Dinner Party for 4 People. Hearty Potato and Bacon Soup starts the dinner. The bacon flavour with mustard blend beautifully. Entree of Curry-flavoured Fondue is a dish full of flavours and delight. The subtle curry flavour and the strong mature cheese are a good combination. It will bring back the sixties for those old enough to remember. Main course is Fetta-Stuffed Rack of Lamb. Cutting the pockets in the meat can be a bit tricky, but the rest of the dish is straightforward. This dish looks as good as it tastes. Dessert is Chocolate Bombe Alaska. This is a wonderful dish for a special occasion. It looks so good with its golden peaks that I like to serve it at the table.
Soup
Hearty Potato and Bacon Soup
Ingredients
1 tablespoon oil
1 onion, chopped
4 rashers bacon
2 ½ cup hot water
2 chicken stock cubes, crumbled
2 teaspoons wholegrain mustard
½ cup cream
Method
Heat oil in pan, add onion and bacon and cook for five minutes. Add potatoes, cook for 5 minutes. Add combined hot water and chicken stock cubes. Bring to the boil, reduce heat, and simmer for 15 minutes. Add mustard and cream, and simmer 2 minutes.
Garnish with parsley, and serve with crusty bread.
Entree
Curry-flavoured Fondue
Ingredients
1 cup apple juice
1 tablespoon cornflour
250g mature grated cheddar cheese
2 teaspoons lemon juice
1 tablespoon tandoori curry paste
Method
Pour ¼ cup of the apple juice into a small bowl. Add cornflour and stir until mixture is well combined. Pour remaining apple juice into a medium saucepan; add cheese and lemon juice cook slowly over medium heat until mixture becomes smooth and cheese has melted. Add tandoori paste, increase heat, and simmer for 5 minutes. Remove from heat and season with salt and pepper.
Serve with slices of cucumber and semi dried tomatoes, and a small piece of toast.
Main Course
Fetta-Stuffed Rack of Lamb
Ingredients
8 lamb cutlets
100g marinated fetta, crumbled
2 tablespoons oil reserved from fetta
2 tablespoons chopped oregano
1 tablespoon balsamic vinegar
6 vine ripened tomatoes
Method
Preheat oven to 200C. Cut a 3cm deep pocket where the meat joins the cutlet bones. Using your fingers, insert the marinated fetta. Secure meat with string and place into a greased roasting pan. Stand meat up interlocking the bones. Combine oregano, balsamic vinegar, and marinate fetta oil, and brush over meat. Season with salt and pepper. Arrange the tomatoes around the lamb. Roast for 20 to 30 minutes. Rest for 10 minutes before carving.
Dessert
Chocolate Bombe Alaska
Ingredients
400g chocolate sponge roll
75g dark chocolate, finely chopped
3 egg whites
1 cup caster sugar
4 chocolate sundaes (commercial ice cream)
Method
Preheat oven to 200C. Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll, place onto the tray leaving space between each for easy removal. Spoon chocolate onto each sponge slice. Place egg whites into a medium bowl and beat with an electric mixer until firm peaks form. Add sugar a spoonful at a time. Beat a further 2 minutes.
Turn a chocolate sundae frozen ice cream onto each sponge slice. Spread meringue evenly over each. Bake for 7 to 10 minutes or until meringue is light, golden, and firm to touch.
Serve immediately.
