Dinner with Snapper
Four course dinner for 6 people. Cream of Tomato Soup; fresh tomatoes, onion, and garlic. Entree: Garlic Prawns, garlic, chilli. Main course, Baked Snapper. Fish stuffed with rice, mushrooms, and seasoning. Dessert: Jaffa Fudge Slice with Cream. Chocolate filling in biscuit base. Brilliant finish to a superb dinner.
Serves 6 people
Cream of Tomato Soup
1 medium onion
1 clove garlic
½ cup plain flour
2 cups milk
2 cups water
8 medium ripe tomatoes, peeled and chopped
3 tablespoons tomato paste
1 large vegetable stock cube, crumbled
1 ¼ teaspoons sugar
½ cup cream
1 tablespoon chopped fresh parsley
Melt butter in saucepan, add onion and garlic and cook for about 2 minutes or until onion is soft. Stir in flour and cook a further 3 minutes. Remove from heat and gradually stir in milk and water. Return to heat and cook on high until mixture boils and thickens. Add tomatoes, paste, stock cube, and sugar. Bring to the boil, reduce heat and simmer for 10 minutes. Blend or process until smooth. Return to heat but do not boil. Sprinkle with parsley just before serving.
1 kg green king prawns
2 cups olive oil
12 cloves garlic
2 small red chillies
1 tablespoon chopped parsley
salt and pepper
Shell prawns and leave tail intact. With a small knife make a slit down the back of each prawn and carefully remove back vein. Wash prawns and pat dry. Place ½ cup of olive oil into 6 individual heatproof dishes. Add 30 butter to each dish. Crush 2 cloves of garlic into each dish.
Remove seeds from chillies, wash and pat dry. Chop finely and divide evenly between dishes. Season with salt and pepper.
Place dishes on oven tray and bake in a moderate oven for 10 to 15 minutes or until butter has melted and oil is very hot. Remove dishes from oven.
Divide prawns between dishes. Return to oven for 8 to 10 minutes or until prawns are cooked. Cooking time depends on prawn size.
Serve immediately with chopped parsley.
1.5 kg snapper
¼ cup water
¼ cup lemon juice
2 onions, finely chopped
2 tablespoons chopped parsley
½ cup long grain rice
1 stick celery, finely chopped
125g mushrooms, sliced
60g butter, melted
½ teaspoon grated lemon rind
salt and pepper
Boil rice in water for 15 minutes or until just tender, and drain. Melt butter in pan, add onions, celery, and mushrooms, saute until onions are transparent. Add sauteed vegetables to rice and mix well.
Wash and scale fish and pat dry with absorbent paper. Pack stuffing firmly into fish and place in a large, greased baking dish with water. Brush with melted butter and pour over lemon juice. Bake in a moderate oven for 20 minutes brushing occasionally with pan juices.
Cut tomatoes into slices. Peel and slice onions. Arrange tomato and onion slices alternately on top of fish and bake a further 25 minute.
Serve with chopped parsley and lemon wedges.
Jaffa Fudge Slice with Cream
200g plain sweet chocolate biscuits
1 cup chopped walnuts
125 g dark chocolate, chopped
½ cup icing sugar, sifted
1 tablespoon grated orange rind
125g dark chocolate, extra, melted.
Line a 18cm x 28cm shallow tin with baking paper or foil with paper overhanging opposite sides. Crush the biscuits and walnuts in a food processor and transfer to a large bowl and make a well in the centre.
Place the chopped chocolate, icing sugar, and butter in a small pan and stir over a low heat until melted and smooth. Remove from heat, stir in the orange rind, and pour into the biscuit mixture and mix well.
Press mixture firmly into the tin. Chill for 10 minute. Spread the melted chocolate over the slice and chill for 30 minutes to set. Cut into serving sized pieces and serve with whipped cream and a sprig of mint.