Dinner with Cordon Bleu
Dinner party for 4 people. Pork and spring onion soup is a light soup with a subtle taste. Prawns always make a good entree. Prawns, feta cheese, garlic, white wine. Main course is veal cordon bleu, swiss cheese. Dessert is Ribbon Bavarois, an impressive egg based strawberry flavoured dessert.
Pork and Spring Onion Soup
1 ¾ litres of water
2 chicken stock cubes
12 spring onion, sliced
500g pork fillet, sliced
230g sliced bamboo shoots, drained
2 tablespoons liquid dashi
1 tablespoon fresh ginger, grated
4 green shallots, sliced
1 large carrot
Combine water, stock cubes, and onions in a large saucepan. Bring to the boil, reduce heat, and simmer for 10 minutes. Add pork, dashi, bamboo, ginger, and shallots. Cover and simmer for about 5 minutes or until pork is tender.
Cut carrot into strips; boil carrot until just tender. Serve soup with carrot.
Prawns with Feta Cheese
500g green king prawns
2 tablespoons lemon juice
6 shallots, chopped
1 tablespoon parsley, chopped
2 cloves garlic, chopped
¼ cup oil
400g tomato paste
¼ cup dry white wine
185g feta cheese.
Shell and clean prawns, sprinkle with lemon juice. Heat oil in a large pan, add chopped shallots, garlic, and parsley. Cook for 3 minutes, then stir in undrained tomatoes and tomato paste. Bring sauce to the boil, reduce heat, and simmer uncovered for 15 minutes or until sauce is fairly thick.
Heat butter in pan, add prawns, cook until prawns turn pink. Add prawns to the tomato sauce. Add wine, mix well. Crumble cheese over prawns and sauce.
Veal Cordon Bleu
4 large veal steaks
4 medium slices leg ham
4 slices swiss cheese
salt and pepper
3 eggs, beaten combined with ¼ cup milk
¼ cup olive oil
Cut each veal steak in half. Pound out very thinly. Trim edges to for an oval shape. You will need two pieces of the veal the same size to make one serving of cordon bleu.
Place a piece of ham, then a slice of cheese on each of the four slices of veal, 1 cm inside the edges of the veal, and press together firmly. Coat veal lightly with flour seasoned with salt and pepper. Dip into beaten egg and milk mixture, then into breadcrumbs, pressing crumbs on firmly. Repeat and egg and breadcrumb process for each piece.
Heat butter and oil in large frypan. Add veal steaks. Cook gently on both sides until golden brown. Approximately 6 minutes on each side.
3 or 4 egg yokes
red food colouring
25 ml water
100 caster sugar
60g chocolate, melted
¾ cup strawberry puree
Soak gelatine in water. Beat yokes and sugar until white. Gently heat milk over a medium heat and pour over yokes. Return to pan and stir unto mixture is thick, but do not boil. Cool slightly and add dissolved gelatine. Allow to almost set then fold in the semi whipped cream and vanilla.
Divide mixture into three equal parts. Melt chocolate in double boiler over low heat. Add to one portion of bavarois mixture, blend well.
Pour into six well oiled moulds and refrigerate immediately.
Into another portion of bavarois mixture, add the strawberry puree and a few drops of red food colouring. Pour this on top of the set chocolate mixture, and refrigerate for 5 minutes. Top moulds with remaining bavarois. Cover and refrigerate until set.
To unmould, loosen sides with a knife and turn onto serving dish.
Garnish and serve.
Note: This dessert can be made one or two days in advance.