Christmas 2011

We were a glam bunch- as the invitation decreed- from James Dean Rebel without a Cause attitude to Bond, James Bond style.

A bevy of starters: Oysters Rockefeller (Nicky), Seafood triton (Kelly; prawn ceviche, scallop on pea puree, salmon tataki, cauliflower puree & caviar) and Beer & Mushroom soup (Alison)

Roast turkey roll stuffed withy pinenuts and herbs, sides of balsamic vegetable and roast taters (Colleen). The grand finale was crepe suzette (Nicky) and Banoffee pie (Alison). There was not enough room or gaviscon for christmas cake - but with a doggy bag, it converted many a non-fan the next day. Seriously good cake.


Sadly, this was Ali's last ETC. We'll miss your fab sweets, meats and you! We promised to hold an emergency meeting of ETC whenever you should happen to return. Also thanks for the sweet birthday attention <3 x Kelly

PS Put this email into your address book: kellyvellinga.etcclub@blogger.com Email photos and text to this address and it will be published on the blog! Share your Christmas dinners photos, random restaurant delights, weekday meals by email!

Christmas dinner recipes

Hi There have been a number of requests for recipes and so I thought I would get the ball rolling. Boiled Fruit Cake 1 cup raisins 1 cup sultanas 1 cup currants 1 cup sugar 1t bicarb soda 1 dessertspoon mixed spice 1 cup glace cherries 1 cup mixed peel 1 egg 1 cup water 1 wine glass brandy 110g butter 2 cups flour
Boil fruit, sugar, butter and water for 15min. Leave to cool. Sift the dry ingredients and add fruit. Mix well. Add beaten egg and brandy. Bake at 150 for +- 2 hours. Any combination of fruit can be used, as long as the quantities remain the same.
On Sat I did a jewelled top but that part of the recipe was out of one of Kelly's mags and I didnt write it down so now Kelly has to add her bit!

jewelled top recipe link

Turkey roll recipe link Alison's Mushroom soup
• 550 grams of mushrooms*
• 300 ml beer (Corona, Heineken)
• 1 chopped medium-size onion
• 100 gr margarine (I use Becel liquid margarine with omegas)
• 300 ml Blue Band Finesse kookroom (crème freche)
• 1 liter beef broth
• Salt and pepper

Leave the mushrooms in luke warm water for about 20 minutes and then drain. Dry them up with a towel and chop them in small pieces.
Heat up the margarine and season the mushrooms and the onion until all liquid is dried up. Add the salt and pepper and the beer. Boil for about 10 minutes, add the broth and continue cooking them for about 35 minutes.
Let the soup cool down a bit and and then mash everything in the blender. Put everything back in the pot adding the crème freche and if you want a little bit of Philadelphia cheese. Let it boil for another 5-6 minutes. When you serve you can add if you want some chopped parsley, pieces of mushrooms or croutons.

*It’s better to have a variety of mushrooms. I use about 300 of plevrotus (in Dutch it’s called oesterzwam) and then Portobello, etc.

 Trio of seafood (Kelly)
Prawn ceviche
1. Poach the prawns in boiling salted water with the lemon slices and coriander stalks until just cooked.
2. Mix together the cucumber, mango, tomato, onion, coriander leaves, orange and lime juice .tabasco. Toss with the prawns.
3. Chill for about 10-15 minutes.
Slice avocado and serve on top

Salmon tataki with cauliflower mousse (from Oosterse tapas, Megel & Kilayko)


Scallop on pea puree
recipe here: http://www.masterchef.com.au/scallops-with-cauliflower-puree-and-bacon-crumble.htm
except I exchanged the cauliflower puree for a super sweet and smooth pea puree.