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Dinner with Steaks with Whisky Cream Sauce

Three course dinner party for 4 people. Soup is Carrot and Red Pepper Soup with Cheesy Triangles; a light colour and flavour. The wine adds a tang and the capsicum adds a sweet taste. Main course is Steaks with Whisky Cream Sauce. French mustard and whisky adds a distinctive flavour and taste. Dessert is Lime or Lemon Custard Slice with Cream. A biscuit base with a fruity taste.

 

Soup

 Carrot and Red Pepper Soup with Cheesy Triangles

 Ingredients

 8 medium red peppers

3 tablespoons olive oil

4 medium onions, finely chopped

2 cloves garlic, crushed

½ teaspoon cumin seeds

6 medium carrots, chopped

1½ teaspoons sugar

2 cups dry white wine

1 cup water

300ml thickened cream

 

Cheesy Pita Triangles

 2 pita breads

½ cup grated mozzarella cheese

½ cup grated parmesan cheese

10g melted butter

 Method

 Quarter peppers, remove seeds and membranes, place peppers on oven tray. Grill peppers skin side up until skin blisters and blackens. Peel away skin.

Heat oil in pan, add onions and stir until soft. Add peppers and carrots, cook stirring until carrots start to soften.

Stir in sugar, wine, puree and water. Simmer uncovered until carrots are tender.

Blend or process soup in batches until smooth. Strain soup, return to pan and add cream. Heat but do not boil.

Top with cheesy pita triangles

 Cheesy pita triangles

Cut pita bread in half, and cut each half into 4 triangles. Place triangles on oven tray. Split triangles, fill with combined cheeses, brush with butter.

Grill until lightly browned all over.

Carrot and pepper soup can be made a day ahead. Pita triangles are best made close to serving.

 

 

 

Main Course

Steaks with Whisky Cream Sauce

 Ingredients

 4 fillet steaks, 2.5cm thick

4 slices bread, 2.5 cm thick

80g butter

2 teaspoons french mustard

100g butter extra

2 teaspoons corn flour

2 shallots

2 dessertspoons water

½ cup cream

2 tablespoons whisky

1 tablespoon chopped parsley

2 beef stock cubes

2 tablespoons lemon juice

 Method

Press steaks to a neat shape. Toast bread then cut into rounds about the same size as the steaks. Heat butter in a pan, add mustard and mix well. Brush toast rounds on both sides with the mustard butter. Place on oven tray in moderate oven for about 20 minutes.

Heat extra butter in pan add steaks and cook to desired doneness. Remove from pan and keep warm.

Drain pan drippings leaving 1 tablespoon in pan. Add corn flour and finely chopped shallots. Stir over a medium heat for a few seconds then stir in water. Stir until sauce boils, add cream, parsley, crumbled beef stock cube, whisky, and lemon juice. Reduce heat and simmer for 2 minutes.

 

 

Dessert

Lime or Lemon Custard Slice with Cream

Ingredients

250g plain sweet biscuits

120g butter, melted

¼ cup custard powder

1 cup caster sugar

½ cup corn flour

3 cups milk

1 cup of lime or lemon juice

60g butter

3 egg yolks

whipped cream and Chocolate Curls to serve

Method

line a 20cm x 30cm shallow tin with baking paper overhanging two sides. Finely crush the biscuits in a food processor. Add the melted butter and mix well.

Press firmly into the tin and refrigerate while making filling.

Place the custard powder, sugar, and cornflour in a pan. Mix the milk and lemon or lime juice with ¾ cup water, and gradually stir into the pan. Stir over medium heat or until the custard boils and thickens.

Remove from heat and cool a little. Whisk in the butter and egg yolks. Pour over the base and and chill for 2 or 3 hours.

Decorate with the whipped cream and chocolate curls to serve.

 

 

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