Culinary Hotline - 14 December 2022
Roasts, trifles, mince pies and all things delectable and delicious, yes you guessed it, its another festive themed culinary hotline.
Pan-roasted prawns with bagna cauda dressing and creamy dill cucumber
Serves: 8
Time: 20 minutes
Recipe by: Abigail Donnelly
Ingredients:
Woolworths freshly frozen uncooked large black tiger prawns 32, thawed and cleaned
olive oil 2 T
For the bagna cauda:
olive oil 1 cup
butter 8 T
anchovy fillets 16
garlic 4 cloves, chopped
pitted black olives 16
For the creamy dill cucumbers, mix:
garlic 2 cloves, minced
dill 20 g, chopped
lemon zest 1 t
medium cucumbers 2, roughly chopped
plain yoghurt 2 cups
salt, to taste
Method:
1 Fry the prawns in batches in the oil – it’s okay if they char a bit; this adds flavour and colour.
2 To make the bagna cauda, blend all the ingredients, then bring to a simmer in a saucepan. Season to taste.
3 To serve, place the prawns on a platter, drizzle over the bagna cauda and serve with the cucumbers.
Rump roast with mustard sauce
Serves: 6
Time: 20 minutes
Recipe by: Abigail Donnelly
Ingredients:
butter 3 T
olive oil 2 T
rump 600 g, at room temperature
wholegrain mustard 1 T
Dijon mustard 2 T
lemon 1, juiced
cream 1 cup
sea salt and freshly ground black pepper, to taste
Method:
1 Melt the butter in a cast-iron pan over the coals, then add the oil. Sear the steak fat-side down until dark brown. Turn, cover with a lid and cook for 3 minutes. Add the remaining ingredients and cook for 2 minutes.
2 Allow to rest for 5 minutes, covered loosely with foil. Slice and spoon over the sauce.
3 To make the sauce, heat the mustard, lemon juice and cream in a cast-iron pan until warm. Season to taste.
Triple-chocolate lamington peppermint crisp tart trifle
Serves: 6-8
Time: 30 minutes
Recipe by: Abigail Donnelly
Ingredients:
cream 2 cups
dark chocolate 2 x 100 g slabs, chopped
milk chocolate 100 g, finely chopped
Woolworths lamington cake slices 1 x 5 pack, torn in half
mint-flavoured Caramel Treat 1 x 360 g can
Peppermint Crisp 2 x 49 g bars, finely chopped
Method:
1 Place 1 cup cream in a small pan and heat gently. Place half the dark chocolate into a bowl with the milk chocolate. Pour over the warm cream and whisk until smooth. Beat for 4 minutes until light and fl uff y, then chill. 2 Melt the remaining dark chocolate in a double-boiler or microwave. Cool slightly and spoon into a piping bag.
3 Cut the tip off the piping bag and carefully pipe tree shapes onto a sheet of greaseproof paper. Chill until ready to serve.
4 Beat the remaining cream until soft peaks form.
5 Place the Caramel Treat into a bowl and whisk until smooth. Carefully fold the cream into the Caramel Treat.
6 To serve, spoon the ganache into the trifl e bowl, then add the lamingtons. Spoon over the caramel, scatter over the Peppermint Crisp and decorate with the chocolate trees.