Tut mir Leid, dass es nur in Englisch ist. Aber ich habe jetzt mal eine Weile gesucht. Die Rezepte sind von Anne Thorp, einer neuseeländischen Fernsehköchin.
Vorspeise: Summer Shrimp Cocktail
My take on the shrimp cocktail incorporates my favourite Asian flavours - lime, ginger, chilli, coriander - to add some extra bite to this summer classic.
Serves 4
- About a tablespoon of lemongrass, finely diced
- About 2 tablespoons of ginger, finely diced
- 1 kaffir lime leaf, finely diced (a leaf from any citrus tree will do the trick as well)
- Finely diced chilli, to taste
- 1 tablespoon of chopped coriander
- Rind and juice of 1 lime
- 1 small ripe tomato, de-seeded and diced
- 2 cups of cooked peeled shrimp
- A splash of fish sauce
- 1 avocado, chopped
- Lettuce leaves, to garnish
Mix the lemongrass, ginger, lime leaf, chilli, lime rind, tomato. Add shrimp and fish sauce.
Assemble glassware or bowls with lettuce leaves lining the edges. Layer shrimp mixture with chopped avocado.
Squeeze lime juice over the top, and serve!
Hauptgang: Turmeric Pasta & Oven baked snapper
This snapper and pasta dish uses turmeric, which I love as it gives the pasta a lovely golden colour and has loads of health benefits. Enjoy!
Serves 6
For the pan:
½ cup ginger, diced
¼ cup red capsicum, diced
¼ cup fresh turmeric, shredded
¼ cup green chilli, diced
½ cup garlic, diced
½ cup green, kalamata olives
¼ cup capers
½ cup olive oil
To boil:
500 gms fresh or dried pasta
For the oven:
6 large snapper fillets
½ c olive oil
seasoning
To season:
grilled sliced tomatoes
parsley sprigs & lemon slice for garnish
Extra virgin olive oil to finish off
- Lightly panfry the first lot of ingredients in olive oil, careful not to burn. Put garlic into pan last. Mix with wooden spoon.
- Cook pasta as per packet instructions.
- Combine the above together.
- Place seasoned snapper fillets onto baking paper with a ½ cup smear of olive oil.
- Put into pre heated oven at 180 degrees.
- Keep checking for doneness after a few minutes, careful not to overcook. The fish should be just undercooked as it will keep cooking once removed from the heat.
- Plate it all up with splash of extra virgin olive oil to finish.
Nachtisch: Citrus Pannacotta with Orange, Lemon and Lime Salad
Sheet gelatine is best for making panna cotta. Just soak the sheets until they get gluggy, then squeeze out excess water with your hands. Prepare the panna cotta several hours before serving – preferably the day before – to allow time to set
Serves 3
Citrus Panna Cotta
60ml milk
200ml cream
50g caster sugar
1 teaspoon ground ginger
1½ leaves sheet gelatine
dash of pure orange oil
zest of 1 orange, 1 lemon and 1 lime
Orange, Lemon and Lime Salad
1 orange
1 lemon
1 lime
- Put milk, cream and sugar in a saucepan over a medium heat. Allow to come to the boil. Add ground ginger then remove from the heat.
- Meanwhile, throw the gelatine leaves into a bowl of cold water until they become gluggy (this will only take a few minutes). Once soft, squeeze out excess water and discard it. Add the gelatine to the hot milk mixture, whisking constantly until completely dissolved. At the last minute add a dash of pure orange oil and the orange, lemon and lime zests.
- Tip the little pottles (this dessert is delicious and rich: you only need small portions). Cover with cling film and put in the fridge, preferably overnight, for the panna cotta to set and the flavour to intensify.
- To serve, place each pottle in warm water very briefly then use a warm blunt knife to loosen each pudding from the sides of the pottle. Invert on to individual plates and serve with the citrus salad.
- To make the salad, zest the orange, lemon and lime then segment each piece of the citrus, using a sharp knife to remove the skin and pith.
- Plate up segments on each panna cotta dish alternating the colours, then sprinkle the panna cotta with zest
Zum Trinken: Classic Pimms Cocktail
This classic drink is perfect on the deck at sunset. If you have a sweet tooth this drink's for you. If not, I like to substitute lemonade for soda water. Relax and enjoy!
Serves 1
Pimms, bitters, lemonade, ginger ale, ice, cocktail cherries, orange slice
Coat the empty glass with a few drops of bitters, fill the glass with ice. Add a generous amount of Pimms - about 1/3rd of the glass - then top up with ginger ale and a touch of lemonade. For that classic touch serve w cocktail cherry, slice of orange and a straw.
