Enjoy a sophisticated pre-show supper with friends.
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Sugar Plum Fairies
Yoghurt Blini with Lemongrass Crème & Caviar
Snapper & Prawns in Coconut Broth
Cassata Fool Meringue Pies
Spiced White Chocolate Nutcracker Sweets
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Up to 2 weeks ahead: Make and freeze blini and prepare lemongrass crème.
A few days ahead: Make chocolate nutcracker sweets.
Day before: Make coconut broth. Prepare desserts (except for grilling the meringue on top).
Close to serving: Top up drinks with bubbly. Assemble blini. Cook seafood and rice for broth and assemble in bowls. Grill meringue on desserts.
Sugar Plum Fairies
Set the tone for the evening by welcoming guests with this pretty plum cocktail. To make a non-alcoholic version, mix 2 tablespoons plum jam with ¼ cup fresh lemon juice and top up with 750ml (two small bottles) of ginger beer.
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- 3 tablespoons plum jam
- 125ml (½ cup) plum schnapps* or brandy
- 1 bottle sparkling wine
- 8 sugar cubes
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Combine plum jam and schnapps or brandy in a small jug, whisking vigorously until smooth. Divide between 8 champagne flutes.
Before serving, top up glasses with sparkling wine to 3cm below the rim and drop in a sugar cube. Serves 8
* We used Zumwohl (pronounced “zoom vall”) Plum, made by Aotearoa Distillers and available from Liquor King.
Yoghurt Blini with Lemongrass Crème and Caviar
These blini are made the traditional Russian way, with buckwheat and yeast. Blini are great for entertaining as they keep well in the freezer. Smoked salmon can be used as a topping instead of caviar if preferred.
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Blini:
- ½ cup plain flour
- 2/3cup buckwheat flour
- Pinch of caster sugar
- 1 teaspoon dried yeast
- ½ cup plain yoghurt
- ¾ cup milk
- 2 eggs, separated
- Pinch of salt
- Melted butter for cooking
Lemongrass crème:
- ½ cup crème fraiche
- 3 tablespoons lemongrass paste*
- 1 teaspoon lemon juice
- Pinch of sea salt
Topping:
- 1 small jar caviar
- 1 lemon, zested
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Blini: Sift flours and sugar into a ceramic or glass bowl. Sprinkle yeast over and make a well in the centre. Place yoghurt and milk in a saucepan and gently warm to just above body temperature. Whisk in egg yolks then pour into dry ingredients and continue whisking until well combined.
Cover batter with a clean tea towel and leave in a warm place for 1 hour.
Whisk egg whites to soft peaks and gently fold into batter with salt. Allow to rest 20 minutes.
Heat a heavy-based frying pan and brush with a little melted butter. Cook tablespoon amounts of mixture until bubbles start to appear on the surface. Turn and cook 30 seconds on the second side. Set blini aside in a folded tea towel to cool. Serve on day of making or freeze until required.
Lemongrass crème: Combine crème fraiche, lemongrass paste, lemon juice and salt. (Lemongrass crème will keep in the fridge for 2 weeks, stored in an airtight container.)
To serve, place a small dollop of crème on each blini, top with caviar and garnish with lemon zest. Makes 35-40
* Lemongrass paste is sold in tubes in the produce section at supermarkets.
Snapper and Prawns in Coconut Broth
Begin making this a day ahead to allow time for the flavours in the broth to meld. If purchasing fresh snapper the day before, transfer it from its packaging into an airtight container before storing in the fridge.
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8-12 raw whole prawns (shells on)
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1 carrot, coarsely chopped
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1 shallot, coarsely chopped
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1 stick celery, coarsely chopped
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1 teaspoon sesame oil
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1 tablespoon Thai green curry paste (we used Valcom brand)*
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400ml coconut milk
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2 teaspoons lime juice (or 1 tablespoon lemon juice)
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1 tablespoon fish sauce
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1 cup jasmine rice
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500g skin-on red snapper fillets, cut into 5cm lengths
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Kaffir lime or coriander leaves for garnish |
Broth: Remove heads and shells from prawns and place these in a medium saucepan. Extract veins from prawns and return prawn meat to the fridge in a covered container. Add carrot, shallot and celery to pan and add enough water to cover. Simmer uncovered for 20 minutes only, then strain stock and discard shells and vegetables. If less than 1½ cups of stock are produced, top up with water. Cool.
Heat sesame oil in a medium saucepan and fry curry paste until fragrant. Add coconut milk and simmer gently for 10 minutes. Cool completely before adding to prepared stock with lime juice and fish sauce. Store in fridge overnight.
Begin recipe again about 15 minutes before serving. Boil rice in ample salted water for 10 minutes; drain. Bring broth to the boil in a medium saucepan. Drop prawns into broth and turn off heat.
Meanwhile, fry snapper in a little oil, skin-side down, for 3-4 minutes. Turn and cook 30 seconds then take off heat.
Place a compact spoonful of rice in the centre of each bowl. Top with fish and gently ladle over broth and prawns. Garnish with shredded kaffir lime leaves or coriander. Serves 6
* Alternatively, make your own paste with 2 tablespoons chopped coriander stalks (save leaves for garnishing dish), 1 tablespoon lemongrass paste, 1 teaspoon crushed ginger, 1 clove crushed garlic and 1 shredded kaffir lime leaf.
Cassata Fool Meringue Pies
Italian-style meringue with fruit-and-nut-studded cream is a taste delight.
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Cassata fool:
- ½ cup cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
- ½ cup Greek yoghurt
- 2 tablespoons each: coarsely chopped pistachios and dried cranberries, mixed glacé peel, shredded coconut
Meringue:
- 1 cup each: sugar, water
- 4 egg whites
- ¼ teaspoon cream of tartar (optional)
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Fool: Whip cream to firm peaks with icing sugar and vanilla. Fold in yoghurt, pistachios, cranberries, peel and coconut. Cover and chill.
Meringue: Heat sugar and water in a small saucepan until sugar dissolves then simmer for 20 minutes without stirring. Increase heat and boil rapidly 5 minutes (remove from heat immediately if the syrup starts to change colour).
When syrup is in its final 5 minutes of cooking, begin beating egg whites with cream of tartar on slow speed in a standing beater. When syrup is ready, turn beaters to maximum and slowly drizzle in hot syrup. Continue beating 20 minutes until meringue cools to room temperature and is thick and glossy.
Spoon fool into 6 small serving vessels (eg espresso glasses or ½-cup ramekins). Pipe meringue on top. Desserts can be stored in the fridge for up to 24 hours.
Just before serving, toast meringue using a brulée torch or by placing desserts under a very hot grill for 1-2 minutes. Serve immediately. Serves 6
Spiced White Chocolate Nutcracker Sweets
Nutmeg and almonds turn plain chocolate into a moreish treat to serve with coffee. Be sure to use freshly grated nutmeg which has a flavour far superior to the ready-ground spice.
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- 200g white chocolate
- ¼ cup sliced almonds, toasted*
- Whole nutmeg
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Gently melt chocolate in a double boiler or bowl set over a pan of simmering water, stirring until smooth. Stir in toasted almonds.
Spread mixture on baking paper to about 3-4mm thick and finely grate a sprinkling of nutmeg over the top (about ¼ teaspoon in total).
Mark into small squares with a knife before completely set. When set, break up into tablets. Makes about 30 pieces
* To toast almonds, place them in a small, dry frypan and cook over medium heat, stirring constantly, until fragrant and lightly coloured.
Story: Laura Faire
Photographs: Aaron McLean
Stylist: Claudia Kozub
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