How To Cook The Perfect 3 Course Meal

| January 11, 2016 | Reply

Lamb roastAs men, it becomes to easy to stick to what you know, in the kitchen its usually steak and 3 vegetables type meals. But if you want to impress a significant other, or maybe impress your dinner party guests with something other then beans on toast.  Try this 3 course meal :

Starters

Salmon Carpaccio

Preparation – 20 Minutes + Refrigeration
Serves – 8

Ingredients

½ 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.

Serving 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 mandolin or a V-Slicer.

Main

Butterflied Lamb With Fresh Mint Sauce

Preparation + Cook time
40 minutes (+refrigeration and standing)
Serves (10)

Ingredients

½ cup (90g) honey
1 tablespoon wholegrain mustard
2 kgs butterflied leg of lamb
¼ cup loosely packed rosemary sprigs
For Mint Sauce
½ cup (110g) firmly packed light brown sugar
½ cup(125 ml) water
1 1/2 cups (375ml) cider vinegar
½ cup finely chopped fresh mint

Method.

1. Make mint sauce. Stir sugar and the water in a small saucepan over heat, with out boiling , unitl 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 manufacturer’s 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.

Desert

Raspberry nougat frozen parfait.

Preparation + Cook time – 25 minutes (+freezing and refrigeration)
Serves 8

INGREDIENTS

2 cups (400g) ricotta Cheese
¾ cup (165g) caster (superfine) sugar
¼ cup (40g whole almonds, roasted, chopped coarsely
150g (4 1/2 ounces) nougat, chopped coarsely
1 ¼ cup (310ml) thickened (heavy cream)
1 cup (135g) Frozen raspberries

Method

1. Line base and sides of 14cm x 21 cm (5 ½ inch x 8 ½ 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.
5. 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 ½ cups (330g) Frozen raspberries, and ½ 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
Rasperry Parfait- champagne or sparkling wine.

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Category: Food & Drink, Recipes

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Blokeworks wants to provide the most relevant advice for helping the everyday, average male navigate his way through this crazy modern world. Its simple, we give you the best tips, tricks and information we can, to be a Modern Man.

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