Baked Brie with Honey, Rosemary & Raspberries

Name: Baked Brie with Honey, Rosemary & Raspberries
Prep time: 5 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 1/2 cup Walnuts; 1 wheel Quality brie; 1 tbsp Brown sugar; 1/2 cup Honeycomb; 1/2 cup Raspberries; Hand full of rosemary sprigs

16 Nov

Baked Brie with Honey, Rosemary & Raspberries

Course

Christmas, Dessert, Entree

Prep Time

5 minutes

Cook Time

10-12 minutes

Servings

servings

Ingredients

Course

Christmas, Dessert, Entree

Prep Time

5 minutes

Cook Time

10-12 minutes

Servings

servings

Ingredients

Instructions

Preheat fan forced oven at 190C°
Lay brie in an ovenproof dish lined with baking paper. Sprinkle brie with brown sugar and add a few rosemary sprigs on top.
Place in the oven for 10-12 minutes or until brie is baked through. Remove from oven and allow cooling for 5 minutes.
Discard the cooked rosemary and place the brie on small stand or cheese platter. Top it off with honeycomb, walnuts and a generous amount of fresh raspberries. Garnish with some fresh rosemary sprigs and serve warm with crackers and fine wine.

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King Prawns With a Mango & Ginger Salsa

03 Nov

King Prawns With a Mango & Ginger Salsa

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Instructions

Add lime juice, zest, garlic, ginger, chilli, soy and olive oil into a large bowl. Add prawns and fold well to combine. Cover and chill in the fridge for one-hour minimum.
In a large bowl combine cubed mango, spring onions, ginger, chilli, mint leaves and coriander leaves, add salt and pepper to taste. In a small bowl mix the juice of 2 limes, olive oil and tamari, season to taste, set aside. Heat the BBQ to medium/high and spray with olive oil.
Cook prawns for around 3 minutes on each side or until cooked through. Transfer prawns to a serving dish and surround with the mango salsa. Top off the dish with a generous drizzle of the lime and tamari dressing.