Sunday, October 08, 2006

Saturday dinner

I had some collegues for a good dinner, and I would like to share the recipes with you. This will guaranteed fill you up. There are two ingredients that turn up in this dinner and that is orange in one or another form and the wonderful fruity sweet thai chili sauce.

As the guests arrived I greeted them with:

Le Suprême de Blancs de Volaille au Foie de Canard.

1 tin of Le Suprême de Blancs de Volaille au Foie de Canard (3 1/2 ounces / 100 grs)
6 round melbatoasts

The content of this tin is made by Comtesse du Barry. it contains a bloc of Duck Liver wrapped into a wonderful duck paté, flavoured with Armagnac. Split the contents of the tin into six, and place on toast. Serve with a good Sauternes. I had a wonderful bottle of Chateau de Myrat 2000.

Entree – Salmon and Tuna mousse with sweet chili (Serves 5)

Two pieces of salmon (10 0unces / 300 grs)
I tin of Tuna in brine (4 ounces / 125 grs)
8 fluid ounces / 200 ml of single cream (20%)
10 fluid ounces / 300 ml of whole milk (4%)
2 leaves of gelatin
1 stock cube of fish stock (to around a pint of liquid)
Dried dillweed
1 ½ tbsp of sweet thai chili

Soak gelatin in cold water until softened

Pour milk and cream into a pan and heat to boiling point, add stock cube, dillweed and the brine from the tuna. Reduce heat. Poach salmon in liquid 10-15 minutes. Take out and remove skin and bones.

Take gelatin out and dissolve in hot liquid. Add thai chili.

Place the salmon and tuna in a blender, ad liquid, and blend until smooth. Place in container and allow to cool in refrigerator until set.

Garnish with 200 grs / 8 ounces of shelled shrimps mixed with thai sweet chili.

Serve with a good bottle of Riesling. I chose a bottle of Dopff& Irion Riesling, 2005.

Long roast duck-thighs in orange and thai chilli

Four duck legs

Marinade:
2-3 tbsp of seasoning (salt, pepper, and lemon – I use Montreal steak seasoning)
Juice of ½ an orange
2-3 tbsp of thai chili
2-3 tbsp of olive oil

Mix seasoning with olive oil, orange juice and thai chili and allow to infuse (1 hour)

Remove the bone from duck-thighs. Make incisions into the fat. Place thighs in a zip-lock bag. Add the marinade. Allow the thighs to marinate in refrigerator over night.

Place in a deep tray and allow as little space around each of them as possible. This as the duck fat will leak out and the boneless thighs will roast in it. But do ensure that the tray is deep enough. If the fat leaks out in your oven, you into a good scrub the day afterwards. Pour the rest of the marinade over.

Place in an oven on 220 degrees fahrenheit / 100 degrees celsius and allow to roast for 3 1/2 hours. Pour out the fat, place duck bak into the tray and increase the temperature to 400F / 200C to get a crisp skin. Serve with sauce made from some of the liquids from the duck, some chicken stock and two tbsp of Cointreau. Serve with roast potatoes and asparagus.

Serve with a rich red wine. I highly recommend Rasteau, Côtes-du Rhône Villages 2004.

Chocolate Mousse

100 g (1 1/2 cups) dark chocolate, chopped
1/2 tbsp milk
1 egg yolk
1 ounce/25 g confectioner's sugar
7 fluid ounces / 175 ml thickened cream
3 tpsp of Cointreau
3 tbsp of Baileys Irish Cream

Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).

Remove and cool slightly. Place yolk and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy. Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.

Spoon into 4 x 1/2 cup capacity dishes and chill for 4 hours, until set. Pour 1 tbsp of Cointreau and 1 tbsp of Bailys Irish cream over and serve.

Serve with good coffee and a good glas Cognac.

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