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Velg Training Christmas Recipes

Velg Training Christmas Recipes

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Please enjoy these recipes for the festive season. We wish you a Merry Christmas and a Happy New Year.

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Page 1: Velg Training Christmas Recipes

Velg Training Christmas Recipes

Page 2: Velg Training Christmas Recipes

Ingredients400ml Tia Maria, chilled250ml double creamGood Cocoa for dusting8 small cocktail glasses

Method1. Pour the Tia Maria into small cocktail glasses2. Carefully pour the cream into the glasses over the back of a teaspoon so it floats ontop of the Tia Maria making a seperate layer3. Dust the cream with cocoa by shaking it through a tea strainer

Bronwyn’s Famous Angel’s Kiss

Page 3: Velg Training Christmas Recipes

Tina’s Lychee Martini

Ingredients15ml Lychee liqueur45ml Vodka15ml Lychee juice (reserved from tin)5 ml Lemon juice

Method1. Add ingredients to cocktail shaker2. Shake with ice and fine strain into martini glass3. Garnish with a lychee4. Drink and be merry

Page 4: Velg Training Christmas Recipes

Jeff’s Smoked Salmon Rice Paper Rolls with a radish slaw and mango, chilli dipping sauce

Ingredients8 large round rice paper sheets16 slices smoked salmon4 red radish, thinly shredded1/4 head of cabbage, thinly shredded1 carrot, grated1/4 cup mint leaves1.4 cup coriander leavesSnow pea sprouts for garnishMango and Chilli dipping sauce1 ripe but firm mango, peeled and diced3 tablespoons fresh lime juice1/2 cup sweet chilli sauce

Method1. Place the diced mango into a food processor and pulse until chopped but not puree. You can add a little sugar if you want it sweeter. Set sauce aside in the fridge2. Combine the cabbage, carrot and herbs with two tablespoons of the mango sauce3. Fill a wide shallow bowl with hot to warm water4. Place one rice paper sheet into the bowl ensuring it is covered with the water. Let it sit for 30 seconds or until softened5. Transfer to a clean board6. Lay a piece of mint onto the rice paper about 4 centimetres from the edge closest to you7. Lay three slices of radish overlapping each other on top of the mint8. Lay across the rice paper two slices of smoked salmon9. Top with a small amount of salad10. Roll up the rice paper, fold the two sides of the rice paper over the filling.11. Repeat with remaining rice paper sheets.12. Serve with the mango sauce

Page 5: Velg Training Christmas Recipes

Teila’s Santa Crackers

IngredientsPepperoni or Salami slicesRound crackers (Jatz work well)Ricotta cheeseCelery, sliced thinCapers

Method1. Use kitchen scissors to cut a pepperoni hat; attach to crack-

er with a dab of ricotta. Spread on a ricotta beard. Add celery slices for moustache and capers for eyes and nose. Cover bottom of hat with more ricotta for fluffy trim.

Page 6: Velg Training Christmas Recipes

Elyce’s BBQ PrawnsIngredientsAvocado Puree2 firm but ripe avocados, halved, peeled, and pitted2/3 cup (loosely packed) fresh coriander leaves1 clove garlic2 tablespoons fresh lime juice1 tablespoon fresh lemon juice

Prawns and Corn400g streaky bacon, finely diced5 fresh corn cobs, peeled, silks removed, kernels removed1 large jalapeno chilli1/2 teaspoon plus 1 tablespoon olive oil1kg raw banana prawns, King prawns, or Tiger prawns, peeled and deveined1 teaspoon sweet paprika1 lime, cut in halfFresh coriander sprigs, for garnish

Method1. To make the avocado puree: Blend the avocados, coriander, garlic, lime juice, and lemon juice

together in a blender or food processor to the desired consistency. Season to taste with salt and pepper. Spread the puree over a large platter. Press a sheet of plastic wrap directly on the surface of the puree and set aside.

2. To make the prawns and corn: Preheat the barbecue for medium-high heat. Place a cast-iron frying pan directly on the barbecue while preheating.

3. Cook the bacon for about 6 minutes, or until rendered and crispy. Add the corn kernels and cook for 3-4 minutes, or until just tender.

4. Meanwhile, in a small bowl, coat the jalapeno with 1/2 teaspoon of oil and sprinkle with salt. Barbecue the jalapeño for about 3 minutes per side, or until blistered. Transfer to a small bowl, cover, and let steam for a few minutes. Remove the skin from the jalapeño. Scrape off the seeds for less heat, if desired, and dice. Stir the diced jalapeño into the corn mixture. Season the corn mixture to taste with salt and pepper.

5. In a large bowl, toss the prawns with the remaining 1 tablespoon oil, paprika, salt, and pepper. Barbecue the prawns for 3-4 minutes per side, or until cooked and still juicy.

6. Spoon the corn mixture over the avocado puree and top with the prawns. Squeeze the lime

Page 7: Velg Training Christmas Recipes

Jen’s Roast Turkey with bacon stuffing

IngredientsToothpicksUnwaxed kitchen string5.5kg turkey2 tablespoons olive oilGravy, to serve50g butter, chopped1 leek, trimmed, halved, washed, chopped2 garlic cloves, crushed4 rindless shortcut bacon rashers, chopped1/2 cup pitted prunes, chopped1/2 cup chopped walnuts2 tablespoons shredded fresh sage leaves2 cups fresh breadcrumbs

Method1. Make stuffing: Melt butter in a frying pan over medium heat. Add leek and

garlic. Cook, stirring for 3 minutes. Add bacon. Cook, stirring for 5 minutes or until leek has softened. Transfer to a bowl. Stir in prune, walnut, sage and breadcrumbs.

2. Preheat over to 180C/160C fan-forced. Discard neck from Turkey. Rinse Turkey (including cavity) under cold water. Pat dry inside and out with paper towel. Loosely fill neck cavity with stuffing. Loosely fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs together with kitchen string.

3. Place Turkey on a greased wire rack in a large roasting pan. Pour 1 1/2 cups cold water into pan. Brush Turkey with oil. Season with salt and pep-per. Cover pan tightly with lightly greased foil. Roast for 2 hours. Remove foil. Roast fro 40 to 50 minutes or until Turkey is browned and juices run clear when thigh is pierced with a skewer. Cover Turkey loosely with foil. Stand for 10 minutes. remove and discard toothpicks and string. Serve with gravy.

Page 8: Velg Training Christmas Recipes

Tracey’s Lime and Macadamia Glazed HamIngredients7 to 8kg leg of ham350g jar ginger, lemon and lime marmalade2/3 cup brown sugar2 tablespoons Dijon mustard2 tablespoons sweet chilli sauce1 cup macadamia nuts, chopped

Method1. Position oven shelf in lowest shelf position of oven. Preheat

oven to 150C. Line a roasting pan (large enough to com-fortably hold ham) with 2 sheets of baking paper.

2. Remove rind from ham. Use a sharp knife to score ham fat in a diamond pattern. Make sure you cut no deeper than 5mm

3. Place ham into roasting pan4. Combine remaining ingredients in a bowl. Spoon half the

mixture over surface of ham. Bake in the oven for 45 min-utes.

5. Remove from oven. Carefully spoon over remaining glaze. Return to oven to bake a further 45 minutes, or until gold-en. Slice. Serve hot, cold, or at room temperature.

Page 9: Velg Training Christmas Recipes

Ingredients1/2 cup salted butter, at room temp3/4 cup brown sugar, packed1 teaspoon vanilla extract 2 cup plain flour1 can sweetened condensed milk1 cup choc chips1 block Chocolate to melt for dipping

Method1. In a large bowl, use electric mixer to cream together butter

and brown sugar. Add vanilla. Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, just squish them). Beat in sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.

2. Cover bowl and refrigerate until dough is firm (at least 1 hour- maybe more... you want the dough to be quite firm). Use a small cookie scoop to scoop out heaping tablespoonful’s, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.

3. Melt chocolate block in a glass bowl- easiest to do in the mi-crowave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Repeat with the rest of the dough balls. They’ll begin to set pretty quickly. Keep them refrigerated until ready to serve.

Suzanne’s Chocolate Chip-CookieDough Truffles

Page 10: Velg Training Christmas Recipes

Brittanie’s Christmas TrifleIngredients4x 85g packets of strawberry jelly crystals2 1/2 cups boiling water1/2 x 800g light fruit care, cut into 3cm cubes2 tablespoons brandy (optional)2 cups Pauls Double Thick French Vanilla custard1 cip fresh or frozen raspberries125g fresh strawberries, hulled, sliced300ml thickened cream1 teaspoon icing sugar mixture, sifted50g white chocolate, grated fresh raspber-ries

Method1. Place jelly crystals in a heatproof bowl. Ass boiling water. Stir to dissolve crystals. Stir in 400ml cold water. Refrigerate for 1 hour or until just starting to set (should have a thick, syrupy consistency).2. Arrange cake in 13 cup-capacity serving bowls. Drizzle with brandy, if using. Spoon half the jelly over top. Top with custard. Sprinkle with raspberries and strawberries. Spoon remaining jelly over top. Refridgerate, covered, overnight.3. Using an electric mixer, beat cream and sugar in a bowl until soft peaks form. Fold through chocolate. Spoon mixture over trifle. Top with raspberries and strawberry quarters. Serve.

Page 11: Velg Training Christmas Recipes

IngredientsFreshly Brewed CoffeePeppermint Ice CreamCandy Canes,crushedChocolate,melted

Method1. Place the melted chcolate onto a small plate

or saucer.2. Dip the rim of a coffee cup into the melted

chocolate.3. Allow to harden for a few minutes.4. Place the crushed candy canes onto a small

plate or saucer5. Dip the chocolate coated rim into the crushed

candy canes.6. Pour coffee into cup.7. Scoop out desired number of ice-cream

scoops and place into coffee.8. Enjoy

Author: Leslie Green - The Hungry Housewife

Lois’ Peppermint Ice Cream Coffee

Page 12: Velg Training Christmas Recipes

Ingredients4 marshmallows, regular size2 ounces any flavour liqueur2 forkselectric burner plate

Method1. Turn on your electric burner to red-hot high.2. Stick a fork in a marshmallow, being careful not to

pierce the bottom.3. Hold the marshmallow side 2-3 inches over the burner.

When it begins to smoke and brown, turn it again. Brown all sides of the marshmallow evenly, excluding the top where the fork is. Use the second fork to hold the marshmallow on while browning the bottom.

4. Slide the marshmallow off the fork onto a plate and allow to cool completely. The inside will implode naturally.

5. Pour liqueur into the cooled marshmallow and shoot immediately. If you wait too long, it will soak through the marshmallow.

6. Eat the marshmallow!

Tracey’s Toasted Marshmallow Shot Glasses with Baileys