Dinner with Sherried Lamb Noisettes
A great dinner party for 4 people. Cauliflower and Spinach soup is light and the flavours are not overpowering. Entree; Leeks in Orange Tarragon Vinaigrette is also not overpowering and is very light. Main course, Sherried Lamb Noisettes, easy to make and delicious. The sherry gives a wine glaze appearance to the meal. Lamb is always popular. Dessert of Chocolate Royal Ice Cream is a wonderful old standard. What a perfect evening.
Cauliflower and Spinach Soup
1 tablespoon oil
2 medium onions, chopped
¼ medium cauliflower, chopped
1 bunch english spinach
3 cups water
1 chicken stock cube, crumbled
1 ¼ cups milk
pinch of cayenne pepper
50g oyster mushrooms, sliced
Heat oil in a large saucepan and cook onion on medium heat for about 2 minutes or until onion is soft. Add cauliflower, spinach, water, stock cube, milk, and pepper. Bring to the boil, reduce heat, cover and simmer for about 30 minutes or until cauliflower is tender.
Blend or process mixture in batches until smooth. Stir in mushroom, allow to cool, cover and refrigerate for several hours or overnight before serving. Serve cold.
A Light Entree
Leeks in Orange Tarragon Vinaigrette
4 small leeks
1 medium orange
Ingredients for Orange Vinaigrette
½ cup olive oil
1 tablespoon white vinegar
3 tablespoon grated orange rind
2 tablespoons orange juice
1 clove garlic
2 teaspoons chopped, fresh, tarragon
Method for Orange Vinaigrette
Cut leeks diagonally into 3cm pieces. Boil or steam until tender. Allow to cool.
Remove rind from orange and cut into fine strips.
Serve the leeks in orange vinaigrette topped with rind.
Combine oil, vinegar, rind, and juice in a small bowl. Whisk in garlic and tarragon.
Serve on a bed of rice.
Sherried Lamb Noisettes
4 lamb noisettes
2 teaspoons oil
185g mushrooms, sliced
6 spring onions
1 tablespoon tarragon (optional)
¼ cup medium sherry or orange juice
300g frozen baby carrots
1 tablespoon honey
1 tablespoon water
blanched snow peas
Heat oil in a frying pan over medium to high heat. Add noisettes and brown both sides. Remove, and keep warm.
Add butter to the pan and sauté mushrooms and spring onions for for 2 to 3 minutes. Add tarragon and sherry. Reduce heat to low and allow to simmer for 15 to 20 minutes, or until cooked to desired degree.
Place carrot into saucepan, add honey and water. Cook, covered over low heat for 8 to 10 minutes.
Serve noisettes with the mushroom sherry sauce accompanied by carrots and snow peas.
Chocolate Royal Ice Cream
4 egg yolks
½ cup sugar
2 tablespoons cocoa powder, sifted
100g cooking chocolate
1 teaspoon vanilla essence
300ml thickened cream
Heat milk in medium saucepan. Beat egg yolks, sugar, and sifted cocoa in a bowl until mixture is thickened. Pour hot milk over egg mixture and return to saucepan. Heat, stirring constantly, until custard thickens and coats the back of a wooden spoon.
Melt chocolate in a bowl over simmering water and stir through hot custard. Flavour with vanilla essence. Cover with plastic wrap and allow to cool.
Whip the cream until it forms soft peaks, and gently fold through the cold custard. Freeze in tray or churn. Serve with fresh seasonal fruit.
Add 100g chopped, roasted hazelnuts. Add to ice cream just before freezing, fold through to mix.