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Christmas Day 2008

2008 December 25


Simmone Logue Fruit Mince Tarts


Herbed Beef with Balsamic Glaze


Plain BBQ Prawns and Prawns with Lemongrass and Ginger

(I forgot in my piggyness to take pics of the cooked prawns :-P)

1kg Green King Prawns
3 large lemongrass stems (pale part only) chopped finely
2 large spring onions, chopped finely
2 small red chillies, chopped finely
2 large garlic cloves, chopped finely
2.5 tbs fresh ginger, chopped finely
1 kaffir lime leaf, chopped finely
2 tsp fish sauce
1tbs brown sugar or grated palm sugar
1/2 cup coconut cream

Chuck all dry ingredients in the food processor and pulse.

Then add coconut cream, and fish sauce.

Pour mixture over prawns in large bowl and make sure they are evenly coated.. Cover the bowl tightly and marinate in the fridge for 3-4 hours. (I did these the night before, and mixed them through a couple of times)

Throw on the bbq in a single layer and cook for 3-5 minutes depending on the siz of the prawns and the type of bbq.

Courtesy Delicious. December 2008/January 2009, pg 102

broad bean salad

Broad Bean, Lemon and Fetta Salad

1 x 600g packet frozen broad beans
1 lemon
1 bunch fresh mint, leaves picked and torn
20g good quality fetta, crumbled
Good quality olive oil

Cook the beans in a suacepan of boiling water for 5 or so minutes. Don’t overcook like I did! Drain, then refresh under cold water. Peel and discard skins

Peel zest from lemon, then halve and juice

Combine the broad beans, lemon rind, mint and fetta in a large serving bowl.

Whisk together oil and lemon juice and season with pepper. Pour over salad to serve.

Courtesy Australian Good Taste, December 2008, pg 63

raw trout

Moroccan  Baked Ocean Trout

1 whole fish, butterflied, gutted, descaled
1 bunch coriander
1 bunch parsley
3 large cloves of garlic
1 tsp ground cumin
cayenne to taste
1 tsp paprika
salt and pepper
olive oil
2 lemons
4 shallots (the french onion not the spring onion)

Chuck all ingredients in food processor, except lemons and fish and pulse till blended

Take mixture and rub throughout fish cavity

With a sharp knife, slash the fish’s body on the outside, and push mixture into the holes

Slice lemons, and place in the holes on top of the mixture and place through out the cavity and also underneath the fish.

Wrap well in foil, and bake in about 200° oven for an hour or so (depends on size of fish, we had BIG fish)

fish cooked

fish and rice

Egyptian rice and Moroccan Trout

corn & kipflers

BBQ corn & Kipfler potatoes

cupcakes again

Banana and chocolate cupcakes

I still have my mum’s homemade Christmas pudding in the fridge too…but we ate so much we couldn’t even think about it…

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6 Responses leave one →
  1. December 28, 2008

    That really looks delicious. I’d like to invite you to take some time to drop by at Foodista and share this delicious recipe with us. We have launched an online food and cooking encyclopedia ala wikipedia. Add a recipe and you can win a $100 gift card to Sur la table. Don’t forget to register first so we know who to thank the recipe for. Thanks! See you there!

  2. December 28, 2008

    Great spread you’ve got there. The fish and the Egyptian rice look particularly delicious. How is Egyptian rice made?

  3. December 29, 2008

    The coconut marinade for the prawns sounds yummy. Leftover pudding will be a great dessert!

  4. December 29, 2008

    @Lorraine, the rice is made by getting some noodles, I’m not sure how to describe them but thin italian egg noodles and frying them up with butter and salt, then when they have turned reddish brown, chucking in the 2 cups of rice (which has been rinsed multiple times) then adding 2 cups boiling hot water, allowing to reach a boil, then turning off and covering with foil then the lid. If you’re using an electric stove, turn the heat off and leave alone for about 20-30 minutes. Gas is trickier…

  5. January 2, 2009

    Everything looks so delicious! Merry Christmas and Happy New Year!

  6. January 2, 2009

    I like the look of the Moroccan Baked Ocean Trout!

    Those cupcakes look rather ‘sparkly’ 😛

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