Swedish saffron buns aka Lusse Cats

The delicious saffron bunBy Madelaine Triebe

By Madelaine Triebe

INGREDIENTS:

· 300 ml milk

·  1 g saffron

·  50 g baker’s yeast

·  150 g sugar

·  125 g butter or 125 g margarine

·  700 g all-purpose flour

·  1 egg

· salt

· raisins

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French Poularde de Noel (Capon stuffed with chestnuts and truffles)

Ingredients.

2 shallots, salt and pepper, 1/4 teaspoon thyme

1 tablespoon butter

1/4 pound sausage meat and 1/4 pound small sausages

1/4 pound bread crumbs, soaked in milk to cover for 10 minutes

1/4 cup Cognac

2 fresh mushroom caps, sliced, 1 large black truffle, 1 pound chestnuts

1 three-pound chicken

1 carrot, chopped, 1 small onion, minced, 1 celery stalk, 1 sprig fresh thyme

1 bay leaf, 2 sprigs parsley, 1 cup chicken broth, 1 cup Port

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Caribbean Christmas’ Ginger Beer

An abundance of fresh ingredients as well as a warm, sunny climate make the Caribbean Christmas something to behold. There’s no need to huddle around a (mainly electric these days) fire with a cup of tea!

Make a change this Christmas, and when taking away the roast potatoes and Yorkshire Puddings that the English find so dear, spice up the snowy air with some “hard foods”: yam, dasheen, plantain and breadfruit, just to name a few of the home-grown delicacies.

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Prawn recipe for an Australian Christmas

Unlike the cold wintery Christmas celebrations of the UK, an Australian Christmas is a sunny day filled with swimming, sunscreen and most importantly a good Aussie barbeque.  Nowhere at an Aussie Christmas will you find a roast or a turkey. They would be hard to choke down under the searing sun that accompanies Christmas day.

On an Aussie Christmas table, that is usually outside, you will find fresh salads, sausages, chicken skewers and other refreshing deities. There is no heart warming fire like you might find at your wintery Christmas, the activities you can hope to observe are all outdoor. There are balls flying around, water splashing around and the unmistakable smell of grass in the summer.

It is however, the main attraction that will set the tone for the whole day.  That is the perfectly marinated, perfectly cooked prawns! That is why it is so important to follow a good recipe to ensure nobody is disappointed with the “shrimps on the barbie” (a much loved Australian saying).

Here are a couple recipes that will make your family and friends have a true sunny Christmas to remember!

Sweet Chilli Prawns:

Serves 6

Ingredients:

12 wooden or bamboo skewers

36 large raw king prawns

1/2 cup sweet chilli sauce

2 limes, juiced

4 tablespoons light soy sauce

1 tablespoon sesame oil

Method:

1. Soak the skewers in cold water for at least an hour to prevent them burning and disintergrating.

2. Thread 3 prawns on to each skewer making sure you pierce the body of each in two places to firmly secure.

3. In a small bowl whisk together the sweet chilli sauce, lime juice, soy sauce and sesame oil.

4. Brush the mixture over all the skewers on both sides evenly. Don’t let them sit too long after applying the marinade or the lime juice will start to ‘cook’ the prawns.

5. BBQ or grill briefly, turning once. As soon as the prawns go from green to pink on both sides, remove them from the heat. Take care not to overcook or they will be dry and rubbery. Serve immediately with leftover marinade for dipping.

Mango Chutney Prawns:

Serves Four

Ingredients:

1/2 cup mango chutney

1/2 cup orange juice

1/4 cup sweet and tangy barbecue sauce

pineapple chunks, each about 1-inch square

12 large prawns, peeled and de-veined

8 cherry tomatoes

8 pearl onions, blanched and peeled

Method:

1.In a food processor or blender purée chutney, orange juice, and barbecue sauce until smooth.

2.Thread four 12-inch skewers in the following order: pineapple, prawn, tomato, onion, prawn, tomato, onion, prawn, pineapple.

3.Brush skewers liberally with sauce and place in centre of cooking grate. Grill 6 to 8 minutes or until prawns are pink,turning and brushing liberally with sauce again halfway through grilling time. Serve with remaining sauce for dipping.

By: Rachel Sandler

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