* * * Aussie Christmas Menu * * *

Individual Prawn Leaves

Ingredients

1/2 cup reduced fat Australian yogurt
finely grated rind from 1 lime
1 baby cos lettuce, leaves washed and separated
1 telegraph cucumber, sliced into ribbons
24 cooked prawns, peeled, deveined and sliced
1/2 cup fresh coriander leaves
1/4 cup fresh mint leaves, torn
1 small red chilli, finely sliced

Method

1. Combine yogurt and lime rind, refrigerate.

2. Assemble by filling the lettuce leaves with the cucumber and prawns, drizzle with yogurt and finish with coriander, mint and chilli. Serve immediately.

This recipe is courtesy of Dairy Australia

Turkey Chops wrapped in Prosciutto with green beans

Ingredients

4 Fresh Turkey Thigh Chops
4 Thin Slices of Prosciutto, approximately 15cm long
1/4 bunch basil leaves, picked
20ml canola oil
20g butter
salt and pepper
10g butter
200g blanched green beans
1/2 garlic clove, finely chopped
200g Roasted Chestnuts
20g butter
25g brown sugar
Port and Cabernet Vinaigrette
30ml port
1/4 teaspoon dijon mustard
20ml cabernet vinegar
20ml olive oil
60ml almond oil

Method

Lightly season all sides of turkey chops.

Lay each slice of prosciutto vertically on a chopping board about 10cm apart, and then place 1 basil leaf in the centre of each slice of prosciutto.

Place turkey chop horizontally on top of prosciutto and basil leaf, place another basil leaf in the centre of each chop, fold remaining prosciutto around chop so that each side over laps.

In a frying pan, heat butter and canola oil, place turkey chops in and fry on medium to high heat for 2-3 minutes on each side, remove turkey chops from pan and place on serving platter. Keep warm in slow oven (approximately 60ºC-80ºC).

While pan is still on low heat, add port and cabernet vinegar. Strain liquid and place in mixing bowl, set a side to let cool.

Beans

In a clean pan, melt butter. Bring to medium heat, add finely chopped garlic and blanched green beans and season to taste. Place on top of saltimbocca turkey, keep warm.

Chestnuts

Melt butter and brown sugar in fry pan on moderate heat. Add chestnuts and gently toss in pan until coated, arrange on top of turkey chops and beans.

Port and cabernet vinaigrette

Add dijon mustard to the port and cabernet vinegar mix. While whisking ingredients, slowly add olive oil and almond oil until all incorporated, adjust seasoning.
Remove serving dish from oven, drizzle vinaigrette over turkey chops and serve.

This recipe is courtesy of Today's Turkey

Summer Salad

Ingredients

500g packet frozen Birds Eye Baby Beans
250g mixed lettuce leaves
1 punnet cherry tomatoes, halved
1 cup walnut halves, toasted
1 cup marinated artichokes
1/4 cup balsamic vinegar
1 tablespoon brown sugar

Method

1. Cook Birds Eye Baby Beans following packet directions, set aside to cool.

2. On a large serving platter arrange lettuce leaves, tomatoes, walnuts, artichokes and cooled beans.

3. Return reserved oil to small jar, add balsamic vinegar and sugar and shake to combine. Pour dressing over salad just before serving.

This recipe is courtesy of Frozen Food Info

Sponge Cake with Strawberries

Ingredients

4 large eggs, separated (room temperature)
3/4 cup CSR White Sugar
3/4 cup cornflour
2 tablespoons custard powder
3 teaspoons baking powder
CSR Icing Sugar to dust

Method
Preheat oven to 180ºC. Well grease and baking paper line two 23 cm sandwich cake tins.

Beat egg whites until stiff. Slowly add sugar & beat until mixture is stiff and glossy, with sugar dissolved. Add the yolks, one at a time, mix in well.

Sift together cornflour, custard powder and baking powder. Gently fold dry ingredients into egg mixture using a metal spoon.

Pour half the mixture into each prepared tin. Bake for 15 – 20 minutes without opening the oven door whilst cooking. The cakes should shrink slightly from the sides of the tins and spring back when gently touched.

Cool for 10 minutes in the tin then turn out onto wire rack covered in a tea towel or paper towel to prevent a rack imprint on the sponges.

When cool, fill with whipped cream and fruit and sprinkle with a fine dusting of icing sugar.

This recipe is courtesy of CSR Sugar