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    Tuesday, November 14, 2006

    Dinner for Stu

    Our friend Stu was arriving to stay and we had a family dinner…Of course this is always a good opportunity to try out more dishes for the blog.
    Emily at work told me about some cauliflower fritters she had had for dinner the previous night. This got me thinking. I was planning to make the Cauliflower Soup in the previous post for the first course…maybe we could turn this into cakes...
    Got wondering which herb to use and decided to try sage.
    It worked well.
    So here we go

    For 8 people
    1 ½ cauliflowers broken into florets
    1 onion chopped
    1 litre chicken stock

    1 cup parmesan cheese
    1 cup ground almonds
    2 -3 eggs
    8 sage leaves finely chopped
    Sea salt and freshly ground black pepper
    Flour (optional)
    Rice Bran oil

    ½ cup best mayonnaise
    1 chili chopped
    Juice of 1 lime

    Cook the cauliflower and onion till soft
    Drain well (save the stock it will make great soup.
    Blend with a stick blender don’t make it too smooth
    Add almonds and parmesan
    Whip the eggs and add with sage leaves to mixture
    Add 2 eggs first you probably will need 3 but test the water first.
    Season with salt and freshly ground black pepper
    Put into fridge about an hour
    Form into patties this quantity made 20.
    Fry in oil till golden

    Serve with the Lime Chili Mayo
    Just mix all ingredients together chill for about an hour to meld the flavours

    Sicilian Styled Fish with Squashed Basil Potatoes
    Jamie Oliver has been cooking some great food…I really want to cook almost everything
    So I do apologise if you get sick of seeing his name. I also apologise for the photo my camera was running out of batteries and that was the last shot before it failed…

    Sicilian Fish

    200 gms white fish per person e.g. Hapuka, Swordfish
    Several stalks rosemary
    4 lemons thinly sliced
    1 jar capers
    8 tablespoons Olive oil
    1 jar anchovies
    Sea salt and freshly ground black pepper

    Cut fish into chunks about 4 cms and place in a bowl
    Put rosemary leaves capers and oil into mortar
    Scrunch up with the pestle and add to the fish
    Massage fish well
    You can do this in advance and keep in fridge till ready

    Heat oven to 220C
    Into your roasting pan lay out the fish
    Season with S & P
    Cover with lemons and anchovies
    Pour over any remaining marinade
    Cook for 20 minutes

    The Potatoes
    Jersey Bennes
    Handful of basil
    Freshly ground black pepper
    Good olive oil
    I used the Italian Colonna Orange infused oil…this is like liquid gold a sensational oil

    Cook the potatoes till fork tender
    Add basil and as much oil as you feel fit
    Squash up with a fork
    This is divine!

    Serve with a crisp green salad.

    Now dessert

    Wicked Crème Caramel with a twist of Lime

    This quite rich but delicious
    To feed 8

    The Caramel
    1 cup sugar
    6 tablespoons water

    Bring to boil and simmer till it turns golden about 15 minutes
    Keep an eye on can turn from golden to burnt in seconds.

    Meanwhile prepare The Custard

    2 cans condensed milk
    Equal amounts of whole milk
    Zest 3 limes in strips
    1 vanilla bean split scrape seeds out
    6 eggs

    Scald milks with lime and vanilla seeds and pod
    And strain

    Beat eggs in a bowl
    Temper eggs with a little hot milk
    This is to reduce the chance of scrambling the eggs.
    When mixed add rest of milk

    To compile the dessert
    Light butter ramekins
    Pour a little caramel into the bottom of each ramekin
    Be careful it is very hot.

    Then share the custard between the ramekins

    Bake at 150C in a bain marie for 25- 30 minutes
    It should still tremble a little in the middle

    Cool and then chill for at least 3 hours.

    To serve either put a dob of whipped cream on top
    A little lime zest for garnish

    Or you can turn them out

    This is a really rich dessert and the only thing to go with it is
    Another Jamie idea

    Thin Sliced Pineapple with Mint Sugar. Yum!!!

    12 mint leaves
    ½ cup sugar

    Bash in mortar and pestle till all mixed together

    Peel pineapple
    Cut into quarters
    Remove stringy old core
    Thinly cut long slices
    Arrange on a plate and sprinkle with minted sugar

    How about that!
    What an easy dessert.


    Anali said...

    This meal looks amazing!

    So Simple said...

    It was delicious. I cooked the fish for our staff for lunch with a green salad and rosemary polenta.
    They loved it