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Kim Barton Barton said...
To all those out there who salivate for oysters at your next get-together but are put off by their guests who 'aren't sure they could swallow one' try this:
Leave your freshly opened oysters in their shell and top with a home made mango salsa and a slice of parmesan or other bitey cheese and stick under the griller until the cheese is melted. I absolutely know that your guests (of any age) will gobble them up and you'll wish you'd made more! Here's the recipe:
2 mangoes
1 big red chilli (the not-so-firey kind)
1 red onion, chopped quite small
a bunch of chopped coriander and
a squeeze of lime juice to taste
07-12-2007
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Connie K said...
We entertain a lot and my stress-free secrets are to keep things simple, serve quality food that is a bit out of the ordinary and garnish garnish garnish with lots of colour. My catch-cry is "it's all in the presentation". A variety of pre-prepared and simple finger food goes down really well at our place. One of my favourites is to buy a ready-made spicy sun-dried and cashew dip (Copperpot). Buy half a red cabbage and scoop out to form a dish. Place orange Copperpot dip inside cabbage shell, sprinkle top with a few finely chopped nuts and put a coriander leaf on top to garnish and for colour. Your friends will be impressed. Lastly don't fuss too much as you want the time to enjoy being with your friends. Have a wonderful Christmas fellow foodies!!!
7/12/07
07-12-2007
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Elaine Hamilton said...
To keep you and the kitchen cool prepare salads for summer eating. Try this one:
Snapper, sumac and pitta salad. - Serves 2
Pan fry 1 snapper fillet per person in olive oil.
Split pitta breads in half and dry out in the oven, then break into pieces [180 degrees C about 5 minutes - keep and eye on them - these store brilliantly so dry all excess pittas - they are great with dips as well]. 1 pitta bread will serve 2.
Dice 1 lebanese cucumber, halve half a cup cherry tomatoes, dice 1 red onion, chop 3 Tablespoons flat leaf parsley. Combine in bowl with pittas. Drizzle with lemon juice, olive oil,salt and pepper. Toss well.
Divide pitta salad between bowls, top with warm snapper fillet, dust with sumac. Enjoy!
30-12-2007
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Sugar Reef Catering said...
Something always sure to impress and simple to prepare are whole fish baked on the BBQ. Visit your local fish supplier and look for whole snapper or baramundi.
Be sure that the fish have been cleaned and fill the inside with kaffir lime leaves, fresh ginger and some orange rounds. then all you have to do is wrap in foil and grill on on BBQ depending on the size of fish, cook for 10 minute on each side for a fish around 30cm.
sugarreefcatering.com.au
24-11-2009
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