Thursday, February 10, 2011

Three Course Dinner

Me and my friends Niki and Ove decided to get together and experience nice food and wine. Ove and Niki brought amazing wine and me and Stefan cooked. I am so lucky to have Stefan because he always comes up with great ideas! It's always success when he pickes food I should cook! It took us a good while before we prepared and cooked everything, but c'mon, that was home cooked 3 course dinner :)

Because we knew, that Niki loves prawns, we made Prawns with Parmesan Cream and Pancetta to start with. I also baked Cheese Straws instead of bread. It is a bit salty dish, so don't use salt at all. It was served with wonderful champagne!!!

This is a Swedish classic, that I decided to serve a little bit differently. Tenderloin with Creamy Rosé Pepper Sauce, Baked Mashed Potatoes and Cherry Tomatoes. It is very important that you use Rosé pepper, it makes all the magic! JUST FAB!

Oh yeah! If you like Chocolate, Lime and Lemon you should give it a try! It's a rich chocolate cake, and the recipe uses ground almonds instead of flour! Because it's very dense you only need a little slice with some whipped cream!

Ove's choice of wine :
Beaumont de Crayeres - 2008 - Grande Reserve NV - Champagne France
Starter: Chateau Laubarit - 2005 - Grand Vin - Bordeaux France
Main: Altano - 2008 - Reserva - Duoro Portugal
Main: Chateau Cos Labory - 2007 - Grand Cru - St Estephe appellation (sub-region in Bordeaux) France
Dessert: Gerard Bertrand - 2002 - Grand Cru - Banyuls appellation (sub-region in Languedoc) France

Recipes of all 3 dishes are in my comments!!!


  1. Prawns with Parmesan Cream and Pancetta
    24 raw/cooked king prawns
    2tbsp olive oil
    100g pancetta or bacon
    1 bunch of spring onions
    2 garlic cloves
    4 tbsp crème fraiche
    Juice of 1 lemon
    Ground black pepper
    Grated Parmesan cheese
    Handful of spinach leaves to garnish

    Heat the olive oil in a large frying pan, add the pancetta, and fry for 5 minutes over a medium heat, stirring frequently. Add the spring onions and garlic and cook for further 3 minutes, or until they are just beginning to soften. Add the prawns, stir, and cook for several minutes. Do not overcook. Add the crème fraiche and bring to boil. Pour in the lemon juice and season to taste with pepper. Reduce the heat and simmer for 1 – 2 minutes. To serve, transfer to a warm serving dish, sprinkle with Parmesan cheese, and garnish with spinach leaves.

    Cheese Straws
    375g puff pastry
    Plain flour (for dusting)
    2tsp made English mustard
    60g mature Cheddar cheese
    30g Parmesan cheese
    1 egg yolk
    1tbsp milk
    I didn’t use that much cheese and you can also use regular mustard, it’ll be lovely!

    Preheat the oven to 190 degrees. Roll out the pastry on a lightly floured surface into a 25 x 35 cm rectangle, trimming the edges to neaten. Spread the mustard over the top half of the pastry, leaving a 12mm gap all round, then top with the grated cheeses. Mix together the egg yolk and milk, then brush this mixture around the edges of the pastry. Fold over the pastry, then press together, sealing the edges. Lightly roll out to a 20 x 35 cm rectangle. Cut the pastry into strips 12mm wide, then, holding both ends of a strip, twist into a spiral and place, well spaced, on lightly greased baking trays. Bake for 12 – 15 minutes, or until puffed and golden. Place on a wire rack and leave to cool slightly.

    Tenderloin with Creamy Rosé Pepper Sauce
    400g Pork tenderloin
    500ml double cream
    2tbsp soy sauce
    10g ground Rosé Pepper (pink pepper)
    2 crushed garlic cloves
    Olive oil
    Preheat the oven to 200 degrees C. Heat some olive oil on a large frying pan and fry the tenderloin until golden. Then transfer the meat onto a baking tray (with a little bit of water) and put in the oven for 20 minutes. Use the same pan with the remaining oil and fry crushed garlic and ground rosé pepper. Add the cream, soy sauce and a bit of salt and cook for 2 – 4 minutes. You have to check the temperature of the meat. It should be 65 – 70 degrees C. Don’t forget that the meat should be juicy.Slice and serve with the sauce.

  2. Baked Mashed Potatoes
    1 kg potatoes
    Salt to taste
    2 tbsp butter
    1 cup grated cheddar cheese
    ½ teaspoon ground white pepper
    1 egg, lightly beaten
    1 teaspoon paprika
    1 tablespoon chopped parsley

    Peel potatoes and boil them in a pot. When the pot comes to a boil, add salt to taste. Cook until tender. Preheat oven to 190 degrees C. Mash potatoes while hot and ensure that there are no lumps. Add butter, white pepper, parsley and cheese to potatoes while it is still hot. Mix in beaten egg. Add the potato mixture to a piping (pastry) bag and squeeze the top in order to force the mixture through the hole in the bag. Pipe the potatoes into the ramekins going in a circular motion until the ramekin is filled. Transfer the ramekins onto baking tray. Sprinkle the top with paprika powder. Bake in preheated oven for 20 minutes or until lightly brown.

    And you can either roast the cherry tomatoes in the oven or fry them with some olive oil as I did :D

    Superb Chocolate Cake with Lime & Lemon
    180g dark chocolate
    175g softened butter
    125g caster sugar
    Finely grated zest of 6 limes
    200g ground almonds
    4 eggs, separated

    For the icing:
    100g dark chocolate
    25g butter
    1 – 2 tbsp LIME and LEMON marmalade
    (I doubled the amounts for the icing)
    Preheat the oven to 150 degrees C. Lightly oil a 25cm tin. Break the chocolate into pieces and melt in a heatproof bowl over simmering water. Put the butter, sugar and lime zest into a large bowl and beat until soft and creamy. Mix in the ground almonds, egg yolks and melted chocolate until well combined. Whisk the egg whites until stiff. Using a large metal spoon, fold into the chocolate mixture. Pour into the prepared tin and bake in the middle of the oven for 35 minutes. It’s good to check with a wooden stick if the cake is done. Allow to cool in the tin. To make the icing, put the chocolate, butter and marmalade into a saucepan. Melt over a low heat, stirring gently all the while. When the cake is cold and turned out of the tin, spoon the icing over it and leave to set.



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