Sumptuous (yet healthy) spread this X'Mas

Entertaining at home? and still searching for a taste-perfect dining Menu? Here's a simple Menu and be sure to have your family and friends craving for more this X'Mas. 

Happy cooking and Merry Christmas to all !

All-time Favourite Starter:  

Vodka Lobster

(serves 4 & prep/ cook time 18  minutes)

Serving tools 4 Martini glasses or large wine glasses

Extra Virgin Olive Oil

450g (1lb) fresh lobster meat, coarsely chopped

1 clove garlic, peeled

6 medium-size tomatoes, seeded and finely chopped                 

125 ml (4 fl oz/1/2 cup) Vodka

Crushed black pepper to taste                                                  

Juice of 1 lemon

1 small white onion, peeled and finely sliced                              

Salt to taste                                      

A Handful fresh dill, roughly chopped       

                                  

Heat a little extra virgin olive oil in frying pan over medium heat and fry the onion. Add garlic, followed by the tomatoes. Stir well. Add lobster meat and cook for 2-3 minutes stirring continuously. Remove from heat and set aside.

In a stainless steel pan, add vodka and heat over a flame for 30 seconds. Let the vodka catch fire and immediately pour over lobster. Flambé ingredients until the flame dies down. Remove from heat and season with salt & pepper.

Divide lobster among martini glasses or wine glasses. Add lemon juice and dill to each serving and serve immediately.

Main with a Kick:  

Wasabi Crust Rack of Lamb

 (serves 6 to 8 and prep/cooktime 1 ½ hours)

1.5-2kg (3-4lbs) rack of lamb, fat trimmed and carved into chops

1 ½ tablespoons wasabi powder

2 tablespoons water

Mix the wasabi powder and water together. Coat the lamb chops evenly, then place in oven to cook.Cook the lamb chop at 450F deg for 30 minutes then reduce heat to 325F to cook for another hour.When done, remove lamb chop from oven and leave to cool for 15 minutes and serve.

Desserts: Without-guilt indulgences

Fat Free Passion Fruit Souffle

 (serves 4 - 6 and prep/cooktime 15-20  minutes)

2 tablespoon caster (superfine) sugar

6 passion fruits (pulp only)

6 egg whites

Heat the oven to 400Fdeg and then oil lightly 4 ramekins. Whisk egg whites until they are soft fluffy peaks, add sugar a little at a time and still whisk them to make a meringue.   Scoop out the pulp of passion fruit.Now mix in the passion fruit pulp well and now divide them into the ramekin dishes. Bake in oven for 10 minutes or until soufle rise and are light brown. Remove from oven and serve immediately.

Give these recipes a try. All of these recipes are found in the Gourmand Award 2010 Cook Book "Modern Dining for Life" authored by Daniel Green,  International TV Personality, Chef & Author. This book is published by Marshall Cavendish Cuisine, Asia and is available at all major bookstores. Price - SGD 32.00 (excl. gst). For more information, please contact vivien.lee@themodelcook.com.