Jun 09 2008
Recipe – 3 course meal 1
Meal for 4 adults, <$25 a head.
This 3 course meal would suit 4 adults, the cost I have quoted is with the higher end ingredients and would change dependant on what produce you procure. I always enjoy mixing courses which is best done without fear of failure. You will need access to a grill, pans pots frypan or griddle, just remember you do not have to have a gourmet kitchen to prepare good food, so please do not get bent up on having the best utensils. I would normally have this meal with a good crusty bread and follow with your choice of tea or coffee. As for alcohol it’s up to you, myself I like a chardonnay with starters and merlot with mains, as for dessert any good dessert wine but please not too sweet.
Entrée
Prawns with Salsa Verde
Ingredients:
20 med/large green prawns, peeled with tails on
20 spring roll wrappers
20 medium length bamboo skewers (satay sticks)
Oil for frying (if you have a deep fryer great if not a saucepan will be good to)
Cubes of bread to test oil (if required)
Salsa Verde
Bunch of mint (either normal or Vietnamese)
Bunch of basil
Bunch of parsley
Clove garlic or 1 teaspoon of crushed (fresh is better)
1 lemon, juice and zest
70ml good olive oil, one you would use in a salad
1 tsp Dijon mustard
2 anchovy fillets, chopped
1 tsp salted capers, rinsed
Method:
Prawns:
Thread each prawn onto a skewers. Wrap each prawn tightly with a spring roll wrapper ensuring that you will be able to remove the skewer after cooking (the skewers are only used to keep the prawns straight).
Heat oil 180 Celsius (when a cube of bread sizzles moderately), add prawns taking care not to overcrowd the oil pot or fryer. Cook until golden and cooked through (medium sized prawns take about 3 minutes).
Remove from oil and drain on paper towel
Remove satay sticks when cool enough to handle.
Salsa Verde
Finely chop herbs (or use food processor but do not over-process). Finely chop garlic, anchovies and capers and add to herbs with remaining ingredients. Mix well, but do not over-process.
Serve prawns piled on a plate with the salsa verde on the side.
3-4 prawns per serve.
Main
Grilled Steak with Blue Cheese crust
Ingredients:
4 x 300g rump steaks (best fresh not frozen)
olive oil
Salt and pepper
200g Maffra Glenmaggie blue cheese
40g bread crumbs
Method:
Steak:
Rub the rump steaks with olive oil, then season with salt and pepper.
Place immediately into a hot grill or frypan, cook to required finish ( push with your finger, if it springs back like a firm muffin its usually medium rare) once you reach this desired cooking remove from heat and pan.
Set aside to rest, covered with aluminium foil for 5 minutes, this will allow the meat to relax and become more tender.
Pre-heat grill to 200 Celsius or just High.
Paste the blue cheese over the top of each steak, sprinkle with bread crumbs and set under the grill to heat the cheese through. Serve.
Asparagus, fetta and spinach salad
Ingredients:
2 bunch asparagus, grilled or blanched
4cups spinach leaves, washed and dried
400g marinated fetta
1 – 11/2 tablespoon lemon juice
3 tablespoons extra virgin olive oil
salt and pepper to taste
Method:
In a pot or pan of boiling water, salt and place the asparagus in for a couple of minute, this can be done while the meat is resting. If you decide to drill the asparagus you should put the frypan or griddle you cooked the steaks in back onto the heat and place the asparagus into the pan for about 3 minutes, turn to get even colour. Remember the asparagus will continue to cook once removed from heat.
Once the asparagus has finished cooking, place it in a bowl with the spinach, lemon juice, oil and salt and pepper to taste.
Mix it well and until the spinach wilts slightly then arrange on a plate with the fetta cheese over the top.
Arrange steak on plate with asparagus salad and serve.
Dessert
Vanilla Pannacotta with Poached Cherries
Ingredients
Pannacotta:
300ml milk
1 vanilla bean halved or ¼ teaspoon of vanilla extract
1 cinnamon stick
½ tsp vanilla extract
1 tbsp caster sugar
2 sheets gelatine
200g good quality vanilla or natural yoghurt (vanilla will make a sweeter dessert)
Poached cherries:
300g fresh cherries, de-pipped (if in season or canned or maraschino if not do not use frozen)
15g caster sugar
1 cinnamon stick
100ml Muscat or Marsala even Frangellicao is alright
1 vanilla bean, halved
Squeeze of lemon juice about 1 tablespoon
Cream if you like I prefer double cream.
Method
Pannacotta:
Place milk in a saucepan or microwave bowl. Scrape in the vanilla bean seeds and then the pod, cinnamon stick, extract and sugar. Heat until boiling, stirring regularly. Remove from heat set aside to infuse to 10 minutes.
Soak the gelatine in cold water for 5 minutes or until soft. Do not leave for too long as it goes soft and mushy and is really hard to handle. Squeeze out excess water and add to milk. Stir over low heat until dissolved (do not boil). Remove vanilla pod and cinnamon stick. Cool to room temperature and whisk in yoghurt until smooth. Pour into four 125ml moulds and leave to set for 6-8 hours in fridge.
Poached cherries:
Put all the ingredients for the poached cherries into a saucepan and stir over low heat for 10-15 minutes. Remove fruit and boil liquid to reduce to a syrupy consistency (you need to keep an eye on this). Cool.
Run a knife around the edge of each pannacotta and invert onto individual serving plates (a good trick is to dip mould into hot water for a couple of seconds). Remove the cinnamon stick and vanilla pod from the poached cherries and serve to the side of the pannacotta. If you are like me and this is not every day a good dollop of double cream is also a nice addition.