TALAXIAN DELIGHTS, OCAMPAN NIGHTS


      PEPPERY COCONUT BAKED FISH WITH CHUTNEY SAUCE

      · 1-4 tablespoons oil
      · 1/2 cup butter or margarine, melted
      · 3 tablespoon orange juice
      · 2 tablespoons lemon juice
      · 2 teaspoons garlic powder
      · 2 teaspoons ginger
      · 2 teaspoons crushed red pepper flakes
      · 1 cup plain bread crumbs
      · 1.5 cups coconut
      · 8 6oz fish fillets (red snapper,bass, turbot or orange roughy)

      For sauce:

      · 1/2 cup mayonnaise
      · 1/4 cup chutney (mango chutney, like Earl Grey's)
      · 1 tablespoon lemon juice
      · 1 teaspoon curry powder

      · Heat oven to 425 deg F; pour oil into 15x10x1 inch baking pan (or spray with Pam); tilt pan to coat evenly.

      In shallow bowl, mix butter, orange juice,lemon juice, garlic powder,ginger, red pepper flakes. Salt and pepper, if desired.

      In shallow bowl, combine coconut and bread crumbs. Dip fish in butter mixture and coat with bread crumb mixtures.

      Bake at 425 deg for 5 minutes. Turn fillets over; sprinkle with remaining mixture. Bake an additional 10-15 minutes or until fish is golden brown and flakes easily.


      Mix all sauce ingredients. Serve sauce over fish fillets, garnish with lemon and parsley.


      . CHOCOLATE TRUFFLES

      1 pound 12 ounces good quality bittersweet chocolate
      1 cup cream
      1/4 cup up to 10 or 11 tablespoons liqueur (the more you use, the more alcohol the taste)
      Powdered sugar
      Good quality cocoa

      Chop 12 ounces chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped.

      Bring cream to a boil.

      With food processor running, add cream to chocolate and process until cream is completely incorporated.

      With processor still running, add liqueur and process until incorporated.

      Refrigerate chocolate mixture until chilled.

      Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Refrigerate again until chilled.

      Melt 1 pound chocolate in the top of a double boiler. Allow chocolate to cool to about 90 degrees F.

      Take each chocolate ball and dip it in the melted chocolate.

      Place the chocolate ball in the cocoa to coat.

      Refrigerate once again.

      Store truffles in the refrigerator. Remove from refrigerator and allow to rise to room temperature for at least 1 hour before serving.






      MIDNIGHT TABLE FOR TWO


      KERALA SHRIMP IN SPICY MASALA

      20 shrimp/prawns, cleaned and deveined (tails intact)
      1 1/2 tsp mustard seeds
      4 green chilies, chopped
      1-inch piece ginger, chopped small
      4 onions, sliced
      6 cloves garlic chopped small
      2 tsp curry leaves
      1 1/2 tsp chili powder
      2 tsp salt
      1/4 tsp turmeric
      1/2 cup coconut oil
      Garnish: chopped coriander leaves and 2 tsp grated and roasted coconut.

      Make slits with fork on prawns and rub salt on them. Leave 1 hour. Heat 3/4 of coconut oil and sauté prawns till tender. Drain. Keep aside.

      In the same oi, saute mustard seeds, green chilies, ginger, garlic, onions, and curry leaves(about 3-4 minutes).

      Add prawns, chile, turmeric. Mix contents thoroughly and cook 2 minutess.

      Remove from fire and toss in the grated coconut and coriander leaves. Serve hot with steamed rice.



      WHITE CHOCOLATE MOUSSE WITH RED RASPBERRY COULIS

      For the Raspberry Sauce:

      Two 10-oz. pkg. frozen raspberries in syrup
      Juice of 1/2 lemon
      1/4 c. sugar
      2 T. cornstarch
      1/2 c. cold water
      1 T. Grand Marnier or other liqueur


      For the Mousse:

      1 tsp. unflavored gelatin
      1/4 c. water
      1/4 c. milk
      5 oz. white chocolate (such as Tobler, Lindt or Bakers), broken up
      1-1/2 c. heavy whipping cream

      Directions for the raspberry sauce:

      Combine undrained berries and lemon juice in processor or blender; puree. Strain, pressing with back of spoon.

      Add sugar, cornstarch, water and liqueur; blend well.

      Place in saucepan over medium heat; bring to boil, stirring frequently.

      Reduce heat and continue stirring 1 minute. Remove from heat and allow to cool until ready to use.

      Directions for the mousse:

      In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1 to 2 minutes.

      Cook on high (100 percent power) for 20 seconds to 40 seconds and allow to stand for 2 minutes or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.)

      In a small saucepan, bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled, about 10 minutes. Whip cream until stiff and peaks hold their shape.

      Fold white chocolate mixture into whipped cream,

      Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into four tall parfait glasses. Refrigerate one to two hours.

      To serve, garnish with partially frozen whole berries, or fresh if available.

      Makes 4 servings.



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