|
 For the discerning palate try this fabulous gourmet dinner party suggestion. With its choice ingredients and superb selections of wine this menu is resplendent in every way. Sumptuous for the eyes and palate this is a meal fit for a king.
To drink: the winedirect South African Gourmet Dinner Party Case
Starter
To drink: Graham Beck - Brut Blanc de Blancs
To eat: Ravioli of Crab with Langoustines and Black Truffle
Ingredients
For the sauce
250g fresh white crab meat
200g freshly made pasta
24 langoustines
1 small black truffle
1 large banana shallot cut to fine brunoise
350ml dry white wine
150ml Noilly Prat
unsalted butter
crème Fraîche
salt and freshly ground white pepper
For the pasta
200g Tipo '00' pasta flour plus extra for dusting
1 large free-range egg (plus one extra just in case the pasta is too stiff)
2 large free-range egg yolks
pinch salt
splash of olive oil
Method
Begin by making the pasta. Pulse all the ingredients in a processor until well mixed. Pull together into a ball of dough, then wrap in clingfilm and refrigerate for 20 minutes.
Sweat the shallots in a little butter without colouring, add the wine and Noilly Pratt and bring to the boil. Dunk the langoustines into the hot liquid and cook for 2 minutes. Remove and allow to drain. Boil the liquid down to half volume. When cool enough to handle shell the langoustines and put the shells back into the cooking liquid and continue to simmer.
Use a pasta machine to roll out the pasta ending up on the finest setting. Cut the pasta into 100mm circles. Place a generous spoonful of lightly seasoned crab meat into the centre of each circle. Dampen the outer edges with water and carefully place a second circle on top. Gradually seal the ravioli by pressing the edges together, being careful to exclude all the air. Neaten by cutting off the outer edges – use a fluted cutter of smaller diameter. Set the ravioli aside on a tray dusted with flour. Boil the ravioli in plenty of salted water for no more than 2 ½ minutes. Remove and drain on a clean tea towel.
Strain the reduced liquid through three layers of dampened butter muslin into another saucepan. Over a very gentle heat whisk in 50g unsalted butter in small pieces until fully incorporated. Stir in two tablespoons of crème fraîche and return the langoustines to the sauce to warm through.
Pour a little of the sauce into the centre of each warmed serving plate, top with a ravioli and place three langoustines on each plate. Blitz the sauce with a stem blender and spoon the foam over the dish. Garnish with shavings of black truffle.
Main Course
To drink: Hamilton Russell - Pinot Noir Walker Bay
To eat: Tournados of Beef with Foie Gras and Root Vegetable Compote
Ingredients
8 centre fillets of beef approx 40mm thick
8 x 50g escalopes of foie gras
parsnips, carrots and salsify, peeled and cut into batons
3-4 shallots finely chopped
a few lardons of smoked bacon
trimmings from the beef fillet
foie gras trimmings
1 bay leaf
sprig of thyme
1 litre veal stock
200ml glace de viande
1 bottle full bodied red wine
½ bottle Port
butter
salt and pepper
a few wild mushrooms, cleaned and cut into quarters
Method
Heat a little vegetable oil in a pan and when smoking hot, sear the steaks on all sides being sure that they are well caramelised. Transfer the steaks to a tray covered with greaseproof paper and chill until required.
Use a hot knife to cut 8 escalopes of foie gras. Chill until required.
Boil the root vegetable batons until just cooked but retaining a bite. Transfer to iced water and reserve.
Cook the beef trimmings and bacon lardons in a little oil until well coloured. Add the shallots and cook to colour them also. Add the bay leaf and thyme and pour over the wine and port. Cook to reduce to a syrup. Add the stock and the foie gras trimmings and simmer for two hours, skimming off impurities as they rise to the surface. Strain through 3 layers of dampened butter muslin and discard the debris. Add the glace de viande and bring back to a simmer – check for seasoning. Before service, whisk in some knobs of unsalted butter to give the sauce a shiny finish.
Drain the root vegetable and fry in butter until beginning to colour then transfer to the oven for 10 minutes. Put the chilled tournados into a hot oven for exactly 7 minutes.
Heat a dry non-stick pan to a very high temperature season the foie gras on both sides and cook for approximately 2 minutes per side. It should still be pink in the middle. Quickly sear the mushroom in the pan with the foie gras fat.
Place one tournados on each warmed plate surround with root vegetable batons and mushrooms. Spoon a generous amount of sauce over the tournados and around the vegetables. Place an escalope of foie gras on top of the tournados and decorate with some crisply fried julienne of carrot.
Dessert Course
To drink: Klein Constantin - Vin de Constance
To eat: Rhubarb Clafoutis
Ingredients
8 sticks good, fine, pink rhubarb
2 tablespoons caster sugar
butter for greasing
icing sugar for dusting
300ml whipping cream
200ml milk
6 large eggs
50g plain flour
200g caster sugar
Pinch salt
1 level dessert spoon ground almonds
splash of Amaretto
400ml extra thick cream for serving.
Method
Paint the inside of 8 individual ramekins with melted butter. Blitz all the batter ingredients in a blender and allow to rest while cooking the rhubarb.
Cut rhubarb into lengths about 25mm, scatter on a baking sheet lined with baking parchment. Sprinkle with sugar and just a few drops of water. Place in a hot oven, 190 degrees and cook for around 8 minutes for the rhubarb to just become tender. Carefully place into a colander over a basin to collect the juices while the rhubarb cools. Place a few pieces of rhubarb into each dish, pour over the batter mix and bake in the oven for about 40 minutes. Remove and allow to cool a little before serving.
Liquidize the remaining rhubarb with the collected juices. Place in a saucepan and warm through. If too sharp, stir in some icing sugar. This sauce can be stirred through the thick cream before serving with the clafoutis. Sprinkle with icing sugar before serving.
|
