat, simmer very slowly for 30 minutes or until mixture is thick. Serve hot or cold.
The quantities given in this recipe are enough for about 30 sate' sticks.
Thai Chicken Balls (makes approx 50)
This recipe is perfect for gatherings, it makes 50 delicious balls which can be served with
a sweet chilli dipping sauce if you wish.
Ingredients:
1kg chicken mince
80g fresh breadcrumbs
4 spring onions, sliced
1 tbsp ground coriander
50g chopped fresh coriander
60ml sweet chilli sauce
1-2 tbsp lemon juice
oil, for shallow frying
Method:
Mix the mince and bread crumbs in a large bowl, add the spring onion,
ground and fresh coriander, chilli sauce and lemon juice, to taste and mix well.
With wet hands, form into walnut sized balls. Preheat oven to moderately hot (200C).
Heat 3cm of oil in a deep frying pan to 180C (or until a cube of bread browns in 15 seconds)
and shallow fry the balls in batches over high heat until golden.
Bake on baking tray for five minutes or until cooked through. Drain on absorbent paper.
Smoked Roe Pate'
Ingredients:
250g smoked roe
250g cream cheese
300ml sour cream
1 tbsp lemon juice
2 tbsp chopped parsley
2 gherkins
salt & pepper
1 tsp French mustard
Method:
Remove skin from roe,put cream cheese into bowl and beat till creamy.
Add roughly chopped roe,beat until well combined,add sour cream,parsley,finely chopped gherkin,
salt,pepper & lemon juice and mustard.Mix well.Place in dish,cover and refrigerate overnight.
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