Saturday, 6 February 2010

"Best In Australia" 3 Course Dinner

Andrew & I had the gorgeous Alice &Ben over for dinner last night.

It as been far far too long since I have cooked a nice 3 course dinner for them, so for the first time in yonks I had a cooking fest!

These recipes are all adapted from dishes cooked on "Best in Australia", which is an iView pick of mine!

Chilli Prawn & Lime Pasta

2 tablespoons Olive Oil
20 Prawns peeled
8 Cloves finely chopped Garlic
5 spring onions chopped
1 teaspoon fresh Oregano chopped
3 Limes zest and juice
4 Roma tomatoes deseeded & thinly sliced
¾ cup white wine
1 heaped teaspoon Butter
2 finely chopped birds eye chilli's
1 packet Spaghetti
¾ cup freshly grated Parmesan Cheese
2 tablespoons chopped Italian Parsley


Start by heating oil, then add prawns & garlic and sauté for about 1 minute, be careful not to burn the garlic.
Add the spring onions, oregano & lime zest cook for another minute or so.
Pour in white wine and reduce a little, for about a minute.
Add butter, tomatoes, chilli, freshly cooked pasta & the juice from the limes and toss about until it is all heated through and the pasta is completely coated in the flavours.
Toss in the grated parmesan, parsley,and serve immediately.
Top with a few extra shavings of parmesan for taste and garnish.





Crusted Chicken Warm Salad & Canarian Potatoes

4 chicken breasts with the skin on
1 garlic bulb, broken up and ends trimmed
1 bunch thyme
2 tablespoons whole black peppercorns
1 teaspoon sea salt
1 teaspoon smoked paprika
12 peeled shallots
50 g Butter

Roasted Garlic Aioli

3 egg yolks
500 ml Extra Virgin Olive Oil
Lemon
Salt
Garnish

1 bunch Rocket
1 tablespoon sherry vinegar

20 very small potatoes, cut in half.

Crusted Chicken

Toss the chicken breasts together with thyme, shallots, salt and peppercorns in a large bowl. Marinade for overnight or for a minimum of 2-3 hours.
Pre-heat the oven to 200`c
Arrange the chicken and the shallots on top of a roasting rack.
Drain the chicken of any chicken juice that has been extracted by the salting process, and add this juice to the bottom of the roasting pan, with a dash of olive oil.
Add the potatoes to the roasting tray. Place the rack with the chicken on it over the top.
Rub the chicken thighs with butter. Place the rack with the chicken back on top of the roasting tray.
Melt the butter and mix with paprika and brush over the chicken skin.
Place in the oven to roast until the skin is crispy and the chicken thighs are done and the potatoes are browned: about an hour. At the same time, bake the garlic bulb too, wrapped in foil, for about 40 mins.

Roasted Garlic Aioli

Make the mayonnaise by whisking the egg yolks with the juice of 1 lemon and a pinch of salt. While whisking, slowly incorporate the oil into the egg yolk mixture until you get a smooth, thick texture.
When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.

To serve

Dress the rocket with the sherry vinegar. Chop the chicken breasts roughly. Get 4 plates. Place a handful of salad on each plate. Divide the shallots and potatoes between the 4 plates. Place the chopped chicken on top. Dollop with the roasted garlic mayo.




Bitter Chocolate & Rum Mousse With Burnt Orange Sauce

Burnt Orange Sauce

100 g Sugar
2 tablespoons Water
2 oranges Juice & segments
half an orange
1 teaspoon Cornflour


Chocolate Mousse

300 g Chocolate Good chocolate should contain 60 to 70% coco
50 ml Dark Rum
2 Eggs
500 ml Double cream

Burnt Orange Sauce

Caramelize the sugar till golden & lightly burnt.
Dissolve the corn flour in the orange juice & add to the caramel.
Let cool & add the segments & the zest.

Chocolate Mousse

Melt the chocolate over some hot water. Do not over heat.
Whisk the eggs over some boiling water for a few minutes till light & fluffy.
Lightly whisk the cream.
Quickly whisk the chocolate into the eggs, add the rum & fold in the cream.
Refrigerate till needed.






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