For the chutney, preheat grill on high heat. Grill corn and
For the aioli:
Mix all
nd fluffy.
Add eggs on at a time.
Mix
For the crab cakes: Heat oil in large skillet
lean.
Cool in pan on cooling rack 5-8 minutes
t all the ingredients for the fairy cakes, except for the milk, into
2 larger ones.
For mini cakes you will need a 12
tablespoons banana puree for the icing); RESERVE juice from one
nch baking pan.
Cook for about 45 minutes or until
ater overnight.
Sift the icing sugar into a large bowl
ece of plastic wrap directly on surface and put in
o incorporate, about 5 minutes on low.
Add almond, butter
ying- coat the cakes lightly with the breadcrumbs on each side.
Preheat oven to 350\u00b0F. Lightly grease 8 - 6 oz mini loaf pans.
In a large bowl, whisk ingredients for cake together until combined. Divide between prepared pans and bake for 20-25 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, beat ingredients for icing until light and fluffy. Spread over cooled cakes.
For the salmon cakes, boil or steam the potatoes
easure) with paper cases. This recipe uses 'regular' muffin pan size
he flour and ground ginger on to a plate, then gradually
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
lp get a great crust on the meat. Sprinkle the
For the crab cakes, place crabmeat, mayonnaise, onions and