SAMI LUKIS SAMI LUKIS - Cerebral Palsy League

FOOD
THERAPY
Dessert
White chocolate mousse with raspberry ripple
From ‘Bill’s Open Kitchen’
Bill’s Open Kitchen
Bill Granger
Available from all good book and department stores, rrp $34.95
250 g (9 oz) good-quality white chocolate,
chopped
80 ml (1/3 cup) milk
1 teaspoon natural vanilla extract
3 eggs, separated
375 ml (11/2 cups) cream
250 g (1 punnet) raspberries
Place the white chocolate, milk and vanilla
in a heatproof bowl over a saucepan of simmering
water, making sure the bowl does
not touch the water.
Heat until the chocolate is just melted, stirring
regularly. Allow to cool for 5 minutes.
Add the egg yolks, beating well after each
addition.
Whip the cream in a bowl until soft peaks
form then fold through the chocolate mixture
until just combined.
Whisk the egg whites in a large, dry, clean
stainless steel bowl until
Soft peaks form. Using a large metal spoon,
fold through the chocolate mixture in two
batches. Divide the mousse between six 250
ml (1 cup) serving dishes. Using a fork, crush
the raspberries in a separate bowl then swirl
over the top of the mousse.
Cover and chill for 3 to 4 hours, or until set.
Serves 6.
This mousse is just as delicious with fresh
passionfruit or crushed blackberries swirled in.
Portuguese
barbeque
chicken
1⁄4 cup olive oil
2 cloves garlic, crushed
1 sachet MASTERFOODS
Portuguese Chicken Seasoning
2 tablespoons lemon juice
8 chicken drumsticks
Yoghurt lemon dipping sauce
1 Cup natural yoghurt
1 tablespoon lemon juice
1 Lebanese cucumber, diced
1 tablespoon fresh mint leaves, fi nely chopped
Combine olive oil, garlic, MASTERFOODS Portuguese Chicken
seasoning and lemon juice in a large shallow dish.
Cut slits into each chicken drumstick and brush marinade over chicken.
Leave to marinate for 20 minutes.
Cook the chicken on a barbeque or chargrill for 30 minutes or until cooked,
turning from time to time.
Yoghurt lemon Dipping Sauce.
Combine yoghurt, cucumber, lemon juice and mint in a bowl.
Lemon myrtle
salmon
with mixed
greens
2 x 125g pieces salmon fillet,
skin removed
1 tbsp vegetable oil
1 sachet MASTERFOODS Seafood Lemon Myrtle Seasoning
1 lime, halved
150g mixed greens, such as beans, asparagus, snow peas
MASTERFOODS black pepper, freshly ground to taste
Lightly brush the salmon with a little oil.
Combine MASTERFOODS Seafood Lemon Myrtle Seasoning, black pepper
and press one side of the salmon firmly into the mixture.
Place salmon and limes onto hot grill and cook salmon for 2-3 minutes on
each side or until cooked to your liking. While salmon is cooking, chargrill
vegetables for 2-3 minutes, turning occasionally, until tender.
Serve salmon with a squeeze of the grilled limes and the mixed greens.