So today we’re six days out of Lockdown 2. There’s a lot of shopping going on (and not just by me). It’s like everyone fears they are going to be locked up again soon so they’re trying to get all their Christmas shopping in. Seriously, yesterday I saw a guy carrying about 15 shopping bags. I’ve never fully appreciated the pleasure being able to meander through a shop until Covid-19. Now I’m relishing every minute.
We still can’t meet friends indoors and you can’t pop into the pub for a drink. You have to have a meal. At my husband’s golf club if you want to have a beer after golf you have to order a beef stew or vegetable bake. Bizarre. Not sure what difference a stew makes to warding off Covid. But those are the rules.
To get ourselves through Lockdown 2 (only a month but it somehow seemed much longer), we created a weekly event at home. Cocktail & Canapé Friday made our second internment much more bearable. Two of my favourite words – well three if you count Friday!
With research, planning and preparation our new tradition has become a highlight of the week. So although we’re not so housebound anymore, C&C Friday is here to stay.
What’s on the menu
This week I decided to go Thai. I discovered this lychee liqueur when I was surfing some drinks sites looking for inspiration (as one does). I love lychees (or litchis as they are spelt where I come from). And lychees in a bottle! What could be nicer.
I combined this with a mix of vodka, fresh lime juice, sugar syrup, lemongrass and lime leaves – and plenty of ice. Introducing An ‘L’ of a drink: Lychee, lime and lemongrass vodka.
So refreshing and delicious. My cocktail-creating skills are definitely improving, well practice does make perfect.
Here’s a printable version of my recipe for you. I made the cocktails in a large jug and mixed everything together about two hours before serving. This way the flavours of lemongrass and lime had time to develop. Add the crushed ice about 15 minutes before serving.
Ingredients
Method
- Squeeze the limes into a jug. Add all the rest of the ingredients and stir.
- 15 minutes before serving add a generous amount of crushed ice
Tonight I made three types of canapés. You can find my recipe for the chicken satays here. I also served Thai-style mince in lettuce cups. And my favourite of the evening – spicy coconut prawns.
King prawns are simply coated in a mix of desiccated coconut, Panko breadcrumbs, onion powder and cayenne pepper and baked in the oven. Amazingly tasty and no messy (and unhealthy) frying involved. Serve with Japanese mayo, and both sweet and hot chilli sauce on the side for dipping.
Here’s a printable recipe for you.
Crispy coconut prawns
Ingredients
Method
- Mix together all the ingrdients for the coating - breadcrumbs, coconut, onion powder and cayenne.
- Beat the egg in a bowl.
- Dip the prawns into the egg and then into the coating mixture until well covered.
- Cover a baking tray with baking paper. Lie the prawns on top of the tray.
- Cook the prawns at 180C for 20mins or until browned and crispy.
- Serve with bowls of Japanese Kewpie mayo, sweet chilli sauce and hot chilli sauce.
We’re keeping up our new tradition of Cocktail & Canape Friday, some positives have come out of Covid! So watch this space for plenty more ideas for celebration. For the next couple of weeks we’re going to be testing out some of the fab ready-made canapés out there for Christmas. Time to get into that festive spirit.
