Christmas Toffee Apples
- 12 small red apples, stalks removed
- 3 cups caster sugar
- 1/4 cup liquid glucose
- 1 teaspoon white vinegar
- 1/2 teaspoon red food colouring
You’ll also need:
- 6 pairs wooden chopsticks or 12 thin round wooden sticks.
- Cute Christmas decals to decorate your apples
How to Make
- Wash apples in hot water to remove wax coating. Dry. Push one chopstick or stick in top of each apple, being careful not to push all the way through. Line two large baking trays with baking paper.
- Place sugar, 3/4 cup warm water, glucose and vinegar in a heavy-based saucepan over low heat. Cook, stirring, for five to seven minutes or until sugar has dissolved (don’t boil).
- Increase heat to medium-high. Bring to the boil. Cook, without stirring, for 15 to 20 minutes or until toffee reaches hard crack stage, brushing sides of pan with a pastry brush dipped in water to avoid crystallisation.
- Remove from heat. Tint red with food colouring. Stand for 30 seconds for bubbles to subside slightly. Working quickly, dip 1 apple into toffee, tilting pan to coat. Turn apple above pan to drain excess toffee. Stand apple on prepared tray. Repeat with remaining apples and toffee. Stand for 20 minutes or until set.
- Once set, decorate with red ribbons, and other Christmas decorations to make them pretty! Enjoy
Note: Hard crack stage is 150C on a candy thermometer. To check whether toffee has reached this stage, add 1 teaspoon toffee to a glass of ice-cold water. Toffee is ready if it sets hard immediately.
Bree’s Chilli Mud Crab
- 4-5 mud crabs
- 6 tbsp oil
- 8 cloves of garlic, crushed
- 4 banana chillis, chopped
- 4 tbsp ginger-chopped
- ½ tsp lemongrass, finely chopped
- 3 Kaffir lime leaves, finely chopped
- 2 tsp coriander root
- 1 cup tomato puree
- ½ cup sweet chilli sauce
- 1 ½ cups of chicken stock or water
- 6 tbsp hoisin sauce
- 2 tbsp fish sauce
- 2 tsp sea salt
- 2 tbsp sugar (or palm sugar)
- 1 cup mixed herbs- mix of Vietnamese mint, normal mint and coriander-broken to fine pieces by hand
- 1 cup of spring onions, chopped
- 30 cherry tomatoes, halved
How to Make
- Freeze crabs until asleep (about 30-60 minutes) remove head shell, gills, clean lightly under water.
- Cut body in half lengthways and then into three each side (so you have all legs separated, and body split into 6 pieces) gently crack claws with clever so sauce can cover flesh inside.
- Heat oil in a wok, add garlic, chilli, ginger, coriander root, kaffir lime and lemon grass until fragrant
- Add crab and toss through mixture for about 1 minute (I so this step into two parts and do bodies, set aside, then do claws and then add together)
- Add sauces and stock, sugar and salt, stir to combine then boil covered for 10 minutes, basting the crabs with the sauce every 2 minutes and give a gentle rotate so all crabs are being evenly cooked.
- Add green onions, tomatoes and herbs- stir to combine and serve with jasmine rice, bibs, water bowls and crab picks.
Prawn or Bocconcini & Mango Skewers
- 2 large ripe mangoes
- 8 bocconcini or 20 cooked, peeled prawns.
- 24 fresh mint leaves
- Extra-virgin olive oil
- Sea salt and black pepper, to season
How to Make
- Peel two large, ripe mangoes and chop into bite-size chunks.
- Slice bocconcini into thirds. If using prawns, leave whole.
- Thread ingredients onto each skewer, alternating bocconcini (or prawn), mango and mint leaves.
- Arrange on a board or plate, then drizzle with extra-virgin olive oil and scatter with sea salt and black pepper.
- Serve straightaway or keep in the fridge, covered, for a few hours.