I thought that this week I would share some of the food that might have been consumed (although there were no photos taken. I meant to, but then I started talking and drinking and it just didn't happen!). A couple of the recipes are ones I have mentioned before, because, for example, there would be a mutiny amongst my friends if there was some kind of get together and these prawns and this cheesecake didn't feature somewhere on the menu.
Along with the prawns, for starters we also served up Thai Chicken Meatballs, which are definitely favourites in our family, and they are really easy to do!
Thai Chicken Balls
- 500g chicken mince
- quarter cup oyster sauce
- 2 cloves garlic crushed
- 1 tbsp self raising flour
- 1 tbsp fish sauce
- 1 cup finely chopped fresh coriander leaves
- 2 thirds cup coconut milk
- Preheat oven to 200C.
- Combine all ingredients, and then put 1 teaspoon of mixture into mini muffin pans.
- Cook for 15 mins or until cooked through.
- Serve with small bowls of sweet chilli sauce and soy sauce.
As it is now well and truly winter here in Melbourne, we decided that we would have different kinds of roast meats (pork, beef, lamb and chicken) with scalloped potatoes and broccoli and cauliflower cheese. Then for desserts there was the aforementioned cheesecake as well as trifle, lemon cheesecake, and strawberry pavlova rolls.
Finally for after dinner snacks there were chocolate brownie pieces and jelly slice, fruit platters and cheese platters. I thought I would share the recipe for Jelly Slice as it is definitely a favourite in our family, although we always, always, always use red jelly on top!
- 125g Morning Coffee biscuits (semi sweet cookies) processed to fine crumbs
- 80g butter, melted, cooled
- 375g cream cheese, softened
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 200ml cream
- 2 tablespoons boiling water
- 2 teaspoons powdered gelatine
- 85g packet jelly crystals
- Line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate for 1 hour or until firm.
- Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in cream. Place water into a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Set aside to cool slightly. Beat gelatine into filling until combined.
- Pour filling over base. Refrigerate for 3 to 4 hours or until set.
- Meanwhile, make jelly, following packet directions. Set aside to cool to room temperature. Pour into a shallow dish. Refrigerate for 2 to 3 hours or until jelly starts to thicken (like consistency of thickened cream). Pour jelly over cheesecake. Refrigerate for a further 3 hours or until jelly is set. Cut into squares to serve.
And the reason for all these celebrations?
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.