There’s nothing quite as intimate as a dinner party amongst friends, and what better cause to organise one than a charity event. Camp Quality are launching their second annual Dine At Mine campaign in August. Dine At Mine was a huge success in its inaugural year, and is now a major fundraiser for the children’s cancer charity. Throughout August, Dine at Mine encourages hosts to invite family and friends to a dining experience and asks them to donate what they would have spent dining out to Camp Quality. All funds will help create a better life for every child living with cancer in Australia.
Here are some great recipe gourmet recipe ideas for your Dine at Mine event or any other elegant night in.
Coconut Poached Prawns
(Serves 4)
Ingredients
- 16 medium prawns, peeled and tail intact
- 2 cups of coconut cream
- Juice of 1 lime
- 2 tbs. fish sauce
- 1 tbs. soy sauce
- 1 tbs. palm sugar, grated
- 1 chilli cut in half
- 1⁄4 bunch coriander, roughly chopped
- 4 tbs. desiccated coconut
- Rice, to serve
Method
- Heat coconut milk in a saucepan along with the lime juice, fish sauce, soy, palm sugar and the whole chilli. Simmer for 3 minute or until fragrant then add the prawns. Cook for 3 minutes and then remove from the stove. Place the lid on and let stand for 10 minutes, allowing the residual heat to cook the prawns all the way.
- With a slotted spoon remove the prawns from the cooking liquid and place the pot back on the stove. Bring the sauce up to the boil and allow the sauce to reduce by half.
- Add the coconut to a pan and toast until golden brown. Remove from the pan and mix with the coriander.
- Place the prawns on the hot rice and spoon over the sauce. To finish, sprinkle over the coconut mixture.
Credit: Recipe & image from ‘Everyday Gourmet’ Channel 10 – episodes air 4.00pm on Mondays – Fridays and Sundays on Channel 10. Supplied for the Camp Quality Dine At Mine child cancer support fundraiser.
Mediterranean Vegetable Pie
(Serves 4-6)
Ingredients
- 1 red capsicum
- 1 green or yellow capsicum
- 1 small eggplant
- 1 medium zucchini
- 2 eschallots, peeled
- 1 small head garlic, separated into cloves, peeled
- 1⁄4 cup (60ml) extra virgin olive oil
- 120g goats cheese
Olive Oil Pie Crust Ingredients
- 2 cups (320g) wholemeal plain flour
- 1 teaspoon salt
- 1⁄2 cup (125ml) cold water
- 1/3 cup (80ml) extra virgin olive oil
- Herbed tapenade
- 1 cup (150g) pitted black olives
- 1⁄4 cup (35g) semi-dried tomatoes in oil, drained
- 2 tablespoons (40ml) extra virgin olive oil
- 2 tablespoons (40ml) red wine vinegar
- 1⁄4 cup thyme or oregano leaves
Method:
- Preheat oven to 2000C and line two large baking trays with baking paper.
- For the vegetables: chop capsicums, eggplant, zucchini and eschallots into 2cm dice. Tumble onto one of the prepared tray with garlic cloves, drizzle with olive oil and toss with your hands to ensure all are coated. Season well salt and pepper and roast for 20 minutes or until the vegetables are cooked through, tossing the vegetables after 10 minutes to ensure even cooking.
- For the olive oil pie crust: combine flour and salt in a large bowl. Make a well in the centre and add cold water and olive oil. Using one hand, quickly mix the ingredients together just until they form a ball. Place the ball on the remaining prepared tray and, using your fingers, push the dough into rectangle shape measuring 30cm x 23cm. It should be 0.5cm thick. Using your thumb and pointer finger press the pastry edges to form an edge of around 1cm, then , pinch pleat this edge using your fingers. Bake the pie crust for 10 minutes.
- For the herbed tapenade: process all ingredients until smooth.
- Remove the pie crust from the oven, spread the base with herbed tapenade, top with roasted vegetables and crumble over goats cheese. Bake for 30 – 40 minutes or until the pie is golden and cooked through. If the vegetables and cheese are browning too much, cover with a sheet of aluminium foil. Slice and serve immediately.
Credit: Recipe & image from Lyndey Milan’s Baking Secrets TV series on air from 14 July (episodes air 8.30pm on Mondays) on LifeStyle FOOD, Channel 118 FOXTEL. Supplied for the Camp Quality Dine At Mine child cancer support fundraiser.
Coconut & Lime Tartlets
(Serves 4)
Tartlet Ingredients
- 11⁄2 cups shredded coconut
- 1⁄4 cup flax meal
- 8 pitted dates
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- pinch of sea salt
Coconut Lime Filling Ingredients
- 1 cup fresh, young coconut flesh (about 2 coconuts)
- 1 small avocado
- 1/3 cup lime juice
- 100 ml coconut nectar or maple syrup
- 1⁄2 teaspoon coconut extract finely grated zest of 2 limes
- pinch of sea salt
- 2 tablespoons coconut oil, melted
- 1⁄2 cup macadamia nuts, crushed, to serve
Method
- Start by greasing four 10 cm round tartlet tins with removable bases.
- To make the coconut crust, put all the ingredients in a food processor and combine until the mixture is moist and sticky.
- Now divide the mixture between the tartlet tins, pressing down to make a firm base and side, then pop them in the fridge to chill.
- To make the filling, put all the ingredients except the macadamias in a food processor and combine until smooth.
- Spoon the filling into the tartlet crusts, then use a knife or spatula to smooth the top.
- Put the tartlets in the freezer for 2–4 hours, or until completely frozen. (You can chill them overnight if you want to.)
- Once the filling is frozen solid, remove the tartlets from the tins. Let them thaw for 20 minutes before serving.
- While the tartlets are thawing, line an oven tray with baking paper and top with the crushed macadamias. Pop them in the oven at 180°C for 8–12 minutes or until toasted and browned.
- Sprinkle the tarts with the cooled macadamias, then serve.
Credit: Recipe & image from Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia. Supplied for the Camp Quality Dine At Mine child cancer support fundraiser