Raspberry & Thyme Prosecco

Name: Raspberry & Thyme Prosecco
Total time: 10 min
Yield: 4 people
Ingredients: 1/3 cup Raspberries; 1/3 cup Water; 1/3 cup Sugar; 1 Sprig of thyme; 1 bottle Prosecco or Champagne; 4 Sprigs of thyme; Fresh raspberries

03 Nov

Raspberry & Thyme Prosecco

Course

Christmas, Drinks

Prep Time

10 minutes

Servings

people

Ingredients

Raspberry Syrup

1/3 cup Raspberries
1/3 cup Water
1/3 cup Sugar
1 Sprig of thyme

Alcohol & Garnish

Course

Christmas, Drinks

Prep Time

10 minutes

Servings

people

Ingredients

Raspberry Syrup

1/3 cup Raspberries
1/3 cup Water
1/3 cup Sugar
1 Sprig of thyme

Alcohol & Garnish

Instructions

In a small saucepan, bring raspberries, thyme, water and sugar to the boil. Turn to low heat and let simmer for 10 minutes, remove the thyme sprig and crush the remaining berries.
Add 2 tbsp of the raspberry syrup to the bottom of each glass. Top with champagne and add in a sprig of thyme and fresh berries for garnish.

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Honey and Pear All Spice Whiskey

03 Nov

Honey and Pear All Spice Whiskey

Course

Christmas, Drinks

Prep Time

5 minutes

Servings

person

Ingredients

60 ml Whiskey
15 ml Lemon juice
8 ml Honey syrup
30 ml Pear juice
1 cup Ice
1/4 tsp Allspice
Sliced pear for garnish
Cinnamon sticks and rosemary for garnish

Course

Christmas, Drinks

Prep Time

5 minutes

Servings

person

Ingredients

60 ml Whiskey
15 ml Lemon juice
8 ml Honey syrup
30 ml Pear juice
1 cup Ice
1/4 tsp Allspice
Sliced pear for garnish
Cinnamon sticks and rosemary for garnish

Instructions

Begin by adding whiskey, lemon juice, honey syrup, pear juice, allspice and ice into a cocktail shaker. Shake the mixture well, and strain into serving glass over fresh ice.
Garnish with thinly sliced fresh pear, cinnamon stick and rosemary.

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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.