Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts

Thursday, November 12, 2015

Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet

Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet
Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet

Lance doesn’t like sorbet. In fact, when he saw me pouring this mango mix into the ice cream maker, we had a conversation a bit like this:

“Ooh, you’re making me ice cream! What flavour are you making?”

“Not ice cream, something different”

“What? Hang on, are you WASTING our mangoes making sorbet? You don’t love me!”

And yet, there I was, making sorbet for us as part of our date night dinner. Now, I see what you’re thinking  - maybe he’s right. Maybe if I know he doesn’t like sorbet but I’m still specifically making it for an important meal – then maybe I don’t love him. First, how dare you question my love! Secondly, remember the pie incident?
Yeah. And remember our Wills Domain Degustation? Lance loved the herby sorbet palate cleanser.

I would never serve Lance a sorbet for dessert. Nor would I serve him a nut milk ice cream, or coconut milk ice cream for dessert. This sorbet? Not a dessert. This sorbet is an entrée (or appetizer, for my American readers! Hi!) Riffing on the herby sorbet we both loved, I decided to make a more ‘savoury’ sorbet that would in essence be the sauce for a fun spicy and fruity prawn cocktail. Using some of our homegrown mangoes and jalapeno, I added some tamarind for a tart hit. Served with some cold prawns that are dusted with some smokey hot paprika and the traditional iceberg lettuce bed, it was quite the cute little dish. And a perfect date night/dinner party appetizer as everything can be made in advance. Just churn the sorbet right before you want to serve it.

Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet

Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet
Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet

Mango Tamarind Prawn Cocktail Sorbet

2 cups water
5 tsp tamarind puree
¼ tsp pepper
½ tsp salt
2 jalapenos
3 mangoes, flesh removed
1 egg white
cooked, cooled prawns (6 or so per person)
iceberg lettuce, shredded to serve
hot smoked paprika, to serve

Finely mince the jalapenos and add the mangoes, water, tamarind puree, salt, pepper, jalapenos and egg white and blend until fully homogenised. Leave for 5 minutes to allow some of the air to leave the mixture, and then give one quick stir before pouring into your ice cream maker. Churn for 30-45 minutes, depending on your machine's instructions.

Place lettuce on your serving plate/bowl. Scoop a ball of sorbet on top of the lettuce, arrange the prawns artfully and dust with smoked paprika. Serve immediately.

Leftover sorbet can be tightly wrapped in the freezer for a week. Soften in fridge 30 minutes before serving like this again. Alternatively, blend up with a little tequila for a killer cocktail!

Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet
Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet
Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet

Tuesday, December 2, 2014

Easy Entertaining - Bone Marrow Pesto Spread

One of the recipes I was given to test for the Recipes and Ramblings Cookbook was called “Lovely Bones”. It’s a dish of roasted bone marrow with a radish salad, served with some warm sourdough bread. And it was pretty remarkable. The flavours and textures all worked really well together. Lance and I devoured the dish eagerly! However, on the recommendation of a butcher, I bought whole bone marrow shaft pieces instead of cut in half lengthwise to make flat, open pieces. And it was really, really messy to eat. And I’m a grub to start with. It wasn’t really the type of meal you could eat in polite company, but it was designed to be a shared entrée. It's so dramatic being served marrow in the bone like that! So, I recommend trying that recipe by getting the cookbook. (It's available at Fresh Provisions, Beaufort St Books and Planet Books)

I had 6 pieces of marrow bone leftover after making that dish and knowing that Lance probably didn’t want to be up to his elbows in marrow juices again, I thought I would change things up a bit. I’ve still kept some of the original flavours of lemon, parsley, smoked paprika and garlic, but I’ve changed it into a pesto-style spread. Much more polite to eat in mixed company and so delicious. The rich oiliness of the bone marrow means you don’t need to add the traditional olive oil or nuts to the pesto. And you can remove the marrow much more cleanly in your kitchen than at a dinner table. I used a fondue fork to poke in and around the hole to remove the marrow as I don’t have a marrow spoon (and, in fact, didn’t know that such a thing even existed until very recently!)

It only takes about 30 minutes to make, and is quite the fancypants dinner party appetiser!

Bone Marrow Pesto Spread
(adapted from Lovely Bones in Recipes and Ramblings Volume 3)
6x 5cm marrow bone shafts
1 clove garlic, minced
1 tsp smoked paprika
Sea salt and fresh black pepper to taste ( a good pinch of each)
2 bunches parsley, with the big part of the stalk removed
Juice of one lemon
¼ tsp hot English mustard
½ tbsp. capers
Sourdough to serve

Preheat the oven to 200C

In a small casserole dish, place the bone marrow shafts with the holes facing up. Mix the minced garlic, smoked paprika, a good pinch of salt and pepper in a small bowl and sprinkle over the top of the bone pieces. Pop in the oven.

In a food processor, blitz the parsley, lemon juice, mustard and capers until quite finely chopped but still some texture to it. You might need to scrape down the sides of your processor a few times.

When the bone marrow starts to pull away from the sides of the bone, after around 20 minutes, remove from the oven and place the sourdough loaf in to warm up.

Using a fondue fork or other long thing implement, poke out all of the marrow into the casserole dish, getting all of the flavoured garlic too. Discard the bones.

Add all of the parsley mixture into the casserole dish with the marrow, and mix well with a fork, breaking the marrow up. This should be enough to warm through the whole spread. 

Check for seasoning.

Cut the sourdough into slices, put the marrow pesto spread into a nice serving bowl and serve!