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Month: November 2014

Cheesy Eggplant and Salami Sandwiches

Memories, misty water colour memories….

Eggplant Salami Sandwich
Eggplant Salami Sandwich

As I enter week two of Paleo, there is one recipe that I made earlier this year that is lingering in my mind as containing pretty much all the sins of Paleo but all the glories of delicious food.  Funny, the things I thought I would be craving – coffee, chocolate, hummus…not so much…but if you put one of these in front of my right now, I would step on you to get one. 

I found this recipe in the same folder I found the recipe for the Smoked Trout Empanadas.I’ve changed it a bit to include the chili and the original chopped the salami and mozzarella and mixed them together. 

I’m not sure if the lure here is:

  • The gooey, melty cheese
  • The crispy breadcrumbs
  • The spicy salami
  • The silky sauteed eggplant
  • The slighty sweet tomato sauce
  • The little hit of chilli
  • Or all of the above

But believe me, the sirens are singing this song loud and strong.  And you will be too if you make them.  So crispy, so cheesy, so gooooood….

I’m not going to say much this time (because I might cry).  I’m just going to let the pictures speak for themselves.

Eggplant Salami Sandwiches 2
Eggplant Salami Sandwiches 2


Eggplant and Salami Sandwiches 3
Eggplant and Salami Sandwiches 3


Eggplant Salami Sandwich 4
Eggplant Salami Sandwich 4


Eggplant Salami Sandwich 5
Eggplant Salami Sandwich 5
Eggplant and Salami Sandwiches 6
Eggplant and Salami Sandwiches 6

Trying to remember, the way we were…

 Have a fabulous week!

PLEASE eat some cheese for me.

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Sauteed Eggplant and Salami Sandwiches
Yields 12
A delicious take on Eggplant Parmigiana.
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  1. 2 eggplants, each cut into 12 slices about 5 mm thick
  2. 250g mozzarella cut into 12 slices
  3. 12 slices of salami - I used hot Hungarian
  4. 12 slices pickled jalopeno chillies (optional)
  5. 1/2 cup finely grated parmesan cheese
  6. 2 eggs
  7. 1 cup breadcrubms
  8. 3 tbsp vegetable oil
  9. salt and pepper
  10. Chopped herbs - mint, chives, coriander to garnish
Tomato Fondue
  1. 1 onion, finely chopped
  2. 1 clove of garlic, finely chopped
  3. 15g butter
  4. 1 large can tomatoes
  5. bouquet garni
  6. salt and pepper
Tomato Fondue
  1. Saute the onion in the butter over a moderate heat until it is softened and golden.
  2. Add the garlic and saute for 1 minute.
  3. Add the tomatoes, bouquet garni, salt and pepper.
  4. Cook covered for about 10 minutes over a gentle heat.
  5. Remove the lid and continue cooking over a moderately high heat until the sauce is thick.
  6. Discard the bouquet garni.
For The Sandwiches
  1. Brush the eggplant with oil. Place in frying pan and cook until softened and golden on both sides.
  2. Remove from pan.
  3. Brush one side of the eggplant with some tomato fondue.
  4. Place a slice of salami on half of the pieces of eggplant.
  5. Place a slice of chilli on top of the salami.
  6. Cover with a slice of mozzarella and top with a slice of eggplant, tomato side down.
  7. Press down around the outer rim to stick the two slices of eggplant together.
  8. In a small bowl whisk the eggs.
  9. Add the breadcrumbs, parmesan, salt and pepper to another bowl.
  10. Dip the sandwiches in the egg , then dredge them into the breadcrumbs.
  11. In a large frying pan, heat the oil and fry the sandwiches in batches for 2-3 minutes on each side or until they are golden brown.
  12. Once done, transfer with a slotted spoon to paper towels to drain, then keep them warm in a single layer in a dish in a low oven.
  13. Serve with the tomato fondue, sprinkled with chopped herbs.
Retro Food For Modern Times

Paleo Diary – Part 1

Dear Paleo Diary,

As a group we decided that our December book club option would be “healthy”.  We had three options to choose from – a gluten-free, sugar-free, dairy-free dessert book – yeah I know…why bother right?  The second was tempting.  It was a book espousing the benefits of the alkaline diet.  I was utterly sold on the health benefits then I read that the book was endorsed by Victoria Beckham.  I refuse to take recipe endorsements from someone who looks like they haven’t eaten in the last 15 years, so, the only choice for me this time round was

 Plus, I have a teeny tiny secret crush on Pete…just try take a deep look into those baby blue eyes and tell me I’m wrong.  Bad move.  You would have had a much better chance to point out that the mouthwateringly super delicious kebab he’s holding is made from beef heart.  Yecchhh…

Come back Posh Spice, all is forgiven.

Then again, he has lovely white teeth too.

So, via a process of reasoning that was basically…I’d rather eat the pages of the book..posh spice…you’re hot…I’m going paleo.  And in the words of those modern-day philosophers George Michael and Andrew Ridgeley

If you’re gonna do it, do it right”

I’m doing this all the way.  Two weeks of paleo meals should be enough for me to judge the book and the diet.  And you know paleo should be easy,  it’s meat and veggies right?.  Which is pretty much what I already eat.  This is going to be great!!!!  I can’t wait…

One Week Ago

Dear Paleo Diary,

You don’t mind of I call you Pete do you?  It makes feel like I’m actually talking to you.  Ok, now I don’t want to sound like some whiny little bitch right from the start but I thought this was supposed to be meat and veggies.

So how come I have just spent a small  fortune buy a ton of stuff, some of which I had never ever heard of? 

  • Buckwheat
  • Linseeds
  • Slippery Elm Powder
  • Chia Seeds
  • Maca Powder
  • Pau D’arco  Capsules
  • Goji Berries
  • Cacao Powder

They refused to sell me the magnesium chloride I needed for the cashew turmeric spread.  They said they sell it as bath salts and they could not condone me eating it.

WTF Pete?  Seriously. What? The? Fuck?

And for the love of hopscotching Jesus:

  • Macadamia Nuts
  • Almonds
  • Cashews
  • Pine Nuts
  • Pepitas
  • Sunflower Seeds

Do you have any idea how much all that is going to cost? And that’s just for the muesli. 

If I turn over the next page and you tell me I also need to buy quinoa, I’m going to find you and punch you right in your pearlywhite teeth. 


Once for the quinoa.  Once for calling your daughter Chilli.  Can we all just get over the foodie people naming their children after ingredients?  They’re children.  Not recipe inspirations.



Dear Pete,

My shopping bill for the week is DOUBLE what is normally is.  But my seeds and nuts are soaking for my muesli and crackers. 

Paleo Seed Cracker Mixture Post Soaking
Paleo Seed Cracker Mixture Post Soaking

I’m on top of this. 

I did buy another book on Paleo because I found your breakfast and work lunch options a little limited.  Also, I looked into making some of your cultured or fermented vegetables.  They take a minimum of two weeks to ferment so that’s not happening.  I have some kimchi in my fridge.  That will have to do. 

Getting worried.  How will I survive without my basic food groups – cheese, chocolate and chickpeas?  What about booze?  Is that Paleo?  Surely those cavemen were fermenting something?  And now we come to one of the problems I am having with this Paleo diet thing. Everyone seems to have their own idea of what is and isn’t allowed.

A couple of sites I looked at were kind of ambivalent about alcohol.  They were a little bit like…well, you really shouldn’t but if you feel you must then some choices are more Paleo than others.  Other sites?  Absolutely forbid it.  Vis a Vis:

Maybe, yeah, alright then, you’re going to do it anyway aren’t you?

The site I probably won’t revisit:

 Same with bacon. 

Really, annoyingly same with the buckwheat which is now soaking for my crackers and muesli….



Pete, you gobshite,

I already hate this.  And it’s only Day One. Woke up dying for a cup of coffee. 

Coffee is another one of those yes / no  / maybe items on Paleo. 

I had bought almond milk for my muesli so I was good for the dairy. 

Turns out coffee with almond milk and no sugar sucks.  Bye bye coffee, it was fun knowing you. 

I put my crackers in the oven, where they needed to cook for 6-8 hours and tootled off to Body Balance class.  BTW – they looked disgusting.  Overnight they had gone all gelatinous and gloopy. See the photo above. 

Back from Body Balance and quite hungry.  However, my crackers still have another seven hours to cook and don’t get me started on the muesli. 


  • A slice of ham
  • Half an avocado
  • A peach.

The muesli is a hot mess.  Pete, you say to dry the soaked nuts and seeds with paper towel or a dish cloth.  Problem is, the chia has gone all to jelly and sticks to everything Eventually I decide to put the nuts in the oven with the crackers to dry them out, 


  • A slice of ham
  • Half an avocado
  • A handful of almonds.


The crackers are done and they are awesome.  The muesli ingredients are still wet.  Decision time.  I can cook some Paleo muffins from the other book so I will have something for breakfast  tomorrow.

Paleo Seed Crackers2
Paleo Seed Crackers2

But then the nuts will need to come out of the oven because they need to cook at 50º.  And the muffins need to cook at a normal temperature.


Nuts out, muffins in. If sounds like some vague sexual innuendo so be it. I’m too hungry to care.


The muffins are good.  Well they would have been, if I could have tasted them.  I ate the first one so quickly I burnt all my taste buds off. 

Breakfast Muffins
Breakfast Muffins


Have started making the Lamb Harira which will be my lunch for the next few days. Quelle surprise the buckwheat needs to soak overnight and the soup needs to cook for four hours.


The buckwheat is going to soak for considerably less than that.  At which time it will be added to the soup.  According to some websites I shouldn’t even be eating it anyway.  The only reason I’m even bothering with it is that I had to buy it specially so there is no way I’m not using it. 


The harira is ready.  It’s a bit more like a stew than a soup, I think the buckwheat sucked up some of the liquid. Tastes pretty damn good though.  Mind you, a wet paper bag would taste good about now.


The m****er f***king muesli is still not dry. 

I’m fed up and I’m going to bed.

Best thing I’ve eaten all day was the muffins.  And they came from the other book. 

Breakfast Muffins 3
Breakfast Muffins 3

Bastard.  I hate you.  And your baby blue eyes.

 PS. They say one the side effects of the Paleo diet is a certain crankiness.  Thank goodness I haven’t experienced anything like that and I am still my sweet and sunny self.

Have a fabulous week.  And eat some cheese and hummus for me!!!

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Paleo Breakfast Muffins
Yields 12
Paleo friendly breakfast muffins, bake ahead and take into the office all week
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  1. 5 slices bacon
  2. 2 tbsp bacon fat or coconut oil
  3. 1/2 onion finely chopped
  4. 1 garlic clove, finely chopped
  5. 4 leaves kale (could use Swiss Chard or spinach), finely chopped
  6. 8 eggs
  7. 1/4 cup coconut milk
  8. 2 tbsp (16g) coconut flour
  9. 1/4 tsp nutmeg
  10. salt and pepper to taste
  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  2. Cut the bacon into slices and fry until crispy. Set aside.
  3. Grease a 12 muffin tin with 1 tbsp of coconut oil or bacon fat from the fried bacon.
  4. Saute the onion and garlic until soft in the rest of the coconut oil.
  5. Then add the kale and cook until just wilted.
  6. Remove from the heat.
  7. Place the coconut flour in a large bowl. Whisk in the coconut milk little by little then the eggs.
  8. Add the rest of the ingredients and mix.
  9. Pour the batter into the muffin tin and bake until the centres are set.
  10. Remove from the oven and cool.
  11. Store in the fridge.
  1. The original recipe contained the rind and juice of a lemon. I love lemon but did not like it in this. Feel free to add if you want.
Adapted from Paleo Lunches and Breakfasts On The Go - Diana Rodgers
Adapted from Paleo Lunches and Breakfasts On The Go - Diana Rodgers
Retro Food For Modern Times

Two Weeks Ago

Century Scallop Ceviche with Ancho Chillies (Spice Peddler)

About a billion years ago, the wonderful team at the Spice Peddlers sent me some fabulous Ancho Chillies to have my evil way with.  I had never cooked with Ancho chillies before so this was a totally new and delicious experience for me.

I also have a new manifesto for my Spice Peddler treats – I’m going to try to cook one thing in the spirit of which it was intended and then I’m going to go kind of out there with the next one.  So, to familiarise myself with the anchos and also to push my own boundaries I decided to make a ceviche.    I have  always been terrified to make sashimi or any “raw” fish at home in case it killed me. And before you start shouting, I am aware that ceviche is technically cooked but it’s not like it’s been  crumbed, fried and coated with cheese is it? 

Ancho Scallop Ceviche3
Ancho Scallop Ceviche

 But I did it and hey, still alive!!! 

And it was super delish!!!!

So why the century ceviche I hear you ask?  First I am fond of alliteration but second…the last post I wrote was the hundredth for this blog!!! 

So let’s all raise a glass of something (Jenny, I hope it’s another of those Joan Crawford Cocktails) and join in as I do a little celebratory dance….

 It seems fitting to celebrate this milestone by showing off some of the ingredients from the amazing team at the Spice Peddlers.  They have been such big supporters of this blog and I, in turn adore them and their products!!!  The ancho chilles were a very dark blackish red colour, and quite fleshy.  They were not not very hot at all but were quite fruity and had a touch of sweetness ( this actually went really well with the scallops which are also slightly sweet.

Spice Peddler Ancho Chillies
Spice Peddler Ancho Chillies

The perceptive of you may have noticed from the photos that my ceviche is loaded onto a very un-Mexican pappadam.  I guess traditionally this should be a tortilla chip.  However, we had gobbled all of them with Joan Crawford Danti-Chips and I couldn’t be bothered going back to the shops so pappadams it was.  And in some weird Indo-Mexican affinity they actually worked quite well with the ceviche.

Ancho Scallop Ceviche
Ancho Scallop Ceviche

The last 100 posts have been super fun to do and I am really looking forward to the next 100.  In fact, I have so many ideas for posts at the moment, I feel like I have the next 100 already planned. 

I was going to end this with one of my favourite ever Blur songs “End of A Century” then I realised the key lyric  is “End of a century, it’s nothing special” which is completely wrong because whilst I love doing this you guys are what makes it special.  Thanks to you all for reading and your comments, it is always lovely to hear from you. 

You’re the best. 


 So, as you wax on, wax off this week, make it fabulous!

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Ancho Scallop Ceviche

Ancho Scallop Ceviche


  • 12 scallops without the roe, cut into 1 cm cubes
  • 2 limes, juiced
  • 1/4 cup tequila
  • 2 tbsp finely chopped red onion
  • 1 tbsp finely chopped ancho chilli (seeds removed)
  • 1 tbsp finely chopped coriander (cilantro), plus extra to garnish
  • 1 avocado, peeled and diced into 1 cm pieces
  • 2 tomatoes, chopped
  • salt
  • tabasco sauce, to taste
  • 12 tortilla chips or pappadams
  • 1 red chilli, finely chopped to garnish


  • Place the scallops in a bowl and cover with tequila and lime juice. Stand for two hours – the acid in the lime juice will 'cook' the scallops. Drain, reserving 2 tablespoons liquid.
  • Place the ancho chilli in a warm oven (150 C) for about 15 minutes to release it's oils.
  • Then soak in boiling water for about 1/2 an hour and chop finely.
  • Gently mix the red onion, tomatoes, avocado, ancho, chilli with the dressing liquid. Add salt and tabasco to taste.
  • Fry your pappadams and place on absorbent paper to drain the oil off. Or lay out your tortilla chips.
  • Just before serving lightly mix your scallops through the avocado mixture, place a spoonful of this mixture onto each pappadam or tortilla chip.
  • Garnish with additional coriander (cilantro).
  • Enjoy!

Joan Crawford Inspired Dinner For Two

A few weeks ago Jenny at Silver Screen Suppers invited her readers to celebrate the launch of her book of Joan Crawford recipes by taking part in a cookalong.  I was so excited to be a part of this and I set Melbourne Cup Day as the day because strangely enough, I was going to be at the races on the actual day.

Jenny very kindly provided us with three of Joan’s recipes.  One was for Crepes Suzette.  Having recently had Crepes Suzette expertly cooked for me at the Lotus Blanc in Cambodia, I thought I might give this a miss.  I wasn’t sure my attempts at flipping and flaming would compare. However, I was well and truly up for the other two, starting with

Joan’s Crawford’s Danti-Chips

Joan Crawford's Danti-Chips
Joan Crawford’s Danti-Chips

I was so excited about these. I was even more excited when the jars of devilled ham were two for one at the local supermarket.

And then, dear readers, I made a newbie, amateur, doofus mistake.  Because logic should tell you that when you are confronted with a jar of pink paste called Devilled Ham, you just need to accept that all it contains is ham and…other….stuff.  Don’t ever go wondering what that other stuff might be.  For the love of all that’s good in the world….


And yes, I am shouting at you.  Because it was over a week ago and I still feel sick thinking about it. And you know, Deviled Ham was one of my pleasures in life.  Admittedly not high on the list but it was there.  And now it has gone.  Forever.  Just like Reese’s Peanut Butter Cups.

I’m not going to tell you what was in it.  Just don’t read the label.  Even though now you really want to.  I know you do.  do not give into the temptation. Imagine that jar of Peck’s Paste is local Nazi Colonel and you are an oversexed French Cafe owner hiding some English airmen and a priceless painting of The Fallen Madonna with The Big Boobies and resist!

(And if you had absolutely no idea what that last bit was about, your parents obviously didn’t watch enough British sit coms during your formative years….

You can find out more about that particular tangent here:

‘Allo ‘Allo)

Or watch it here:

 So anyway, I chose the vegetarian option.  I used a mushroom and spinach tapenade for my chips.  He had the devilled ham, Far be it from me to spoil anyone’s enjoyment of life the way mine has been destroyed.  Plus, we have two jars of it to get through.     Ignorance?  Bliss. 

These do look really pretty though don’t they?  And they tasted really delicious.  I added some chopped up pickled chillies to my pickle garnish and they went really well with the other flavours as well as adding a little colour. 


 We ate these mid’-afternoon whilst watching the races. And believe me, it took no time at all for that plate to become this…

Where have all the Danti-Chips gone?
Where have all the Danti-Chips gone?


Later on in the evening it was time for the second of Joan’s recipes and….it’s making my mouth water even as I think about it.

Ooooohhhhh yeah…Steak with Roquefort come on down. (Although technically mine was Steak with Stilton as the local supermarket does not stock Roquefort).

Joan Crawford's Steak with Roquefort
Joan Crawford’s Steak with Roquefort

We had this with some kale and beans  I also doubled up with a book club recipe and made the Turmeric and Cumin Potatoes from Persiana.  Which were also super!

Steak with Roquefort
Steak with Roquefort


Persiana Turmeric and Cumin Potatoes
Persiana Turmeric and Cumin Potatoes

Meal to remember!!!!!

Steak and any sort of blue cheese is amazing.  And Joan’s little twist with the….not telling…you need to buy the book to find out….is awesome!

Oh, and if, like me you happen to have some leftover corn chips from the Danti-Chips and some leftover roquefort mixture from the steak you can combine these with any leftover kale and some very finely chopped red onions to create a delicious spin on Nachos the night after!

Leftover Nachos

Hopefully Joan would approve!!!

Thanks Jenny for the wonderful opportunity to be a part of this!!!!  I loved the recipes and can’t wait to see the rest of the book!

 I think it’s only fair this week to have the sign off to come from the lady herself.  Have a fabulous week – maybe think about how you can add some old Hollywood glamour into your life.  And buy Jenny’s book!  If the recipes I tried are any reflection it will be awesome!!!

Link here:

Cooking with Joan Crawford

And remember

Giddy-Up, It’s a Melbourne Cup Pineapple Double

Those of you who don’t live in Australia may be unaware that the Melbourne Cup is run on the first Tuesday in November.  The Melbourne Cup is our version of the Kentucky Derby  or Ascot or  the <<insert the biggest horse race from your country here>>.

Melbourne Cup Crab and Pineapple Appetizer
Melbourne Cup Crab and Pineapple Appetizer

They call it the race that stops a nation because, come tomorrow  at around 3:00pm, just about everyone in the country will stop what they are doing to watch, or listen to, the running of the Cup.  If you happen to live in Melbourne, you get to stop for a hell of a lot more than that.  We get the WHOLE day off work.  Seriously.  We don’t go to work all day because for about 5 minutes in the afternoon some horses run around a track.  It’s awesome, the most mad and random holiday ever!!! 

 And because we’re not working, if people aren’t actually going to the races, they have parties and bbq’s or set up parties in the car park at the track, kind of like tail gating but classier.  Every one dresses up and the weather is generally good – it’s party time here!!!    Apart from the hay fever.  That’s still sucking. 

Melbourne Cup Crab and Pineapple Appetizer
Melbourne Cup Crab and Pineapple Appetizer

And what better way to celebrate your Cup Day holiday, than this adorable vintage salad from Rosemary Mayne-Wilson’s Salads for All Seasons and the accompanying MC Cocktail which I made up to go along with it?

The unifying element between the two is pineapple.  And can I just say.  Forget Chanel #5.  Forget even this gorgeous Sohum Mint Tea perfume which is my current favourite perfume (Notice how even my perfume is named after food?)

Sohum Mint Tea

Pineapple has got to be the best smell in the world.  When I opened that can?  I  just wanted to take a big swim in that glorious scent.  Soooo good. And yes, I used pineapple from a can.  Fresh pineapple is great.  If you happen to live in Cambodia…OMG, the best, sweetest most heaven scented pineapple ever…or you have a couple of spare hours to pfaff about with peeling and coring and taking the eyes out and blah blah blah.  As far as I am concerned, canned pineapple is the way to go.

Melbourne Cup Appetiser 3
Melbourne Cup Appetiser 3

What was not so good was the tinned crab.  It was….fairly bland is a nice way of putting it.  Completely tasteless would be another.  Despite that, the pineapple was sweet and the dressing was surprisingly good.  I think that if you used fresh crab meat this would become super good.

RMW recommends decorating this with crab legs.  Even if I had made this using fresh crab I would find that a bit creepy.  I used some chopped up chives and mint (both can I add, fresh from my garden)!

Alternatively you could forgo piling the crab into and onto the pineapple rings and mix them together and serve in these amazing bits of crabby kitsch!

Crab Salad Bowls
Crab Salad Bowls

 I would still use the watercress to line the crab bowls.  That peppery goodness added a real bit of zing to this dish.

But I will tell you something totally weird.  As I was making it, I believed I had spotted a huge flaw in the logic of this salad.  Cos that’s the kind of thing I think about,  The logic of food.  As I may have said a couple of times before, it’s nice to see that Philosophy major isn’t going to waste!

So, here was my concern.  You pile your crab meat onto and into the hole of your pineapple ring.  However, the law of gravity would suggest that when you picked up your pineapple ring that the crab meat in the hole would not, should not lift with the ring….

Weird thing is?  It totally does.  Well nearly totally does.  A smidgeon of crab may remain on the plate but it will lift.  You need to pack it in fairly tight though.

I would definitely make this again.  But I would definitely use fresh crab meat. 

MC - Midori and Chartreuse Cocktail
MC – Midori and Chartreuse Cocktail

So, what do you do with the leftover juice from the can of pineapple?  Well, if life gives you pineapple juice, I say make a super refreshing and tasty as hell cocktail.  I also happened to have a bottle of Midori hanging about.  It was given to me as a housewarming present when I moved into my old apartment.  How on earth it managed to survive 13 years I have no idea.  Anyway on that bottle was a tag and on that tag was a recipe for a cocktail called a 24/7 which was Midori, Chartreuse, lime cordial and pineapple juice.  I made this and it was ok.  Then I made a second one where I subbed in some fresh lemon juice for the lime cordial and it was much better.  Then I made a third…(see what I mean about being surprised that bottle hadn’t been drained long ago?)  where I added a splash of ginger beer.  And ladies and gentlemen, we had a winner!

The MC Cocktail
The MC Cocktail

I’m calling my version the MC – Midori and Chartreuse, Melbourne Cup…

 Oh, and the left over salad dressing?  Was really good on some oysters the following day! It had that Bloody Mary Shot vibe about it.  Kind of retro in it’s own way!

Oysters with Tomato - Horseradish Dressing
Oysters with Tomato – Horseradish Dressing

 I will be spending Cup Day cooking up a Joan Crawford inspired Romantic dinner for two courtesy of Jenny at Silver Screen Suppers…stay tuned, I think it’s going to be awesome!  Whatever you do, I hope it’s fabulous!

Melbourne Cup Crab & Pineapple Appetizer and MC Cocktail

Melbourne Cup Crab & Pineapple Appetizer and MC Cocktail


    For the Appetizer
  • 6 pineapple rings
  • 400grams (14oz) crab meat (preferably fresh)
  • 1 bunch watercress
  • Mint and Chopped Chives to serve (optional)
  • For The Tomato Horseradish Dressing
  • 1 tsp prepared horseradish
  • 1/2 cup tomato juice
  • 1 tsp lemon juice
  • 1/2 tsp worchestershire sauce
  • salt & pepper to taste
  • For the MC Cocktail
  • 30ml (1 oz) Midori
  • 15 ml (1/2 oz) green chartreuse
  • 15 ml (1/2 oz) lemon juice
  • Pineapple juice
  • Ginger Beer
  • Ice


    For the Tomato - Horseradish dressing (can be made in advance)
  • Mix all the ingredients together and chill
  • For the Melbourne Cup Crab and Pineapple Appetizer
  • Arrange the watercress on a large plate or six small plates.
  • Place the pineapple on top of the watercress.
  • Mix 1-2 tsp of the dressing through the crab -just enough to help it stick together. Pile the crab onto the pineapple rings
  • Spoon a little bit of the sauce over the crab (a little goes a long way, so go easy) or serve the dressing on the side. Sprinkle with the chives and mint.
  • For the MC Cocktail
  • Fill a long glass with ice. Add the Midori, Green Chartreuse and Lemon Juice. Add pineapple juice to about 2 cm below the rim of the glass.
  • Top with ginger beer.


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