1956 Summer Olympics - Melbourne April 8, :30PM

Transcription

1 1956 Summer Olympics - Melbourne April 8, :30PM

2 Menu April 8, 2017 April Australian Menu Appetizer Cheese and Garlic Pita Wedges Salad Shaved Zucchini Salad with Macadamia Nuts Entrée Leek, Tomato & Chicken Casserole Side Kale with Garlic, Currants & Pine Nuts Crusty French Bread Dessert Berry & Ricotta Tiramisu Pudding Host choice of wines and/or beer. Division of Labor 4 Cooks 5 Cooks Appetizer cook #1 cook #1 Salad cook #2 cook #2 Kale cook #1 cook #3 Bread cook #3 cook #1 Entrée cook #3 cook #4 Dessert cook #4 cook #5 See recipe details. Increase as needed for required servings

3 Cheese and Garlic Pita Wedges Cheese and Garlic Pita Wedges are best prepared and served immediately with a selection of salad vegetables and dips. These wedges are a fantastic alternative to crackers and crisps, and although a very simple recipe, will gather many compliments. Ingredients: 4 white pita bread 4 ounces butter, melted 3 cloves garlic, crushed 2 Tablespoons fresh basil 1/3 cup grated Parmesan cheese Method: Split pita bread in half, cut each half into 4 wedges. Combine butter, garlic and chopped basil, brush over cut side of bread wedges. Sprinkle with Parmesan cheese. Place in single layer on oven trays, bake in moderate oven for 10 minutes or until crisp. Makes 32 wedges.

4 Shaved Zucchini Salad with Macadamia Nuts Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad. 6 Servings Ingredients 1 teaspoon finely grated lemon zest 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 teaspoon honey 1 teaspoon soy sauce Kosher salt and freshly ground black pepper 1 1/2 pounds mixed zucchini and summer squash, thinly sliced 2 cups baby sorrel leaves or other small greens 3 tablespoons unsalted, roasted pumpkin seeds (pepitas) 1/2 ounce Parmesan, finely grated 1/3 cup unsalted, roasted macadamia nuts, coarsely chopped Preparation Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce in a large bowl; season with salt and pepper. Add zucchini and squash, sorrel, and pumpkin seeds and toss to combine. Serve salad topped with Parmesan, macadamia nuts, and more pepper.

5 Kale with Garlic, Currants and Pine Nuts Prep 15 mins Cook 10 mins Serves 4 as a side dish 2 tablespoons currants 2 bunches kale (weighing about 1 lb. total) 2 tablespoons olive oil 2 tablespoons pine nuts 2 garlic cloves, finely chopped 1/4 cup chicken stock STEP 1 Place currants in a teacup. cover with boiling water and stand for 5 minutes. Trim kale, remove large stems and roughly chop leaves. Wash well. Set aside in a colander to drain. STEP 2 Heat oil in a medium frying pan over medium heat. Add pine nuts and cook, stirring, for 1-2 minutes until golden. Using a slotted spoon, transfer pine nuts to a plate. STEP 3 Add kale and garlic to pan and toss over medium heat for 1-2 minutes until leaves just soften. Add stock, cover and cook for 2 minutes until leaves wilt. Reduce heat to medium-low, add drained currants and simmer for 2-3 minutes until kale is just tender. Toss through pine nuts. Season with salt and pepper and serve.

6 Leek, Tomato, & Chicken Casserole Prep 20 mins Cook 1hr 10 mins Serves 4 2 tablespoons olive oil 3.5 lb. chicken, cut into 8 pieces 2 leeks, trimmed, halved lengthways and thinly sliced 2 garlic cloves, crushed 1/2 cup dry white wine 14 ounce can diced tomatoes 1 lb. large ripe cherry tomatoes, halved 1/3 cup black olives 1/3 cup flat-leaf parsley, chopped 1 tablespoons lemon juice Crusty bread, to serve (Check Division of Labor) STEP 1 Heat oil in a large deep frying pan over medium-high heat. Cook chicken, in 2 batches, turning often, until evenly browned. Transfer to a plate. STEP 2 Add leeks to pan and cook, stirring often, over medium heat for 4-5 minutes until tender. Add garlic and cook for 1 minute. Add wine and cook for 2 minutes. Add chicken, canned tomatoes, cherry tomatoes and olives. Stir to combine. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Remove lid and simmer, stirring occasionally, for minutes until chicken is cooked through. STEP 3 Stir in parsley and lemon juice. Season with salt and pepper to taste. Serve with crusty bread.

7 Berry & Ricotta Tiramisu Pudding Prep 30 mins + chilling time Serves 6-8 1/2 cup thick Greek-style yoghurt 1/2 cup mascarpone 14 ounces ricotta cheese 1/3 cup icing sugar + 1 tablespoons extra 2 tsp vanilla extract 1 cup strong black espresso coffee 1/4 cup Tia Maria liqueur (or similar) 14 sponge finger biscuits 1 ounce bar flaked chocolate 12 ounces blueberries 1 cup strawberries, hulled and quartered lengthways STEP 1 Place yoghurt, mascarpone, ricotta, 1/3 cup icing sugar and vanilla in a bowl. Beat until very smooth. STEP 2 Combine coffee, 1 tablespoons icing sugar and liqueur in a shallow dish. Dip each sponge finger into the coffee mixture for about 5 seconds each side and use to line the base of a shallow 8 -cup (base about 26cm x 17 cm) ceramic or glass dish. Sprinkle with flaked chocolate. Top with ricotta mixture and smooth top. Sprinkle with berries, cover and chill for 5 hours or overnight. Spoon into serving bowls and serve.