The Moroccan

The Moroccan was the perfect cocktail to kick off last weekend’s Moroccan dinner party, an orangey, sweet elixir with hints of coriander seed. So good I’ve been dreaming of it all week and couldn’t resist kicking off this Saturday night with a revisit.

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The Moroccan

INGREDIENTS
For the coriander simple syrup (makes plenty to jar and save)
1 cup water
1 cup honey
3 Tablespoon coriander seeds
For the drink
60ml Cointreau
60ml dry vermouth
30ml coriander simple syrup
5-6 dashes of blood orange bitters

INSTRUCTIONS
1. Heat the water, honey and coriander seeds over medium heat until it begins to boil. Cover and refrigerate for at least one hour or longer; the longer it sits, the stronger the flavor. Drain the liquid from seeds and set aside.
2. To mix the drink, combine all ingredients (including the simple syrup, but not the seeds) over ice in a cocktail shaker. Shake and pour over ice.

I found this fabulous recipe here.

The Dinner Party Starters

I love a dinner party!  Great company, delicious food, fine wines! One of my favourite parts is scouring through recipe books to create a great menu. I have piles of Donna Hay, Delicious, Vogue Entertaining and Gourmet Traveller magazines on top of my recipe book collection so it’s fun to flick through and find some little gems to cook up. 

Here are some of the gems I found to serve as starters for the dinner party we hosted last night.

Raspberry and Basil Mules
based on recipe from Donna Hay Issue 59

The 10th birthday issue of Donna Hay magazine has some fabulous celebration punches.  This one called for only 180ml of ginger beer. I increased this to 750ml as it seemed way too potent for my liking.  It indicated to the total volume should be 1.5 litres so I am suspicious that 180ml may have been a typo. Here’s the recipe with my adjustment.

125g fresh raspberries
1 cup lime juice
1 cup caster sugar
160ml vodka
750ml ginger beer
1 cup basil leaves, to serve

Place the raspberries in ice cube trays and fill with water. Freeze for four hours or until frozen. Place the lime and sugar in a saucepan over low heat and cook, stirring until the sugar is dissolved. Increase heat to high and bring to the boil. Cook for two minutes or until thickened slightly. Allow to cool completely. Place the vodka, lime syrup, ginger beer, raspberry ice cubes and basil leaves in a 1.5 litre-capacity jug and stir to combine.

Please note, the photo above was taken this morning. The small amount left in the jug had changed from the usual ginger beer colour to hot pink due to the raspberry infusion. So…please don’t think that if you whip this up you’ll have a hot pink cocktail to present to your guests…unless of course you make it 12 hours in advance, which I wouldn’t recommend.

Rice Paper Rolls
from Donna Hay Issue 43

16 large dried rice paper rounds
1 cup Vietnamese mint leaves
1 bunch chives
100g snow pea shoots
Caramelised pork, sliced (see recipe below)
16 slices pickled cucumber (see recipe below)
Nuoc Cham sauce (see recipe below), to serve

Soften a rice paper round in warm water for 30 seconds. Place on a clean dry cloth. Top with the mint, chives, snow pea shoots, pork and cucumber. Fold over each end and roll to enclose filling. Repeat with remaining ingredients. Serve with dipping sauce. Makes 16.

CARAMELISED PORK
85g caster sugar
200g pork fillet, trimmed and halved
1 tbsp fish sauce
1 clove garlic, crushed
1/2 tsp sesame oil
1 green onion, sliced

Place the sugar in a saucepan over high heat and cook without stirring for 2 to 3 minutes or until caramelised. Add the pork and cook for 1 to 2 minutes or until golden on all sides. Reduce the heat to low, add the fish sauce, garlic, oil and green onion and cook for 15 minutes or until cooked through and sauce is sticky.

PICKLED CUCUMBER
2 tbsp caster subar
60ml lime juice
60ml rice vinegar
1 telegraph cucumber, thinly sliced

Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved. Add the cucumber and toss well to coat. Cover and refrigerate for 1 hour.

NUOC CHAM SAUCE
125ml fish sauce
110g caster sugar
2 tablespoons water
60ml lemon juice
1 clove garlic, crushed
4 small red chillies, sliced

Place the fish sauce, sugar, water, lemon juice, garlic and chilli in a non-metallic bowl and stir until the sugar is dissolved. Makes 1.5 cups. Keeps in the refrigerator for up to 1 week.

Duck in Crisp Wonton Cups
from Australian Women’s Weekly

24 wonton wrappers
cooking oil spray
1 Chinese barbecued duck
1 tablespoon hoi sin sauce
1 tablespoon soy sauce
2 tablespoons coarsely
chopped fresh coriander
2 green onions (green shallots), chopped coarsely
2 green onions, extra, sliced thinly
NOTE: Wonton cases can be made a day ahead; store in an airtight container. The filling can be prepared several hours ahead. Assemble close to serving.
 
Preheat the oven to moderate (180°C/160°C fan-forced). Grease 24 mini muffin pans. Press wonton wrappers into pans to form a cup shape; spray lightly with oil. Bake in a moderate oven for about 8 minutes until browned lightly. Remove from muffin pans, cool.Remove flesh and skin from duck, slice thinly, discard fat. Place duck on an oven tray, cover with foil, heat in a moderate oven for 10 minutes.Combine duck with sauces, coriander and onions in a medium bowl; mix well.Spoon duck mixture into wonton cases, top with extra onions.

A Celebration of World Cocktail Week

Did you know it’s World Cocktail Week?

Well it is…so it’s time to bring out the cocktail shaker and whip up something fabulous.  You may already know that I have penchant for Pomegranate cocktails…there’s been the Pomegranate CosmoPomegranate Mojito, Non-alcoholic Pom-Ade and Cranberry and Pomegranate Martini. And in celebration of this very special week I recreated Gourmet Traveller’s Pomegranate Caprioska.

½   lime, cut into 4 wedges
50 ml   vodka
30 ml   pomegranate juice (see note)
1 tsp   caster sugar or sugar syrup (see note)
To serve:   crushed ice

Place two wedges of lime in a cocktail shaker with the vodka, pomegranate juice and sugar or syrup. Muddle the ingredients together, then add plenty of ice and shake well. Strain into a lowball glass filled with crushed ice. Garnish with the remaining 2 lime wedges.

Bellini

Celebrating the end of the first week back at school with my great friend, Katy!

This little number is made with 50ml Santa Vittoria Peach Fruit Nectars and Yellowglen Vintage Pinot Noir Chardonnay. And – it hit the spot!

Watermelon Daiquiri

There’s a reason why the Daiquiri was popular in the 80s – it tastes fantastic!

 

Watermelon Daiquiri
Adapted from a recipe on Epicurious, originally published in Gourmet in July 1982.

Pulp from 1 kilogram of watermelon, seeded, cut into pieces, and chilled
1/2 to 1/3 cup lime juice, or to taste
3 tablespoons superfine granulated sugar
3 teaspoons orange-flavored liqueur
1 cup white rum

In a blender, or in a food processor fitted with the steel blade, purée watermelon, lime juice, sugar, orange-flavored liqueur and rum until smooth, and divide among chilled stemmed glasses.