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Dinner with Pork and Seafood

A four course dinner for four people. Cream of carrot and parsnip soup, potted seafood entree; crabmeat and prawns with lemon and onion flavour, and a main course of roast pork with apple sauce, or apple seasoning. Dessert is a refreshing rock melon and ice cream with a passionfruit flavour. The ice cream is made using an old method which is fairly easy.

 

Soup

Cream of Carrot and Parsnip

Ingredients

15g butter

3 medium carrots, chopped

2 medium parsnips, chopped

2 medium onions, chopped

1 medium potato, chopped

4 cups water

1 dessertspoon of chicken stock powder

½ cup cream

Method

Melt butter in large saucepan, add carrots, parsnips, onion, and potato. Cook covered over low heat for 15 minutes, or microwave on high for about 10 minutes. Stir in water and stock, bring to boil, and simmer for 30 minutes on low heat.

Blend or process. Stir in cream. Sprinkle with shallots.

Serves 4

 

 

Entree

Potted Seafood

Ingredients

500g small shelled prawns

70g can crab meat

4 shallots, finely chopped

1 tablespoon lemon juice

salt and pepper

Method

In a bowl, combine prawns, crab, shallots, lemon juice, and salt and pepper. Pack mixture firmly into 4 individual dishes. Dot 2 teaspoons of butter on top of of prawn mixture in each dish.

Place dishes on oven tray and bake in a moderate oven for 10 minutes. Remove from oven, allow to cool, and refrigerate until set.

Turn out onto individual serving plates. Serve with toast triangles or melba toast.

 

Main Course

Roast Pork with apple seasoning.

1kg boned loin of pork

To cook pork

Score rind of pork on bench, roll up firmly and secure with string at 2cm intervals. Rub oil and salt into rind. Place pork on a wire rack in a baking dish. Bake uncovered in hot oven for 10 minutes or until rind starts to crackle. Reduce to moderate temperature and bake a further 90 minutes. Remove from oven and keep warm.

Apple seasoning

Ingredients

30g butter

1 teaspoon oil

1 medium onion, chopped

2 cloves garlic, crushed

1 stick celery, finely chopped

1 medium apple, finely chopped

1 tablespoon grated lemon rind

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage, chopped

1 tablespoon chopped walnuts

1 teaspoon prepared horseradish

3½ cups stale breadcrumbs

1 egg, lightly beaten

 

Method

Heat butter and oil in pan, add onions, garlic, and celery and cook until onion is soft. Stir in apple, rind, and herbs. Cook until apple is soft. Transfer mixture to a bowl and stir in remaining ingredients.

 

Serve pork with apple on the side

 

Dessert

Rock melon Ice cream

Ingredients

1 teaspoon gelatine

1 tablespoon hot water

2 egg yolks

¼ cup sugar

1½ tablespoons orange juice

½ cup milk

300ml thickened cream

½ small rock melon

2 passionfruit

 

Method

Sprinkle gelatine over hot water to dissolve. Beat egg yolks, sugar, and orange juice until pale and fluffy. Place in double saucepan with milk, stir over simmering water until the mixture thickens slightly.

Remove from heat, add dissolved gelatine. Add cream and mix well. Pour mixture into freezer tray and freeze until it is firm.

Peel rock melon, remove seeds, and chop roughly. Blend until smooth. Measure one cup only of the puree as water content is high, and using too much will result in an icy texture.

Spoon ice cream into a small bowl of electric mixer and beat until smooth and thick. Fold rock melon puree and passionfruit pulp into ice cream. Pour into freezer tray and freeze until firm.

Top each serve with extra whipped cream and extra passionfruit pulp.

There is another Ice Cream recipe found here that is easy and works every time. Like the one above contains cream that gives it a smooth texture,

 

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