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


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


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


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


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


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


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.

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