Ideal dinner menu for busy hosts

Press, 2 December 1985, Page 12

Ideal dinner menu for busy hosts

COOKING with

Celia Timms

When I have guests for dinner, I like to serve a meal which gives the impression that I have sufficient regard for them to have made an extra effort. I remember so clearly having been invited to dinner years ago and served with sliced Belgian Sausage and whole tomatoes followed by bread and Cheddar - and the de moralising effect it had on me. Usually I plan the menu, and begin preparations the day before, but this is sometimes not possible; a menu for a Quickly - prepared meal can therefore be very useful to the busy housewife. Preparation of the following meal can be achieved in about an hour, and the main course cooked in less than an hour and a half. Salmon with Avocado Sauce Baked Chicken Breasts Coffee Creme z Salmon with Avocado Sauce: Tinned salmon is used for this recipe - preferably a Canadian “Red” if the budget will run to it. One avocado will provide enough sauce, with the other ingredients, for six to eight servings. You need: 2 x 220 g cans salmon 1 ripe avocado quarter cup cream cheese quarter cup mayonnaise 1 clove garlic 1 dessertspoon lemon juice 1 teaspoon Worcestershire sauce . 2 tablespoons cream or evaporated milk shredded lettuce; chopped parsley Method.-Drain liquid from one can of salmon into blender. Drain second can and discard liquid. Break fish into small chunks, removing skin and bone; refrigerate covered. Cut avocado

in half and remove flesh with dessertspoon; put into blender together with cream cheese, mayonnaise, crushed garlic, lemon juice, sauce and cream. Blend until smooth. The mixture should be of the consistency of whipped cream. Line individual dishes or cocktail glasses with shredded lettuce, pile salmon chunks on top and top with avocado sauce. Sprinkle lightly with very finely chopped parsley. Chill until required. Baked Chicken Breasts

Fresh chicken pieces are generally available and these should be used in preference to the frozen ones. This method of cooking them produces tender, juicy chicken with a rich tasting sauce. For six servings you need: 6 chicken breasts

50g butter 1 x 440 g can of cream of chicken soup % cup dry white wine ■A teaspoon dried tarragon Method:Remove any fat from chicken; wash and pat dry on paper towel and arrange in large shallow ovenproof dish. Dot with butter and sprinkle over tarragon. Roast uncovered in 1860 oven for ¥z hour. Turn once during this time. Remove from oven and pour over combined soup and wine. Return to oven and continue to bake uncovered for a further % to 1 hours, turning once or twice to ensure browning and baste several times with sauce in dish. Serve with the sauce

poured over, and with boiled new potatoes and a green vegetable such as asparagus, broccoli, beans. Coffee Creme: A very easy but elegant dessert for which white marshmallows are necessary, otherwise the colour goes a bit peculiar. Serve it in stemmed glasses if possible. You need, for six servings: 250 g white marshmallows 1 heaped dessertspoon instant coffee */< cup hot water 500 ml cream 1 small bar Dairy Milk Chocolate (optional) Method:Put marshmallows in saucepan; dissolve coffee in water and add to marshmallows. Place over low heat and simmer until dissolved, stirring occasionally. When completely dissolved and mixture is smooth, remove from heat to cool. Whip cream until thick and fold in carefully. Spoon into individual dishes and top with grated chocolate. Chill until required.