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.
Preparation – 20 Minutes + Refrigeration Serves – 8
?? 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
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.
Butterflied Lamb With Fresh Mint Sauce
Preparation + Cook time 40 minutes (+refrigeration and standing) Serves (10)
?? 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
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.
Raspberry nougat frozen parfait.
Preparation + Cook time – 25 minutes (+freezing and refrigeration) Serves 8
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
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.