Take a plate

Lost for ideas on what to take to that Christmas potluck party? We’ve got you covered with these…

TIP: Like all shellfish, prawns go off quickly so keep them in the fridge wrapped in their original packaging or in a sealed container. Eat within 24 hours.

Marinated Prawns With Dill Dippers

Prep 15 mins + marinating / Cook 10 mins / Serves 8

2 cups self-raising flour 45 g butter, chilled, chopped 2 tbsps chopped dill, plus extra to serve 1 cup milk 1 egg, lightly beaten.

MARINATED PRAWNS 500 g cooked, peeled, prawns, roughly chopped 1 small red onion, finely chopped 1 Japanese cucumber, seeded, finely chopped ¼ cup olive oil ¼ cup chopped parsley 1 lemon, juice.

1. Preheat oven to hot 200 C. Lightly grease and line three oven trays.

2. Sift flour into bowl. Rub butter in lightly with fingers. Stir dill through.

3. Make a well in centre of flour mixture. Pour in milk all at once. Using butter knife mix quickly to a soft, sticky dough. Do not over-mix. Turn onto a lightly floured surface. Cut into three even pieces. Working with one piece at a time, roll out thinly between two sheets of baking paper. Fold into thirds. Roll out again as thinly as possible.

4. Transfer to tray. Repeat with remaining dough. Brush with egg. Bake 10 to 15 mins until golden and crunchy. Set aside to cool.

5. MARINATED PRAWNS. In a bowl, combine all ingredients. Season and set aside. Serve with dill dippers.

TIP: If preferred, serve slaw and pork on a favourite cracker or crisp.

Pulled Pork & Slaw Wonton

Prep 20 mins / Cook 20 mins / Serves 8 Vegetable oil for shallow frying 24 round wonton wrappers 480 g slow-cooked pulled pork in barbecue sauce (buy from specialty delis) ¼ red cabbage, shredded 2 red onions, thinly sliced 1 carrot, shredded ¼ cup whole egg mayonnaise ¼ cup sour cream 1 tbsp lemon juice Coriander leaves, to serve.

1. In a large frying pan, heat oil on high. Shallow fry wonton wrappers 30 secs, turning, until puffed and golden. Drain on paper towel.

2. Meanwhile, heat pork following packet instructions.

3. In a large bowl, combine cabbage, onion and carrot. In a bowl, whisk mayonnaise, sour cream and lemon juice together. Season. Stir through cabbage mixture.

4. Top wonton with coleslaw and pulled pork. Scatter with coriander to serve.

TIP: For a variation, try prosciutto instead of pepperoni.

Four Cheese & Pepperoni Pull-Apart Loaf

Prep 15 mins / Cook 20 mins / Serves 8

1 large Vienna loaf (or any crusty outside, soft inside round loaf) 100 g butter, melted 3 garlic cloves, crushed 2 cups four-cheese mix, shredded 100 g sliced pepperoni 1 small red onion, finely chopped ¼ cup chopped basil, plus extra leaves to serve.

1. Preheat oven to hot, 200 C. Line an oven tray with baking paper.

2. Slice loaf into 4-cm diagonal slices. Repeat in opposite direction but don’t slice all the way through the bottom.

3. In a bowl, combine butter and garlic. Season. Brush inside bread slices and over the top with butter mixture. Stuff half the cheese into the bread crevices.

4. In a bowl, combine pepperoni, onion and basil. Stuff into bread and top with remaining cheese. Place on tray and cover with foil.

5. Bake 15 to 20 mins until cheese is melted and golden. Remove foil. Bake a further 5 mins until golden. Serve topped with extra basil leaves.

TIP: This can also be prepared in a food processor.

Tiramisu Dip With Ginger Crackers

Prep 5 mins / Serves 12 250 g cream cheese, softened ¾ cup mascarpone ½ cup icing sugar, sifted 1 tsp vanilla extract 2 tbsps masala 2 tsps instant coffee 300 ml cream, whipped to soft peaks 2 tsps cocoa powder Ginger snap biscuits, to serve.

1. In a bowl, using an electric mixer, beat cream cheese 30 secs until smooth and creamy. Beat in mascarpone, icing sugar and vanilla.

2. In a small microwave-safe jug, combine masala and coffee. Microwave on high, 30 secs until coffee dissolves. Allow to cool.

3. Add to cheese mixture and beat until combined. Transfer to serving bowl. Spread cream over and dust with cocoa. Serve with ginger biscuits.