"Bring a Plate"

'Tis the season to be invited out for drinks, and along with that comes the line.... "Just bring a plate!"  If you are anything like me, you want to make something a little special, something a little bit different, and definitely not something that you have taken along with this group of people before!

It was time for the annual neighbourly get together.  I must say I am not feeling particularly Christmasey at the moment, and this has been compounded with the fact that I have been hit by the dreaded "lurgey" (Thanks DH!!).  I did however, manage to pull off a pretty tasty couple of plates to take along last night!!!

You can of course take the easy option with these and buy bottled sun dried tomato pesto and mayonnaise, but of course, having the Thermomix, I just couldn't help myself (sick and all as I was - I still had to "show off" - and say "I made it myself in the Thermomix!").

Crab and Corn Cakes with Spicy Tomato Mayo
Adapted from recipe found in Good Taste Magazine, December Edition

Makes approximately 24

180ml (3/4 cup whole egg mayonnaise) *
1 tbs sun dried tomato pesto **
few drops Tabasco pepper sauce (oops forgot that!!!)
2 corncobs, husks and silk removed
2 x 140g Crab Claw Meat (I used Phillips brand)

2 shallots, trimmed, thinly sliced
1 tbs finely chopped fresh coriander
lemon rind from 1 medium sized lemon
75g (1/2 cup self raising flour
3 eggs, lightly whisked
olive oil to fry
quartered grape tomatoes for garnish
fresh coriander leaves for garnish

Combine the mayonnaise, pesto (and if you like it spicy, and remember to use it!) the tabasco sauce in a bowl.  Cover and place in the fridge until required.

Cook the corn in a large saucepan of boiling water for 10 minutes, or until tender.  Drain, and set aside for at least 10 minutes to cool down.  Cut down the length of the cob, close to the core, to remove the kernels.  Transfer to a bowl, stir in the crab, shallot, coriander and lemon rind.  Season well with salt and freshly ground black pepper.  Cover and place in the fridge for 10 minutes (or longer) to chill.

Combine the flour and egg in a large bowl (the recipe actually stated 2 eggs, but I found the mixture was too stiff, so added a third - and it was much better!).  Add the crab mixture, and stir to combine.

Heat a large frying pan over medium high heat.  Add enough olive oil to have a thin even coating on the bottom of the pan.  When the oil is hot, add rounded soup spoon amounts of the corn mixture to the pan.  Flatten slightly with the back of the spoon.  Have approximately 6 fritters in the pan at a time.  Cook for 2 minutes, and then flip over, flattening slightly with the back of an egg lifter.  Cook for an additional 2 minutes, or until golden and cooked through.  Drain in a single layer on some paper towel.

Now I wasn't sure whether to serve these hot or cold, but my reasoning said that if they were too hot, the mayonnaise sauce would melt.  So they were warm when I garnished them.

Top each crab cake with a dollop of mayonnaise mixture, top with a tomato quarter, and garnish with a coriander leaf.

Even though my tastebuds were out of whack last night, I must say these little fritters were pretty tasty, and certainly a big hit with everyone!

** Sun Dried Tomato Pesto
Adapted from Recipe found on Taste.com.au

3/4 cup sundried tomatoes
1/3 cup pinenuts
2 cloves garlic
1/2 cup olive oil
1/3 cup finely grated parmesan cheese
salt and freshly ground black pepper

Place the tomatoes, garlic and pine nuts in the TM bowl.  Pulse with the Turbo button for 5-10 seconds (about 4 pulses) to get a rough, even texture.  Scrape down the bowl and repeat if necessary.

Place the olive oil in the reservoir, and process on speed 4 until all the oil has been added.

Add the parmesan cheese, and salt and pepper, and mix on speed 4 for 5 seconds.

Transfer to a jar.

* Mayonnaise
Adapted from Thermomix Everyday Cookbook

1 egg, at room temperature, separated
1 tsp dijon mustard
1 tbs vinegar
250g rice bran oil
salt and freshly ground black pepper

Insert the butterfly.  Place the egg yolk. salt, pepper, mustard, and vinegar in the TM bowl.  Mix for 1 minute of speed 4.

With the blades rotating on speed 4, slowly add the oil to the reservoir.  Make sure that you do it very slowly - you want to take between 4-6 minutes to add all the oil.

Once the mayonnaise has emulsified, you can add the egg white (optional) and season to taste with more salt and pepper, if needed.  Mix for 10 seconds on speed 4.

Transfer mixture to a bottle.

So by now Dear Readers, you should know me pretty well.  Of course, I could not stop at taking just one plate - I of course had to make another!

My second plate was a platter of spicy little chicken nibbles.  As I was frying up the fritters at the last minute, I didn't want to be frying up these as well, so I adapted the recipe to make them in the oven (cooked under the grill).

Spicy Chicken with Chilli Lime Dipping Sauce
Adapted from Women's Weekly - December edition

1 kg (approximately 8) chicken thigh fillets
2 tbs fish sauce
4 cloves garlic, crushed
2 small red chillies, seeded, finely chopped
1 tsp caster sugar
1 tbs sesame oil

Chilli Lime Dipping Sauce
2 tbs lime juice (approximately 1 medium sized lime)
1 tbs water
2 tsp caster sugar
2 tsp fish sauce
1 small red chilli, seeded, finely chopped
2 tsp finely chopped coriander stalks

Cut the chicken thighs into 4cm pieces.

Combine the fish sauce, garlic, chilli and sugar in a large ziploc bag (or a bowl - but then you have to wash it up!!)  Add the chicken, and mix well.  Refrigerate for at least 3 hours, if not longer.

Of course I took the easy way out with the dipping sauce - whizzed it up in the TM!!  You can however, just add all the ingredients to bowl and combine - make sure the sugar is dissolved!  Set aside until needed.

Here is where I deviated from the recipe.  They said to cook in a frying pan for 4 minutes each side, until browned and cooked through.  I however, decided to line a large baking tray with foil.  I then spread out the pieces in a single layer over the foil.  Placed them under the grill, on high, and grilled until cooked through and lightly browned.  Turn over and cook the other side until browned.

Place on a serving platter with a trio of sauces.  In addition to the Chilli Lime Dipping Sauce I used Sweet Chilli Sauce, and Ketchap Manis - that way people could vary the heat level to suit their preference!

So Dear Readers what is your "plate" that you take when asked to bring something???

As I have been so slack lately, and not posting as regularly as I should, I will take this opportunity to wish you all a very Merry Christmas!!

I have a very busy week this week, playing Santa, and surprising several lovely ladies with Thermomixes that their husbands have bought them for Christmas.  I can't wait to see the surprise on their faces when I show up with a big box in tow!!!!

Chicken Wings with Ginger Caramel Dipping Sauce

Sometimes you have to be careful what you wish for.

Until recently I felt like I needed something to fill a void I felt in my life.  I was a stay at home Mum who was becoming tired of all the "mundaneness" that being a stay at home Mum involves.  So I embarked upon some new avenues in life.  The first being this blog - even though it didn't get me out of the house - I felt like I was getting out and about in the world - meeting new people - although rarely if ever in person.  Still though, I felt I needed something else - and I started the Thermomix adventure.  Now, I feel that I have so much going on that I don't have time to do anything properly anymore.

It feels like a million years since I wrote my last post - don't worry I have been cooking away, and taking photos - but I just never seem to find the time to get around to writing the post.

I am here now to make amends for this error in my ways!!!

Recently I was sent some samples of Real Stock from the people at Campbell's - they have a new range  of stock pastes available - chicken, beef and vegetable.   I don't really think they are that new - they have just been repackaged and re-introduced to the market.  I actually used to buy these several years ago, and was disappointed when they were no longer available.  Along with the samples there was a lovely little recipe book - with some great recipes in it.  A couple of weeks ago I was tempted to make King Prawn and Chive Ravioli with Saffron Butter Sauce.

I must say I was very disappointed with the recipe.  Although the flavours were lovely - they were ruined, I felt, by the Saffron Butter Sauce - the basis of which was vinegar.  I felt the vinegar totally overpowered the flavours - if I made the dish again I would make it a purely creamy saffron sauce.

My next choice of recipes was Chicken Wings with Ginger Caramel Dipping Sauce.  "The Darlings" and Mr. CCC love chicken wings, so I felt that this would be a "Dinner Winner".  I was not let down with this recipe.  One component that I loved was the Caramel Dipping Sauce - again the basis of this sauce was vinegar (do Campbell's have a vinegar range as well??? Will look next time I am at the store!!).

I have of course modified this recipe - 1) to use the Thermomix to make the marinade even easier - and 2) to increase the servings.

Chicken Wings With Ginger Caramel Dipping Sauce
Adapted from For The Love of Real - Real Stock - Campbells Cookbook
Serves 4-6

2kg chicken drumettes

Marinade
4tsp Campbell's Real Chicken Stock Paste
4 cloves garlic
1/2 bunch coriander leaves
3cm pice of ginger, roughly sliced
240g ketchap manis
45g olive oil

Place the garlic, ginger, and coriander in the TM bowl.  Process for 3 seconds on speed 7.  Scrape down bowl and repeat if necessary.  Add the ketchap manis and olive oil and process for 3 seconds on speed 4.  Place the marinade ingredients in a large ziploc bag, along with the chicken drumettes and allow to marinate for at least 4 hours, preferably overnight.

When ready to cook.  Preheat oven to 180 degrees.  Place drumettes in a large roasting pan and bake for 60 minutes, turning regularly to allow even browning.

Meanwhile make the Ginger Caramel Dipping Sauce.

Ginger Caramel Dipping Sauce

1 cup Apple Cider Vinegar
2 star anise pods
200g brown sugar
2cm piece of ginger sliced thinly

Place all the ingredients in a small saucepan.  Mix to combine.  Bring mixture to the boil, then simmer for 6-10 minutes, or until the mixture is syrupy.

Serve the chicken wings with steamed rice, or fried rice, accompanied with the Dipping Sauce, and garnished with thinly sliced green onions (if desired).

These wings were a huge hit!!  Not a scrap left over - just what every cook likes to see.  The Ginger Caramel Sauce was also a lovely accompaniment to the wings.  This dish will definitely be made again.  A great dish to get ready in the morning and the just throw in the oven when you walk in the door in the evening!!  Also would make a great entertaining meal - finger food!!!

So Dear Readers have you ever wished for something, only to find that after you have "got" it, that perhaps that wasn't what you were looking for, and that you were actually doing ok in the first place??

I will try and find a little more time to get some more posts up here!!!

Hoi Sin Chicken Canapes

As promised I am going to give you the recipe for the Hoi Sin Chicken Canapes I made the other night.

The latest edition of Good Taste Magazine had a page where they gave ideas for "Clever Canape Cases".  I have actually made a similar thing before Prawn and Avocado Cocktail Wontons - so it was just a matter of altering the filling.

Hoi Sin Chicken Canapes
Adapted from Good Taste Magazine - April Edition

Makes 36


1 packet wonton wrappers
2 chicken breasts *
2 cloves garlic
1 tbs chopped ginger
4 tbs soy sauce
1/4 cup hoi sin sauce
2 green shallots finely chopped
1/2 lebanese cucumber, finely diced

* You can use any cooked chicken - I however decided to poach a couple of breasts.

To poach the chicken breasts add the garlic, ginger and soy sauce to a frypan.  Add the chicken breasts and then enough water to almost cover the chicken.  Over a low heat bring the poaching liquid to a simmer.  Gently simmer the chicken for 10-15 minutes (with the pan covered with a lid), turning the pieces over during cooking.  Allow the chicken to cool in the poaching liquid.

Once cool, remove from the liquid, and shred the chicken meat using two forks.

Preheat oven to 180 degrees.

Lightly spray mini muffins tins with olive oil spray.  Carefully insert the wonton wrappers into the muffin pans, spray each wonton wrapper with a little more olive oil spray.

Bake for 8-10 minutes, or until golden.

Carefully remove and allow to cool.  You can actually prepare these ahead of time and keep in a covered container until needed.

Combine the shredded chicken meat with the chopped shallots, and enough hoi sin sauce to make it moist and tasty - you may need a little more, or a little less, depending on taste.

Place a teaspoon sized amount of chicken into each wonton case.  Topp with a dollop of additional hoi si sauce and garnish with a few pieces of chopped cucumber.

They definitely look classy - and taste good too!!

I dare you to stop at one!!!  Perfect for entertaining over Easter!

Thai Chicken Meatballs and Caesar Salad with Dukkah Prawns

It's beginning to feel a lot like Christmas!!!

I managed to get all the kids in one place this week for the annual Santa photo - yes of course there was lots of protests - but we finally got it done!  That makes 22 years of Santa photos now - it's so lovely to see how they have all grown over the years.  There are many protests that this tradition should stop - but I hope that it won't for a little while yet.

In the lead up to Christmas, Madame T and I decided that it was time to get together for a girls night in and a drink or two to celebrate "The Silly Season".  I fed "The Darlings" earlier and we settled in for a nice meal and a glass or two of white together.

We started off the night with.....

Thai Chicken Meatballs with Chilli Lime Dipping Sauce
Adapted from a recipe in Super Food Ideas December Issue

Makes 32

2 x 375g packets chicken sausages with lime and spices *
1 cup sesame seeds
3tbs finely chopped fresh coriander leaves
1 double kaffir lime leaf, finely shredded
Juice of 1 lime
1/2 cup sweet chilli sauce

Squeeze the meat from the sausages into a bowl.  Add 2 tbs of chopped coriander and the kaffir lime leaf.  Mix well.

Place the sesame seeds onto a plate.

Using 2 teaspoons make little meatballs out of the chicken mixture.  Drop into the sesame seeds.  Roll to coat well.  Repeat until all meat is used up.  Place on a plate and cover with plastic wrap, and refrigerate for 20 minutes.

To make the dipping sauce combine the lime juice, remaining tablespoon of coriander and sweet chilli sauce in a small bowl.

To cook the meatballs you can either shallow fry them in a little oil, or you can do what I did and bake them in the oven.  Preheat the oven to 180 degrees.  Cover a baking tray with baking paper - spray the paper with garlic infused olive oil spray.  Place the meatballs on the tray and spray them liberally with the garlic spray.  Bake for approximately 10-15 minutes, or until golden and cooked through.

Serve with the Chilli Lime Dipping Sauce.

Very yummy, and incredibly easy - so if you are asked to take a "plate" somewhere this is a really easy one.

* These sausage are prepacked with Lime and spices, (Peppercorn Ridge brand) but if you are unable to find them simply use plain chicken sausages and to the meat add some chilli, a little more chopped coriander and zest the rind of the lime into the mix and you will have a pretty fair approximation.

After the meatballs had gone down it was time for my salad.  I made this recipe last year and remembered it to be really good - but do you think I could find the recipe.  I searched high and low, even googled prawn caser salad - but still could not find it!!  Eventually it turned up - and the reason I couldn't find it was that it was called Caesar Salad with a Twist - well the "twist" today was going to be my own personal modifications to the recipe.

Caesar Salad with Dukkah Prawns
Adapted from a recipe in Woolworths' Fresh Magazine August 2009

Serves 4


Dukkah Mix

100g slivered almonds
70g sesame seeds
2 tsp ground cumin
2 tsp ground coriander
1 tsp sea salt
freshly ground black pepper

Toast the almonds in a frypan over medium heat for approximately 5 minutes, or until golden.  Remove from pan and allow to cool.  Add the sesame seeds and toast for 3-5 minutes, or until golden.  Add the cumin and coriander and stir for approximately 1 minute, or until fragrant.  Remove from the pan.

Place the almonds in a food processor and "pulse" chop until they are cut up into small pieces - do not go too far - you don't want them as small as "meal".  Add the sesame seed mixture, salt and pepper, then "pulse" to combine.

Place in a shallow plate.

Now for the Salad...

800g green banana prawns, peeled and deveined, tails intact
1 cup greek style yoghurt
100g sliced prosciutto
2 x baby cos hearts, washed and torn
1/2 cup shaved parmesan cheese

Caesar Dressing

1 cup whole egg mayonnaise
1-2 anchovy fillets, finely diced
2 tsp worcestershire sauce
2 tbs lemon juice
1 clove crushed garlic
1 1/2 tsp very finely grated parmesan cheese
salt and freshly ground black pepper

Combine all the above ingredients in a small bowl, refrigerate until needed.

Place the prosciutto onto a paper lined plate and cook in the microwave, in 1-2 minute intervals, until the prosciutto is crisp.  Allow to cool, then tear into small pieces.

Place the torn up cos leaves in a large salad bowl.

Dip each prawn into the yoghurt, then press into the dukkah mix.  Place the prawns on a plate until all are coated in dukkah.  You can prepare these in advance and leave in the fridge until you are ready to cook them.

Heat a large frypan and approximately 1cm of canola oil in a large frypan over medium high heat.  Cook the prawns several at a time in the oil for 2-3 minutes, or until the prawns are golden and cooked through.  The secret here is to have sufficient oil that they are going to cook quickly - if you don't have enough the coating will start to fall off.  Drain the prawns on a paper towel and continue until all prawns are cooked.

Place the cooled torn up pieces of prosciutto into the bowl with the lettuce, add enough dressing to coat the lettuce and toss to combine, add the prawns, toss lightly again, and then sprinkle the salad with the shaved parmesan cheese.

Now I can hear you asking how did we finish off this meal - with a little Mango Ice cream of course!!!  I still had some of the Mango and Toffee Macadamia Ice cream in the fridge so we treated ourselves to small helping of this just to round off our pleasant evening together.  (You will find the Mango Ice Cream recipe in the desserts section).

It was so pleasant to just sit and chat and enjoy a girls night in together, away from all the hustle and bustle that it out there at the moment in the lead up to Christmas.

So Dear Readers do you love to be out there in the thick of all the celebrations - or do you like to have a quite little get together at home where you can relax and let your hair down?

Party Food

This weekend was the big 21st!!!  Precious turned 21 and the party was this weekend!!  I tell you, and I know that I am going to sound old when I say this, but 21st birthday parties are not what they used to be!!!  We won't go any further and embellish about what they are now - but let's just say - tread very carefully when it is time for you to approach this event!!!

As all good mothers do, when there is an event - they make food - and make food I did!!!  I will share with you a couple of the things that I made for the party because they are so easy, and with the silly season fast approaching they make great finger food to carry along to any event!!

The first dish was one that I have not pulled out of the old recipe archives for a very long time - and after eating it I had to ask myself why??

Now I made 4 kg each of these - I will give you the quantities for the 4kg - you do the math!!

Marinated Chipolata Sausages

4kg chipolata sausages
375ml Plum Sauce (I used SPC)
1/2 cup Shao Hsing wine
4tbs light soy sauce
1/4 cup hoi sin sauce
4 tsp sesame oil
5cm piece ginger, finely diced
6 cloves crushed garlic
1 1/2 tsp dried chilli flakes (to taste)

Combine the marinade in a large ziploc bag, add the chipolatas, refrigerate several hours, or overnight.

Drain the chipolatas, reserve the marinade.

Preheat the oven to 180C.

Place the chipolatas in a large roasting dish (disposable is best!!).  Bake in the oven for approximately
1 1/2 - 2 hours - making sure that you turn them regularly.

Now to accompany the chipolatas you need a little sauce, so place the reserved marinade in a saucepan, bring it to the boil over a medium heat.  Reduce the heat and simmer gently for 10-15 minutes, or until the sauce thickens.   Allow to cool.

Once the sausages are cooked, remove the chipolatas from the pan and place in another disposable foil roasting pan, cover with foil - and voila - they are ready to take anywhere!!  Seriously they will keep warm for probably at least an hour - then you can just gently reheat them if you need to.  Serve them with the dipping sauce.

Stand back and watch them disappear - they are very tasty!!

The second lot of food I made was chicken wings - these are always very popular and tend to just "fly off" the table!!

Again I made 4 kgs - so adjust the recipe accordingly.

Marinated Chicken Drumettes

4kg chicken drumettes (the little drumstick end)
4tbs garlic salt
40g dried onion flakes
2tsp ground white pepper
600ml tomato sauce (ketchup)
250ml worcestershire sauce
4tbs sweet chilli sauce
2 tbs Shao Hsing wine (this is just added to to the tomato sauce bottle to get the last bit out!)

Combine all the marinade ingredients in a large ziploc bag.  Add the drumettes, mix well.  Refrigerate several hours, or overnight.

Place the drumettes and the marinade in a large roasting pan (preferably the disposable kind!)

Bake in the oven along side the chipolatas for 1 1/2 - 2 hours - turning frequently.

When the drumettes are cooked drain off the marinade and cook for a further 10-15 minutes just to allow them to "glaze" properly.

These I again put into new disposable roasting pans, covered with foil, transported and then re-warmed them.

To serve I had little bowls of ranch dressing to dip the wings into.  This was the easiest option - you may like to opt for  a blue cheese dip.

With the quantities above I ended up with around 88 sausages and around 50 drumettes.  Both of the little numbers are really good crowd pleasers - and really quite simple to make.

So Dear Readers do you have fond memories of a 21st birthday party - perhaps your own - perhaps someone else's?

PS I apologise for the photos - things got quite hectic at the end, and I just took a quick photo before I piled it all into the car - and of course when I got there - well.......

Prawn and Avocado Cocktail Wontons

Gosh, I can't believe it - this time next week will be the 25th of October!!  Pretty significant in my house because - my baby "Precious" turns 21!!!  Where have the years gone?!?

Not only is it a big day for us in this house, but it also means the start of the countdown to Christmas!!

Are we all ready?  I know I am not - I have 2 birthdays in October and I know I can't even start to think about Christmas until I have got them out of the way.

As we start on the down hill slide to Christmas you can be assured that there will be lots of entertaining going on from here on in.

If you are heading out and have been asked to bring a plate these little numbers are incredibly easy, and big on the wow factor.  With a glass of bubbly in your hand, they also go down a treat!

Prawn and Avocado Cocktail Wontons


Makes 32

32 wonton wrappers
2/3 cup lite sour cream
3 tsp worcestershire sauce
24 cooked small king prawns, chopped
iceberg lettuce, shredded
1/2 cup olive oil
2tbs tomato sauce (ketchup)
1 tbs lemon juice
2 lge avocadoes, diced

Preheat oven to 180C.

Brush both sides of the wonton wrappers with the olive oil.  Ease the oiled wrappers into mini muffin pans.  Bake for 5-8 minutes, or until golden and crisp.  Transfer to a wire rack to cool.  After they are cooled you can store in an airtight container overnight if you need to.

Combine the sour cream, sauces and lemon juice. Season with salt and freshly ground black pepper.  Add the chopped prawns, and diced avocado.  Gently toss to coat in the sauce.

Place a small amount of the lettuce in each wonton cup, top with the prawn mixture.

Serve immediately.

Now I am warning you - make sure you grab a few of these as soon as you put them down, because they disappear real fast!!  Don't say I didn't warn you!!

Tomorrow my friend is coming by so that I can have a play with her Thermomix.  We have a big day of cooking planned, and I am going to document it all with photos and recipes.  We plan on making 2 kinds on stock, Ellie's homemade Ferrero Rochers, Risotto, dips, and grinding and milling away to our hearts content.  A real girl's day in!!  Stay tuned for all the details (I think that secretly she is hoping I will want one so badly that I will buy myself one for Christmas!!!)

Corn Fritters with Smoked Salmon & Dill Mayonnaise

When the cooking shows are in full swing and we are sitting there watching them "The Darlings" are always so supportive - "Mum you should be on there - you can do it!!"  I think if I was ever in any doubt I could do it, I more than proved to myself once again that I am not game show contestant material!!

On Friday we had to attend a cocktail party where we had to bring a plate.  Normally this would not be a problem - I have my old stand bys that I make - the salmon frittatas and the chicken dumplings - but there was a spanner in the works this week - no oven!!!  I looked through all the "appetiser/cocktail food recipes - they all seemed to be against me - needed to be made in the oven.  Finally I stumbled on the thought - what about a little "pancake/fritter" type canape??  I can cook them easily!!

Unfortunately I as I seem to do, I bit off more than I could chew - I had to do the grocery shop prior to making the canapes - it was going to be a tight squeeze - but I could do it!  Ha, famous last words!!  I started out OK, but as the time slowly crept away from me, and I saw the deadline looming in front of me, the reasons why I could never be on MasterChef became very obvious.  I start to shake, I am not going to make the deadline, I start doubting myself, I have used the wrong flour - I don't have enough ingredients to remake the recipe, how can I get myself out of this hole - I come up with a new solution, make a second batch, only to have "precious" taste the second batch and tell me that the "crap" ones are better than the replacements, the hands start shaking more - I start swearing (never good TV material!!) - I have to finish these and get myself "dolled" up (how do they makes themselves look so good when they are cooking on TV - I am always in my worst clothes - I always get splashed with oil!!)....... but the end results looked OK! - the fritters that is - not me!!!

Corn Fritters with Smoked Salmon and Dill Mayonaise


Makes approx 30


4 cobs of corn, husk and silk removed (these are the 3/4 cobs - not full cobs)
2/3 cups of self raising flour
2 eggs, lightly whisked
1/2 cup buttermilk
1 small red onion, finely diced
butter, to grease frypan
3/4 cup whole egg mayonnaise (I use light)
1/2 bunch of dill, finely chopped, plus extra for garnish
rind of 1 lemon
salt and freshly ground black pepper
200g smoked salmon, cut into 1 cm strips


Use a small sharp knife to cut down the length of the corn, close to the core, to remove the kernels.  Cook the corn in a saucepan of boiling water for 2-3 minutes, or until tender.  Drain well.


Whisk together the flour and the egg in a bowl.  Gradually add the buttermilk.  Add the corn and onion, stir to combine.  Season with salt and pepper.


Melt a small amount of butter in a frypan over medium heat.  Spoon  approximately a tablespoon of the corn mixture into the frypan, allowing room for spreading.  Cook for 1-2 minutes, or until golden underneath and bubbles start to appear on the surface.  Flip over and cook on the other side for a further 1 minute, or until golden.  Transfer to a rack to cool.  Repeat with remaining batter, regreasing the pan as needed.

To make the mayonnaise  place the mayonnaise, dill, lemon rind, salt and pepper in a bowl, and combine well.


To assemble the fritters, place on a serving platter, top each fritter with a dollop of mayonnaise, then top with a strip of salmon that has been twisted (decoratively), top each salmon strip with a small dill sprig.

The end result......well I am not really sure - I handed the plate in when we arrived - and I never saw them again - either they were incredibly bad, and they were disposed of, or as last time - the staff liked the look of them, and they never made it into the general population!!

They looked pretty anyway!!!  I hope someone enjoyed them!

Chicken Dumplings and Salmon Frittatas

How many sides does a banana have??  Well if you were a spermologist you would know!!!

Last night we were off to Trivia Night - off to amaze our friends with how much useless crap we had accumulated in our heads!  It was one of those nights when you had to take everything with you.  Determined to eat more than just cheese and dips I set about yesterday afternoon to make my old favourites - chicken dumplings and mini salmon frittatas.  Now I know that I have given you the recipe for the mini salmon frittatas before - but yesterday I tweaked them a little bit more - and gave them a whole new lease on life!

Mini Salmon Frittatas with Tzatziki

Makes 48 

9 eggs

1 cup of cream

1/4 cup grated parmesan cheese

1 tablespoon chopped dill

1 tablespoon crushed garlic

200g smoked salmon finely chopped

100g diced artichoke hearts (use the ones in brine - not marinated olive oil)

salt and pepper to taste

48 baby spinach leaves

dill springs to garnish

Tzatziki to top **

Preheat the oven to 180 degrees C.

Grease 4 x 12 hole mini muffin pans.

Place a small amount of finely chopped salmon and artichoke in the base of each prepared muffin hole.  Top the salmon and artichoke with a small amount of parmesan cheese.

In a large jug, whisk together the eggs, cream, dill, garlic and salt and pepper.

Carefully pour the egg mixture over the salmon, artichoke and parmesan cheese.

Bake in a moderate oven for about 10-12 minutes, or until they are set.  Leave in the pans for 10 minutes to cool, then carefully remove from the pan to cool completely.

To serve arrange the frittatas on a serving plate.  Top each frittatas with a little tzatziki, then top with a baby spinach leaf.  Place another dollop of tzatziki on top of the spinach leaf, then garnish with a dill sprig.

These frittatas as delicious either hot or cold.  They can be made ahead of time, and kept in an airtight container in the fridge.

** The recipe for the tzatziki can be found in the Prawn Kalamaki post, or in dips!  If you don't have time you can use the mayonnaise that goes with the original mini salmon frittata recipe (look under finger food)

If you are having a party, making the tzatziki will also give you another dish to add to your table - so it is worth making it for that reason alone!!

Another winner in the finger food department is Chicken Dumplings.  I know there are a lot of recipes for them out there - but these ones always seem to hit the spot!!

Chicken Dumplings

Makes 48

500g chicken breast mince

1 bunch of coriander, washed, roots only removed - you can use the stalks as well

300ml coconut cream (light is fine!)

sambal oelek (to taste) - this is bottled chili - can be found in asian supermarkets

2 cloves crushed garlic

1/4 cup oyster sauce

2 tbs fish sauce

1 tbs palm sugar 

Place all the ingredients in a food processor and blend until smooth.  Spray mini muffin tins with spray oil.  Place teaspoon full amounts of the mixture in the tins.  Bake in a moderate oven (180 C) for 10-15 minutes, or until cooked through.

These can be served either hot or cold.  You can make them ahead of time and reheat in the microwave just prior to serving.

Serve them with the following dipping sauces - sweet chilli sauce, ketchap manis and homemade chilli sauce.

To make chilli sauce place 2 chopped red chillis in a saucepan with approximately 1 1/2 tablespoons of grated palm sugar and approximately 200ml of vinegar.  I like to use a combination of rice wine vinegar and white vinegar.  Bring the mixture to the boil and simmer gently for around 15-20 minutes, or until the mixture has slightly thickened.  Cool, and serve with the dumplings.

Armed with these two great dishes you are sure to be hit at the next cocktail party!!!

Did we win the trivia night??  Unfortunately no, we were in the lead most of the night, but ended up in 3rd place!!!

Mini Salmon Frittatas with Dill Mayonnaise

A funny thing happened on the way to the cocktail party......

Recently we had to attend a school function where we all were asked to bring a plate.  Mine was to be cold finger food.  Not a problem!  At tennis socials I have a friend who always makes fabulous finger food - I will make her mini frittatas!!

We arrive at school, plate in hand.  I handed it in at the office, and proceeded to the classroom for the "meet the teacher" part of the night.

After the "business" part of the evening was over we assembled in the hall for the "social" part of the night.  We all talked about what we had brought, and were anxious to try each others food.  I looked around, couldn't see my plate anywhere!  Oh, well, it seemed that they were progressively bringing food out, it will come out soon.  Eventually it did - but not on the big plate I had brought, and .... there were only a few left???  Better grab one now before they were all gone.

When it came time to go to the kitchen to reclaim your plates I asked for mine - it seemed to be tucked away in the corner??  I was sheepishly told then that the reason my plate had not appeared out on the table was that the staff in charge of the food had thought that my mini frittatas looked pretty tempting, and that they perhaps had better try one before they put them out!  Well they all tried one, and low and behold before too long there didn't seem to be enough left on that big plate to put them out like that!  They had to find a much smaller plate to put them on now!!

So, if you are ever invited to a "do" where you need to "bring a plate" - make these they are a winner!!!

Mini Salmon Frittatas with Dill Mayonnaise


Makes 36 


8 eggs
1 cup of cream
1/4 cup grated parmesan cheese
1 tablespoon chopped dill
1 tablespoon crushed garlic
200g smoked salmon finely chopped
salt & pepper to taste
36 baby spinach leaves
dill to garnish


Dill Mayonnaise
3/4 cup mayonnaise (use a whole egg mayo)
1 tablespoon chopped dill
2 teaspoons grated lemon rind


Preheat the oven to 180 degrees C.


Grease 3 x 12 hole mini muffin pans.


Place a small amount of finely chopped salmon in the base of each prepared muffin hole.  Top the salmon with a small amount of parmesan cheese.


In a large jug, whisk together the eggs, cream, dill, garlic and salt and pepper.


Carefully pour the egg mixture over the salmon and parmesan cheese.


Bake in a moderate oven for about 10-12 minutes, or until they are set.  Leave in the pans for 10 minutes to cool, then carefully remove from the pan to cool completely.


Combine all the mayonnaise ingredients in a small bowl.  Season with salt and freshly ground black pepper.


To serve arrange the frittatas on a serving plate.  Top each frittatas with a little mayonnaise, then top with a baby spinach leaf.  Place another dollop of mayonnaise on top of the spinach leaf, then garnish with a dill sprig.


These frittatas as delicious either hot or cold.  They can be made ahead of time, and kept in an airtight container in the fridge.


Another variation is to reduce the amount of smoked salmon to 100g and use approximately 100g of chopped artichoke with the salmon.

Which ever way you make them, guard them with your life, or you may not get to eat too many yourself!!!  They look and taste fabulous!!