Velg Training Christmas Recipes

Velg Training Christmas Recipes

Bronwyn’s Famous Angel’s Kiss Ingredients 400ml Tia Maria, chilled 250ml double cream Good Cocoa for dusting 8 small cocktail glasses

Method 1. Pour the Tia Maria into small cocktail glasses 2. Carefully pour the cream into the glasses over the back of a teaspoon so it floats ontop of the Tia Maria making a seperate layer 3. Dust the cream with cocoa by shaking it through a tea strainer

Tina’s Lychee Martini Ingredients 15ml Lychee liqueur 45ml Vodka 15ml Lychee juice (reserved from tin) 5 ml Lemon juice

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Add ingredients to cocktail shaker Shake with ice and fine strain into martini glass Garnish with a lychee Drink and be merry

Jeff’s Smoked Salmon Rice Paper Rolls with a radish slaw and mango, chilli dipping sauce Ingredients 8 large round rice paper sheets 16 slices smoked salmon 4 red radish, thinly shredded 1/4 head of cabbage, thinly shredded 1 carrot, grated 1/4 cup mint leaves 1.4 cup coriander leaves Snow pea sprouts for garnish Mango and Chilli dipping sauce 1 ripe but firm mango, peeled and diced 3 tablespoons fresh lime juice 1/2 cup sweet chilli sauce Method 1. 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 fridge 2. Combine the cabbage, carrot and herbs with two tablespoons of the mango sauce 3. Fill a wide shallow bowl with hot to warm water 4. Place one rice paper sheet into the bowl ensuring it is covered with the water. Let it sit for 30 seconds or until softened 5. Transfer to a clean board 6. Lay a piece of mint onto the rice paper about 4 centimetres from the edge closest to you 7. Lay three slices of radish overlapping each other on top of the mint 8. Lay across the rice paper two slices of smoked salmon 9. Top with a small amount of salad 10. 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

Teila’s Santa Crackers Ingredients Pepperoni or Salami slices Round crackers (Jatz work well) Ricotta cheese Celery, sliced thin Capers

Method 1. Use kitchen scissors to cut a pepperoni hat; attach to cracker 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.

Elyce’s BBQ Prawns Ingredients

Avocado Puree 2 firm but ripe avocados, halved, peeled, and pitted 2/3 cup (loosely packed) fresh coriander leaves 1 clove garlic 2 tablespoons fresh lime juice 1 tablespoon fresh lemon juice Prawns and Corn 400g streaky bacon, finely diced 5 fresh corn cobs, peeled, silks removed, kernels removed 1 large jalapeno chilli 1/2 teaspoon plus 1 tablespoon olive oil 1kg raw banana prawns, King prawns, or Tiger prawns, peeled and deveined 1 teaspoon sweet paprika 1 lime, cut in half Fresh coriander sprigs, for garnish

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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.

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.

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.

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.

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.

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

Jen’s Roast Turkey with bacon stuffing Ingredients Toothpicks Unwaxed kitchen string 5.5kg turkey 2 tablespoons olive oil Gravy, to serve 50g butter, chopped 1 leek, trimmed, halved, washed, chopped 2 garlic cloves, crushed 4 rindless shortcut bacon rashers, chopped 1/2 cup pitted prunes, chopped 1/2 cup chopped walnuts 2 tablespoons shredded fresh sage leaves 2 cups fresh breadcrumbs

Method 1. 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 pepper. 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.

Tracey’s Lime and Macadamia Glazed Ham Ingredients 7 to 8kg leg of ham 350g jar ginger, lemon and lime marmalade 2/3 cup brown sugar 2 tablespoons Dijon mustard 2 tablespoons sweet chilli sauce 1 cup macadamia nuts, chopped

Method 1. Position oven shelf in lowest shelf position of oven. Preheat oven to 150C. Line a roasting pan (large enough to comfortably 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 pan 4. Combine remaining ingredients in a bowl. Spoon half the mixture over surface of ham. Bake in the oven for 45 minutes.

5. Remove from oven. Carefully spoon over remaining glaze.

Return to oven to bake a further 45 minutes, or until golden. Slice. Serve hot, cold, or at room temperature.

Suzanne’s Chocolate Chip-Cookie Dough Truffles Ingredients 1/2 cup salted butter, at room temp 3/4 cup brown sugar, packed 1 teaspoon vanilla extract 2 cup plain flour 1 can sweetened condensed milk 1 cup choc chips 1 block Chocolate to melt for dipping

Method

1. 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 hourmaybe 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 microwave 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.

Brittanie’s Christmas Trifle Ingredients

Method

4x 85g packets of strawberry jelly crystals 2 1/2 cups boiling water 1/2 x 800g light fruit care, cut into 3cm cubes 2 tablespoons brandy (optional) 2 cups Pauls Double Thick French Vanilla custard 1 cip fresh or frozen raspberries 125g fresh strawberries, hulled, sliced 300ml thickened cream 1 teaspoon icing sugar mixture, sifted 50g white chocolate, grated fresh raspberries

1. 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.

Lois’ Peppermint Ice Cream Coffee

Ingredients Freshly Brewed Coffee Peppermint Ice Cream Candy Canes,crushed Chocolate,melted

Method 1. 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 saucer 5. 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

Tracey’s Toasted Marshmallow Shot Glasses with Baileys Ingredients 4 marshmallows, regular size 2 ounces any flavour liqueur 2 forks electric burner plate

Method 1. 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!