Batch cooking December 2021
3h
1h30
4 portions
Se congèle
- Bring the 2 sheets of puff pastry to room temperature.
- Thaw 1 lb (450 g) of raw peeled shrimp, 16-21 count.
- Preheat the oven to 400°F.
- Place the baby potatoes in a foil packet and bake for 30 minutes. Remove from the oven and open the packet to let them cool.
- Chop 6 green onions and 125 ml (½ cup) of mixed nuts (for the stuffed dates). Set aside.
- Split 24 dates open to form pockets.
- In a bowl, combine 125 ml (½ cup) of chopped mixed nuts, 125 ml (½ cup) of crumbled cooked bacon and 60 ml (¼ cup) of honey. Stuff the dates with this mixture. This is when adventurous eaters can replace the bacon with 125 ml (½ cup) of crumbled blue cheese.
- Place the stuffed dates in an airtight container in the fridge or freezer. Cook only when serving.
- In a bowl, mix 30 ml (2 tbsp) of Dijon mustard, 30 ml (2 tbsp) of mayonnaise and 15 ml (1 tbsp) of dried chives. Lay out the puff pastry sheets and brush with the mayonnaise mixture. Top with 250 ml (1 cup) of crumbled bacon and 500 ml (2 cups) of shredded Swiss cheese. This is when adventurous eaters can replace the bacon with about ½ lb (200 g) of finely chopped smoked meat.
- Roll up the pastry sheets, making sure to form tight cylinders. Cut into slices about 1 cm thick.
- Place on a baking sheet and bake for 20 minutes, or until the pinwheels are golden brown.
- In a large bowl, combine 1 lb (450 g) of ground pork, 4 chopped green onions, 125 ml (½ cup) of walnut pieces and 60 ml (¼ cup) of cranberry jelly (set aside 125 ml (½ cup) of cranberry jelly to serve with the meatballs). Season with salt and pepper.
- Place 125 ml (½ cup) of breadcrumbs in a shallow dish. This is when adventurous eaters can replace the breadcrumbs with pretzel crumbs.
- Shape into small meatballs of about 15 ml (1 tbsp) each and roll in the breadcrumbs. Add more breadcrumbs as needed. Set aside.
- In a skillet, heat 60 ml (¼ cup) of olive oil over medium-high heat and cook the meatballs on all sides for 2 minutes. Reduce the heat to medium-low and continue cooking for 10 minutes, or until the meatballs are cooked through. Add more oil as needed and stir regularly. Place in an airtight container in the fridge or freezer.
- Cut the baby potatoes in half and, using a small spoon, scoop out a little of the flesh, keeping the skin intact, to form small bowls.
- In a bowl, combine the potato flesh, 2 chopped green onions, 30 ml (2 tbsp) of crumbled cooked bacon, 45 ml (3 tbsp) of mayonnaise, 15 ml (1 tbsp) of Dijon mustard and 125 ml (½ cup) of shredded Swiss cheese. Season with salt and pepper. This is when adventurous eaters can add a finely chopped jalapeño pepper to the filling.
- Fill the potatoes with this mixture (it's normal for it to overflow a little) and bake for 40 minutes, until the potatoes are tender and golden brown. Place in an airtight container in the fridge or freezer.
- Place 125 ml (½ cup) of flour in a shallow dish. In another shallow dish, place 2 beaten eggs and, in a third shallow dish, place 250 ml (1 cup) of unsweetened shredded coconut.
- Coat the shrimp one at a time, first in the flour, then in the eggs, then in the coconut.
- In a deep skillet, heat 60 ml (¼ cup) of canola oil over medium-high heat and cook the shrimp for 1 minute per side, or until cooked through and golden brown.
- Place on paper towels. Transfer to an airtight container in the fridge or freezer.
- Note that the chipotle mayonnaise to serve with the shrimp keeps for 14 days in the fridge but does not freeze. It's up to you to plan the ideal time to prepare it. To make it, in a bowl, mix 125 ml (½ cup) of mayonnaise, 7.5 ml (½ tbsp) of chipotle, 15 ml (1 tbsp) of maple syrup, salt and pepper. This is when adventurous eaters can add 60 ml (¼ cup) of chopped fresh cilantro.
- In a large bowl, crumble 750 ml (3 cups) of baked vanilla cake and mix well with 250 ml (1 cup) of cream cheese. This is when adventurous eaters can add 60 ml (¼ cup) of chopped fresh mint.
- Shape into balls about the size of a tablespoon (15 ml).
- Place a cake ball in the palm of your hand and press your thumb into it to form a cavity big enough to hold a raspberry. Place the raspberry in the cavity and close the dough back over it.
- Place in the freezer for 15 minutes.
- Place 150 g of dark chocolate in a bowl and melt in the microwave or in a double boiler.
- Take the cake balls out of the freezer. Dip one ball in the chocolate. Using a fork, place it on parchment paper, letting the excess chocolate drip back into the bowl.
- Insert the sticks into the centre of the balls before the chocolate sets. Store in the refrigerator or freezer until serving.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- 1 grater
- Mixing bowls
- 1 wooden spoon
- 1 large non-stick skillet
- 2 large baking sheets
- Empty containers (for storage or freezing)