Saturday, March 30, 2013

Crema de Palta - Brazillian Avocado Soup

Last year when in Sao Paolo I was introduced to the lovely Crema de Palta which was a fabulous new way to enjoy the lovely avocado in this great recipe from  Elisabeth Luard..  You can turn this to a vegetarian dish just by using vegetable stock.

Crema de Palta - Brazillian Avocado Soup


2 ripe avocados (skinned, stoned and sliced)
600ml chicken stock
2 tablespoons lemon juice

To finish:
1 tablespoon diced cucumber
1 fresh green chilli, de seeded and sliced
A few fresh coriander leaves

Process the ingredients to a smooth puree.  If the mixture becomes too thick, slowly pour a little water until it thins out a little.  Salt lightly to taste.

Serve in a bowl with a few slices of cucumber, chilli and coriander as garnish.

Cocinar, comer y ser feliz.

Wednesday, March 27, 2013

Cranberry Ham Wellington

Looking for a special Easter Dinner?  Nothing like having a nice prepped piece for lunch or dinner that you can prepare the day before so you can enjoy the festivities along with everyone else!

Cranberry Ham Wellington


1.5kg piece of boneless smoked rolled leg ham
2 cups cider or white wine
1 star anise
1/2 cup cranberry sauce
2 teaspoons Dijon mustard
1 teaspoon grated citrus peel
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 sheets of ready rolled puff pastry, thawed
1 egg, beaten, for glazing

Place ham in a small casserole.  Add cider and whole spice.  Cover and bake at 180 degrees celsius for 1 hour, basing occasionally.  Drain cool and pat very dry,  Remove any mesh from the ham.

Combine cranberry sauce, Dijon mustard, grated citrus peel, ground cinnamon and ground cloves.  Set aside.  Lay two pastry sheets side by side, over lapping by 2.5cm to make a rectangle.  Seal seam with glaze.

Centre the ham roll on the seam.  Spread top with cranberry mixture.  Fold pastry over ham to meet at top.  Trim seam if needed to overlap by 2.5cm.  Seal with egg.  Tuck in sides to wrap ham completely, and seal.  Brush roll with glaze.

Cut remaining pastry into holly leaves and berries.  Place over the top and brush with glaze.  Place on foil lined baking tray.

Bake at 200 degrees celsius for 10 minutes.  Reduce oven to 190 degrees.  Continue baking until pastry  is puffed and browned, 10 to 15 minutes more.  Serve hot or cold thinly sliced.

Cocinar, comer y ser feliz!

Friday, March 8, 2013

Salad Art: Spring Onion Brushes

Spring Onions are transformed with a simple split and trim!

Spring Onion Brushes

Spring Onions

Remove the coarse outer leaves and trim off the root ends.

Holding the onion flat on the bench, use a small, sharp knife to slit both leaf and stem ends into thin strands.

Soak in icy water until they curl. Shake dry and use immediately.

Cocinar, comer y ser feliz!
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