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Dinner Party – 3

Risotto with Smoked Salmon, Peas and Prawns (serves 1)

salmon25g/1oz fillet(skinless)
Arborio rice125g / 4oz
Peas3 tablespoons
Prawns, cooked and peeled25g/ 1oz
Unsalted butter25g / 1oz
chives1 tablespoon
Vegetable stock225-450ml / 1/2pt -1pt

Wash the rice. Dice the shallots. Chop the chives. Gently sweat the shallots in butter without colouring. Add the rice and immediately add the stock and cook on a low heat for 8-10 minutes. After 8-10 minutes, the rice should be soft and the stock soaked up. Add the chives, the smoked salmon, peas and prawns.

Chicken en Croute (serves 1)

chicken½ supreme
bacon1 rasher
mushrooms2 (button)
shallot1 medium
puff pastry90g / 3oz
garlic1 clove
basil1 tablespoon

Chop the basil. Slice the shallots, bacon and mushrooms. Smash the garlic and sweat in the butter along with the shallots, bacon and mushrooms. Add the basil. Roll the puff pastry thin enough to completely cover the chicken. Season the chicken. Place the mushroom mix on top of the chicken. Cover with puff pastry and bake for 15 minutes in the oven at 200degC/gas mark 6. 

Rosemary Baby Potatoes Roasted (serves 4)

baby potatoes 450g / 1lb
rosemary 1 sprig
vegetable oil 1/4pt
salt pinch

Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 160degC/Gas mark 4 for 40 minutes or until tender.

Goat’s Cheese with Red Onion Jam Tartlets (makes 12)

red onions2
goat’s cheese120g/ 4oz
fresh herbs60g/ 2oz
sugar90g/ 3oz
red chilli (optional)1
Double cream4 fl oz
Savoury mini-tartlets12

Slice the onions and (if using it) chilli. Cook till liquid released from the onion. Add the sugar. Cook for 10 minutes or until the mixture is sticky. Leave to cool slightly. Put the cheese into the tart. Whisk the eggs and cream together. Add the herbs. Pour over the tarts. Cook in the oven for 12 minutes at 180 deg C.

Chocolate Dipping Sauce (serves 6-8)

Dark chocolate50g / 1.5oz
White chocolate50g / 1.5oz
Double cream225ml / ½ pt

Boil the cream and whisk in the milk and dark chocolate.

Pear Belle Helene Spring Roll

Icing sugarA dusting
Unsalted butter25g / 1oz
Filo pastry1 sheets
Mint leaf1

Peel and core the pear. Cut into strips. Shred the mint and combine with the fruit. Squeeze the orange over the mixture and dust with icing sugar. Melt the butter. Lay out one filo pastry sheet and brush with warm butter. Place the mixture in the centre and the fold the sides over the filling to meet in the middle. Brush again with butter. Roll up. Brush the top with butter. Dust with icing. Place the spring roll on a tray and bake in a hot oven until golden brown.


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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