Select Page

Fabulous Recipes

www.fabulousrecipes.net

Dinner with Marsala Chicken

Four course dinner for 6 people. Sweet Red Pepper Soup. A colourful hot soup that is easy to prepare, with marjoram, peppers, sour cream. Entree is Salmon Flowers with Herbed Cream Cheese; a very decorative dish, with capers, salmon, and dill. Main course is Marsala Chicken, chicken with marsala and delicious ginger sauce with vanilla, cinnamon, sugar. Chocolate souffle for dessert.

Soup

Sweet Red Pepper Soup

Ingredients

3 medium red peppers, halved

2 tablespoons olive oil

2 medium onions, chopped

1 clove garlic, crushed

½ cup tomato puree

2 tablespoons tomato paste

2 cups water

2 chicken stock cubes

1 teaspoon dried marjoram leaves

½ cup sour cream

 

Method

Place peppers cut side down on an oven tray. Bake in a moderate oven for about 20 minutes or until skin blisters. Cool slightly and peel and chop the peppers.

Heat oil in large saucepan, add onion and garlic, and cook over moderate heat for about 2 minutes or until onion is soft. Stir in peppers, stock cubes, puree, water; bring to boil , reduce heat, and simmer, uncovered, for about 30 minutes. Stir in marjoram, blend or process mixture in several batches until smooth. Return to pan, stir in cream, reheat without boiling.

 

 

Entree

Salmon Flowers with Herbed Cream Cheese

Ingredients

1 sheet ready rolled puff pastry

18 slices smoked salmon

18 drained capers

Herbed Cream Cheese

60g packaged cream cheese, softened

300g carton sour cream

1 tablespoon lemon juice

2 teaspoons chopped fresh dill

Method for Herbed Cream Cheese

Beat cream cheese in a small bowl with an electric mixer until soft. Gradually beat in sour cream. Beat until slightly thickened, stir in juice and dill.

Method

Cut pastry into 6 portions each 6cm x 12cm. Place on oven tray. Bake in hot oven for 8 minutes or until golden brown. Cool, and make flowers by gathering the edges of the slices of the smoked salmon together. Place on serving plates, garnish with caper in the centre of each flower. Serve with pastry rectangles and herbed cream cheese.

 

 

Main Course

Marsala Chicken

Ingredients

60g butter

1.5 kilos chicken pieces

flour

salt and pepper

2 onions, finely chopped

1 tablespoon ginger, grated

2 cups water

2 chicken stock cubes

½ cup marsala

½ cup cream

2 tablespoon chopped parsley

 

Method

Coat chicken pieces in flour, season with salt and pepper. Saute chicken in melted butter until well browned. Remove from pan; add onions and giner, cook until onions are transparent. Add water, crumbled stock cubes, and marsala. Bring to boil, reduce heat, and return chicken pieces to pan. Simmer for 45 minutes, stirring occasionally. Remove chicken from pan, bring liquid to the boil and stir until liquid has reduced slightly. Reduce heat, stir in cream and parsley, pour over chicken.

 

 

 

Dessert

Chocolate Souffle

Ingredients

1 ¼ cups milk

90g chocolate, grated

30g butter

2 tablespoons flour

pinch cinnamon

¼ cup caster sugar

1 teaspoon vanilla essence

4 egg whites, stiffly beaten

4 egg yolks, beaten

icing sugar for serving

Method

Heat ¼ cup of the milk over low heat. Add chocolate and stir until melted. Mix in remaining milk. Melt butter in a saucepan, add flour and cinnamon, and cook for 2 minutes. Add chocolate milk gradually and cook, stirring continuously over a medium heat until thick and creamy. Simmer a further two minutes. Turn off heat, and mix in sugar, vanilla, and egg yolks. Allow to cool.

Add a quarter of the beaten egg whites to the sauce mixture and fold through gently. Add this sauce mixture to the remaining egg whites. Fold through gently then pour into a 5 cup buttered soufflé dish lined with a paper collar. Bake in the centre of the oven for 50 to 55 minutes at 180C. Dust with icing sugar and serve immediately.

  • 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