Fortnightly Favourites Newsletter
Saratoga Fresh fruit as always, is offering a fortnightly discount but this time, with a twist.
They have just introduced a new range of fresh, fresh, seafood and the discount that they are offering to the readers this fortnight is:
So now that you know what the special of the fortnight is, guess what the fortnightly recipes are based on?
Yes, you guessed it. Prawns and oysters!
Once again this fortnight we wish to say thank you to all the new businesses that have been prepared to offer a discount or a value add to all the my Local Card holders. As it costs your business nothing but the discount you are prepared to offer, it really is a great way of getting your business extra exposure without the cost.
Here are a couple of the new businesses onboard. For a complete list of the my Local Card businesses offering a discount, please CLICK HERE
ph: 4320 6131 Mobile 0408 869 179
*10% off all labour charges, no call out fee.
ph: 4381 0211
*10% off food bill
Terrigal Sea Rose Florist - directly opposite the post office at Terrigal
ph: 4385 6444
*10% off all purchases over $30.00
| WEB LINK |
If you wish to be a discounting business with my Local Card or to buy a card, just send an email to time4youlifestyle@gmail.com and we will be in contact shortly.
We are thrilled to welcome Terrigal Sea Rose Florist on board with my Local Card as of today. Pop down and say hello to Lee and take a look at all the beautiful floral exhibits on offer. You can also purchase your my Local Card at Terrigal Sea Rose Florist.
Kantara House are now also selling my Local Card, so if you wish to take advantage of the great discounts that local businesses are offering (which includes them), pop down and see Nancy at Kantara House for your card.
If you are looking for something to do next sunday afternoon the 28th February, The Shuffle Kings are playing, along with other guest artists, under the trees at Kantara House. (a fabulous afternoon to just kick back, have a few drinks and enjoy).
The Recipes
The recipes this fortnight are based on the prawn and oyster.
I hope that you enjoy them!
Before we get to Mel's offering this fortnight, she has asked me to pass on the following to the fortnightly favourites readers:
Over 50% off - 3 months for $16.95
(that's only $1.40 per week)
Gift vouchers now available
Prawn, proscuitto, mango and avocado salad
1. Pre-heat a BBQ char grill plate. Place prawns and prosciutto on BBQ and cook for 3-5 minutes or until cooked. Remove from BBQ and tear prosciutto into pieces.
2. Mix together mangoes, prawns, prosciutto, avocado and rocket.
3. Combine remaining ingredients in a screw-top jar and shake well. Drizzle over salad to serve.
Oysters with Champagne Sauce
Casanova once said oysters are "a spur to the spirits and to love" - which is why you'll swoon when you taste this decadent starter.
Preparation Time
5 - 10 minutes
Cooking Time
15 minutes
Ingredients (serves 2)
- 125ml (1/2 cup) champagne or sparkling white wine
- 1 French shallot (eschalot), finely chopped
- 125ml (1/2 cup) thickened cream
- Freshly ground white pepper
- Rock salt, to serve
- 12 (1 dozen) natural oysters (such as Sydney rock oysters), in the half shell
- Chopped fresh chives, to serve
Method
Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.
Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve.
Notes
Start this recipe 15 minutes before serving.
Ingredients (serves 4)
- 2.5L miso soup, made with white miso paste* prepared to packet instructions
- 4 baby eggplants, thickly sliced
- 20 cooked prawns, peeled, deveined, tails intact
- 3 cups baby Asian greens*
Method
Bring the prepared miso soup to the boil in a large saucepan. When boiling, reduce the heat to medium and add the eggplant. Cook for 3-4 minutes until tender. Add the prawns and cook for 2 minutes to heat through.
Remove from the heat and stir in the Asian greens.
To serve, divide the soup, vegetables and prawns among bowls.
Notes
* White (shiro) miso paste is available from Asian food shops and selected supermarkets. Mixed baby Asian greens are available from selected supermarkets and greengrocers.
Prawns with chilli mayo and pistacchio dukkah
Dukkah adds a Middle Eastern flavour to a traditional Aussie dish of prawns served with a lip-smacking tangy lime and chilli mayo.
Preparation Time
15 minutes
Cooking Time
5 minutes
Ingredients (serves 8)
- 40g (1/4 cup) pistachio kernels
- 40g (1/4 cup) sesame seeds
- 1 tbs coriander seeds
- 2 tsp cumin seeds
- 750g peeled cooked prawns, tails intact
- Lemon wedges, to serve
Chilli mayo
- 250g (1 cup) good-quality whole egg mayonnaise
- 2 tbs fresh lime juice
- 1 small fresh red chilli, halved, deseeded, finely chopped
Method
Preheat oven to 180°C. Place the pistachios on a baking tray. Bake for 5 minutes or until lightly toasted. Place in a clean tea towel and rub to remove the skins. Set aside to cool slightly.
Meanwhile, stir the sesame seeds, coriander seeds and cumin seeds in a frying pan over medium heat for 3 minutes or until aromatic. Transfer to a plate and set aside to cool slightly.
Place the pistachios and sesame seeds mixture in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.
To make the chilli mayo, combine the mayonnaise, lime juice and chilli in a small bowl.
Arrange the prawns on a serving platter. Serve with the chilli mayo, dukkah and lemon wedges.
Notes
Time plan tip: Prepare this recipe to the end of step 4 up to 1 day ahead. Store the dukkah in an airtight container at room temperature. Store the mayonnaise in an airtight container in the fridge. Continue from step 5 just before serving.
Picnic tip: Place the dukkah in an airtight container in your picnic basket. Transport the chilli mayo, prawns and lemon in your esky.
We hope that you have enjoyed this newsletter and we look forward to bringing you another next fortnight.
Until then, stay safe and happy and Bon Appetit!
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