Fresh oysters with easy sauce
Oysters are classified as a sustainable choice when selecting seafood, although they are usually my first and preferred choice! I just LOVE them!
2 Dozen or more of fresh oysters!
- 1 long red chilli
- juice of a ½ lemon
- juice of one lime
- 1 tsp caster sugar
- pepper and a little bit of salt
- pinch of cardamom
- 1-2 tablespoon olive oil
- 1 tablespoon chopped coriander
Combine all ingredients, adding the coriander last.
Spoon over fresh oysters and enjoy immediately!
- ½ teaspoon grated palm sugar
- 1 teaspoon fish sauce
- ½ teaspoon rice wine vinegar
- ¼ Birds Eye chilli, diced as small as you can (remove seeds for less heat)
- ½ teaspoon lime juice
- 1 spring onion, sliced finely to garnish
Combine all ingredients.
Spoon over fresh oysters, sprinkle with finely sliced spring onions and enjoy immediately!
- A few slices of prosciutto
- Worcestershire sauce
Dice the prosciutto and then sprinkle amongst the oysters. Drizzle Worcestershire sauce on top and then place under a hot grill. When the prosciutto is crisp remove immediately! This process will not take long at all!
Super easy and delicious ice-cream Christmas Pudding
Christmas in Australia is always hot, and although I love Christmas pudding, often I just can’t face it on those really hot days. So I have come up with a super easy solution: Xmas Pudding Ice-cream! In my opinion – it tastes better than Xmas Pudding! Plus you can construct it without really making a thing – I will even look past it if you buy custard.
- 1 – 2 bought mini Christmas Puddings
- 1 litre of good quality vanilla ice-cream
- 1 punnet of raspberries
- ½ cup custard
- 100g milk chocolate
- 1 teaspoon unsalted butter
- Optional: Christmas Cheer – Brandy, Cointreau…
- 1 pudding bowl for setting
Line a pudding bowl with cling wrap. To make the cling wrap stick easier to the bowl, lightly grease it with a neutral flavoured oil.
Get the ice-cream out of the freezer and remove from the punnet and put all of the ice-cream into a large bowl.
Crumble the puddings well and mix into the ice-cream (at this point you can make it adult and put in an optional tablespoon of your chosen Xmas Cheer)
Mix in most of the raspberries, leaving 5 good ones for decoration.
Swirl in the custard, leaving visible swirls.
Pour into your lined (with cling wrap) pudding bowl and pop back in the freezer. Leave to set until serving.
Just before you plan to serve your pudding, melt your chocolate and butter in the microwave until just melted, and then stir to make smooth.
Invert the ice-cream pudding onto a festive plate, and then drizzle the chocolate over the top, and then top with raspberries.
Cut into wedges and serve with additional custard and fruit if desired.
Everyone will love this!
Egg Custard Recipe
- 4 egg yolks
- 65 g caster sugar plus one tablespoon
- 125ml milk
- 125ml cream
- ½ vanilla pod, seeds removed
Whisk egg yolks and sugar until thick, creamy and ribbony. Bring the milk, cream, tablespoon of sugar and vanilla seeds and left over vanilla pod to boil in a medium-sized saucepan. Remove the vanilla pod. Whisk the hot milk into the egg yolk mixture and then return it to the saucepan. Using a spatula, mix the custard over a medium heat and cook until thickened (between 80 – 85 degrees Celcius).
Mango, Papaya and Avocado Salad
I love this salad – it screams of summer and is a perfect salad for all festive occasions. This is fantastic with a crispy roasted pork loin!
- 3 mangos, seed removed, peeled and sliced
- 2 avocados, seed removed, peeled and sliced
- 1 papaya, halved, seeds removed and scooped out with a dessert spoon
- A few handfuls of rocket
- Olive oil
- Zest and juice of 2 limes
- Freshly ground pepper
Combine all of the ingredients together in a large bowl.
Place a bed of extra rocket on your serving platter and place the salad on top!