Asian ginger, soy sauce & sesame prawns Serves 12
1/3 cup salt reduced soy sauce
2 thinly sliced green shallots
1 tblsp honey
2 tsp finely grated fresh ginger
1 garlic clove, crushed
24 cooked prawns, deheaded, tails intact
Toasted sesame seeds & extra shallot to serve
Mix all ingredients except prawns. Place prawns on an asian spoon or in a small bowl or ramakin. Spoon over 1 tblsp dressing over each. Top with sesame seeds and shallot to serve.
Christmas tomatoes Serves 12
2 x punnets cherry tomatoes
100g light cream cheese
50g Danish fetta
2 tblsp finely chopped fresh basil, plus extra leaves to serve
1 tsp finely grated lemon rind
1 tblsp lemon juice
Slice tops from cherry tomatoes. Scoop out seeds and discard.
Put all remaining ingredients into a food processor and process until smooth. Season with salt & pepper. Transfer to a small piping bag (or a zip-lock bag and snip the corner off)
Pipe the mixture into the tomatoes and arrange on a serving platter. Top with a baby basil leaf.
Dates with goat’s cheese & prosciutto 20 serves
10 fresh dates, halved
200g goats cheese
10 slices prosciutto, halved lengthwise
Spread 1-2 tsp of goats cheese on each halved date. Wrap in prosciutto and serve!
Prosciutto wrapped asparagus 12 serves
12 asparagus spears (1-2 bunches)
6 prosciutto slices, cut in half lengthways
1 tblsp balsamic vinegar
1.5 tblsp extra virgin olive oil
50g shaved parmesan to serv
Preheat a BBQ or char-grill on high. Trim ends of asparagus and wrap a strip of prosciutto down the length of an asparagus spear. Repeat with all spears.
Cook the asparagus on the grill, turning occasionally for 2-3 minutes until asparagus is bright green and tender crisp. Transfer to a serving platter. Drizzle with vinegar & oil, season with salt and pepper. Sprinkle with shaved parmesan and serve!