Breaking News - Christmas With Kate

[zc290549]

To my Vodaliens I’d like prepare with great cook from Down Under
Kate Mcghie three delicious dinners for stress-free festive feasting.

Traditional: Gravlax Salad
Duck with candied mustard fruits
Cranberry plum pudding with aperol sauce

Modern: Nectarine and smoked Trout Salad
Seed-Crusted pork with hot bean salad
Poached peaches with white chocolate Mousse

Meat-Free: Pea Timbales
Vegetable Torte
Frozen Mango and Passionfruit cream

Yummmmmmmmmmmmmmmm

Zlatko

[asirimarco]

Re: Breaking News - Christmas With Kate

do you have a recipe for the duck - sounds yummy

[LadyEye]

Re: Breaking News - Christmas With Kate

Wow Zlatko ... that's quite a menu ....

Can't agree with the "Stree Free" part though, stressed me out just thinking about the preparation .... would certainly take the stress back out though if you cooked and served it .... wow .... smells delicious ...

Bill has been doing alot of cooking as well ... our headquarters in Vodalienland better be stretched to it's Outer Limits, we'll need the room with all this fine feasting ....

ummmm .... yum

[bill2006]

Re: Breaking News - Christmas With Kate

I would agree with Ann, the duck sounds pretty good.

[zc290549]

Re: Breaking News - Christmas With Kate

For our Vodaliens Ann and Bill….

Duck with candied Mustard Fruits. for 6 Vodaliens

6 duck marylands
About 400g mustard fruits
1 cup freshly squeezed orange juice
Finely grated zest of 1 orange
3 medium-sized potatoes
Olive oil
2 witlof
2 tsp butter

Preheat oven to 200C. Heat a large ovenproof pan over
high heat. Cook duck, skin side down, for 4min or until
skin is brown and crisp. Turn over and cook 3min.
transfer to oven and roast for about 10min. (4min longer
for well done). Drain mustard fruits and slice fruit, reserving
syrup. Place ½ cup syrup in pan with orange juice and zest.
simmer 10min or until a thin sauce consistency. Add fruit
and keep warm.

Thinly slice potatoes and lay in single layer in a shallow
roasting pan. Brush with oil and roast in a very hot oven
about 15min. Separate witlof leaves and toss with butter
in a pan over medium heat for 2min.


Serve duck with sauce spooned over and potatoes and
witlof on the side.

Do ahead: Sauce can be made two days ahead. Cover
and chill.
On the day: Prepare vegetables
Substitute: luv a duck has ready-to-use duck leg confit
which only requires heating.

Bon Appetite….for our hard working LadyEye and stress free
one glass Paringa Estate Peninsula Pinot Noir 2003

Yummmmmmmmmmm

Zlatko

[Ahyeeenterprise]

Re: Breaking News - Christmas With Kate

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[asirimarco]

Re: Breaking News - Christmas With Kate

thank you for recipe - make a good Christmas dinner

[beegud2]

Re: Breaking News - Christmas With Kate

Wow Zlattko...great menu...umm...could i getthe vegetable torte recipe and mangoe and passion fruit creme..pretty please.

Thanks for always sharing your wonderful culinary skills with us.

[zc290549]

Re: Breaking News - Christmas With Kate

Thanks beezzz with pleasure prepare for you new recipe…

Vegetable Torte

3 cups soft breadcrumbs
1 ½ cups ground almonds
155g butter
3 garlic cloves crushed
1 onion finely chopped
¾ cup pine nuts
1 tbs water
Bunch thin asparagus
100g snow peas cut into thin strips
1 witlof
1 cup natural yoghurt
¼ cup chopped parsley

Preheat oven 2000C lightly grease 20cm spring-form pan. Mix
Breadcrumbs, almonds, butter, garlic and onion together by
Hand or whiz quickly in a processor. Add pine nuts and enough
water to make soft dough. Bake 20min or until crisp and golden.

Cool on rack. Trim asparagus and steam or boil 1min and plunge
into iced water drain on kitchen paper. Slice snow peas into thin
strips pull leaves from witlof and slice. Arrange vegetables on top
of baked base. Combine yoghurt and parsley and pour over to serve

Frozen Mango and passionfruit cream

1 large ripe mango
½ cup passionfruit pulp
1 cup cream
1 cup vanilla yoghurt
1 cup coconut milk
½ cup toasted coconut
1 tsp icing sugar
Mint leaves

Rinse 6 individual freezer-proof moulds and line with cling wrap.
Peel mango, remove stone and puree flesh. Combine with two thirds
Of the passionfruit pulp, cream, yoghurt, coconut milk and coconut.
Mix well and fill into moulds and freeze for the least but preferably
Overnight. To serve, remove from freezer, dip moul quickly in warm
Water and tip out on the plate. Add icing sugar to remaining
Passionfruit pulp and spoon around frozen creams. Add mint leaves
for decoration.

...bon appetite

Zlatko

[LadyEye]

Re: Breaking News - Christmas With Kate

Just who I ask, is going to prepare all of this?

My kitchen has never seen such dishes, oh my .... I need a chef!!

[beegud2]

Re: Breaking News - Christmas With Kate

OK...LE...for old times sake I'll help with the dishes nd come over and be zlatkos assistance as prepares a feast for kings and ummm Queen Beez...hehe

[beegud2]

Re: Breaking News - Christmas With Kate

P.S. Zlatko..cant wait to try the recipes...yummy...my family's gonna love these...maybe we should have a Forum e book of members favorite recipes....