The Perfect Cheese Platter & Xmas Lunch, Aussie Style.

As much as I love the concept of a white Christmas with a big feast with a traditional turkey and ham, etc, I have recently come to the conclusion that Christmases Down Under are pretty freakin awesome.

Being summer in the land down under during the festive season, many families will no doubt sit down to a traditional turkey dinner, despite the fact that it’s a million degrees outside, the sidewalks are melting and the backyard looks like a burn out barren wasteland. There will be flies the size of your pupils, all the men in the family will be crowded around the TV watching sport and the smell of barbecued meat mingles with the scent of a distant bushfire. (Image source, left)

We spraypaint white “snow” on our windows , leave santa cookies and milk and are fascinated with American Christmas movies when our Christmas couldn’t be any more different.

Christmas feasts have  come a long way in Australia. Yes, many will have an elaborate roast dinner with all the trimmings, but many Aussies are taking advantage of our fresh, beautiful produce, seafood and great cuts of meat and putting together mouthwatering lunches and delectable dinners.

Ideas for Christmas dinner & lunch, Aussie style:

Aussie BBQ

• A good old fashioned Aussie BBQ- complete with sausages, lean cuts of steak, hamburger patties, grilled onions, corn on the cob, marinated chicken skewers, prawns and fish fillets.
• To accompany the fine array of BBQ offerings, there’s the customary selection of salads- potato salad, pasta salad, Greek salad and maybe a rice salad.
• Desserts for the great Aussie Christmas BBQ include the good old fashioned pavlova (Image source, right), trifle, choc peppermint log and chocolate & coconut truffle balls.

Sit Down Lunch

Because Aussie Christmases tend to be ridiculously hot and stressful, your Christmas lunch hostess is not likely to want to be slaving over a hot oven and the guests aren’t likely to be wanting a heavy, hot lunch. So we often opt for a light lunch, full of fresh flavours rather than a heavy meal.

• Grilled or bake fish (whole of fillets)- barramundi, snapper, salmon and tuna are popular choices. Also, you can’t go wrong with prawns, scallops and oysters if wanting to impress your Christmas guests. We are luckyto have fantastic fresh seafood here down under and the seafood needs minimal preparation and cooking time so you can focus on the sides and desserts. (Image source, right).
• The easiest way to appeal to the appetites of your guests is to offer a selection of salads or vegetable sides. If serving seafood, I would serve a brown rice and vegetable salad with a citrus and dill dressing; wok stir fried ginger and garlic vegetables if serving Asian-inspired fish. A big green leafy salad never goes astray. Lemon and garlic sauteed potatoes are always a hit as well as a light spinach and walnut salad. The options are endless, but the idea is keep the flavours light, keep the texture light and you want lots of bright colour.
• The perfect dessert for a light Christmas lunch would be  something like some merengue nests filled with fresh berries and whipped cream; layered berry trifles complete with sponge, custard and fresh fruit, a big fruit platter with honey cream or for a bit of tradition, but with minimal work- how about some brandy snaps filled with whipped cream?

Aussie Christmas Dinner

When the sun goes down on a sweltering Christmas day, the kids have tired themselves out  playing with their new toys and the house starts to fill with dinner guests,  who are undoubtably already exhausted and still stuff from the Christmas lunch they have already endured with their evil in-laws, it can be easy to get overwhelmed. So keep it simple, tasty and light to avoid going to bed like a stuffed turkey.

• Chicken or beef  are popular options for a light dinner- something simple like a roasted chicken or a stuffed, rolled beef fillet or chicken breast are great, simple ideas that are very satisfying.
• Roast chicken stuffed with mushroom, leeks and bacon is delish and so moreish, your guests will forget how filling lunch was.
• If opting for seafood, a baked salmon with salsa verde makes a statement.
• Marinated chicken breast served with a lovely mango salsa is light and fresh and perfect for summer.
• A roulade- beef, chicken or even salmon, makes a stylish main course and the possibilities and combinations are endless. Plus, presentation is almost guaranteed to be impressive when plating up. (Image source,right)
• For the vegeterians, consider a layered chargrilled vegetable terrine.
• If you’re aching for a traditional turkey, try a different stuffing- walnut, raisin and sage; quince and pistachio; cranberry and walnut; pistachio and pancetta stuffing.
• You can’t go wrong by finishing the evening with a fruit and cheese platter. For the perfect cheese platter, you need to choose a selection of cheeses with various textures. Choose creamy cheeses like Brie and Camembert, a sharp crumbly vintage cheddar, a peppercorn cheese for a bit of spice, blue cheese (if that’s your thing),  and perhaps a smoked cheese, or fruit cheese.
• To ensure that your cheese platter is perfect, serve with muscatels, dried figs, grapes, slices of crisp pear and red apple, walnuts, quince paste, water crackers and lavash bread or something special like a walnut bread.
• Be sure to serve your cheese at room temperature, don’t crowd the platter and ensure there is an individual knife for each cheese. (Image source, left)

 

Teriyaki Chicken Skewers with lime dipping sauce

With the Japanese cuisine explosion a few years, things like teriyaki, sushi and yaki soba, which had never been heard before suddenly became all the rage.

Now I know teriyaki has been done to death. Now we’ve all tried it and decided if we like it or not, the quest is on to find a fabulous teriyaki recipe.

If you’re the type of cook to pour your marinades out of a bottle, welcome to my world. However, occasionally, I like to be bold and try and impress my husband so he will buy me things.

This recipe was a hit last night. I suggest you give it a try next time you have your eye on a new pair of shoes that you want for your birthday.

The magic ingredient in this recipe is Mirin, which is a sweet rice Japanese cooking wine. If you cannot get Mirin, go for some sake mixed with sugar.

Ingredients for teriyaki sauce

1/2 cup soy sauce

1/2 cup Mirin

2 tbsp sugar

For skewers

4 chicken breasts, sliced lengthways, fat and junk removed

For dipping sauce

1/3 cup fresh lime juice

2 tsp lime zest, grated

1/3 cup toasted sesame oil (if you only have vegetable or olive, that will do)

1 tablespoon balsamic vinegar

1 teaspoon soy sauce

1 tablespoon sugar, to taste

2 cloves garlic, minced

1/2 teaspoon fresh ginger, grated

2 tbsp water

Method
Pour all ingredients in a pan.

Stir the mixture well.

Put the pan on low heat and simmer for a couple of minutes.

Remove from the heat and cool the mixture.

Store the sauce in a clean bottle in the fridge.

When you’re ready to use the sauce, pour it into a bowl.

Add sliced chicken breast and mix to coat thoroughly.

For best results, marinate, covered in the fridge overnight. However, if you’re time-poor, marinate for 30 minutes in the fridge prior to cooking.

Thread chicken onto skewers. Some people like to do this before they marinate. The choice is yours.

Cook skewers on a hot grill, turning occasionally until cooked through. The sugar in the sauce will cause it to caramelise, then burn quickly. You will have crunchy sweet black bits on the chicken, this is my favourite part!

To make the dipping sauce, mix all the ingredients together and that’s all there is to it! Enjoy!

 

Caprese skewers

This recipe should make about 24 skewers and is perfect for a light snack, lunch or party!

Ingredients

1 cup (250 mL) balsamic vinegar

1 tbsp (15 mL) Dijon mustard

1 clove garlic, minced

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1/3 cup (75 mL) extra virgin olive oil

24 x baby bocconcini

1 pt grape tomatoes (red and yellow)

2 x large bunches basil

24 x 6-inch (15 cm) bamboo skewers

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Method

1. In saucepan, over medium heat, bring balsamic vinegar to a boil. Reduce heat and simmer for 10-15 minutes, or until reduced to ½ cup (125mL). It will thicken as it cools.
2. In a bowl, whisk together reduced vinegar, mustard, garlic, salt and pepper.

3. Slowly drizzle in oil, whisking to combine.

4. Trim basil leaf if necessary, and wrap each boconccini. Skewer wrapped cheese and one grape tomato (alternate red and yellow tomatoes if using, for contrast). Serve with dipping sauce.

Recipe source

Image source

 

Fabulous cocktail party planner

This planner is just what you need when thinking about planning your cocktail party.

It has cocktail and nibble recipes, information on how to set up the bar, how to make your own funky little drink parasols with your own custom designs and musical inspiration to set the right mood.

The planner is in PDF format.

You can download the planner here, courtesy of www.marthastewart.com

Image source.

 

Gorgeous place cards that will impress your guests

I know that one of the hardest things to do is come up with inventive ways to catch your guests eye when they are seated at your sparkling, dazzling dinner table for the dinner you’ve been furiously planning for weeks.

With summer upon us here in the Southern hemisphere, incorporating lots of fruit into meals, drinks and even your decorations is a fabulous way to freshen up your dinner party and lift everyone’s spirits.

Pick glossy, healthy fruits to place atop napkins- pears, apples, gorgeous lush plums or nectarines, anything with a stem looks gorgeous and stylish.

Choose a nice paper and hand-write your guests’ name- it is much more personal, rustic and lends a nice touch. Punch holes in the corner of the tags, thread some ribbon or twine through the hole and tie to the fruit stem.

 

Blood Orange Champagne Cocktail

With the festive season here, chances are you’re going to be drinking. A lot. Bring the fruitiness of summer together with the fizz of festive champagne and enjoy this champagne cocktail.

2 1/2 cups freshly squeezed blood orange juice

2 750ml bottles of Champagne, chilled

Pour 3 tablespoons of blood orange juice into each champagne flute. Top flutes with the champagne and serve.

This recipe should serve 10-12 people or you and your best friend on a Friday night.  Heheheheh.

 

Cocktail Parties- You need host at least one in your lifetime.

When you think of cocktail parties you think of tinkling piano music, olives being dropped into martinis, quiet chatter and laughter as trays of delicious-looking canapes drift between guests.

This isn’t just in the movies. You can do this. I promise. I will help you.

Where to begin in the wonderful world of planning a cocktail party? Ahh, let’s see. Let’s start with the guests.

You’re looking at inviting between 12-30 people. The whole idea of a cocktail party is that you maintain the intimate atmosphere. Invite a diverse range of guests, everyone from your crazy cousin Joe with the wild camping stories to your straight-laced work colleague- there should be someone there for everyone to talk to, crazed or not.
Friday night cocktail parties are nice if you want a more casual, laid-back vibe. It will usually be a winding-down-after-work-with-a-few-drinks shindig, so if you want a Friday night cocktail party, prepare to go more low key. Also prepare for guests to be pooped much earlier. Saturdays are most common.
Speaking of time, your cocktail party should go for about three hours and should commence after 6pm. Don’t ask why, just do it.

Create the right ambiance. Do some cleaning before your guests arrive- get rid of any clutter. You want your guests to be free to move and mingle. Keep as many clear surfaces as you can for resting drinks and platters of nibbles. LIGHTING is extremely important. Think dim, think seductive, think subdued. Use lamps- no overhead lights allowed. Oriental style paper lamps give off a wonderful golden glow. Tealight candles in pretty holders would look lovely lining your coffee table, on the TV unit, in the bathroom. Burn a subtle essential oil to set the mood. Citrus oils like lemon, lime and orange are great, invigorating, uplifting scents that brighten the mood of the room instantly. For a more sensuous, seductive scent, opt for ylang ylang, patchouli, orange, sandalwood, lavender and jasmine oils.
Music is an important aspect of every cocktail party. Stick to easy listening music- jazz, acoustic, anything that makes you feel relaxed. This isn’t the time to show off your love for old-school rap or headbanging heavy-metal.
Next, it’s important to set up an area that will be recognised as ‘the bar’ and more importantly, choose someone to be your bartender. You can either hire a professional if you feel like splashing out the cash, or pick a friend or family member who makes great conversation, mixes great drinks and can talk to everyone. They will be one of the biggest assets of your party.
Now it’s time to think about the supplies you need for your bar.

Be prepared with a variety of glasses- shot, highball, martini, champagne flutes and wine glasses. You need to have enough for two-three glasses per guest because we’re going to assume that they will be emptying these glasses and dumping them around your living room. Don’t scrimp on the ice- you need a lot, crushed for use in drinks, but you are also going to need it to keep drinks cold beneath the bar. You need to ensure your bar is stocked with enough grog to make these people happy. Assume 1 bottle of wine for every two wine drinkers. Beer drinkers should expect to consume a six-pack per couple.

Choose a few key liquors that you want as the base for your mixed cocktails rather than buying every single bottle of alcohol in the the bottle shop. I would go for vodka, Midori, bourbon, Bailey’s Irish Cream and Frangelico as bases and only offer cocktails based on these drinks. Then there is milk, cream, honey, lemon, pineapple, orange and cranberry juices, garnishes like olives, fruit peels, chocolate syrups, citrus slices, etc.
The best way to work out which alcohol to buy is to sit down and create your own little cocktail menu. Think of 5-7 different cocktails you would like to serve- they could be well-known mixes or your own concoctions. You can later print these out on cute little cards and leave them laying around on tables and at the bar for guests to peruse.
Don’t make the night miserable for your designated drivers. Offer some tasty non-alcoholic beverages. Tropical drinks are always a hit.
Next is the most important part- the food. Estimate six pieces per person, but I would always go over that because I would rather have too much food rather than not enough. The most important basics of any gathering are the customary bowl of nuts. If you snip open a pack of Nobby’s, you’re dead. Go to a proper deli. Buy some pistachios, pecans, Brazil nuts and almonds. Roast them yourself beforehand or cook them up with some chili, sugar and a bit of butter for a caliente spicy nut mix. Whatever you do with the nuts, just make sure they are the first thing your guests see upon arrival. Spread small bowls around the room for guests to help themselves.

Cheese platters please everyone- buy some really good French or Australian Brie or Camembert and serve the cheeses on a platter amid beautiful dried figs, chunks of toasted sourdough bread and wafer biscuits. The wine drinkers will love you for this.
A smoked salmon platter is essential. Lay your slices of smoked salmon out attractively on a platter accompanied with lemon wedges, a tiny bowl with salted capers, another small bowl with some cream cheese and scatter the platter with thinly sliced Spanish onion and some dill. Pure heaven.
Now for the hearty stuff. If you want to make this stuff from scratch, all the power to you, but I would personally suggest buying a few bits and pieces.

If you’re having a theme to your cocktail party, try and stick to it when it comes time for the food. If your theme is Oriental, go for platters of sushi, rice paper rolls, prawn toasts and all that jazz. This part is really up to you- only you can decide the type of fare you want to serve. Just remember it needs to be eaten with the hands, with minimal mess, whilst looking as sexy as possible. There is nothing fun about a room full of guests with fetta cheese splattering the front of their shirts and pesto dribbling down their chins. Stuff like tartlettes, bruschetta, tapas, skewered anything- chicken satay, beef, prawns, scallops, fruit, anything!

You can’t go wrong with pieces of melon wrapped in prosciutto; mushrooms stuffed with fetta cheese and olives; tandoori chicken bites, vegetable samosas; sushi; Thai fish cakes with a gorgeous sweet chilli dipping sauce; mini quiches, caramelised onion and fetta tarts and the like. Make a variety- and make sure there are vegetarian options. It’s also very important to find out about nut or other allergies beforehand.

Sweets. Sweets are the hint that the evening is almost over. Bring out trays of delectable little desserts like gooey chocolate tarts, grilled fruit kebabs with a honey cinammon dipping sauce, berry tarts, a platter of gourmet chocolates, mini-cheesecakes- don’t go overboard. Your guests will either be too trashed or too full to bother cramming their faces with dessert, so go easy.
When you think you should start winding up the party, start offering coffee to your guests- this usually goes hand in hand with the desserts. They will get the hint and start to wrap things up.
Don’t forget to have fun and mingle with your guests!
If any of your guests are trashed, endeavour to call them a taxi or arrange for them to get home safely. It’s not cool to let your friends or family drink and drive.

 

Vietnamese rice-paper rolls with cabbage and smoked salmon

Everywhere you look these days it’s sushi and Vietnamese rice paper rolls. I’m not a fan of sushi, even though I have never tried it- it doesn’t appeal to me. However, if you’re after a light lunch that’s perfect for impressing guests or a loved one, these delicate rice-paper rolls with smoked salmon are sure to impress. There is nothing better than serving something up that looks like you spent a lot of time and effort making it when in reality, you just slapped it all together. This recipe will serve 6 people apparently, although one hungry husband and 12 hour work-day seems more realistic.

INGREDIENTS

300g shredded green cabbage (approx 4 cups)

1/2 red capsicum, finely shredded

1 small red onion, thinly sliced

2 tbsps toasted sesame seeds

2 tbsps rice wine vinegar

1 tbsp sesame oil

1 tbsp fish sauce

6 x 20cm round rice-paper sheets

125g smoked salmon, cut into long strips

METHOD

Combine the cabbage, capsicum, onion, sesame seeds, rice wine vinegar, fish sauce and sesame oil into a bowl and toss well.
Dip one rice paper sheet in warm water and lay flat on a working surface.
Pile some cabbage salad on the lower third of paper and top with a sliver of salmon.
Roll up firmly, tucking in one side as you go. Repeat with the remaining ingredients.
Serve immediately or wrap in plastic and pop in the fridge for up to 2 hours.

If you’re doing these for a cocktail party or just want to be posh and drink wine, a Chardonnay goes perfectly.

 

Dinner Party Decorations

Dressing the table for a dinner party is almost as important as the menu. It also serves as a tool of distraction if your offerings didn’t turn out as planned- after all, everything will taste decent if served in a gorgeous atmosphere. Am I right, or am I right?

So listen up, follow these tips and hints and you will be able to pull off a fantastic dinner party! I guarantee it!

First things first.

The table. Cover it.

There is NO excuse for a bare table, I don’t care how trendy or expensive it is!

A dinner party calls for table linen. I assume by the time you get to decorating the table, you’ve chosen a general theme and colours for your party. Here is where you implement it. Flowing linen should be either white or a strong, dramatic colour which will lay the theme for the rest of the evening. Don’t scrimp on linen- it will cheapen the look of everything. Make sure it is crease-free and even on all sides.
Next, it’s time to lay a runner down the middle of the table. No, you don’t have to place a runner on your table, but I think it looks nice, so you should. Choose a contrasting colour that compliments your linen, for example if my table linen was a turquoise green, I would lay a white or chocolate brown runner. If you don’t know what colours suit each other, get a colour chart from a paint shop or look for one on the internet. And get a clue!
Every table awaiting dinner party guests should have a centrepiece. Repeat after me: YOU CANNOT GO WRONG WITH CANDLES! Candles, candles, everywhere, but most importantly either in the centre of the table or along the runner. Little tealight holders can be purchased in all sorts of colours and give off a lovely flickering glow during the course of the evening. Place tealights in glass holders along the middle of the table and sprinkle the rose petals along the runner. Have a clear bowl in the middle of the table filled with water, and floating candles and some freshly cut orchids. Candlesticks are always a hit. Candelabras are a no-no, however. I think they not only look tacky, but they are so huge that they tend to separate the table and get in the way. If you’re afraid of setting the house alight, you can always go down the flower route. Any freshly cut flowers- anything from elaborate Singapore orchids to the blooms you stole from your neighbours’ garden- look fabulous in a simple vase. You could do one vase in the centre of the table or lots of small vases along the runner- you’ll know what looks right. When in doubt, chuck some fruit in a good-looking bowl (right, image source) and you’re done.
Look around the rest of your home. Carry your theme through to the rest of the area. Serving a Chinese-influenced meal? Hang paper lanterns in the room. Having a Moroccan theme? Create a dimly lit corner of the room filled with a low table, fluffed up beaded cushions to sit on and tealights- perfect for pre-dinner drinks. Having a Mexican fiesta? Fill a bowl with glossy red chillies and place in the centre of your table and play mariachi music. You get the idea.
Should you bother with place-cards and menus? Yes, and yes. Put some careful thought into where you wish your guests to sit. There is nothing worse than sitting your two most shy friends together. If you have nice handwriting, you can buy some delicate paper and hand-write their names and tuck the notes into their napkin rings with a fresh flower. Make little cards in a colour that compliments your theme and set them where you would like them to sit. Write a special individual note inside the card for each guest. As for the menus, print enough for one for every person, or if you are a tightarse, you can print one for each couple. Print it on the same paper as the place-cards and place it face up on their bread plate or atop their napkin. It should be no bigger than a DVD case (left, image source). Nobody wants to look at your big, flopping menu. It’s not a restaurant. It’s a few dishes. It doesn’t need to be huge. Make sure you keep all your fonts and colours and sizes consistent- there is nothing worse that inconsistency!
Favours? Do you have to? No, you are not obligated to give your guests favours. However if you want them to think you are the best hostess ever to walk this earth, you will give each guest a little favour or gift bag. It should be something that suits your theme. For example, if your theme is French, you could give each guest a little waxed cardboard box in a colour suiting your theme, filled with delicious hand-made French chocolates and tied with a beautiful satin ribbon in your theme colour. If you’re going for a more fun favour, how about a shot glass filled with M&Ms in your theme colour? Favours don’t need to be elaborate or expensive. In fact, if they are, your guests will think you’re crazed and a show-off. So don’t go overboard. Just a little something to show your appreciation.
Glassware, crockery, cutlery, etc. We don’t even need to discuss this. You should know this by now.
Now that we’ve gotten that all sorted, we should probably deal with the food, seeing as this was the purpose for the entire party to begin with. Don’t try and go over the top. You’re likely to stuff it up because of nerves/lack of time. Don’t be over-ambitious. Use recipes that you’ve successfully mastered before. The night of your dinner party is not the time to try out that yummy new lamb recipe you clipped from a magazine. Make sure your flavours aren’t too overpowering and clash. A bean and garlic soup might be yummy but serving it as an entree before a fillet of beef with a horseradish crust might not please your guests’ palates. Avoid, at all costs, fiddly and messy foods. No shellfish, no beetroot, nothing, zip, nada that can be dropped and stain clothing, linen, carpet or send shells, pips and juice flying around the table. You’ve been warned. Go for a light entree with small portions. You want the main course to be the star of the show- the entree and dessert are just the perfect opening and closing to a wonderful dining experience.

Salads, risotto, pasta and soups are all perfect if the portions are small, flavours are light and leave the diners wanting more. Your main course is going to be the scene-stealer, so think it through for a long time before deciding. Make sure that if you are serving meat that none of your guests are vegetarians. Also check for all other intolerances seeing as everyone and their dog has an intolerance or allergy to something these days. Pick the sides for your main course carefully. Don’t try to be too creative. Nobody wants to hear about your mustard and pepper-crusted beets, for God’s sake, just roast some potatoes and drizzle some beans with a lovely vinaigrette will you? Nobody likes a fancypants.

Last of all, make your dessert light and fresh. At this point, it’s usually perfect to top the meal off with a fresh fruit dessert- lychees drizzled with a sweet ginger syrup, brandied oranges with vanilla ice-cream or sensual cherry tartlettes. If you want to go all out and make a decadent dessert like creme caramel or a yummy chocolate dessert, keep the portions small and serve with whipped cream. You don’t want people making pigs of themselves and puking on YOUR carpet.
Alcohol. Not even touching that one. Each to their own, I say.
Be a gracious hostess. Laugh at bad jokes, mingle with all your guests. Don’t spend the majority of your time in the kitchen, stressing because the ragout is just wrong, wrong, wrong and generally making your guests feel uncomfortable. Smile, laugh, drink wine. If someone spills a glass of wine on your linen, just breath, smile and mop it up instead of launching in an apoplectic fit. It’s okay. Really. Enjoy the evening and with any luck, your guests might accept one of your future invitations.