Can't spend all day cooking? Dinner party menu that is easy to prepare

Press, 16 December 1985, Page 8

Can't spend all day cooking? Dinner party menu that is easy to prepare

cooking! with

Celia Timms

Here is another quickly prepared dinner menu that, should be of help to hosts who lack time. • Fillet of Sole with Shrimps • Herbed Pork Fillet and salad • Kiwifruit Chantilly SOLE FILLETS with Shrimps: Select reasonably large fillets of sole for this dish so the shrimp filling can be tidily enclosed in the rolled fish. For six serv1 can shrimps’/i cup finely chopped leek‘/4 cup soft white cup batter or margarinel tablespoon lemon juice salt and pepper; fennel; nutmeg; cup dry white wine% cup cream or evaporated Method:Wash and dry fillets with paper towel; season lightly with salt and pepper and brush with about a . teaspoon of lemon juice. Melt butter in small, pan and:-saute

breadcrumbs, lemon juice, a very little fennel and nutmeg and season to taste with salt. Remove from heat and combine mixture well. Drain the shrimps reserving the liquid, add shrimps, and blend well. With skin side of fish down, divide shrimp mixture between fillets and roll each one firmly; arrange in well buttered, shallow, ovenproof dish, packing rolls closely together. Combine wine, cream, and shrimp liquid and pour over fish rolls. Sprinkle lightly with paprika and bake in 190 C oven for 20 to 25 minutes or until fish flakes easily when tested. &ERBED PORK FILLET: ,H&e /fillets %■ thick, .p

slice horizontally and cut across into pieces; each piece should be thin, about Icm. The dish can be prepared the day before — crumbed, browned and refrigerated — and finally - baked for 20 to 30 minutes. For six servings you need: 2 or 3 pork fillets, depending on size2 small eggsl tablespoon Dijon type mustardl cup fine fresh breadcrumbsl teaspoon dried rosemaryl teaspoon dried coriander 1 tablespoon chopped parsleysalt and black peppervegetable oil Method.*Cut fillets into six pieces and flatten gently, with rolling pin. Beat eggs with mustard and a little salt and black pepper. Combine crumbs, rosemary, coriander and parsley, blending well. Dip each piece of pork in egg and mustard mixture and then in the crumbs mixture, coating well Refrigerate covered for at least half an hour. Heat vegetable oil in pan and over fairly high heat quickly brown the crumbed meat on both sides, to lightly colour Ualy. W pa paper towels. They.

can now be refrigerated until required. Arrange in a large shallow baking dish and bake in a 200 C oven for 20 minutes or if just removed from refrigerator, 30 . minutes. Serve with side salads. KIWIFRUIT Chantitty A quickly prepared dessert that requires at least an hour in the refrigerator before serving. For six persons you need.- . kiwifruit2 tablespoons Kirsch (or to taste)! cup cream 3 tablespoons sieved icing sugar (or to taste) Method:Peel fruit and cut into small pieces. Sprinkle over the Kirsch and chill for at least an hour. Beat cream until it will hold a firm peak; sweeten to taste with icing sugar. Immediately before serving combine the marinated fruit and liquid with the sweetened cream. Spoon into individual dishes and decorate With additional whipped cretin, and in season,