Dinner Party for 4 People. Soup is a tasty Chicken and lentil. The subtle taste of yoghurt blends with the vegetables. Cheesy Wonton Rolls are a popular entree. They can be made ahead of time and even frozen. To cook from frozen don’t thaw first or they will fall apart. Beef Steaks with Red Wine Glaze is a substantial dish that goes with almost anything. Serve with vegetables of your choice. Apricot and Coconut Crumble for dessert is a real winner. Make a few extras for later.
Chicken and Lentil Soup
¼ cup olive oil
2 chicken breast fillets
1 leek, halved and thinly sliced
2 cloves garlic, crushed
2 carrots, peeled and diced
2 sticks celery, diced
1 cup red lentils, washed
1 litre chicken stock
400g can chopped tomatoes
2 tablespoons chopped fresh parsley
natural yoghurt to serve.
Heat 1 tablespoon olive oil in a large saucepan, add chicken breasts and cook for 2 to 3 minutes on each side. Remove to a plate and allow to stand for about 5 minutes, then shred the chicken.
Heat remaining olive oil in the saucepan and add the leeks and garlic, cook, stirring, for 2 minutes, then add carrots and celery, and cook a further 2 minutes.
Stir in lentils and cook for 1 minute. Add the stock and tomatoes and bring to the boil. Reduce the heat to medium, and simmer for 20 minutes.
Stir in the chicken and parsley, and season with salt and pepper. Serve topped with yoghurt.
Cheesy Wonton Rolls
250g cheddar cheese, grated
420g can corn kernels
2 green shallots, chopped
2 small red chillies, chopped
1 clove garlic, crushed
1 small bunch coriander, chopped
2 teaspoon cornflour
1 tablespoon cold water
1 packet wonton wrappers
sweet chilli sauce to serve
Combine cheese, corn, shallots, chilli, garlic, and coriander in a bowl. Mix well until combined. Mix cornflour and water in a small bowl to form a paste. Place a teaspoon of cheese and corn mixture along one edge of a wonton wrapper, brush edges with cornflour mixture, and roll up to form a spring roll. Repeat with remaining wontons.
Deep fry until golden brown. Serve with chilli sauce.
Beef Steaks with Red Wine Glaze
1 cup red wine
1/3 cup olive oil
2 tablespoons soy sauce
2 teaspoons beef stock
1 tablespoon brown sugar
1 teaspoon grated ginger
4 scotch fillet steaks
2 teaspoons cornflour
½ cup water
1 ½ tablespoons chopped basil
2 tablespoons sour cream
Combine the first seven ingredients, pour over steaks, and marinate for 1 hour or overnight, turning occasionally. Remove steaks from marinade, and reserve ¾ cup.
Cook steaks in hot pan or grill, basting frequently with remaining marinade. Keep warm.
Combine cornflour and water, add to saucepan with reserved marinade. Bring to the boil, remove from heat, stir in basil and sour cream and pour over steaks.
Serve with long green beans and fresh garden vegetables.
Apricot and Coconut Crumble
1 cup greek style natural yoghurt
4 tablespoons honey
825g apricot halves, drained
½ cup sponge cake crumbs
¼ cup roasted hazelnuts, chopped
¼ cup shredded coconut
Preheat oven to 180C. Combine yoghurt and 2 tablespoons of the honey in a bowl. Cover and refrigerate until ready to serve.
Line a baking tray with baking paper. Place apricot halves onto tray. Combine sponge cake crumbs, hazelnuts, and coconut, stir well to combine.
Spoon sponge mixture into each apricot half and drizzle with remaining honey. Bake for 10 to 15 minutes or until golden on top. Serve with a dollop of honey yoghurt or ice cream