Monthly Munch Archives 2006
 

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December - Christmas Champagne Punch

INGREDIENTS  (To make 22 servings )

2        Cups of granulated sugar
2        Cups of fresh lemon juice
1        750ml bottle of dry white wine
1        750ml bottle of champagne
2        Large bottles of soda water 
¼       Cup of orange liqueur      
1        Pineapple quartered and grated

METHOD

(1)      In a large punch bowl combine the sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple
(2)      Mix together well
(3)      Put in a large block of ice
(3)      Garnish with additional pineapple, fresh mint leaves and other fresh fruits as available, such as strawberries
(4)      Chill the mixture thoroughly and serve in small glasses decorated with a further sprig of mint and a cocktail umbrella

 

November - Glorious Golden Christmas Cake
 

INGREDIENTS  (To make 5 Pound - 20 serving Christmas Cake)

4        Cups of unbleached flour; sifted 
1½     Teaspoons of  baking powder
½       Teaspoon of  salt
2        Cups of butter    
2½     Cups of  sugar
6        Large free range eggs
¼       Cup of fresh whole milk
4        Cups of chopped walnuts
1        Cup of golden raisins
½       Cup of candied pineapple, chopped
½       Cup of red candied cherries, chopped
½       Cup of green candied cherries, chopped
1        Tablespoon of grated lemon rind
Pineapple Glaze
Pecan Halves
 

METHOD

(1)      Sift the flour, baking powder and salt together and reserve a ¼ of a cup of the flour mixture
(2)      Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed
(3)      Add the eggs, one at a time, beating well after each addition
(3)      Add the dry ingredients alternately with the milk, beating well after each addition
(4)      Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the ¼ of a cup of reserved flour mixture until all are very well coated
(5)      Stir into the batter
(6)      Spread the batter in a greased and wax-paper lined 10-inch cake tin
(7)      Bake in a preheated oven at 275ºF. (That's right, 275ºF ) 140ºC, gas mark 1, for 2 hours and 45 minutes or until done
(8)      Cool in the pan for 30 minutes before removing to a wire rack to completely cool
(9)      Wrap the fruitcake tightly in foil
(10)    Store in the refrigerator up to 4 weeks
(11)    When ready to eat, prepare the Pineapple glaze as follows:
(12)    Combine 1 cup of sifted confectioners' sugar and 2 Tablespoons of pineapple juice, mixing until smooth
(14)    Frost the top of the cake, letting the glaze drizzle down the sides
(15)    Decorate with the pecan halves
 

October - Easy Potato Soup

INGREDIENTS  (To make approximately 4 servings)

½       Pint of fresh milk
1½     Pints of Chicken Stock             
1½     Pounds of peeled and sliced potatoes      
1        Pound of sliced onions
1        Sprig of Thyme (To taste)   
1        Whole Clove 
Salt and pepper to taste

METHOD

(1)      Add the peeled potatoes and the sliced onion to the pot with the water, thyme and the whole clove
(2)      Bring to the boil, cover and simmer for about an hour
(3)      Remove the remains of the sprig of Thyme and the clove
(3)      Rub the mixture through a sieve (Alternatively liquidise the mixture in a blender)
(4)      Stir in the milk, salt and pepper
(5)      Heat through gently, without boiling, and serve with garlic croutons and a dash of cream

Hearty, warming, simple and dead cheap

September - Cous Cous Chicken Salad

INGREDIENTS  (To make approximately 6 servings)

1      Cup of water
¾     Cup of uncooked cous cous        
2      Cups of cooked and chopped chicken     
¾     Cup of celery, thinly sliced
¾     Cup of fresh peas (Thawed frozen peas would do just as well)      
¼     Cup of sliced green onions     
¼     Cup of mayonnaise     
¼     Cup of sour cream     
¼     Cup of chicken broth      
1      Teaspoon of Dijon mustard     
Sea salt and cracked black pepper to taste

METHOD

(1)      Bring the water to a boil in a medium sized saucepan and gradually stir in the couscous
(2)      Remove from the heat; cover and let stand for about 5 minutes
(3)      Fluff with a fork
(4)      Combine the couscous, chicken, celery, peas, and green onions in a large bowl
(5)      Combine the mayonnaise, sour cream, mustard, chicken broth, salt and pepper, stirring well with a whisk
(6)      Add to the cous cous mixture and toss well
(7)      Cover and chill for at least 2 hours
(8)     

Cous cous makes a great alternative to rice.  It is cheaper and quicker to cook
Cous cous - the grain so nice, they named it twice!

August - Summer Paella

INGREDIENTS  (To Serve 6 people)

3      Tablespoons of olive oil
6      Boneless chicken pieces   
8      Ounces of smoked bacon cut into strips 
1      Large onion, chopped
1      Litre of chicken stock
8      Ounces of tomatoes, peeled seeded and chopped
2      Cloves of garlic, peeled and crushed
2      Pinches of saffron, soaked in hot water
1      Pound (500grams) of long grain rice  
1      Red pepper, seeded and sliced
1      Green pepper, seeded and sliced
12    Fresh mussels in their shells
4      Ounces of peeled prawns
4      Ounces of Chorizo sausage, or similar, sliced

Black olives, lemon wedges, chopped parsley, and 12 king prawns (peeled) for garnish
Salt and pepper to taste

METHOD

(1)      Cook the chicken in a paella pan or wok in the olive oil, on a medium heat, till brown (approx 10 minutes)
(2)      Add the onion and bacon and cook for another 5 minutes
(3)      Stir in the stock, tomatoes, garlic and saffron (including the water) and bring to the boil
(4)      Add the rice, peppers, peas, chorizo and salt and pepper
(5)      Cover and cook for 35 to 40 minutes until the rice is nearly tender and the stock absorbed
(6)      Stir in the mussels, prawns and king prawns continue to cook gently for about 5 minutes
(7)      Garnish with black olives, lemon wedges, and chopped parsley
(8)      Serve immediately on hot plates

I had this recently at a barbeque, excellently cooked and served with plenty of Sangria. 
It was cooked to perfection outdoors on a paella burner and was so delicious I had to ask for the recipe so I could share it.  My thanks to Roy and Pat

July - Strawberry Shrimp Cocktail

INGREDIENTS  (To serve four people)

1      Tablespoon of chopped chives
1      Pound of medium size, cooked and peeled shrimps, with the tail on   
1      Teaspoon of mustard    
1      Pinch of tarragon leaves
1      Quart of fresh, whole strawberries 
½     Cup of Mayonnaise
½     Cup of sour cream
1      Bunch of spinach, washed and stemmed  
4      Sprigs of parsley
4      Lemon wedges   

 

METHOD

(1)      Combine the mayonnaise, sour cream, chives, mustard and tarragon in a bowl and mix thoroughly to make the sauce 
(2)      Chill the sauce for one hour to allow the flavour to develop
(3)      Line four chilled plates with spinach leaves
(4)      Place a small dish of the sauce in the center and place shrimp and strawberries around the outside
(5)      Garnish with fresh parsley and a lemon wedge on each plate

The perfect starter, served chilled

June - Honeydew Melon Salad

INGREDIENTS

2      Honeydews melons    
1      Fresh pineapple 
1      Pound of seedless green grapes
¼     Cup of clear honey        
½     Cup of medium white wine   
2      Tablespoons of fresh lime juice   
1      Teaspoon of  finely chopped mint (Optional to taste)     

 

METHOD

(1)     Cut the pineapple into cubes  
(2)     Cut the melons into halves and remove the seeds
(3)     Cut the melon into balls or cubes (reserving one melon shell)
(4)     Sort through the grapes, removing the stems and any bruised ones 
(5)     Combine fruits in large bowl  
(6)     Combine the remaining ingredients, except the mint, and pour over fruit 
(7)     Gently stir 
(8)     Marinate for several hours
(9)     Just before serving, take the melon shell from the refrigerator, take a thin slice from bottom, so it will stand, pour fruit into shell to serve 

Serve with fresh whipped cream, sprinkled with the chopped mint

May - Honeyed Mushroom Chicken

INGREDIENTS

4        Boneless and skinless chicken breasts  
2        Tablespoons of olive oil
250    Grams of sliced mushrooms      
2        Sprigs of rosemary, halved
2        Tablespoons of tomato ketchup
1        Tablespoon of clear honey
1        Chicken stock cube

 

METHOD

(1)        Cook the chicken in the oil for about 2 minutes each each side
(2)        Remove from the pan
(3)        Add the mushrooms and rosemary
(4)        Cook until starting to brown
(5)        Stir in a mug full of water
(6)        Add the ketchup and honey
(7)        Crumble in the stock cube
(8)        Put the chicken back in the pan
(9)        Cover and cook over a gentle heat for 10 minutes until just tender

(For a thicker sauce, take the chicken from the pan, turn up the heat and allow the liquid to bubble and reduce a little)

Serve with fluffy mashed potatoes and seasonal green vegetables

April - Curried Couscous

INGREDIENTS

1       Teaspoons of olive oil
½      A finely chopped onion   
1       Clove of garlic minced and mashed into a paste
½      Teaspoon of curry powder
¾      Cup of chicken broth  
3       Tablespoons of raisins
½      Cup of couscous
¼      Cup of fresh mint leaves, finely chopped         

Salt and pepper to taste
 

METHOD

(1)      In a non-stick skillet, heat the oil over a moderately high heat until hot, but not smoking, and cook the onion with salt to taste.  
(2)      Stir until browned lightly.
(3)      Reduce the heat to moderate
(4)      Add the garlic paste and curry powder, and cook, stirring, until the garlic paste is golden
(5)      Remove the skillet from the heat and keep the mixture warm
(6)      In a small saucepan bring the broth to the boil
(7)      Stir in the raisins and the couscous, and let stand, covered, off heat for about 5 minutes
(8)      Fluff the couscous with a fork and transfer to a bowl
(9)      Stir in the onion mixture, mint and salt and pepper to taste.

The ingredients above should serve two people

March - Breakfast Egg Muffins

INGREDIENTS  (For each Muffin)

1       Teaspoon of breadcrumbs     
1       Tablespoon of milk
1       Egg     
¼      Teaspoon of butter
½      A further  teaspoon of breadcrumbs
1       Further tablespoon of milk       
1       Teaspoon of grated Cheddar cheese
   
Salt, pepper and paprika to taste
 

METHOD

(1)      Butter muffin tins and warm them
(2)      In the bottom of each cup, place 1 teaspoon of bread crumbs and 1 tablespoon of milk
(3)      Break egg into each one and add seasonings to taste
(4)      Add a further 1 tablespoon of milk, a ¼ teaspoon of butter, a further ½ teaspoon of breadcrumbs and a teaspoon of grated Cheddar cheese to each one
(5)      Preheat the oven to 350°F/175°C Gas mark 4`and bake for about 10 minutes until golden brown
(6)      Run a knife around the edge and turn out upon a plate

They make an ideal change for breakfast

February - Cream of Pea Soup with Mint

INGREDIENTS

5        Cups of shelled fresh peas    
10      Tablespoons of unsalted butter  
1        Small potato      
2        Sprigs of fresh mint      
1        Peeled and diced onion
1        Quart of chicken stock
2        Cups of heavy whipping cream
Salt and pepper to taste
 

METHOD

(1)      Blanche the peas in boiling salted water, with a touch of baking soda, until tender.
(2)      Refresh the peas in iced water
(3)      Sauté the onions until tender and translucent in the butter
(4)      Add the potatoes, roughly chopped and cook until the potatoes are done
(5)      Allow to cool to room temperature
(6)      In a blender combine the peas with the potatoes, onions and stock with the mint
(7)      Puree smooth and pass through a fine strainer
(8)      Season to taste
(9)      To serve, bring the cream to a boil and add the soup base
 

January - New Years Eve Punch

INGREDIENTS

46       Ounces of pineapple juice    
4         Cups of freshly brewed tea
3         Cups of apple juice     
½        Cup of freshly squeezed lemon juice       
2         Cups of ginger ale       
 

METHOD

(1)       Mix the pineapple juice, tea, apple juice and lemon juice thoroughly in a suitably sized container (Have enough room for the ginger ale to be added later)
(2)       Place the mixture in the fridge until cold
(3)       Add the ginger ale just before serving
(4)       Serve cold, in a tall glass, with a sprig of mint