Lauraine Jacobs

Boozy Individual Trifles

Easy to put together and serve, these little individual trifles can be made ahead. On page 216-217 you will find a much grander trifle, but you can do these ones when you want to give everyone their own, and you don’t have quite as much time on your hands. I have use both cream sherry and Grand Marnier to make these really ‘boozy’, but you can substitute brandy or any other favourite liqueur.

Braised Sausages, Leeks, Pumpkin and Potato

Choose your favourite sausage for this dish. We ate sausages at least once a fortnight when I was growing up, and Dad’s and my favourite was always the traditional Peach pork sausage. Now we are spoilt for choice with all manner of sausages. One I really like is the large European-style veal sausage with very little fat. Be sure to brown them before braising. 

Carpetbag Steak with Spinach and Lemon Beurre Blanc

Beef and oysters are an irresistible combination. In this recipe the eye fillet steak is stuffed with fresh oysters, then cooked on a very hot grill so it is rare and the oysters are just warmed through. Serve with piles of wilted spinach and lemon beurre blanc, a much lighter butter sauce than béarnaise (it omits egg yolks), and the one that pairs beautifully with the oysters.

Carrot Cake

Moist delicious carrot cake is a favourite with young and old.  Be sure to use a fresh, light oil such as grapeseed or light olive oil.

Ceviche of Spicy Scallops and Fish

I took inspiration for this dish from a New York-based Central American restaurant that, sadly, is no longer open.  Ceviche is essentially, marinated fish, and this recipe will appeal to those with a taste for spicy food.  You could add more fresh chilli if you love extra spice.  It's a perfect dish for nibbling at with drinks and cocktails, or to serve as an entree.

Wine Match: A dry riesling.