Dinner Diva recipes
Quite a few people have asked me to put up the recipes that featured in the latest episode of Dinner Divas, my congratulations to my opponent Anel of Lifeisazoobiscuit, click on the link to check out her winning curried goat.
Here are my step-by-step instructions for making a rolled pavlova, I have no idea why the judges felt it wasn’t sweet enough as there are 8 TBSP’s sugar in there?! You can use any fruit you fancy, as you can see in the pic, this one uses tinned passion fruit.
(Click on the photographs to be taken to the recipes)
Now on the other hand, the judges thought my balsamic chicken was too sweet? but as it has been one of my most popular recipes and I’ve had so much favourable feedback, I will take that with a pinch of salt.
Talking of salt, one judge thought I was too heavy handed with the salt and another complained that I didn’t season my food enough? *bangs head on desk*
The cheese damper got the thumbs up from Food24 editor Caro.
Chilled Vichyssoise Soup
2 fat leeks cleaned and chopped
1/2 medium onion chopped
1/2 cup (125ml) celery chopped
1 TBSP (15ml) butter
600ml fish stock
3 medium potatoes peeled and sliced
3 TBSP (45ml) fresh cream
Seasoning to taste
Melt the butter in a pan and add the leeds, onion and celery, fry gently until soft, you don’t want them to brown.
Add the stock and the potatoes and cook until they are cooked through.
Cool and using a blender, blend until smooth.
Add the cream and seasoning.
If the soup is too thick, add some milk to thin it a little.
Chill in the fridge.
Salmon & Cucumber Jellies
Approx. 1/2 and English cucumber finely chopped
2 spring onions finely chopped
65g salmon chopped (I buy the off-cuts as they are much cheaper)
1/4 cup hot chicken stock
1 tsp lemon juice
black pepper to taste
In a small bowl place the gelatine, add the hot chicken stock, mix thoroughly and add to the cucumber/salmon mix, stir well.
Add the lemon juice and the black pepper to taste.
Place in 4 greased moulds and put in the fridge to set.
(I use plastic moulds available from any packaging shop, they are cheap, can be used many times and it’s much easier to unmould. All you do is slide a sharp knife between the set jelly and the side of the mould to cause an air bubble and they will release easily. As they are transparent you can also see what you are doing.)
Place the jelly in the centre of a soup plate and then gently surround it with the chilled soup.