TIME TO CELEBRATE
Angela Casley prepares a fancy-pants entree, main and dessert
Whether you’re in need of romantic escapism, you’re celebrating an engagement or just feel like nestling in for a night at home with friends with a luxurious theme, these are the recipes for you. Dining at home is relaxing and best of all you can move to comfortable couches for coffee and a cheeky liquor as the evening slips away with endless chatter. Don’t overdo the predinner nibbles; you want your guests a little hungry with anticipation when they sit to eat.
For the salad, the roe of the scallop not only adds a beautiful vibrant colour to the dish but the sweet subtle flavour that makes this luxurious seafood a treat.
Large juicy prawns provide extra texture to pair with the sharp crispness of the fennel and soft honeydew melon.
Drizzle over aromatic butter and dill, and top with a hazelnut crunch. Delish!
A loin of lamb is one of my favourite cuts, with absolutely no waste. Bring it to room temperature before cooking quickly in a frying pan or, even better, on the barbecue.
This is a versatile cut, served here with char-grilled vegetables — or try the lamb sliced and tossed through a salad. It is even delicious in crunchy bread with a dollop of aioli and handful of rocket.
Decadent comes to mind when you taste this luscious chocolate tart. I have topped it with a mixture of fresh strawberries, pomegranate arils and slightly tart freeze-dried raspberries. The combination is sublime. Start with a small slice, but don’t hesitate to have seconds!
WARM SCALLOP AND PRAWN SALAD WITH HAZELNUT BUTTER
Serves 4
Butter
50g butter, softened
1 clove garlic
1 Tbsp grated fresh ginger
1 Tbsp chopped dill
1/4 cup roughly chopped hazelnuts
Salad
16 scallops
12 large prawns
2 cloves garlic, sliced
1 Tbsp lime zest
Juice from 1 lime
Salt and freshly ground pepper to taste
1 cup finely shredded fennel
1 cup sliced honeydew melon
1/4 cup chopped dill
Extra hazelnuts to garnish Wedges of lime to serve
1. Combine the butter, garlic, ginger, dill and hazelnuts in a small bowl. Place this butter in a frying pan and heat to sizzling. Fry the garlic for 1 minute then add the scallops and prawns and fry until just cooked through. Stir through the zest and lime juice.
2. Place the fennel, melon and dill on a platter, top with warm seafood and drizzle over the butter from the pan.
3. Serve warm with extra hazelnuts and lime wedges.
SUMAC LAMB LOINS
Serves 4 1 Tbsp sumac
1 tsp each ground cumin and coriander 1 Tbsp black and white sesame seeds 1/2 tsp each salt and freshly ground pepper
2 lamb loins
2 Tbsp olive oil
Salsa
6 large green olives, stones removed 1/4 cup chopped coriander
1 tsp chopped capers
2 Tbsp lemon juice Green vegetables to serve
1. Combine the sumac, cumin, sesame seeds, coriander, salt and pepper in a small bowl. Spread on a plate. Rub the loins all over with oil, then roll in the spices. Set aside while you make the salsa.
2. Chop the olives roughly. In a bowl combine the with the coriander, capers and lemon juice.
3. Heat a frying pan to a medium heat and fry the lamb for 3-4 minutes each side or until cooked to your liking. Leave to rest for a further 5 minutes, then slice thinly.
4. Serve with salsa and char-grilled greens.
CHOCOLATE AND PRUNE TART
Serves 8
Pastry
150g butter
1/2 cup caster sugar 1 egg yolk
2 Tbsp cocoa
2 cups flour
Filling
1 cup cream
1/2 cup full fat milk
150g dark chocolate, broken into small pieces
2 eggs
10-12 prunes
Cocoa to dust
Fruit to decorate
1. Preheat an oven to 180C.
2. Cream the butter and sugar. Add the egg yolk and beat again, and then the cocoa, mixing well.
3. Stir through the flour until a dough starts to form, then bring the dough together on a lightly floured bench. Wrap and place in the fridge for 30 minutes.
4. Roll the dough to fit a 23cm tart tin. Bake the tart blind for 20 minutes. Remove the baking paper for the last five minutes to dry out the base.
5. Heat the cream and milk to boiling point. Pour over the chocolate pieces stirring until smooth. Allow to cool. Stir through the eggs.
6. Pour the mixture into the tin and dot in the prunes. Return to the oven for 15-20 minutes until just set. Remove and cool completely.
7. Serve with a sprinkle of fruit, scoops of vanilla ice cream or dollop with cream.