Christmas feast

Christmas is now just two weeks away and many people are planning a family get-together. Daniela and Stefania from My Kitchen Rules share some of their favourite Italian recipes, for a sensational seafood feast.

Oysters with sweet and sour salsa

Fresh oysters Salsa: 3 cloves of garlic grated 1/2 red onion grated 1 small knob of ginger grated 1/4 cup white wine 1/4 cup of light olive oil 1/4 cup of soy sauce 1/4 cup mirin 1/4 cup sake 1 tablespoon brown sugar 1bunch fresh coriander chopped up 1 red chilly finely chopped

Mix all together, balance the flavours by tasting it and add more sugar if needed. Spoon one spoonful of the salsa on the oysters and enjoy. This salsa works well also with a raw salmon salad.

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Fruity couscous salad

2 cups of Couscous

2 cups hot Vege stock

1whole red pepper chopped

1 cup fresh mint or coriander leaves chopped

1 cup sun-dried tomatoes, finely chopped if in a jar add its own oil to salad.

Half cup toasted pine nuts or chopped macadamia

Half cup of walnuts

Half cup dried cranberries or any dried berries

Half a pineapple cored and sliced or 1 can sliced pineapple grilled

Juice of 1 lime

Any juices left on grill

Salt and pepper

Olive oil

Method:

In a salad bowl place your couscous and stock, cover and set aside.

On a hot grill cook your pineapple till caramelised set aside,

Fluff up your couscous with a fork and add all ingredients, chopped pineapple last.

Toss gently and season to taste....

To this salad you may add any kind of protein like pork,ham,chicken,prawns etc.......and make it a complete meal!

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Calamari Ripieni

Ingredients

Half kg baby calamari

2 cups of fresh bread crumbs

2 cloves of garlic chopped finely

Chopped parsley plus extra for sauce

Some finely chopped calamari or its tentacles if you have them

1 can of cherry tomatoes

Olive oil

Salt and pepper

Toothpicks

Method

In a bowl add your bread garlic and parsley, light fry off your chopped squid or tentacles then add to your bread mixture and season to taste. Fill your calamari and secure with toothpick.

In a deep frypan add some oil and add your stuffed calamari and brown off, when they are golden add your tin of tomatoes and parley and a bit of water if it looks dry. We want this saucy.... simmer for half hr. season to taste and enjoy!

Cook some linguine and toss in the sauce to make an extra meal...............Yum Yum!

Daniela Pirone

missuspitt@live.com.au

www.facebook.com/pages/Daniela-and-Stefania/132725736790793

http://danielastefania.com