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Dinner Party – 1

Butternut Squash Soup with Smoked Haddock Crouton (serves 4)

Butternut squash2
onion1
garlic2 cloves
parsleysprig
Vegetable stock750ml / 1.5pt
bread1 slice [cut of baguette bread]
haddock1 small piece

Peel and chop the squash. Chop the onion and garlic. Lay the squash on a baking tray and brush with butter. Put in the oven for 8 minutes at 180 deg C / gas mark 5. Place the piece of haddock on the sliced bread and put in the oven for 5 minutes at 180 deg C / gas mark 5. Then sauté the onion, garlic and squash in a pan with a little oil for 3 minutes. Add the stock and bring to the boil. Cook for 5 minutes. Put into a blender. Place the crouton on top and sprinkle with parsley as decoration.

Pesto

Garlic1 clove
Pine nuts2 table spoons
Basil8 leaves
Parmesan2 table spoons
Olive oilTo cover [then add a bit more]

Place all in a container then blend.

Sweet Chili Sauce

Boil up 4 fl oz water, 1oz sugar, and 1oz chopped chilli.

Monkfish Spring Rolls (serves 4)

Spring roll or filo pastry1 packet
Monkfish1 fillet
ginger30g / 1oz
beansprouts60g / 2oz
Garlic2 cloves
Basil4 large leaves
Egg1
Shallot1
PepperTwist
Vegetable oildrizzle

Chop the shallot. Finely chop the ginger and beansprouts. Slice the basil. Slice the fish. Sweat the shallot and garlic in some oil till soft. Add the fish, ginger and beansprouts. Cook for 1 minute. Remove from pan. Add the basil, season with pepper and leave to cool. Cut the pastry into a square approx 5 inches square. Double layer the pastry and place the mixture in the centre of the pastry diagonally. Brush the edges with egg and roll up. Cook in the oven at 160degC for 10 minutes.

Tomato & Coriander Confit

Cherry tomatoes1 punnet
Garlic1 clove
Coriandersprig
Vegetable oil1/4 pt

Slice the garlic. In a pan, warm the oil and the garlic. Put the tomatoes in an oven-proof dish and pack close together. Pour the oil over the tomatoes. Sprinkle with Maldon sea salt. Add the herbs. Cook in an oven at 180-190deg for 8 minutes.

Potato Gallette with Vanilla

New potatoes225g / 8oz
vanillateaspoon
butter30g / 1oz
Milkhalf a cup

Slice the potatoes. Roast in oven with olive oil. Heat the milk and butter in a small pot until the butter melts. Add the vanilla. Pour this sauce over the potatoes.

Guinea Fowl stuffed with cheese and herbs (serves 1)

Guinea fowl1 fillet
Garlic1 clove
shallots2
Goat’s cheese30g / 1oz
basil1 sprig

Chop the shallots. Mix together with the cheese and herbs.. Make a pocket in the guinea fowl, insert herbs and seasoning, fold fillet into flap and put in oven for 8 minutes at 200 deg C.

Bread and Butter Pudding (serves 6)

Bread12 slices
Butter1oz
Eggs8
Caster sugar175g / 6oz
VanillaDrop of essence
Milk300ml / ½ pint
Double cream300ml / ½ pint
Sultanas60g / 2oz
Marmalade125g / 4oz

Soften the butter. Separate 6 of the eggs – you only need the yolks. Grease a 3 pint oven proof dish of the butter. Make 5 bread and marmalade sandwiches (remove the crusts if you wish). Cut the sandwiches into triangles. Place some sultanas on the base of the oven dish and arrange the sandwiches on top. In a bowl, whisk together the 2 whole eggs and 5 yolks and the sugar. Pour the milk and the cream and the vanilla essence into a pot and bring to the boil. Add in the egg mixture while stirring. Pour half of the egg mix over the bread and allow it to soak into the bread. Now pour the remainder of the egg mix over the bread and add the rest of the sultanas. Cook for 20-30 minute at Gas Mark 4 / 160 deg C.

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Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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