Passion Fruit Icing

Ingredients:

1 tablespoon butter
2 tablespoons icing sugar
1 passion fruit, juice and pulp only

Method:

1. Cream all of the ingredients together and spread over cake with warm knife.

Sun-dried Tomato Tartlets

A delicious blend of flavors makes these tarts perfect for al fresco entertaining. Recipe makes 8.

Ingredients:

4 sheets frozen ready-rolled short crust pastry, thawed
Filling:
2 large eggs
1/2 pint (300 ml) carton fresh cream
1 cup spring onions, thinly sliced
1/4 cup sun-dried tomatoes in oil, well-drained and sliced
4 ounce (125 g) packet goat's cheese, crumbled
1/4 cup shredded fresh basil leaves
8 grinds black pepper

Method:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. For the filling, combine eggs and cream in a mixing bowl and beat well with a balloon whisk. Add the spring onions, sun-dried tomatoes, goat's cheese, basil and pepper to the mixture. Stir until ingredients are evenly combined.
3. Place the pastry sheets on a cold, lightly floured surface. Cut each sheet in half diagonally, to make 8 pieces of pastry.
4. Line eight 4 inch (10 cm) fluted tartlet tins with the pastry; trim edges. Prick the bottom of each pastry case, then line with greaseproof paper and a layer of baking beans.
5. Place tartlet tins on a large baking tray and bake 'blind' for 10 minutes. Remove paper and beans. Reduce oven temperature to 375 degrees F (190 degrees C).
6. Spoon filling carefully into the pastry cases, dividing equally. Bake for a further 20 minutes, or until filling is set and puffed. Serve hot.

Tip: To thoroughly drain sun-dried tomatoes in oil, firstly drain in a sieve, then transfer onto kitchen paper towels which will absorb the excess oil.

Satay Glaze

Brush over kabobs for an added flavor boost. Or use as a sauce for stir-fry beef or lamb with onions. Stir in glaze just before serving.

Ingredients:

2 teaspoons brown sugar
1 teaspoon soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
1 tablespoon satay sauce
3 tablespoons water

Method:

1. Place sugar, soy sauce, oyster sauce, sherry, satay sauce and water in a bowl and mix to combine.
2. Brush meat, poultry or fish with glaze and grill, barbecue, pan cook or bake.

Chinese Jewelled Rice

Another fried rice medley, this time with crab meat and water chestnuts, providing contrasting textures and flavors. Recipe serves 4.

Ingredients:

1 3/4 cup white long grain rice
3 tablespoons vegetable oil
1 onion, roughly chopped
4 dried black Chinese mushrooms, soaked for 10 minutes in warm water to cover
4 ounces (125 g) cooked ham, diced
6 ounces (185 g) drained canned white crab meat
1/2 cup drained canned water chestnuts
1 cup peas, thawed if frozen
2 tablespoons oyster sauce
1 teaspoon granulated sugar
Salt

Method:

1. Rinse the rice, then cook for about 10-12 minutes in a saucepan of lightly salted boiling water. Drain, refresh under cold water, drain again and allow to cool. Heat half the oil in a wok. When very hot, stir-fry the rice for 3 minutes. Transfer the cooked rice to a bowl and set aside.
2. Heat the remaining oil in the wok and cook the onion until softened but not colored. Drain the mushrooms, cut off and discard the stems, then chop the caps.
3. Add the chopped mushrooms to the wok, with all the remaining ingredients except the rice. Stir-fry for 2 minutes, then add the rice and stir-fry for about 3 minutes more. Serve at once.

Tip: When adding the oil to the hot wok, drizzle it in a "necklace" just below the rim. As it runs down, it will coat the inner surface as it heats.

Key Lime Pie

A traditional American favorite - a great dessert to finish off a seafood meal. Recipe serves 8.

Ingredients:

Syrup:
1 cup water
1/2 cup sugar
2 tablespoons grated lime zest
Crumb Crust:
2 cups plain sweet cookie (biscuit) crumbs
7 ounces (200 g) butter, melted
2 teaspoons grated lime zest.
Filling:
1 envelope unflavored gelatin
1/3 cup fresh lime juice
1/2 cup caster sugar
2 eggs, separated
1 cup cream
1 teaspoon vanilla essence

Method:

1. Prepare the syrup: Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the lime zest and simmer for 30 minutes.
2. Prepare the crust: Combine all ingredients in a bowl, mix well and press over base of 9 1/2 inch (24 cm) greased spring form tin.
3. Bake at 350 degrees F/180 degrees C for 8 minutes.
4. Prepare the filling: Heat 1/3 cup of the reserved lime syrup in a small saucepan. Remove from heat and sprinkle gelatin over the syrup and let soften for 1 minute.
5. Stir in the lime juice, 1/4 cup of sugar and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy, about 5 minutes. Set aside to cool.
6. Beat egg whites and 2 tablespoons of the sugar until stiff. In another bowl whip the cream, vanilla and remaining 2 tablespoons of sugar until thick.
7. Fold the whipped cream into the egg whites, drizzling the reserved lime mixture at the same time. When the mixture is smooth, spoon into the prepared crust. Chill until firm, 2-3 hours.

Passion Fruit Butter

A great filler for sponge cake, or use as a spread on bread.

Ingredients:

4 passion fruit
1/2 cup sugar
2 eggs
2 ounces (60 g) butter

Method:

1. Cut passion fruit, scoop out pulp and place in a basin. Add sugar, stir well and stand for 15 minutes.
2. Place eggs and butter in top of a double boiler. Add passion fruit mixture and stir well. Place over boiling water and stir until mixture thickens. Cool slightly then bottle in sterilized jar. Seal when cold. Mixture will thicken on cooling. Spread over sponge and add whipped cream.

Crab Risotto

This fresh-flavored Italian risotto makes a wonderful main course or appetizer. You will need two crabs for this dish. Recipe serves 3-4.

Ingredients:

2 large cooked crabs
1 tablespoon olive oil
1 ounce (30 g) butter
2 spring onions, finely chopped
1 1/2 cups risotto rice
5 tablespoons Marsala or brandy
1 2/3 pints (1 litre) simmering fish stock
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
4 tablespoons double (thickened) cream
Salt and freshly ground black pepper

Method:

1. First, remove the crab meat from each of the shells in turn. Hold the crab firmly in one hand and hit the back underside firmly with the heel of your hand. This should loosen the shell from the body. Using your thumbs, push against the body and pull away from the shell. From the inside of the shell, remove and discard the intestines.
2. Discard the gray gills. Break off the claws and legs from the body, then use a small hammer or pliers to break them open. Using a fork, remove the meat from the claws and legs. Place the meat on a plate.
3. Using a fork or a skewer, pick out the white meat from the body cavities and place on the plate with the meat from the claws and legs, reserving some white meat to garnish. Scoop out the brown meat from inside the shell and set aside with the white meat on the plate.
4. Heat the oil and butter in a pan and gently fry the spring onions until soft but not browned. Add the rice. Cook for a few minutes, stirring, until the rice is slightly translucent, then add the Marsala or brandy, bring to the boil, and cook, stirring, until the liquid has evaporated.
5. Add a cupful of hot stock and cook, stirring, until all the stock has been absorbed. Continue cooking in this way until about two-thirds of the stock has been added, then carefully stir in all the crab meat and the herbs.
6. Continue to cook the risotto, adding the remaining stock. When the rice is almost cooked but still has a slight "bite", remove it from the heat, stir in the cream and adjust the seasoning. Cover and leave to stand for 3 minutes to finish cooking. Serve garnished with the reserved white crab meat.