La De Frickin\' Da Cup Day Fare
6th Nov 06
Champagne with Wild Hibiscus Flowers in Syrup:
The flowers are edible and open up as they sit in the champagne.
You would be able to get them from specialist food shops. I got
mine from my friends Lisa and Anthony that are opening an
all
things kitchen shop called Key Ingredients next Monday 13th of
Nov. (171 Queens Pde, Clifton Hill, ph.9481
1011-www.keyingredients.com.au).
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Parmesan Biscuits
Pre-heat oven to 190 degrees celcius (375 F)
Line a large baking sheet with baking paper.
STUFF:
60g cold butter, cut into small pieces
ѕ cup plain flour
1 Ѕ cups grated sharp parmesan
ј teaspoon cayenne pepper
Ѕ teaspoon salt
Ѕ teaspoon ground black pepper
1 egg yolk
1 teaspoon lemon juice
poppy and sesame seeds to sprinkle on biscuits
ACTION:
Using your fingers mix butter with flour till it resembles course
breadcrumbs.
Mix in Parmesan, cayenne, salt and pepper.
Beat together the egg yolk with the water and lemon juice.
Add to the dry ingredients and use your fingers to bring the
mixture together.
Roll into a long roll (about 1 Ѕ in. in diameter) and wrap in
plastic wrap.
Place in fridge for 1 hour.
Then slice into approx. ј in. thick biscuits.
Place on baking sheets.
Sprinkle with the poppy or sesame seeds.
Bake for 10 to 15 minutes or until golden.
Cool on baking rack.
The biscuits can be stored in an airtight container or they can
be frozen wrapped in plastic.
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Mini Scones (with whatever fillings you desire)
Suff for Scones:
2 cups (250g) plain flour
3 teaspoons baking powder
110g chilled butter
100g stilton (I used blue costello, any blue hard or crumbly
cheese will do)
2 tablespoons chopped chives
120ml of milk (or a little more if needed)
Stuff for Fillings:
I split the scones.
To fill them I used some sour cream mixed with dijon mustard ( a
little dollop)
Some shaved ham (optional)
A sharp tasty cheese and some branson pickle, you could use
beetroot relish, quince paste
or anything you like.
Also smoked salmon with cream cheese mixed with horseradish cream
would be a good filling.
ACTION for SCONES:
Pre-heat the oven to 220 degrees celcius (425F)
Mix flour, baking powder and salt in a large bowl, coarsely grate
the butter into the flour and mix together till it resembles
course breadcrumbs.
Add the cheese (grated if hard cheese, small crumbles if
not).
Mix in the chives. Pour in the milk and combine. Turn onto a
floured board and press into a ball.
Roll the dough into a rectangle.
Fold both ends so they meet in the middle then fold the dough
widthways.
Roll again till it is around Ѕ in (1 cm) thick. Cut rounds with 1
Ѕ in) cutter ( I used a champagne glass).
Arrange the scones about 1 in. (2.5cm) apart.
Bake for about 10 minutes or until lightly browned.
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Smoked Trout Sandwiches
STUFF:
125g cream cheese mixed with a some horseradish cream, to
taste
(I put in around a dessertspoon)
12 slices of brown bread (crust removed)
thin cucumber slices
200g good quality cooked trout fillet or smoked trout
1 tablespoon roughly chopped dill and lemon slices to
garnish
ACTION:
Spread the cream cheese on the bread slices.
Arrange a single layer of cucumber.
Place trout over the cucumber and top with another bread
slice.
Cut each sandwich into four triangles.
Place in a row.
Spread one side of the triangles with leftover cream cheese
mixture, then sprinkle with the dill.
Garnish with the lemon wedges.
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Makes 24
Chick Chick Chicken Sandwiches
STUFF:
3 free range chicken fillets
(To cook place chicken fillets in a saucepan with cold water,
salt and pepper. I added some lemongrass and ginger but it is not
necessary. Bring to boil, simmer for 5 minutes. Turn heat off and
leave in water to cool. Remove from water and shred the chicken
into small pieces. Place into a large bowl.)
Mix into the chicken a tablespoon of mayonaisse and a
dessertspoon of sour cream, some chopped chives, salt, black
pepper and a small handful of sliced almonds. This can be
adjusted to your taste.
ACTION:
Place mixture on white bread and cut into triangles.
Garnish with a small amount of chopped chives.