Macadamia Prawn Cake

Ingredients (Serves 4):

• 3/4 cup (180ml) orange juice
• 1/4 cup (60ml) lemon juice
• 2cm piece fresh ginger (10g), chopped coarsely
• 1 teaspoon black peppercorns
• 2 tablespoons white vinegar
• 1/2 cup (125ml) dry white wine
• 1/2 cup (75g) toasted macadamias
• 750g cooked peeled small prawns
• 1 egg, beaten lightly
• 1 tablespoon finely grated orange rind
• 4 green onions, chopped finely
• 1½ cups (110g) stale breadcrumbs
• 1 long loaf pide
• 2 tablespoons vegetable oil
• 4 egg yolks
• 250g butter, melted
• 80g watercress

Process:

• Combine juices, ginger, peppercorns, vinegar and wine in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 8 minutes or until citrus mixture reduces to 1/2 cup. Remove from heat; strain into small jug.
• Meanwhile, blend or process nuts until finely chopped; place in large bowl. Blend or process 500g of the prawns until mixture forms a paste; place in bowl with nuts. Add remaining prawns, egg, rind, onion and 1 cup of the breadcrumbs; using hands, shape mixture into eight cakes. Press remaining breadcrumbs on to both sides of cakes; place on tray.
• Cut bread into four pieces; split each piece in half horizontally. Toast, cut-side up, under hot grill until browned lightly; cover to keep warm.
• Heat oil in large frying pan; cook cakes, in batches, until browned both sides and heated through. Cover to keep warm.
• Meanwhile, blend or process egg yolks with citrus reduction until combined. With motor operating, add butter in thin, steady stream; process until sauce thickens.
• Place two pieces of toast on each serving plate; top with watercress then two cakes and drizzle with sauce.

Roast Cornish Hens with Cranberry Balsamic Glaze

If fresh hens are available, they are juicer and better textured than frozen ones. Four small hens will feed four people, larger ones may be cut in half, serving one half per person.

Ingredients (Serves 4):

• Main Ingredients:
  • 4 Cornish hens
  • 1/4 cup (50ml) butter, softened
  • 1/4 cup (50ml) chopped green onion
  • 1 teaspoon (5 ml) finely chopped garlic
  • 2 tablespoons (25ml) chopped parsley
  • 2 tablespoons (25ml) chopped fresh chervil or tarragon
  • 1 teaspoon (5 ml) grated lemon rind
  • Salt and freshly ground pepper
  • 1 tablespoon (15 ml) olive oil
• Glaze:
  • 1/2 cup (125ml) balsamic vinegar
  • 1 teaspoon (5ml) sugar
  • 1/2 cup (125ml) cranberry juice
  • 2 tablespoons (25ml) melted butter
• Sauce:
  • 2 tablespoons (25ml) chopped shallots
  • 1/2 cup (125ml) red wine
  • 1/2 cup (125ml) cranberry juice
  • 1 cup (250ml) chicken stock
  • 3 tablespoons (45ml) chilled butter, cut in squares
  • Salt and freshly ground pepper

Process:

• Remove backbones from Cornish hens by cutting along either side with kitchen shears. Take a knife and cut through the small piece of cartilage just above the breast-bone. Bend the hen backward to expose breastbone, and gently remove. Reserve bones for stock or discard.
• Beat together butter, green onion, garlic, parsley, chervil, lemon rind, salt and pepper. Loosen hen skin with finger-tips and gently push stuffing under skin distributing it as well as possible over the hen.
• Heat olive oil in non-stick skillet on medium-high heat. Season hens and place, one at a time, skin-side-down in skillet. Cook 3 minutes or until golden, turn over and cook 1 more minute. Remove to rack over roasting pan, skin-side-up. Reserve skillet.
• For glaze: combine vinegar, sugar and cranberry juice on medium heat. Bring to boil, lower heat and reduce slowly for 15 to 20 minutes or until it forms a thin syrup.
• Preheat oven to 400°F (200°C). Brush hens with melted butter and bake for 10 minutes. Brush with glaze. Bake another 20 to 25 minutes, basting every ten minutes or until juices are clear.
• Wipe out skillet and use to make sauce. Combine shallots, red wine and cranberry juice on high heat. Bring to boil and reduce until syrup, about 3 to 5 minutes. Add stock and continue to cook until reduced by half, about 3 minutes. Remove from heat and beat in butter. Sauce will thicken slightly. Season with salt and pepper. Rewarm gently when needed.
• Cut hens in half. Place the halves propped against each other on plates and coat with a little sauce. Drizzle the plate with any remaining glaze.

Arizona Turkey Stew

Ingredients (Serves 8):

• 5 medium carrots, cut into thick slices
• 1 large onion, cut into 1/2-inch pieces
• 3 tablespoons olive oil or vegetable oil
• 1 pound sliced turkey breast, cut into 1-inch strips
• 1 teaspoon garlic powder with parsley
• 3 tablespoons all-purpose flour
• 8 small red potatoes, cut into 1/2-inch cubes
• 1 package (10 ounces) frozen peas, thawed
• 8 ounces sliced fresh mushrooms
• 1 cup beef broth
• 1 can (8 ounces) tomato sauce
• 1 package (1.62 ounces) chili

Process:

• Preheat oven to 450°F. In large skillet over medium heat, cook and stir carrots and onion in oil until tender. Stir in turkey strips and garlic powder with parsley; cook for 3 minute or until turkey is browned.
• Stir in flour. Pour mixture into 3-quart casserole dish.
• Stir in remaining ingredients. Bake, covered, 40 to 45 minutes or until potatoes are tender and turkey is no longer pink in centre.
• Let stand 5 minutes before serving.