RECIPES FOR STRESS-FREE DINNER PARTIES
FROM OUR MENUS

CHERBAH

Serves 4-6

4 TOMATOES peeled, seeded & finely chopped
4 ONIONS cut into large pieces
2 tbsp BUTTER
2 sprigs FRESH MINT coarsely chopped
2-3 FRESH CHILLIES seeded & finely chopped
Salt & Pepper
1 litre HOT WATER
330g LAMB SHOULDER or NECK
60g DRIED APRICOTS
60g VERMICELLI

*  In a large saucepan fry the tomatoes & onions lightly in butter with the mint & chillies
*  Add the water, lamb & apricots. Cover and cook slowly for about 1½ hours.
*  Take out the lamb, bone it and cut the meat into tiny pieces and return to soup.
*  Add the Vermicelli and cook for 10 minutes, or until the pasta is cooked.

CORN FRITTERS WITH AVOCADO CAESAR SALAD

Serves  4

150g SELF RAISING FLOUR
½ tsp BICARBONATE OF SODA
250 ml MILK
2 EGGS
330g SWEET CORN
4 SPRING ONIONS finely chopped
1 small RED THAI CHILLI seeded & finely chopped

Mix flour and soda together in a medium bowl. Mix milk & egg together in a jug. Make a well in the middle of the flour, and gradually whisk together until you have a smooth batter. Stir in the corn & chilli.  Shape into fritters and pan fry until brown both sides. 

1 COS LETTUCE washed & torn into medium sized pieces
2 thick slices WHITE BREAD, crusts removed, cubed
3 tbsp OLIVE OIL, plus a little more for frying
1 EGG
1 clove GARIC, crushed
1 tbsp LIME/LEMON JUICE
2 tsp WORCESTERSHIRE SAUCE
4 ANCHOVY FILLETS chopped
Freshly ground Pepper
25g PARMESAN coarsely grated
2 AVOCADOS peeled & diced

*  Fry the bread cubes in a little olive oil until crisp, then drain on kitchen paper
*  Place egg into a pan of cold water and bring to the boil. Boil for minute then plunge into cold water to stop the cooking. When cool enough to handle crack the egg into a food processor then add garlic, lime/lemon juice, Worcestershire sauce, anchovies and oil. Process well, and then add pepper to taste.
*  Put lettuce in a large bowl, pour the dressing over the leaves, add parmesan, croutons and avocado, and then toss well.

Alternatively, try one of our most popular dishes of all:

DON’S KICK ARSE BBQ CAESAR SALAD

300ml TOMATO SAUCE
2 tbsp WORCESTERSHIRE SAUCE
2 tbsp WHITE WINE VINEGAR
1 tbsp BROWN SUGAR
½ tbsp DIJON MUSTARD
1 tbsp SAMBAL OLEK
2 cloves GARLIC crushed
4 BONELESS CHICKEN BREASTS or similar quantity of BONELESS CHICKEN PIECES which cook more quickly

*  Blend all sauce ingredients and whisk into a sticky, smooth paste. Cover the chicken on both sides. Then broil in oven.
*  Make the Caesar Salad …without the croutons and avocado.
*  Take care not to overcook the chicken, then cut into slices and place on top of the salad.
*  Serve heaps of warm crusty garlic bread as an accompaniment.

LYONNAIS FRICASSÉE

Since 1972, my  Australasian TV chef brother Iain and I have spent countless weeks  exploring the Brasseries and Bistros of  Lyon; my favourite food city in the world. This is my take on one of the traditional style casseroles featured year in, year out. We sell over a thousand portions during November, “Beaujolais Month at the Cork & Bottle”, so obviously our customers enjoy it!

200g CALVES LIVER in chunks
200g TOULOUSE SAUSAGES in chunks
200g CHICKEN LIVERS whole
Vegetable Oil
3 rashers BACON sliced
12 BABY ONIONS
12 BUTTON MUSHROOMS peeled and quartered
3 tsp TOMATO PASTE
2 cups DIJON MUSTARD
3 cups BEEF STOCK
1½ cups RED WINE
6 BAY LEAVES
6 sprigs THYME
1 GARLIC CLOVE crushed
Salt & Pepper

*  Sear meats on all sides in a little hot oil. Remove to a plate.
*  Add bacon, onions, mushrooms to pan. Toss around and pour most of the oil off. Then add tomato paste and mix until the colour changes. Add mustard, beef stock, wine, bay leaves, thyme, seasonings & garlic. Mix well and return meat to the pan.
*  Turn heat down & gently simmer 7-10 minutes.

Serve with buttered noodles and a tossed green salad……and a bottle of Beaujolais!

NORWEGIAN LEMON CREAM

Serves: 4

1 heaped tablespoon caster sugar
3 eggs
425ml milk
Zest of one lemon
4 teaspoons of lemon curd
4 large ramekins

Preheat oven to 170C

* Heat milk with lemon zest until hot, but not boiling.  Set aside to infuse.
*  Beat sugar with 2 whole eggs and one egg yolk until creamy.  Add vanilla.
*  Put a teaspoon of curd in the bottom of each ramekin and gently pour mixture over the top.
*  Cook in a Bain Marie for 30 minutes.  

Serve cool, topped with whipped cream and/or grated chocolate, to your taste.

This can be made in one large dish. Use 3 tablespoons of curd and cook for 45 minutes.