\n\tBelly Sister Michael was making waves today on Bay Fm with his 'Make Christmas Day easy on yourself 'recipes. The recipes are designed to lighten the work load for the cooks on Christmas Day and provide an easy and tasty starter of Poisson Cru and a yummy ice- cream Christmas Pudding – both of which can be prepared on the day(s) beforehand. Plus there's a delish Bloody Mary recipe to start the day off with – for Virgins and others perhaps not so virginal! Santa will know who is who!
\n\tHappy Holidays! Sister Michael\n<\/p>\n
\n\t \n<\/p>\n
\n\tBELLY VIRGIN BLOODY MARY<\/strong><\/span>\n<\/p>\n \n\t(Just add vodka for alcoholic version)<\/em>\n<\/p>\n \n\t \n<\/p>\n \n\tIngredients:<\/u><\/strong>\n<\/p>\n \n\t \n<\/p>\n \n\tMethod:<\/u><\/strong>\n<\/p>\n \n\t(For an Oriental twist add 1\/4 cup Marukome Miso !)\n<\/p>\n \n\t \n<\/p>\n \n\tBELLY POISSON CRU (Marinated raw fish)<\/strong><\/span>\n<\/p>\n \n\tserves 6 as an appetizer or 4 as a main\n<\/p>\n \n\t \n<\/p>\n \n\t½ Kilo Very fresh high-grade Ahi tuna, or similar ‘hard’ fish -diced in neat 1\/2-inch cubes\n<\/p>\n \n\t1\/2 -1 cup fresh lime juice ( just enough to marinate and coat all the fish)\n<\/p>\n \n\t1\/2 cup coconut cream (or coconut milk if you prefer)\n<\/p>\n \n\t1\/2 cup diced peeled and seeded cucumber\n<\/p>\n \n\t4 to 5 spring onions, green and white portions, split lengthwise and minced\n<\/p>\n \n\t1 fresh hot small green or red chile, seeded and minced, optional<\/em>\n<\/p>\n \n\tSeveral tablespoons shredded coconut, optional<\/em>\n<\/p>\n \n\t3\/4 teaspoon salt, or more to taste\n<\/p>\n \n\tFreshly ground pepper\n<\/p>\n \n\t1 medium tomato, seeded and squeezed to eliminate liquid, diced\n<\/p>\n \n\t1 King Prawn (pealed with tail on) per person for garnish\n<\/p>\n \n\t \n<\/p>\n \n\tCombine in a medium bowl the tuna, lime juice, coconut milk, cucumber, scallions, optional chile and coconut, salt, and pepper.\n<\/p>\n \n\tSome recipes leave the coconut milk out until the you are ready to refrigerate as the milk will stop the lime from “cooking” the fish.\n<\/p>\n \n\tRefrigerate 30 minutes to 1 hour.\n<\/p>\n \n\t \n<\/p>\n \n\tI often make this the day before – especially if people don’t like their fish too raw.\n<\/p>\n \n\tLovely when served in clam shells if you have them. Otherwise over large Cos Lettuce leaves or banana leaves.\n<\/p>\n \n\tMix in the tomato (but only at the last minute or it will all turn red!) and serve right away.\n<\/p>\n \n\tServe with a slice of Lime, though it probably won’t need any more lime juice.\n<\/p>\n \n\tGarnish with a King Prawn per serve. (for a twist serve with diced mango or red papaya).\n<\/p>\n \n\t \n<\/p>\n \n\tBelly Ice Cream Plum Pudding<\/strong><\/span>\n<\/p>\n \n\t \n<\/p>\n \n\tIngredients: \n<\/p>\n \n\t 1.5 litre good-quality vanilla ice cream\u2028\n<\/p>\n \n\t \u2028\u20281 – 500g good-quality plum pudding \u2028 (optional)\n<\/p>\n \n\t (or 1 Packet of fruit mince)\n<\/p>\n \n\t \u2028\u2028¼ cup glace cherries, roughly chopped\u2028\n<\/p>\n \n\t \u2028\u2028¼ cup sultanas\u2028\n<\/p>\n \n\t \u2028\u2028¼ cup de-hydrated raspberries\u2028\n<\/p>\n \n\t \u2028\u2028¼ cup chopped dates \u2028\n<\/p>\n \n\t \u2028\u2028¼ cup slithered roasted almonds\u2028\n<\/p>\n \n\t \u2028\u202830mls (2 Tbsp) Baileys Irish cream liqueur\u2028 (optional)\n<\/p>\n \n\t \u2028\u202830mls (2 Tbsp) Cointreau\u2028 (Optional)\n<\/p>\n \n\t \u2028\u2028150gr (2\/3 cup) dark chocolate pieces\u2028\n<\/p>\n \n\t \u2028\u202845mls water\u2028\n<\/p>\n \n\t \u2028\u2028Thickened or whipped cream\u2028\n<\/p>\n \n\t Plastic wrap\n<\/p>\n \n\t Mixed fresh berries for garnish\n<\/p>\n \n\t \n<\/p>\n \n\t <\/p>\n","protected":false},"excerpt":{"rendered":" Belly Sister Michael was making waves today on Bay Fm with his 'Make Christmas Day easy on yourself 'recipes. The recipes are designed to lighten the work load for the cooks on Christmas Day and provide an easy and tasty starter of Poisson Cru and a yummy ice- cream Christmas Pudding – both of which […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,33],"tags":[],"class_list":["post-3672","post","type-post","status-publish","format-standard","hentry","category-celebration","category-radio-show-posts"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3672"}],"version-history":[{"count":5,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3672\/revisions"}],"predecessor-version":[{"id":3677,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3672\/revisions\/3677"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3672"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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