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New Years Eve Millennium Menu

Aperitifs : Canapes and Champagne

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Starter : Tabbouleh

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Main Course : Chicken wrapped in Parma Ham

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Cheese Course : Selection of Cheeses

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Pudding : Coffee Parfait

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Canapes
Serves 8
Cucumber Cups with Taramasalata

Ingredients

4 slices brown bread
4 - 5oz (125 - 150g)taramasalata
half a small cucumber peeled
4 tomatoes
4 basil leaves finely chopped
salt and freshly ground black pepper

Method

  1. Using a pastry cutter the same diameter as the cucumber cut out approximately 16 circles of bread. Spread each with taramasalata.
  2. Cut the cucumber into 16 one third of an inch (8mm) discs. Using a pointed knife remove the seeds and discard.
  3. Skin, de-seed and chop the tomatoes into a fine dice. Mix the tomatoes with chopped basil and season to taste.
  4. Sit a ring of cucumber on top of each circle of bread. Fill the centre of the cucumber rings with the tomato mixture.

Smoked Salmon on Rye Bread

Ingredients

2oz (50g) softened butter
half a teaspoon of honey
half a teaspoon of mustard
half a teaspoon of lemon juice
1 teaspoon finely chopped dill
4 slices rye bread
4oz (125g) smoked salmon
dill to garnish
salt and freshly ground black pepper

Method

  1. Using a palette knife work the butter on a plate until it is readily spreadable. Make a hollow and put the honey, mustard, lemon juice and dill in it, season with salt and pepper. Work all these thoroughly into the butter.
  2. Spread the rye bread with the butter mixture.
  3. Cover the slices of bread with smoked salmon and cut each slice in to four squares. Garnish each square with dill.

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Tabbouleh
Serves 8

Ingredients,/p>

1lb (450g) cracked wheat or cous cous
12 spring onions including some of the green part
2 red peppers
half a large cucumber
4 large tomatoes
12 tablespoons chopped parsley
For the dressing :
4 tablespoons olive oil
juice of a lemon
2 cloves of garlic, crushed
black pepper
For the garnish :
8 large crisp lettuce leaves
8 small bouquets of watercress

Method

  1. Put the cracked wheat in a bowl and pour over just enough cold water to cover the grains. Soak for 20 minutes.
  2. Whilst the cracked wheat is soaking prepare the rest of the salad ingredients. Skin the tomatoes, quarter and discard the seeds, dice the remaining tomato into small pieces. Remove the skin and seeds from the cucumber and dice in to small pieces. Remove the seeds from the pepper and dice in to small pieces. Dice the spring onion.
  3. In a large bowl mix together the ingredients for the dressing.
  4. After soaking the cracked wheat, squeeze out any remaining water with your hands.
  5. To the dressing add the cracked wheat and prepared vegetables and mix well. Add the chopped parsley to serve.
  6. Grease a large ring mould with a little olive oil. Fill the mould with the salad mixture, packing it down well with a metal spoon. Cover with clingfilm and refrigerate until ready to serve.
  7. To serve remove the clingfilm and un-mould on to a large serving plate. Fill the centre of the ring with watercress. At the table serve each guest with a lettuce leaf to wrap the salad in, some salad and watercress.

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Chicken wrapped in Parma Ham
Serves 8

Ingredients

8 chicken breasts with all skin and fat removed
16 slices Parma Ham
1oz (25g) unsalted butter
4 tablespoons vermouth
4 courgettes
For the carrot puree :
2lb (900g) carrots
salt
4 tablespoons fresh orange juice
5floz (150ml) double cream
3oz (75g) butter

Method

  1. Season the breasts with a little pepper, wrap the chicken breasts in the parma ham.
  2. Butter a large shallow oven proof dish that will hold the chicken in a single layer. Arrange the chicken and drizzle over the vermouth. Cover with lightly buttered foil.
  3. Cook the chicken in a pre-heated oven at 190C (375F, Gas Mark 5) for 30 minutes.
  4. Prepare the carrot puree as follows. Peel, top and tail and slice the carrots, simmer in lightly slated water for 15 - 20 minutes until tender. Drain and reserve 6 tablespoons of the cooking liquid. Puree the carrots along with the reserved cooking liquid and orange juice in a blender. Stir in the cream and season to taste.
  5. Prepare the courgettes by topping and tailing them and then peeling about half the peel to get a stiped effect. Do this by removing lengthwise strips from the ridged part of the skin and leaving the rest intact. Slice the courgettes.
  6. Cook the courgettes in slightly salted water for about 3 minutes, then drain.
  7. When the chicken is cooked remove from the oven. Arrange a pool of carrot puree on each plate and put a chicken breast on top. Arrange a semi circle of overlapping courgettes around the edge of the carrot puree. Serve immediately.

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Coffee Parfait
Serves 8

Ingredients

9 teaspoons Italian instant expresso coffee
8 tablespoons of white rum
9 large egg yolks
6oz (175g) caster sugar
pinch of salt
25floz (700ml) double cream
10floz (275ml) creme fraiche
a few strawberries to garnish
fan wafers

Method

  1. Put a metal mould in the freezer.
  2. Dissolve the coffee in 3.5floz (100ml) boiling water and set aside to cool.
  3. Put the egg yolks and sugar in to a large bowl and set on a pan of barely simmering water. Whisk the mixture until pale and glossy and just thick enough to fall from the whisk with a visible trail. Remove the bowl from the heat and set it in a larger bowl of cold water and ice cubes, beat the mixture until it is cold and then stir in the coffee and salt.
  4. In a separate bowl whisk the cream until it forms soft peaks. Fold the cream into the egg yolk mixture, blending well. Stir in the rum. Pour the mixture into the mould. Cover with cling film and freeze until solid.
  5. About 30 minutes before serving transfer the parfait to the refrigerator.
  6. Just before serving un-mould the parfait by plunging the mould quickly into hot water and then inverting on to a serving plate. Decorate with the strawberries. Offer the creme fraiche and fan wafers as accompaniments.

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www.byrneuk.com   |   Last Updated - 5. 2008