Dinner Party for 6 People. Soup is Cool Cucumber Soup which is just great for a hot day. Mushrooms stuffed with Cream Cheese makes an ideal entree. You can even create stuffings of your own. Moroccan Turkey with Couscous Stuffing for a main course is a dish that is easy to make and always welcome. Tiramisu cheesecake for dessert is not too difficult and a wonderful way to round off an evening.
Cool Cucumber Soup
1 ½ litres water (6 cups)
2 chicken stock cubes, crumbled
2 shallots, chopped
2 cloves garlic, crushed
3 teaspoons canned peppercorns, drained
2 medium green cucumbers, thinly sliced
2 x 140g cans whole water chestnuts, drained and sliced
¼ cup white vinegar
2 cups roughly chopped watercress
1 tablespoon icing sugar
Combine water, stock cubes, shallots, garlic, and peppercorns in a large saucepan. Bring to the boil, reduce heat and simmer for 10 minutes. Allow to cool and pour into a large bowl. Cover and refrigerate for several hours. Stir cucumber, water chestnuts, vinegar, watercress, and sugar into soup.
Mushrooms stuffed with Cream Cheese
200g cream cheese, softened
3 green shallots, thinly sliced
1 clove garlic, crushed
½ red capsicum, diced
1 tablespoon chopped fresh chives
2 tablespoons chopped sun dried tomatoes
6 large flat mushrooms, stems removed
1 tablespoon grated parmesan
2 tablespoons milk
2 cups fresh breadcrumbs
olive oil spray
Preheat oven to 180C. Lightly grease a baking tray with olive oil spray.
Combine cream cheese, green shallots, garlic, capsicum, chives, and sun dried tomatoes in a bowl, mix until well combined. Spoon mixture evenly onto the centre of each mushroom.
Sprinkle with parmesan and season with salt and pepper.
Whisk egg and milk together. Dip mushrooms into egg mixture, then coat well in breadcrumbs. Spray with olive oil and bake for 15 minutes until golden.
Moroccan Turkey with Couscous Stuffing
1 x 3 kg turkey, thawed
1 ½ cups chicken stock
1 ½ tablespoons olive oil
1 ½ cups couscous
1 clove garlic, crushed
juice and rind of 1 lemon
½ cup finely chopped parsley
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground cardamon
roast pumpkin and greens to serve
Preheat oven to 180C. Wash turkey cavity and dry with a paper towel. Place on a wire rack over a baking dish.
Bring stock and 1 tablespoon oil to the boil, add couscous, garlic, and lemon rind. Cover and and set aside for 2 to 3 minutes. Stir in lemon juice and parsley; season with salt and pepper. Stuff turkey. Pull skin oven neck cavity and secure with a skewer. Cross legs and secure with butchers string.
Stir in remaining spices and brush onto turkey. Cover legs ends with foil.
Place turkey breast side up on a rack. Roast for 1 hour. Remove foil and cook a further 30 to 50 minutes. Rest for 15 minutes before carving.
1 cup strong brewed espresso coffee
14 sponge finger biscuits
500g cream cheese softened
¾ cup caster sugar
3 eggs, lightly beaten
250g carton sour cream
1/3 cup cream
1 tablespoon instant coffee
200g white chocolate, chopped
Preheat oven to 160C. Line a 23cm springform cake pan with baking paper, grease sides.
Pour coffee into a shallow dish. Dip biscuits into coffee. Arrange over base of cake pan so that base is completely covered.
Using an electric mixer, beat cream cheese and sugar for 3 minutes. Add eggs one at a time mixing well. Stir in sour cream until just combined.
Pour mixture over biscuits. Place onto a baking try. Bake for 50 to 60 minutes until centre is firm.
To make Topping
Heat cream and coffee in a saucepan over medium heat for 3 minutes or until coffee has dissolved. Add chocolate and stir until chocolate has melted. Pour over cheesecake.
Refrigerate cheesecake until serving time.