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Posts Tagged ‘Dinner Party’

This is a very easy recipe to make and is definitely company worthy and makes for an elegant dish. We love salmon on our house and I am always looking for new ways to prepare it. I used Chivas Regal whiskey as this is what was in the cupboard but I have also made this with Crown Royal which I love, but I am sure this would also work well with any other whiskey. I served ours over wild rice with mushrooms and broccoli. I also topped it with some green beans and prawns to make for a pretty presentation.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Salmon fillets
Salt and Pepper to season
1 tablespoon olive oil
1 Tablespoon butter
3 Cloves garlic, crushed
1/2 onion, finely chopped
1 Teaspoon creamy fremch mustard
1 Teaspoon brown sugar
2 Tablespoons raspberry vinegar
1/2 Cup whiskey
1 Teaspoon vegetable stock granules
1/2 Cup orange juice
1/2 Cup heavy cream
1-2 Teaspoons cornflour (depending on how thick you want your sauce.)

Method

1. Season salmon fillets with salt and pepper.

2. In a pan, heat oil, add fillets skin side down, cook both sides until browned and cooked through. Approx 3-6 Min’s a side depending on thickness. Mine were quite thick I cooked mine 5 a side.

While fillets are cooking make sauce.

Sauce

1. Melt butter in another pan, add garlic and onion, cook until onion softens, add mustard and brown sugar. Cook for a few seconds.

2. Add vinegar and whiskey, cook for a couple of minutes, add stock granules and orange juice, stir to combine.

3. Add cream, mix a little water with the cornflour and add to sauce, stir until heated through and sauce thickens.

To serve: Place salmon on plate and drizzle sauce over sprinkle with parsley if desired.

All photos taken by me unless otherwise stated.

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This is a little more time consuming than the recipes I have been posting lately but it is well worth the effort. It would be one to make for a special occasion or a dinner party to impress.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.

Ingredients

800g Veal loin
2 Medium yellow peppers, roasted
150g Boursin herb and garlic cheese, at room temperature
150g Soft goats cheese, at room temperature
20 Baby spinach leaves
12 Basil leaves
Seasoning, Pepper, salt and garlic
4 Large sun-dried tomatoes, drained
6 Slices bacon
Olive oil

Sauce

Olive oil
2 Shallots, chopped finely
11/2 Cups water
11/2 Teaspoons chicken stock granules
2 Tablespoons lemon juice
2 Tablespoons capers
2 Tablespoons fresh parsley, finely chopped
1/4 Cup butter, 40-50g approx
Reserved cheese mixture
Pepper to taste
2 Teaspoons cornflour

Method

1. Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side.

2. Stir the boursin and goats cheese until well combined, set to one side.

3. Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder

4. Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper.

5. Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese.

6. Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends.

7.Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time.

8. Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min’s. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under.

9. Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min’s, Remove and transfer to a chopping board and allow to rest 10 Min’s before slicing.

Sauce

1. Heat a small amount of oil in a pan and add shallots, cook until shallots soften.

2. Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes.

3. Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and reserved cheese mixture.

4. Season with pepper.

5. Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens.

To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired.

I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.

All photos taken by me unless otherwise stated.

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I went to fish market a couple of weeks back to buy some king crab legs and oysters to make oysters kilpatrick to start followed by crab stuffed ostrich. This is what I had on hand, but this recipe would also work great with beef. Anyway I did not realise how much meat would come from just two legs, and I ended up making crab topped oysters instead of kilpatrick and still had enough to make creamy crab pasta for the kids and still had loads left for the ostrich. Check out the size of them.


Huge Crab Legs

O.K. so you can see, I got a lot of crab from these puppies, I am going to have to guess the amount of crab I used for the stuffing.

The total weight of the legs with shell on was 880 grams, and after removing meat I was able to make three different things, so I did get quite a lot. This is a very elegant and quite expensive meal so it is one for a dinner party or special occasion.

Ingredients

1x800g Ostrich Fillet, or beef if making with that
Olive oil
5 Pancetta rashers

Stuffing

2 Tablespoons olive oil
3 Green onions, sliced thinly
3 Garlic cloves crushed
1 Celery stick, chopped finely
1 Teaspoon Cajun seasoning
4 Tablespoons water
1 Teaspoon fish stock granules
350-400g Lump fresh crab meat (I am guessing on weight so please adjust.)
3-4 Tablespoons breadcrumbs
1 Tablespoon parsley, finely chopped

Sauce

2 Tablespoons whisky
200g mushrooms, stems removed, sliced thinly
1 Tablespoon butter
1 Clove garlic, crushed
1 Tablespoon lemon juice
1 Teaspoon Worcestershire sauce
1 Teaspoon beef stock granules
2 Tablespoons whisky, extra
11/2 Teaspoons cracked black peppercorns
1 Teaspoon Dijon mustard
250ml Cream
11/2 Tablespoons fresh tarragon, chopped finely
11/2 Teaspoons cornflour

Method

1. Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.

2. Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.

3. Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape. Heat some olive oil in a pan sear meat on all sides.

4. Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180ÂșC for about 35-40 Min’s for medium rare to medium.

Allow to rest before carving.

Sauce

1. De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.

2. Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.

3. Mix a little water with cornflour add a little to sauce and stir to thicken slightly. Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon. Serve with meat.

I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.

To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.

All photos taken by me unless otherwise stated.

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This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.

I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.

Ingredients

Sauce

1 Cup water
2 Teaspoons fish stock granules (a good flavoursome one.)
1/2 Teaspoon garlic powder
1 Teaspoon ground cumin
1/2 Teaspoon ground coriander
1/2 Teaspoon ground ginger
1 Teaspoon grated lemon zest
1 Tablespoon lemon juice
4 Tablespoons hot mango chutney (as I add it I like to remove any big mango chunks.)
2 Tablespoons sweet mango chutney

Prawns

3 Tablespoons olive oil
10 Large green prawns
3 Cloves garlic, crushed
1 Teaspoon paprika
1 Teaspoon cumin
1/2 Teaspoon ginger
Pinch cayenne
1 Tablespoon fresh parsley, finely chopped

Vegetables

2 Tablespoons olive oil
1 Small red capsicum, finely chopped
1 Small yellow capsicum, finely chopped
1 Medium carrot, finely chopped (diced)
1 Small zucchini, finely chopped
100g Red currants

Couscous

1 Litre water
2 Teaspoons vegetable stock granules
1x125g Sachet quick cooking couscous

Method

Sauce

1. Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.

Vegetables

1. Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.

Couscous

1. Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.

2. Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.

Prawns

1. Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.

2. Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.

To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous.

All photos taken by me unless otherwise stated.

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This is a very elegant starter, it makes for wonderful presentation and tastes gorgeous. I serve 2 per person as a starter but for photo purposes I arranged 3 on a plate. I also am not a big fan of salmon eggs, I don’t like how big they are or the taste, so you can use salmon eggs to top, instead of my little red caviar eggs. I also know traditional guacamole is made with chopped tomato in it, but again I do not like tomatoes so I did not use them, so do please add them if you like. This takes quite some time to prepare as it is a little fiddly tying the chives around the salmon, but the final result is well worth the effort and I have always had rave reviews. Is definitely a dinner party affair.

Ingredients

8 Large tranches of smoked salmon
2 Medium avocado’s
1 tablespoon lemon juice
1 Tablespoon guacamole spices (where I live they sell this in a spice jar just like garlic powder, so either make your own guacamole recipe if you can’t get this or I suppose if you know of a good packet mix, that would work, just don’t follow my directions and make according to the packet instructions.)
100g fish eggs (You can use salmon or what ever you prefer.)
8 Chive strands (make sure they are of good length.)
20g Fresh dill for garnish.

Method

Guacamole

1. Cut avocado in half and remove pip, spoon avocado in to a medium bowl.

2. Mash the avocado in a medium bowl with the tablespoon of lemon juice, mash until your likeness, some people like smooth guacamole and others prefer more chunky. Add 1 tablespoon of spice and mix. At this time if you want to add chopped tomatoes, add those and mix to combine.

Assemble

1. Lay a tranche of salmon flat, place 1-2 teaspoons of guacamole into the centre (I say 1-2 depending on the size of the tranche.) gather salmon up, so it forms a little bundle.

2. Secure the top with a strand of chive, and top with eggs, garnish with a little dill.

To Serve: Arrange a few sprigs of dill on a small plate, arrange bundles around these. Bon Appetit.

Serves 4

All photo’s taken by me unless otherwise stated.

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