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Dinner with Roast Turkey and Pine Nut Stuffing

Four course dinner for 6 people. Delicious cold soup, Pumpkin and coconut. Entree: is a jellied seafood ring with wine glaze, looks impressive. Roast turkey with pine nut stuffing for the main course. For the dessert, Blueberry Mango Tartlets with Strawberry Sauce. A great way to finish off the evening.

Serves 6 people

Soup

Pumpkin and Coconut Soup

Ingredients

15g butter

500g pumpkin, chopped

1 clove garlic, crushed

1 litre (4 cups) water

2 vegetable stock cubes, crumbled

150g coconut cream

 

Method

Heat butter and garlic in large saucepan add pumpkin, water and stock cubes. Bring to the boil, reduce heat, and simmer for 25 minutes or until pumpkin is tender. Remove from heat, allow to cool, and blend or process pumpkin until smooth. Place into large bowl, stir in coconut cream, and refrigerate for several hours before serving.

Serve cold. Serves 6.

 

 

Entree

Jellied Seafood Ring with Wine Glaze

Ingredients

1 bunch fresh asparagus spears

1 medium cooked lobster

1 large fish cutlet (atlantic salmon or jewfish)

2 tablespoons gelatine

¼ cup water

2 cups apple juice, warmed

1 ¾ cups dry white wine

500g cooked king prawns, shelled

fresh dill sprigs

2 tablespoons canned green peppercorns, drained

 

Method

Boil or steam asparagus until just tender, then drain. Remove lobster flesh from shell, cut flesh into slices. Cut fish into 3 cm pieces and poach in simmering water for about 2 minutes, then drain and allow to cool. Cover and refrigerate for about 30 minutes.

Sprinkle gelatine over water in a medium bowl, stand bowl in a medium pan of simmering water and stir until dissolved. Stir in warmed apple juice and wine. Cool to room temperature, do not allow to set. Pour 1 cup of the jelly wine mixture into a 23cm savarin pan, refrigerate until set. Place asparagus in pan and gently pour in enough wine and jelly mixture to just cover asparagus. Refrigerate until set. Repeat layering and refrigerating with wine mixture, prawns, lobster, fish, dill, and peppercorns. Cut into slices and serve.

 

 

Main Course

Roast Turkey with Pine Nut Stuffing

Ingredients

3 kg turkey

45g butter

salt and pepper

1 cup water

2 tablespoons flour

½ cup port

½ cup water, extra

1 chicken stock cube

 

Stuffing Ingredients

90g butter

50g packet pine nuts

1 onion, chopped

2 rashers bacon, chopped, rind removed

125g mushrooms

3 cups fresh breadcrumbs

1 egg

 

Stuffing Method

Melt butter in pan, add pine nuts, onion, bacon, and mushrooms. Cook until onion is transparent and remove from heat. Add remaining ingredients and mix well.

 

Method

Fill turkey with prepared stuffing. Tie legs together to keep in good shape. Rub softened butter well into turkey and sprinkle lightly with salt and pepper. Cover with well buttered aluminium foil. Place in baking dish and pour 1 cup of water into dish.

Cook in moderate oven basting frequently. Remove foil halfway through cooking to allow bird to brown. Allow 3 hours cooking time. To test if turkey is cooked, insert a skewer into the thick section of leg. Juices should run clear, not pink. When turkey is done and golden brown, transfer to a heated serving dish.

Add flour to juices in pan , cook for 1 minute then stir in port, extra water, and crumbled stock cube. Mix well, stir until boiling. Reduce heat and simmer for 3 minutes. Season with salt and pepper.

 

 

Dessert

Blueberry Mango Tartlets with Strawberry Sauce

Ingredients

1 ¾ cups plain flour

125g butter

2 egg yolks

2 tablespoons water

400g blueberries

2 medium mangoes

Filling

250g cream cheese, softened

1 medium mango, chopped

¼ cup icing sugar

3 tablespoons lemon juice

Strawberry Sauce

250g strawberries

½ teaspoons icing sugar

1 teaspoon grand marnier

 

Method

Grease 6 deep 10cm flan tins.

Sift flour into bowl, rub in butter, add egg yolks and enough water to make ingredients cling together. Press dough into ball and knead gently on a lightly floured surface until smooth. Cover and refrigerate for 30 minutes.

Divide pastry into 6 portions and roll out each portion to line each of the 6 prepared flan tins. Lift pastry into tins, ease up into sides, and trim edges. Place tins on oven tray, line tins with paper, and fill with rice or dried beans. Bake in moderately hot oven for 10 minutes or until lightly browned. Allow to cool.

Just before serving, pour filling into pastry cases, top with blueberries, and serve with strawberry sauce and sliced mangoes.

 

Method for Filling

Blend or process all ingredients until smooth.

 

Method for Strawberry Sauce

Blend or process all ingredients until smooth, then strain.

 

Notes: Pastry cases, filling, and sauce, can be made a day ahead. Store pastry cases in an airtight container. Keep filling and sauce covered in refrigerator. Pastry cases can be frozen.

 

 

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