Grilled prawns with lemon grass & lime
60g butter, softened
10cm stick fresh lemon grass (20g), chopped finely
1 tbsp finely grated lime rind
2 tbsp lime juice
16 shelled uncooked medium king prawns
2 tbsp fresh micro coriander
Beat butter, lemon grass, half the rind and the juice in a small bowl until combined.
Melt half the butter mixture in a small saucepan; remove from heat. Thread two prawns onto each of eight skewers; brush with half the butter mixture.
Cook prawns on a heated oiled barbecue (or grill or grill pan) until changed in colour.
Serve prawns topped with remaining butter mixture; sprinkle with remaining rind and coriander.
Tips: You will need to buy about 1kg prawns in the shell for this recipe. Shell and devein the prawns, leaving the tails intact. You will need eight 25cm bamboo skewers. soak them in water for at least an hour before use to prevent them splintering and scorching during cooking.
Serving suggestion: Serve with a green salad and grilled baguette.
Turkey roll with pork & fennel sausage stuffing
1.5kg single turkey breast, skin on
1 tbsp olive oil
6 baby fennel bulbs, halved
1 medium lemon, quartered
½ cup dry white wine
Pork & fennel sausage stuffing:
½ cup fresh breadcrumbs
⅛ cup milk
1 tbsp olive oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed
70g rocket, chopped finely
7 pork and fennel sausages, cases removed
Preheat oven to 200C. Make pork and fennel sausage stuffing.
Pat turkey dry with paper towel; place skin-side down on a chopping board. Starting from one long edge, slice through centre, horizontally, not quite through to other side, to open up flat. Spread with stuffing. tightly roll turkey up to secure stuffing. using kitchen string, tie into a neat roll at 2.5cm intervals.
Heat oil in a large baking dish in the oven for five minutes. Carefully place turkey roll in dish; turn to coat. Place fennel and lemon around turkey; add wine to dish. Roast, uncovered, for 50 minutes, basting turkey frequently.
Cover turkey loosely with foil; stand 10 minutes before slicing.
Serve with fennel and lemon.
Pork & fennel sausage stuffing: combine breadcrumbs and milk in a small bowl. Heat oil in a medium frying pan; cook onion, stirring occasionally, until tender. Stir in garlic, then stir in rocket until wilted. Transfer to a medium bowl; cool 20 minutes. Stir in sausage mince and breadcrumb mixture; season.
Tips: It is important not to overcrowd the turkey, fennel and lemon in the baking dish so they cook evenly and caramelise. When the roll is cooked, juices should run clear when tested with a skewer.
Panettone with mascarpone & raspberries
¼ cup orange-flavoured liqueur
750g fresh raspberries
2 tsp icing sugar
750g mascarpone cheese
¼ cup icing sugar
3 egg whites
Make mascarpone filling. Using a serrated knife, cut domed top off panettone; reserve for another use. Split remaining panettone into three layers.
Place base of panettone onto serving plate. Sprinkle with one tablespoon of liqueur; spread with one-third of filling and scatter with one-third of the raspberries. Top with another slice of panettone. Repeat to make another two layers, finishing with mascarpone filling. Refrigerate, loosely covered.
Remove panettone from refrigerator 30 minutes before serving. Top with remaining raspberries; dust with sifted icing sugar.
Mascarpone filling: Combine cheese and sifted sugar in a large bowl. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into cheese mixture, in two batches.
Tip: Store the reserved panettone in plastic wrap and toast for breakfast.
Traditional Christmas/Modern Christmas, by the Australian Women's Weekly. AWW Cookbooks. $39.95.