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Dinner with Steak Teriyaki

Dinner party for 4 people. French onion soup, garlic, beef consomme, red wine, sherry, onion, parmesan. Entree, seafood pancakes, prawns , oysters, crab meat, dry white wine. Main course, steak teriyaki. Ginger flavour with teriyaki and lemon. Dessert, Peaches with Wine Glaze and Honey Yoghurt. Light and refreshing with white wine glaze and peach halves.

Soup

French Onion Soup

Ingredients

90g butter, thinly sliced

4 large onions

1 clove garlic

1 tablespoon flour

1 teaspoon sugar

2 x 470g cans beef consomme

3 cups water

salt and pepper

¼ cup dry red wine

1 tablespoon sherry

125g butter, extra

1 clove garlic, extra

1 french stick

250g swiss cheese

60g grated parmesan

 

Method

Heat butter in large pan, add onions and crushed garlic. Saute gently until onions are golden brown. Add flour, stir until combined. Add sugar, undiluted soup, water, salt and pepper, and red wine. Bring to the boil and simmer for 45 minutes stirring occasionally. Add sherry and stir a further 5 minutes.

Cut bread into 12 x 1cm slices. Melt extra butter in pan and add garlic. Brush bread on both sides with butter. Place bread slices under griller until brown on one side only.

Pour soup into large flameproof bowl. Place bread, toasted side down onto soup. Sprinkle grated cheese over bread.

Place soup bowl under hot griller until cheese is melted and is golden brown.

Serve hot.

 

 

Entree

Seafood Pancakes

Ingredients

500g small prawns

about 10 canned oysters

125g crab meat

1 cup water

½ cup dry white wine

1 medium onion, peeled and chopped

80g butter

3 tablespoons plain flour

½ cup cream

salt and pepper

4 shallots

30g butter, extra

3 tablespoons chopped parsley

3 tablespoons packaged dry corn crumbs

60g cheddar cheese

 

Method

Make pancakes from a recipe of your choice

Shell prawns, remove back vein, and reserve shells. Drain oysters, remove sinews. Place reserved prawn shells, water, wine, and onion into saucepan, and bring to the boil. Reduce heat, and simmer uncovered for 5 minutes. Drain and reserve 1 cup of prawn stock.

Heat butter in another saucepan, add flour and stir to combine. Remove from heat and gradually add prawn stock. Add cream, stir to combine, and return to heat. Stir until sauce boils and thickens. Reduce heat and simmer for 3 minutes then remove from heat.

Heat extra butter in a separate pan, add shallots and sauté for 1 minute. Add seafood and stir to combine.

Add seafood mixture to sauce, mix well, and season with salt and pepper.

Spoon filling down the centre of each pancake then roll up. Place on greased oven tray. Sprinkle on combined parsley, corn crumbs, and grated cheese. Bake in hot oven for 5 minutes or until heated through.

 

 

Main Course

Steak Teriyaki

Ingredients

4 pieces of fillet steak

2 tablespoons lemon juice

4 tablespoons teriyaki sauce

2 cloves garlic

2 teaspoons grated green ginger

½ cup pineapple juice

1 ½ tablespoons sugar

½ cup water

4 shallots

3 teaspoons cornflour

2 tablespoons oil

 

Method

Combine lemon juice, teriyaki sauce, crushed garlic, ginger, pineapple juice, sugar and water in a shallow dish. Stir until sugar is dissolved . Trim steaks and flatten slightly. Add steaks to teriyaki mixture. Allow to stand for an hour turning occasionally.

Drain steaks well and reserve teriyaki mixture. Heat oil in a pan and cook steaks and cook to desired taste. Remove from pan and keep warm. Blend cornflour with teriyaki mixture and add to pan. Stir over a high heat until sauce boils and thickens. Add chopped shallots and reduce heat. Simmer for 1 minute and pour over steaks.

 

 

Dessert

Peaches with Wine Glaze and Honey Yoghurt

Ingredients

2 cups dry white wine

½ cup sugar

6 medium peaches, halved

Cheese Filling

125g packet cream cheese, softened

100g prepared marzipan

½ teaspoon ground nutmeg

Honey Yoghurt

200g plain yoghurt

1 tablespoon honey

 

Method

Combine white wine and sugar in a pan. Stir over heat without boiling. Reduce heat and add peach halves. Simmer covered for for 4 minutes. Remove peaches carefully and discard wine syrup. Cool peaches for about 10 minutes and remove skin. Just before serving, press cheese filling into peach centre and grill until filling is soft and golden brown. Serve with Honey Yoghurt.

 

Method for cheese filling

Beat ingredients in a small bowl with an electric mixer until just combined. Roll into 12 balls.

 

Method for honey yoghurt

Combine ingredients in bowl and mix well.

 

Note: Frozen yoghurt could also be used, as in the photograph.

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