Here’s the second recipe instalment for Cooker and a Looker’s Keeping Christmas Merry Menu.
But before we get started, Enid Bite’Em asked me what I’d like for Christmas this year – she says that there’s no wish too big. So here for your reading pleasure, in order of increasing unlikelihood, I bring you my top five Christmas wishes:
1. a fun day with my family creating new Christmas memories in Mum & Dad’s new house.
2. a successful 2013 with enough challenges and excitement to keep everyone everyone on their toes.
3. Paul Simon to announce a tour that includes Brisbane instead of sneaking into the country, playing the Bluesfest and departing just as quickly, leaving me broken-hearted. I am, after all, still crazy after all these years.
4. Johnson and Johnson to agree to join the Medicines Patent Pool. The Medicines Patent Pool has been set up to increase access to more affordable versions of HIV drugs, including multiple medicines in one pill, and to develop much-needed paediatric HIV drugs. In a nutshell, the Pool would license patents on HIV drugs to other manufacturers and the resulting competition would drop prices, making them much more affordable in the developing world. Johnson and Johnson hold patents on three key new HIV drugs desperately needed throughout the developing world. Despite the best efforts of MSF and the Stop AIDS campaign, J & J refused to license these patents to the Medicines Patent Pool again this year.*
5. a cure for cancer. Nuff said.
Salt & Pepper Prawns with Lemongrass Mayonnaise
24 green prawns, peeled and deveined.
2 tsp Sichuan peppercorns
1 tsp black peppercorns
1 tsp sea salt flakes
24 wooden skewers
2 tbs Gourmet Garden lemongrass paste
1 tsp lime zest
1 cup whole egg mayonnaise (is there any other kind?)
1/4 cup shredded basil
Soak skewers in tap water for twenty minutes. Soaking the skewers will discourage them from catching alight on the BBQ.
To make the mayonnaise, combine lemongrass pate, lime zest, mayonnaise, and basil. Stir to combine and refrigerate until serving time.
In a mortar and pestle combine both peppercorns and sea salt. Pound until the peppercorns are ground finely. Last year, I misplaced my mortar and pestle – so I emptied the peppercorns out of my mill and used it as a substitute. If you don’t have a mortar and pestle you might like to give this a burl too.
Thread the prawns onto the soaked skewers. Sprinkle the prawn skewers with the pepper mixture and cook on the BBQ for 1 to 2 minutes (or until the prawns change colour). Keep an eye on these bad boys – they’re best if you pull them off just as they’re ready – they’ll keep cooking for a little while after you take them off the BBQ.
So now you know what’s on my Christmas wish list, tell me – if you could have anything in the world what would you wish for?
* This wish would require Johnson and Johnson and their shareholders to take one for the
team planet, and sacrifice some profit for the greater good. It’s unlikely to happen, but if by some random chance Messers Johnson are reading this blog post, I have a proposition for you: If you decide to join the Patent Pool Party, I will dedicate this blog and every post on it to spreading the word about your good deeds and wonderful corporate citizenship. It’s a big carrot. Give it some thought, Amanda xx