breast meat had been marinated in honey, sherry, garlic, mustard and butter for a few hours before smoking.It gave a really lovely result and I am keen to try chicken done this way next.
Then it was just a case of slicing the breast, mixing together some cranberry jelly and creme fraiche, and putting them on top of some lovely dark rye bread that I had bought from the Danish bakery while we were in Christchurch. I popped it straight into the freezer when we got back and it was just excellent.
The roasted pepper and feta cream bruschetta (or are they crostini?)were also pretty straightforward. I sprayed slices of french bread with olive oil spray then baked them and topped them with feta mixed with cream cheese and roasted red and yellow peppers. Again all of this was able to be done ahead of time and assembled at the last minute.
Lastly the chilli prawns with lime mayo. I mixed the defrosted cooked prawns through with a couple of tablespoons of chilli and soy paste that I had received in my swap parcel from Jessica (I am nearly at the end of the jar, I love it!) and stir fried them until warm through, serving them with a lime mayo, which is just a basic mayo made from scratch with the juice and zest of two limes added. I love home made mayo for something a little more special, it keeps for a few days too although generally doesn't last that long in my house anyway!