Spicy tomato jelly with prawn cocktail
Serving size: unspecified
Cooking time: Quick with advance preparation
INGREDIENTS
Jelly
2 tbs gelatine
¼ cup cold water
3½ cups (875ml) V8 juice
1-2 tsp caster sugar
2 tbs red wine vinegar
2 tbs lime juice
1-2 tbs vermouth
1 cucumber, peeled, deseeded and finely chopped
2 tbs chopped dill
Tabasco, to taste
Salt and freshly ground black pepper, to taste
Prawn cocktail
½ cup mayonnaise
2 tbs tomato sauce
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
1-2 tbs lime juice, to taste
600g peeled prawns, coarsely chopped
75g watercress
METHOD
Sprinkle gelatine over water in a shallow bowl; stand 2 minutes. Microwave on high for 20 seconds or until gelatine dissolves.
In a large jug combine all the ingredients for the jelly — taste and check seasoning. Pour into 22cm round ring mould (savarin tin) and refrigerate 4 hours or until set.
For the prawn cocktail mix together mayonnaise, tomato sauce, Worcestershire sauce, sweet chilli sauce and lime juice in a small bowl. Add the prawns, toss briefly to coat, then set aside.
To serve, turn jelly out onto a large serving plate, place watercress in centre of jelly ring and top with prawn cocktail mixture.
From:
aww.ninemsn.com.au/article.aspx?id=105843&subsectionname=archiveSavarin with khoshaf and pistachio panna cotta
John Cross, Solitary
Savarin is a yeast-risen baba in the shape of a doughnut. Khoshaf is a Middle Eastern dried fruit and nut compote. The recipe makes about 12 savarins. Use 8 and freeze the rest.
Savarin:
30g unsalted butter, melted and cooled
1/2 sachet dried yeast
1 tbsp sugar
Pinch salt
1 egg
130mL milk, slightly warmed
250g flour
500mL water
500g sugar
2 quills of cinnamon
2 star anise
150mL cognac or armagnac
Combine the butter, yeast, spoon of sugar, salt, egg, milk and flour in a mixer using the dough hook and run the machine on low for about 20 minutes or until dough is elastic. Or combine them in a warm bowl and knead by hand until dough is elastic.
Thoroughly butter about 12 small savarin moulds (available from Chef's Warehouse). Take 20g balls of dough and roll into sausage shapes between your hands. Make them long enough to just overlap in the moulds. Fill each mould with the dough and place in a warm, moist place to rise.
When they have risen halfway again above the level of the mould, bake them at 180C until they are puffed and golden (about 7 minutes).
Meanwhile, bring the water and sugar to the boil with the spices, reduce the heat to low and simmer for 5 minutes with the lid on. Strain and cool the syrup a little. Add the cognac.
Remove the savarins from their moulds and place in a flat dish. Pour the syrup over them and allow it to be completely absorbed. They will swell and are delicate now, so be gentle with them when they are moved. They keep well if covered and refrigerated.
Combine the butter, yeast, spoon of sugar, salt, egg, milk and flour in a mixer using the dough hook and run the machine on low for about 20 minutes or until dough is elastic. Or combine them in a warm bowl and knead by hand until dough is elastic.
Thoroughly butter about 12 small savarin moulds (available from Chef's Warehouse). Take 20g balls of dough and roll into sausage shapes between your hands. Make them long enough to just overlap in the moulds. Fill each mould with the dough and place in a warm, moist place to rise.
When they have risen halfway again above the level of the mould, bake them at 180C until they are puffed and golden (about 7 minutes).
Meanwhile, bring the water and sugar to the boil with the spices, reduce the heat to low and simmer for 5 minutes with the lid on. Strain and cool the syrup a little. Add the cognac.
Remove the savarins from their moulds and place in a flat dish. Pour the syrup over them and allow it to be completely absorbed. They will swell and are delicate now, so be gentle with them when they are moved. They keep well if covered and refrigerated.
Khoshaf:
250g each of dried apricots, prunes, halved dried figs
125g each of raisins, blanched almonds and shelled pistachios
Water
Sugar, rosewater and orange blossom water to taste
Just cover the fruits and nuts with water and gradually add sugar, stirring to thoroughly dissolve, until the syrup is as sweet as you like a dessert to be. Add the rosewater and orange blossom water to taste. Leave to macerate for at least 2 days. This will make more than you need, but use the rest for a weekend breakfast with goat's curd or thick yoghurt.
Pistachio panna cotta:
500g shelled pistachios (or pistachio paste to taste, about 10g)
250mL milk
250mL single cream
120g sugar
6 egg yolks
3 and 1/2 leaves gelatine
250mL cream, lightly whipped
If using pistachios, toast them at 160C until just lightly brown. Grind them as finely as possible in a food processor. Bring the milk and cream to a simmer in a pot with the pistachios, remove from the heat and infuse for 15 minutes at least. Strain very finely (preferably through muslin).
Add the sugar and bring back to the boil. Beat the yolks until pale, pour over the infused mixture and cook on low heat until it just coats a wooden spoon. If using paste, add it to the mixture now and dissolve.
Meanwhile, soak the gelatine in cold water until soft. Squeeze it out and dissolve in the hot custard. Cool a little then fold in the extra whipped cream. Pour into 8 individual moulds and cool to thoroughly set (all day or overnight).
To serve: Place a savarin on a plate just off centre, spoon khoshaf over, including some syrup and unmould a pannacotta next to it.
Serves 8
From:
www.smh.com.au/articles/2004/06/01/1086037754221.html?from=storyrhsI wonder if I can find something more basic?
