A 3 Course Meal Guaranteed To Please
From time to time, we cook, even better when we cook for someone else
. Even better when we want to cook and impress female company. Below is a well rounded 3 course meal that any man can cook, that your partner will love.
Starters
Salmon Carpaccio
Preparation 20 Minutes + Refrigeration Serves 8
Ingredients
Medium green capsicum (bell pepper) (100g) diced finely
2 green onions (scallions, chopped finely
400 g piece sashimi salmon, sliced thinly
1 tablespoon free dill sprigs
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
Method
1. Combine capsicum and onion in a small bowl
2. Arrange salmon slices on a large plate. Sprinkle with capsicum min, then top with dill. Drizzle with juice, then oil, season.
3. Cover Salmon. Refrigerate 1 hour.
Servicing suggestions
Scatter micro leaves over salmon. Serve with thinly sliced toasted bread.
TIP Cut the salmon as thinly as you like. Freezing the piece of salmon for about 1 hour will make it easier to slice finely. You can finely slice the partly frozen fish using a mandoline or a V-Slicer.
Main
Butterflied Lamb With Fresh Mint Sauce
Preparation + Cook time 40 minutes (+refrigeration and standing) Serves (10)
Ingredients
cup (90g) honey
1 tablespoon wholegrain mustard
2 kgs butterflied leg of lamb
cup loosely packaged rosemary sprigs
For Mint Sauce
cup (110g) firmly packed light brown sugar
cup(125 ml) water
1 1/2 cups (375ml) cider vinegar
cup finely chopped fresh mint
Method.
1. Make mint sauce. Stir sugar and the water in a small saucepan over heat, with out boiling , until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, with out stirring, 5 minutes or until the syrup thickens slightly. Combine syrup, vinegar and mint in a small bowl.
2. Combine a quarter of the mint sauce, honey and mustard in a large shallow dish. Add lamb turn to coat in marinade. Cover and refrigerate for 3 hours or overnight, turning occasionally. Refrigerate remaining mint sauce separately.
3. Drain Lamb, and place, fat side down on heated oiled grill plate (or grill or barbeque). Cover lamb loosely with foil and cook about 10 minutes or until browned underneath. Uncover; turn lamb, sprinkle with rosemary. Cook, covered, about 10 minutes or until cooked as desired (or cook by indirect heat in covered barbecue following manufacturers instructions. ). Remove from heat; stand covered, 15 minutes.
4. Slice lamb thinly. Serve with remaining mint sauce.
Serving suggestion Serve with baby potatoes and a tomato and radish salad. The mint sauce can me made several days ahead. Ask the butcher to butterfly a leg of lamb for you.
DESSERT
Raspberry nougat frozen parfait.
Preparation + Cook time 25 minutes (+freezing and refrigeration) Serves 8
Ingredients
2 cups (400g) ricotta Cheese
cup (165g) caster (superfine) sugar
cup (40g whole almonds, roasted, chopped coarsely
150g (4 1/2 ounces) nougat, chopped coarsely
1 cup (310ml) thickened (heavy cream)
1 cup (135g) Frozen raspberries
Method
1. Line base and sides of 14cm x 21 cm (5 inch x 8 inch) loaf pan with foil or baking paper, extending foil 5 cm (2 inches) over two long sides.
2. Blend or process cheese and sugar until smooth, then transfer to a large bowl. Stir in nuts and nougat.
3. Beat cream in a small bowl with electric mixer until soft peaks form. Fold cream into the cheese mixture, then fold in raspberries.
4. Spoon mixture into pan, cover with foil and freeze until firm. Slice parfait, then refrigerate about 30 minutes before serving to soften slightly.
Tip it is fine to use just one 300ml carton of cream for this recipe. The parfait can me made a week ahead up to step 3.
Slice with a knife that has been dipped in hot water, before allowing to soften in the refrigerator (step 5)
Serving suggestions You can serve this with fresh raspberries or with a raspberry compote. For a compote, cook 2 cups (330g) Frozen raspberries, and cup (55g) caster) superfine) sugar in medium saucepan, stirring, over a low heat, until berries are very soft/ Push mixture through coarse sieve into medium bowl, discard seeds. Just before serving, stir 500 g fresh raspberries into berry sauce.
A perfect Match
You could accompany the festive menu with these wine choices.
Salmon Carpaccio Pinot Grigio
Lamb Sauvignon Blanc
Raspberry Parfait- champagne or sparkling wine.
by: Garry Robbins
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