Central Coast Home & Lifestyle Magazine Summer 2022..

Recipes

Prawns with creamy cucumber and dill

INGREDIENTS 1 kg fresh cooked prawns, peeled and deveined, tails on 2 Lebanese cucumbers 2 spring onions, thinly sliced 2 tblsp chopped dill

1/2 cup Lite sour cream 1 garlic clove, crushed 2 tblsp fresh lemon juice

METHOD 1. Halve cucumbers lengthways and scoop out seeds. Slice very finely. Place in a bowl and sprinkle with salt. Stand in the fridge for 1 hr. Drain cucumber and squeeze out the liquid, then pat dry with paper towels. 2. Combine cucumber in a large bowl with onions and dill . Mix sour cream , garlic and lemon juice together, and fold through the salad. 3. Arrange a small pile of cucumber salad on serving plate and top with a few sprigs dill.

Caramalised Camembert with Macadamia Nuts

INGREDIENTS 200g wheel camembert 1/3 cup macadamia nuts 1/2 cup caster sugar 2 tablespoons water fresh figs, for serving METHOD

1. Remove camembert from refrigerator one hour before serving, bring to room temperature and place on a serving plate. Place macadamias onto an oven tray and bake at 200°C for 4-5 minutes until lightly golden. 2. Roughly chop macadamias and arrange over the top of the camembert. Combine sugar and water in a saucepan and heat, stirring with a wooden spoon until sugar dissolves, then boil, without stirring until a golden caramel colour. Take care that toffee does not burn. Working quickly, drizzle toffee over the macadamias and allow to set. 3. Serve immediately with fresh figs or allow to stand for a couple of hours. The caramel will soften and seep into the cheese, giving a bittersweet flavour.

Palloncino Prosecco 2022 - A bit of bubbles to add to the celebratory nature of dessert. The bubbles and freshness of the wine help to refresh the palate and let the dessert shine. - Upstairs Wines $20

Oysters Kilpatrick Serves 4

INGREDIENTS

2 cups rock salt 24 Oysters, shucked 2 tblsp Worcestershire sauce

175 g thin rashers rindless bacon, diced 2 tblsp flat-leaf parsley leaves, chopped lemon wedges to serve

METHOD 1. Pre-heat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof dish. Arrange oysters (in their half shells) on rock salt. 2. Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 mins or until bacon is crisp. Sprinkle with parsley. Serve with lemon.

What to drink - Geologie Riesling Clare Valley - Fresh and zippy with heaps of lemon and lime. Perfect match for fresh Aussie seafood. - Upstairs Wines $25