Images: DUSTY

My dad sometimes gets crazy ideas. He asked Áróra, Eva and me to cook for his dinner party in honor of the people that helped renovate his house. As you already know Eva and I went to Sweden (unfortunately Áróra couldn't come) and we agreed to cook for my dad's party. We got real chef's costumes with our names on them and were only allowed to speak English when presenting the menu and my dad told the guests that he had flown these high quality chefs in from England! Eva was really nervous because she can barely boil an egg but her English accent was flawless ;) All went well and the twelve guests were impressed and dad was happy. We had a good laugh about it all and we would definitely do it again!
This is what the menu looked like:
Aperitif: Russian caviar with blinis, creme fresh and raw onion
Starter: Fresh fig salad with honey dressing and fig confit on the side
Main course: Saltimbocca with mashed potatoes, white wine sauce and asparagus
Dessert: Chocolate fudge cake, fresh strawberries and whiskey ice cream.
Xo Begga

Fresh fig salad for twelve (inspired by Jamie Oliver):
12 fresh figs
Buffalo mozzarella (we used 8 balls pr. plate)
Crema di balsamico
Criss cross all the figs and a arrange one on each plate, put the buffalo mozzarella on the plate and pour a little balsamico over. Use fresh mint and basil for garnish
Bread on the side to dip into the dressing

Fig confit:
One bag of dried soft figs
One large jar of fig marmalade.
Tear up the figs and blend them with the fig marmalade. Serve in a bowl to share.

Honey dressing:
18 tablespoons extra virgin olive oil
9 tablespoons lemon juice
3 tablespoons good honey
Sea salt and freshly ground black pepper

Saltimbocca for 12:
12 chicken breasts
Couple of handfuls of fresh sage
24 slices dried parma ham
Oil for frying
4 tablespoons butter
4 cubes  chicken bouillon
2L white wine
Salt and pepper 
Preheat oven to 180 C. Flat out the chicken breasts and cut each breast into two parts. Arrange sage leaves on top and wrap each section into a ham slice. Heat the oil in a pan and fry the chicken breasts for a minute on each side and put on an oven plate. Bake in the oven for 20 minutes. Melt butter in a pan and fry the remaining sage leaves with chicken bouillon. Pour the white wine in and boil for a short while, Lower the heat and let the sauce simmer until the chicken is ready. Season with salt and pepper  

Mashed potatoes with canellini beans:
12 bake potatoes
450 g ready canellini beans
150 ml milk 
7 tablespoons butter
salt to taste 
Cut the potatoes into smaller pieces and boil. Peel potatoes and put them together with the beans in a blender bowl. Add the milk and butter and stir. Salt to taste. Be careful not to stir for a very long time because the mashed potatoes can become elastic.

Fried asparagus:
Fry 60 asparagus sticks in butter, salt to taste

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