Gail’s Old Years Eve dinner

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Gail’s Old Years Eve dinner:
Garlic and peri peri prawns,
Mussels in cream & wine,
Garlic bread and a mixed green salad
Dessert was Lemon Jello Cheescake
Homemade Peppermint Patties ❤❤

Garlic Peri Peri Prawns

1 kg Tiger Prawns washed, deveined and butterflied, dry off completely on paper towels
Mix a RUB together with 3 to 4 tbsps garlic and chilli paste, 1 1/2 tsp salt, 2 tsp paprika, 2 tsp peri peri powder ( add more if you like it hotter), 1 1/2 tsp oreganum, mix altogether. Rub the prawn meat with the spices.
Leave to marinate in fridge for 2 hours or longer if you can, preferably overnight.
In a large saucepan on high heat, heat up 3 tbsp olive oil and 2 tbsp butter when butter has melted toss 10 prawns into saucepan sprinkle generously with lemon juice.
Close lid and cook for 3 to 4 minutes, stir prawns and cook a further 2 minutes.
I do the prawns in batches of 10.
If there are too many prawns in the saucepan at once this cools the pan down.
The shells must be crispy when cooked.
To test for readiness check that the shell pulls away easily from the meat.
If the prawn meat sticks to the shell then they are overcooked.
Keep the juices and residual oil and butter from the saucepan add 1/2 cup peri peri sauce like Nandos, add 1/2 cup fresh cream.
Heat through on low heat and throw over cooked prawns. Lemon wedges on the side.

Prepared, Tried & Tested by Gail Haselsteiner

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Creamy mussels
Ingredients:
1 kilo mussels cleaned ,beard removed and scrubbed under fresh running water
1 1/2 cup fish stock or white wine I used stock
3/4 cup thick or heavy cream
2 teaspoons olive oil or butter
A pinch of saffron or drop of yellow food colouring (optional)
Mixed fresh or dry herbs of choice 1 teaspoon ( parsley and dill)

Method:
Heat the butter add the stock let it boil and then place the mussels in a single layer , put stove on low and cover lid
After 5 minutes open lid , which ever mussels that have not opened discard remove the rest of mussel from pot .
To the stock Add the cream, saffron and mixed herbs and cook for a further 5 minutes
Place mussels back into pot let the sauce mix into the mussels.
Serve with a roll of choice

Source: Sheerina Singh, Sweets and spice
Prepared, Tried & Tested by Gail Haselsteiner

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Lemon Cheesecake with Jelly
First make the jelly
Jelly Topping

One cup boiling water
I pkt Moir’s jelly (I used 2 x 80 g boxes jelly, pineapple and orange jelly dissolved in 2 cups boiling water)
Cool off before placing in jelly mould
Grease the Tupperware jelly mould with a cooking spray
Cut thin lemon slices and put around jelly mould.
Pour cooled off lemon jelly over lemon slices ( optional )
Place in fridge until firm and set

Cheesecake filling:
2 x 250 g tubs plain smoothed creamed cottage cheese
397g x 1 tin condensed milk
¼ cup lemon juice
1 cup hot water
30 ml Halaal gelatin ( I used 6 tsp ordinary gelatin )
One cup whipped fresh cream

Whip fresh cream until firm.
Add condense milk & cottage cheese & fold through.
Lastly add lemon juice & cooled off gelatin water & combine thoroughly.
Pour over set jelly and refrigerate overnight.
When dessert is completely set invert onto a serving plate.
Decorate with granadilla pulp spooned over.

Source: Feriel Sonday
Prepared, Tried & Tested by Gail Haselsteiner

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Homemade Peppermint Patties

2 1/2 cups icing sugar
2 tbsp light corn syrup ( I used the glucose syrup bought at CABS Access Park )
1 1/2 tablespoons water
1 tsp Peppermint essense
1 tbsp Wooden Spoon white margarine
2 x 175 g milk chocolate or dark chocolate to coat patties

Method
Using a mixer, blend 1 cup icing sugar with corn syrup, water, peppermint essence and shortening.
Once completely blended, add in remaining icing sugar, 1/2 cup at a time. (If mixture is too stiff to use mixer, you can knead remaining sugar in by hand.)
Divide dough into 1 inch balls (or 1/2 inch balls for small mints) using your hands, pat dough into 1/4 to 1/2 inch thick discs. place on a wax paper lined tray and place in freezer for 4 hours.
When ready to coat with ganache break chocolate into pieces add 2 to 3 tbsp cream, 1 tbsp maple syrup and melt in microwave on 50 % power melting and stirring at 30 second intervals. Using a fork dip patties into choc then spoon choc over the top.
Work quickly, leave patties in freezer and coat one by one.
You may need to give the chocolate another spin in the microwave to warm up slightly.
Place dipped patties on wax proof paper and refrigerate until the chocolate sets and firms up. About 3 hours.
Store in an airtight container for up to 2 weeks. Recipe makes 12 large patties or if you prefer make smaller ones.

Source : Chocoate chocolate and more

All the above dishes, Prepared, Tried & Tested by Gail Haselsteiner

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