Select Page

Fabulous Recipes

www.fabulousrecipes.net

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.

Soup

Pork and Spring Onion Soup

Ingredients

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

 Method

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.

 

Entree

Prawns with Feta Cheese

Ingredients

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

60g butter

¼ cup dry white wine

185g feta cheese.

 Method

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.

 

 

Main Course

Veal Cordon Bleu

Ingredients

4 large veal steaks

4 medium slices leg ham

4 slices swiss cheese

flour

salt and pepper

3 eggs, beaten combined with ¼ cup milk

dry breadcrumbs

60g butter

¼ cup olive oil

 Method

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.

 

 

Dessert

Ribbon Bavarois

Ingredients

10g gelatine

3 or 4 egg yokes

250ml milk

vanilla essence

red food colouring

25 ml water

100 caster sugar

250ml cream

60g chocolate, melted

¾ cup strawberry puree

 

Method

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.

 

  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
Share This