Last night we had a couple of friends over for dinner, for some good food (I hope!), good vino and good conversation. The evening turned into a competitive, physical, sweat-inducing tournament of Wii Tennis instead, but hey I hope the food was still good!
I served a four-course dinner, starting with chicken, pork and chorizo pate (oh my god it was divine) on crispy flat bread for an appetiser and ending with a mixed berry pavlova for dessert. Both of these were courtesy of Marks & Spencer Simply Food, so while they were delicious, I take no claim to fame.
What I do take responsibility for are the entree – an Asian style beef salad – and the main course – a spicy seafood tagliatelle in rose sauce, washed down with some chilled Japanese plum wine.
I have to call the beef salad ‘Asian’ style because while it has the taste of a Thai beef salad, and the tang that convinces you it must be Vietnamese, it contains neither lemongrass nor fish sauce, so it really doesn’t fall into either category. Instead the dressing is simply a concoction of rice wine vinegar, fresh chilli, lemon, sweet chilli sauce, sugar and a touch of soy.
The spicy seafood pasta is an old recipe of mine. This one has always been a party pleaser, and I’ve protected the recipe for almost a decade! But look what this website has reduced me to. A disloyal blabbermouth, ready and willing to just give this recipe away right in this website. It’s a good one, but just don’t tell your guests how much butter goes into sauce, otherwise there might be a heart attack or two, right there on your dining table.
|Asian style beef salad|
500gram rump steak (or beef of choice)
1 teaspoon olive oil
Mixed green leaves (my choice: spinach, rocket & watercress)
Baby cherry tomatoes, halved
Sweet corn in water, drained
Red onion, thinly sliced
Red capsicum, thinly sliced – optional
Yellow capsicum, thinly sliced – optional
7 tablespoons rice wine vinegar
7 tablespoons sweet chilli sauce
Fresh chilli, diced
Quarter lemon, juiced
1 teaspoon sugar
Kikkoman soy sauce
|Serves 4 as entree or 2 as a main course.|
|Spicy seafood tagliatelle in rose sauce|
500gram pasta sauce of choice (for example Dolmio sauces) or 190gram tomato paste
150mL single cream
1 large onion, diced
250gram mushrooms, washed, sliced
3-4 medium cloves garlic
Dried mixed herbs (or dried basil and/or oregano)
1 teaspoon olive oil
500gram mixed seafood (my choice: prawns, scallops, squid) or single choice of seafood
500gram fresh egg tagliatelle
* An alternative is to try Kerry Maid’s garlic butter, a lovely ready made concoction!