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Susan Lucock’s Festive Recipes

Delicious, daring fare for keen cooks. Whip up an old favourite and try something unusual.

CHOCOLATE CRACKLES (the Lucock version) 

  Serves 24 – (Well these only last 3 days in our fridge for one person: ask the man of the house). 

 4 cups rice bubbles cereal 
1 cup desiccated coconut 
1 cup icing sugar 
250g copha 
3 tablespoons cocoa 
PLUS 
Marshmallows 
Dark chocolate chips 

In a large bowl, mix rice bubbles, icing sugar, cocoa, coconut, marshmallows and chocolate chips. Slowly melt the copha in a saucepan over low heat.  Allow to cool slightly.  Add to rice bubble mixture, stirring until well combined. Spoon mixture into paper patty cases and refrigerate until firm. This is, of course, if there is anything left after mixing together and tasting to make sure it tastes just right. 

Crumbed Frogs’ Legs in White Wine Sauce 

Hind legs from an edible frog are imported from Japan or India, sold in sets of two. Their flavour is very similar to chicken. There are Asian food stores in the Penrith area which I rang and asked if I could buy Frogs’ Legs but they did not have any. It may take some time and effort to find a shop which does sell this item. (Cook’s notes: This of course is discriminatory. Australian frogs are not edible?? But are they good enough to kiss?!) 

 4 pairs frog’s legs             
dry breadcrumbs 
Flour                                   
oil for shallow frying 
2 eggs 
 

SAUCE 
30g (1 oz) butter                 
3 teaspoons French Mustard 
1 & half tablespoons plain flour 
1 cup dry white wine            
2 tablespoons chopped parsley 
Three quarters cup cream   
Quarter cup water                  
salt and pepper 
1 tablespoon lemon juice 

 Separate legs.  Coat with flour, shake away excess flour.  Lightly beat eggs, dip legs into egg, then coat with breadcrumbs.  Heat oil, fry legs until golden brown, drain on absorbent paper.  Keep warm. 

 SAUCE:  Melt butter in separate pan, add flour, cook for one minute.  Add wine, cream and water, stir until sauce boils and thickens.  Add lemon juice, mustard and chopped parsley, stir well.  Season with salt and pepper, simmer one minute. 

  Serves eight as an entrée. (But first you have to find a shop that sells frogs’ legs). 

Delicious, daring fare for keen cooks. Whip up an old favourite and try something unusual. CHOCOLATE CRACKLES (the Lucock version)    Serves 24 – (Well these only last 3 days in our fridge for one person: ask the man of the house).   4 cups rice bubbles cereal 1 cup desiccated coconut 1 cup icing sugar 250g copha 3 tablespoons cocoa PLUS Marshmallows Dark chocolate chips  In a large bowl, mix rice bubbles, icing sugar, cocoa, coconut, marshmallows and chocolate chips. Slowly melt the copha in a saucepan over low heat.  Allow to cool slightly.  Add to rice bubble mixture, stirring until well combined. Spoon mixture into paper patty cases and refrigerate until firm. This is, of course, if there is anything left after mixing together and tasting to make...