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September
24
2006

SWEET CHILI WINGS

[FC PARTY & FINGER FOOD P30] 

2kg CHICKEN WINGS

2 CLOVES GARLIC [crushed]

¼ TEASPOON SALT

1 TEASPOON GROUND BLACK PEPPER

1 TABLESPOON OIL

¼ CUP SWEET CHILI SAUCE

2 TABLESPOONS HONEY

1 TABLESPOON WHITE VINEGAR

¼ CUP SOY SAUCE

2 TEASPOONS GRATED GINGER

1 TABLESPOON SOFT BROWN SUGAR

PREHEAT OVEN TO MODERATE [180C]

CUT EACH WING INTO 3 SECTIONS, DISCARD TIPS.

COMBINE REMAINING INGREDIENTS IN A LARGE MIXING BOWL. MIX WELL. ADD THE CHICKEN PIECES & STIR UNTIL COATED. COVER & REFRIGERATE SEVERAL HOURS OR OVERNIGHT.

DRAIN THE CHICKEN PIECES& RESERVE MARINADE. PLACE CHICKEN PIECES ON ROASTING RACK OVER AN OVEN TRAY. BAKE FOR ONE & A HALF HOURS OR UNTIL CHICKEN IS CRISP & COOKED THROUGH. BRUSH THE PIECES WITH RESERVED MARINADE SEVERAL TIMES DURING COOKING. SERVE HOT.

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September
24
2006

SAUSAGE ROLLS

[WW BEST EVER RECIPES P34] 

750g SAUSAGE MINCE

1 LARGE ONION

¼ TEASPOON MIXED HERBS

SALT

PEPPER

4 THICK SLICES WHITE BREAD

WARM WATER

2x375g PACKETS PUFF PASTRY

1 EGG YOLK

1 TABLESPOON COLD WATER

PUT SAUSAGE MINCE, PEELED & GRATED ONION, MIXED HERBS, SALT & PEPPER INTO BOWL. CUT CRUSTS FROM BREAD, PUT BREAD IN SEPARATE BOWL. POUR OVER ENOUGH WARM WATER TO COVER, LET SATND FOR 5 MINUTES. DRAIN OFF WATER, SQUEEZE BREAD GENTLY TO EATRACT WATER. ADD BREAD TO MINCE MIXTURE; MIX WELL; [BREAD ABSORBS ANY EXCESS FAT IN SAUSAGE MINCE & HELPS TO PREVENT MEAT SHRINKING INSIDE PASTRY WHEN COOKING]. HAVE PASTRY AT ROOM TEMPERATURE. TRIM 3 SIDES OF PASTRY SHEET. PUT MEAT MIXTURE INTO PIPING BAG & PIPE ALONG EDGE OF PASTRY, OPPOSITE UNTRIMMED EDGE. TURN EDGE OF PASTRY OVER FILLING, THEN TURN AGAIN SO THAT FILLING IS ENCLOSED COMPLETELY IN PASTRY. CUT ALONG EDGE OF PASTRY WITH SHARP KNIFE. REPEAT WITH REMAINING FILLING & PASTRY. WITH BACK OF KNIFE FLATTEN ROLLS SLIGHTLY AT 1cm INTERVALS. BRUSH ROLLS WITH COMBINED COLD WATER & EGG YOLK. CUT ROLLS IN 5cm PIECES & PLACE ON GREASED TRAY, SIDE BY SIDE, JUST TOUCHING LIGHTLY. BAKE IN HOT OVEN [425C] FOR 10 MINUTES, REDUCE HEAT TO MODERATE [180C] & COOK A FURTHER 15 MINUTES.

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September
24
2006

SALMON BALLS

[JO’S KITCHEN] 

2 LARGE POTATOES

SALT

PEPPER

BUTTER

1 LARGE ONION

415g CAN SALMON

EGG

BREADCRUMBS

OIL [for deep frying]

BOIL POTATOES. DRAIN & MASH WITH PEPPER, SALT & BUTTER. FINELY CHOP ONION. DRAIN & MASH SALMON. COMBINE ONION & SALMON WITH POTATOES. ROLL INTO BALLS, DIP IN LIGHTLY BEATEN EGG & ROLL IN BREADCRUMBS. DEEP FRY IN HOT OIL & DRAIN ON ABSORBENT PAPER.

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September
24
2006

PRUNE AND BACON SKEWERS

[FC PARTY & FINGER FOOD P21] 

20 RASHERS BACON

125g CREAM CHEESE

1 TABLESPOON MAYONNAISE

3 TEASPOONS GERMAN OR FRENCH MUSTARD

3 TEASPOONS FINELY CHOPPED CHIVES

2x375g PACKETS PITTED PRUNES

REMOVE RIND FROM BACON. CUT INTO 5cm LENGTHS.

BEAT THE CREAM CHEESE USING ELECTRIC BEATERS UNTIL SOFT & CREAMY. ADD THE MAYONNAISE, MUSTARD & CHIVES, & BEAT UNTIL ALL INGREDIENTS ARE THOROUGHLY COMBINED.

USING PIPING BAG, PIPE THE CHEESE MIXTURE INTO THE CENTRE OF EACH PRUNE. ROLL EACH PRUNE IN A STRIP OF BACON & SECURE WITH TOOTHPICK. GRILL UNDER MODERATELY HOT GRILL FOR 3 TO 5 MINUTES, TURNING FREQUENTLY, UNTIL THE BACON IS CRISP & BROWNED.

CAN BE SERVED HOT OR COLD.

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September
24
2006

CHILI PRAWN SKEWERS

[FC PARTY & FINGER FOOD P17] 

30 GREEN KING PRAWNS

1/3 CUP FRESH CORIANDER SPRIGS

2 TABLESPOONS FRESH BASIL LEAVES

50g BUTTER

1 CLOVE GARLIC [crushed]

2 TEASPOONS SOFT BROWN SUGAR

2 TABLESPOONS LEMON OR LIME JUICE

1 TABLESPOON SWEET CHILI SAUCE

PEPPER TO TASTE

REMOVE HEADS FROM PRAWNS. PEEL PRAWNS LEAVING TAILS INTACT. REMOVE VEIN. THREAD PRAWNS ONTO STRONG TOOTHPICKS.

FINELY CHOP CORIANDER & BASIL.

HEAT THE BUTTER IN A LARGE FRYING PAN OR WOK. ADD THE GARLIC, SUGAR, JUICE, CORIANDER, BASIL & SWEET CHILI SAUCE. MIX ALL TOGETHER WELL. TOSS THE PRAWNS THROUGH THE MIXTURE THEN COOK OVER MEDIUM HEAT FOR 4 TO 5 MINUTES OR UNTIL THE PRAWNS TURN A PINKISH COLOUR & ARE COOKED THROUGH. SPRINKLE PEPPER OVER PRAWN MIXTURE.

SERVE WARM.

SCALLOPS, OYSTERS OR PIECES OF FISH CAN BE SUBSTITUTED FOR PRAWNS.

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