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Dinner Party – 2

Potato & Watercress Capuccino (serves 4)

Potatoes3 Large
Onion1 Large
Chicken/Veg Stock450ml / 1pt
Full Fat Milk112ml / 1/4pt
Watercress150g / 6oz
Butter60g / 2oz

Peel and dice the potato. Chop onion and watercress. Heat the butter in a pan and cook the onions without colour. Add the potatoes. Cover well with stock. Bring to a boil. Simmer until soft. Add the watercress and blend. Froth the hot milk and spoon over the top.

Parmesan and Rosemary Bread Plaits (serves 12)

Strong flour350g
Easy blend yeast1 packet (7g)
Olive oil4 tablespoon
Tepid water250 ml
Maldon salt½ teaspoon
Parmesan3 oz
Rosemarysprig

Sieve flour and add salt, parmesan and rosemary then mix in yeast. Pour in 2 tablespoons olive oil and add tepid water. Mix to dough and knead for 5 minutes, put in highly oiled bowl and cover for 1 hour in a warm place or until doubled in size. Knock dough for another 2 minutes. Roll out between hands and twist, pressing down on greased tray, brush with egg wash. Cook in pre-heated oven at 200 deg C for 10-15 minutes.

Fondant Potatoes

Potatoes4 maris piper
Unsalted butter125g / 4 oz
Olive oil2 fluid oz
Garlic2 cloves
Bay leaf1
Rosemary or thyme1 sprig
Chicken/Veg Stock½ pint

Cut the potatoes lengthways down both sides. Then peel them into a pebble shape following the natural line of the potato. Place into a deep ovenproof tray. Scatter the herbs and garlic among the potatoes and on the bottom. In a pot heat olive oil and add the butter. When the butter melts pour the mixture over the potatoes and add hot stock. Cook for 20 minutes in a pre-heated oven at 180 deg C (turning over after 10 minutes).

Seared Sea Bass (per person)

Seabass1 ½ fillet
Vegetable oil1 tablespoon
Butter60g / 2oz

Trim sea bass and cut into diamonds. Score the skin side and season. Heat a pan with the oil and place the fish skin side down and cook till crisp. Turn over. Add the butter. Remove from the heat. Leave for 2 minutes.

Roasted asparagus (per person)

Asparagus3 spears
Olive oilsplash

Peel or break asparagus. Sprinkle with olive oil. Season  Bake in hot oven for 5 minutes at 200 deg C/ Gas Mark 6.

Jerusalem artichokes

Artichokes250g / 9oz
Chicken/veg sotck225ml / ½ pt
Lemon½
HerbsYour choice

Peel the artichokes. Slice. Halve the lemon and squeeze. Poach the artichokes in the stock still soft. Mash with a little butter and the herbs. Season. Add lemon ??

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.

Lemon Beurre Blanc Sauce (serves 1)

ButterKnob
Fish stock4 fl oz
Dry white wine1 fl oz
Lemon¼
Parsleysprig
Cream1 tablespoon

Chop the parsley. Juice the half-lemon. Mix the stock and wine together in a pan. Bring to a boil and reduce by half. Turn down to a simmer and stir in the cream. Whisk in the butter and then the herb and lemon.

Iced Lemon Sorbet

Stock syrup450ml / 1pt
Lemons6
Egg1 large
Granulated sugar275g / 10oz
water575 ml / 1 ¼ pt

Make the stock syrup by adding together 450ml / 1pt water and 225g / 8oz sugar and boiling. Leave to cool. Zest and juice the lemon. Add to the syrup. Leave for 15 minutes. Strain. Freeze. Remove from freezer every 30 minutes and break up until granite (slush). Separate the egg – you only need the white. Boil the rest of the water and sugar. Beat the egg white into meringue and add the boiled hot sugar and fold into the slush. Return this mixture to the freezer and mix every 30 minutes until completely frozen. 

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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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