The theme for the second week was hor d'oeuvres (I always have to think about how to pronounce that word!). I chose a recipe from a little bonus booklet that came with a Delicious magazine.
I'm a big fan of Delicious - great recipes and lots of eye candy. I subscribed to it for about 3 years, but ended the subscription when taste.com.au came onto the scene - it was much easier just to browse through the recipes there! I will always keep and re-read my old magazines though.
The booklet is called ABC Delicious Menus: 70 essential recipes for stress-free entertaining. It has about 10 cuisine themes with a bunch of recipes for each that you could use to plan a dinner party. I'm thinking about using the Turkish one for a dinner next week.
The sesame prawn toast recipe is from the Asian section. I love prawn toast!
6 large green prawns, peeled and deveined
100g smoked salmon
4 slices thick white bread
3 tbs sesame seeds
Vegetable oil, for shallow frying
Snow pea sprouts, to garnish
Place prawns and salmon into a food processor, season, then process to combine.
Spread the mixture onto the bread.
Cut off the crusts, then cut into quarters.
Put sesame seeds on a small plate, and dip the prawn mix into the seeds to coat well.
Heat 2cm oil in a frying pan over medium-heat. Test the oil with a cube of bread (the discarded crusts are useful for this) - it should turn golden in 30 seconds.
Fry the toasts for 1 minute on each side until nicely golden.
Drain on paper towel.
Garnish and serve.
The finished product! These were really, really tasty - but aren't most fried foods? :) The mixture was nice - the original recipe specified smoked trout, but I couldn't find this. Interestingly, by the time you peel the prawns you end up with more fish than prawn, by weight!
The next cookbook challenge theme: beans