My largest feasting project for 2008.
Menu:
Roasted Pumpkin Soup
Grilled Chicken with Pesto on Baguette
Slow Oven Roasted Beef Fillet with Tomato Relish
Roasted Vegetable Dip with Breadsticks & Chips
Prawn Cocktail with Avocado Salad and Tomato Basil Dressing
Butter Rice with Raisins & Almond Flakes
Deep-fried Chicken Fillet with Orange Sauce
Spiced Dory Fillet with Mango Salsa
Strawberry Cheese Cake
The Feast.
To feed 40 people.
Fell in love with pumpkin soup from the first time I drank it. Roasted pumpkins gives the soup an additional sweetness because of the caramelisation.
The butter rice was a major hit. Surprising cos it required the least effort.
Spiced Dory Fillet with Mango Salsa.
Slow Oven Roasted Beef Fillet with Tomato Relish.A fillet of striploin, sealed with spices, then into the oven at 100 degrees for an hour.What you get is a perfect hue of pink all throughout and a lightly roasted crust.
Roasted Pumpkin Soup
1 peeled, seeded butternut pumpkin cut in big dice
1 chopped leek
1 chopped onion
3 cloves of garlic
2tbsp butter
Few springs of fresh thyme
1.5l chicken stock
250ml cream
salt
pepper
1. Lay the diced pumpkin on a oven tray and drizzle with olive oil. Roast at 200 degrees for about 30 mins till it's brown and caramelised.
2. In a large pot, melt the butter. Add the onions, garlic, thyme and leek. Cook till onions are almost translucent. Add the pumpkin to the pot and cook gently for 5 mins.
3. Add the chicken stock and cook with a bit of seasoning for about 30 mins.
4. Remove the springs of thyme and blend the soup. Strain if necessary and bring to boil again, adding the cream.
5. Check the seasoning and serve with croutons and a dash of cream.
If you don't have an oven, you can skip the roasting and still serve up a bowl of deliciously sweet pumpkin soup.
6 comments:
40 people! i had to cook for 7 and i nearly died! looking forward to the dinner !! cya soon
Haha, have you been cooking wat we cooked??? Hope you're enjoying your new house! Can't wait for 20th :)
did u actually use real chicken stock or did u use chicken cube?
I used the Maggi Concentrated Stock, convenient and I think taste better than the cube.
i tried doing it yesterday, and i followed the reciepe, but the soup ended up tasting more of chicken than the pumpkin! urgh!!!! i think my pumpkin too small!!
the amount of liquids you use should just nicely cover the pumpkins, not too much or it won't be thick and pumpkin-y sweet. I think you added to much of the maggi concentrated stock? It's really really concentrated, the amt I used for a pot that feeds 30 pple is only abt 2-3 tbsp.
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