Starter : Ramsworth Avocados
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Main Course : Rib Roast of Beef
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Pudding : Orange and Kiwi Salad
4 large ripe avocados
2 tablespoons lemon juice
8oz (200g) fresh crabmeat
8oz (400g) prawns,peeled
4 tablespoons lemon mayonnaise
2 tablespoons chopped chives
1 tablespoon red wine vinegar
2 large egg whites
For the Garnish :
8 slices of lemon
8 whole unpeeled prawns
- Halve the avocados and remove the stones.
Brush the exposed flesh with lemon juice to stop it turning brown.
Place the halves in a shallow ovenproof dish and pour a little hot water aound them.
- Mix the crab meat with the prawns mayonnaise, chives and red wine vinegar.
- Whisk the egg whites until they stand in stiff peaks.
Fold the egg white in to the crab mixture with a metal spoon.
- Pile the crab mixture equally in to the avocado halves.
Bake in a pre-heated oven at 180C (350F, gas mark 4) for 20 - 25 minutes until golden brown.
- Transfer to individual serving dishes and garnish with a lemon twist and a prawn.
2 or 3 foreribs of beef (about 7lb, 3kg)
1 tablespoon freshly ground black pepper
1 teaspoon fresh thyme
4 tablespoons olive oil
0.5 pints (275 ml) red wine
For the Garnish
a bunch of water cress
- Mix together the black pepper, thyme and 3 tablespoons of the olive oil to form a paste.
Rub this paste over the beef.
Smear the bottom of a roasting tin with the remaining oil and put the meat in the tin with the fat side upwards.
- Roast the rib in a pre-heated oven at 240C (475F, gas mark9) for 15 minutes.
- Season the beef with salt.
Reduce the oven temperature to 180C (350F, gas mark 4) and continue to roast for 14 minutes per pound - this should give well done meat on the outside and rare on the inside.
- When the beef is cooked, transfer it to a carving board, loosely wrap in foil and set aside in a warm place to rest for 15 minutes.
- Pour over all the traces of fat from the roasting pan and then set it over a high heat and deglaze, adding the red wine and scraping up any meaty deposits.
Allow to simmer for 1 minute, taste and adjust seasoning as necessary.
Keep the sauce warm whilst you carve the meat.
- Serve the meat garnished with watercress and serve the sauce separately.
- Suggested vegetables to accompany the meat are creamy mashed potatoes and glazed carrots.
6 large oranges
2 kiwi fruits
4 tablespoons cointreau
3 floz (75ml)grenadine syrup
- Pare two of the oranges very finely and cut the peel into julienne strips.
Blanche the strips in boiling water for about 2 minutes and then drain and refresh under cold water.
Drain again and set aside.
- Cut away the remaining pith from these two oranges and peel and remove the pith from the remaining four oranges.
Slice all the oranges into thin rounds, catching the juice on a plate.
Pick out the pith and any pips from the middle of each round.
Peel the kiwis and slice them into rounds.
Arrange the fruits in a shallow serving dish.
Drizzle over the fruit juices and the cointreau.
- Put the reserved julienne in to a pan along with the grenadine and simmer for 5 -1 0 minutes or until the syrup thickens slightly and coats the julienne.
Remove from the heat and stand the base of the pan in iced water.
When the syrup is cool, drizzle it over the fruits.
Cover with clingfilm and chill in the fridge for several hours at least and up to 24 hours.
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