Cooking for friends!
Posted by Annelies | Filed under Food
The menu:
Coquilles on a bed of broccoli mousse and grey shrimp sauce
Roasted Butternut squash soup
Turkey Orloff with vegetable tower and a sauce of watercress
Panna Cotta with Crushed raspberries and raspberry coulis
Everything turned out very well, but we didn’t take pictures :) Next time! Since these things will be served again for sure!
Recipes:
Coquilles on a bed of broccoli mousse and grey shrimp sauce
Ingredients: (4 people)
300 gr grey shrimps
1 big brocolli
400ml culinary cream
1 cube of fish stock
2 sjalots
white wine (sparkly wine/cava can be used too)
pepper and salt
10-12 coquilles
Sauce:
Chop the sjalots and glaze them in butter or olive oil. Add some wine and add 100 gr of grey shrimp, the cube of stock and 200 ml of cream. Leave this to simmer and thicken on a soft fire. At the end, taste to see if extra seasoning is needed. Keep warm.
Broccoli mousse:
Cook the broccoli and mash it together with some cream (add to your own taste and until you find the mousse to your liking). Keep warm!
Right before serving, add 100 gr of roughly chopped grey shrimps.
Coquilles:
Season with a bit of pepper and salt on both sides. Bake in a pan with a bit of olive oil or butter (to your preference). Make sure you don’t overcook them! (1 minute each side when fresh, 2 minutes each side when frozen -> do not defrost in advance!)
Plate:
create 5 little beds of the broccoli mousse, cut the coquilles in two and put a half on each tower of mousse. Top with the sauce and some fresh grey shrimp. Serve with the same white or sparkling wine you used to cook.
Roasted Butternut squash soup
Ingredients:
1 onion or 2 sjalots
1 medium butternut squash
1.5 L chicken stock
thyme (fresh or dried)
1-2 cloves of garlic
Recipe:
Chop the sjalots and garlic. Glaze them in a bit of olive oil. Add the butternut cubes to roast slowly, season with the thyme.
Heat the chicken stock in a seperate pot and add the roasted squash, sjalots and garlic. Leave to cook on a low fire for 30-40 minutes (depending on the size of your cubes).
Mix the soup then to a smooth soup, add some more stock if it’s too thick in consistency.
Serve with a little garnish of fresh parsley, fresh thyme or other fresh herbs.
Turkey Orloff with vegetable tower and a sauce of watercress
Slightly adjusted at places (recipe in dutch)
http://www.colruyt.be/colruyt/static/culinair/recept-nl.shtml?34187&5&0
Panna Cotta with Crushed raspberries and raspberry coulis
Ingredients:
600 ml cream ( liquid) -> you can change up to 400 ml to whole milk to make it mess heave
10 gr of vanilla sugar
8 gr gelatine or 4 leaves
55 gr of powdered sugar
Raspberries
Recipe:
Put the gelatine in a plate with cold water, so it can soak until it all softens.
Put the cream (or milk) in a cooking pot, add the vanilla sugar and powdered sugar. Stir on a low fire until it starts cooking.
Take the pot off the fire, add the gelatine, stir until the gelatine has completely melted into the cream/milk.
Pour into small bowls and let it cool. Place in the fridge for 24h to stiffen.
You can then present in the bowls, or take the panna cotta out and present on a plate. Decorate with raspberries, maybe even with a raspberry coulis. To take out of the bowls: place in hot water (don’t let if flow onto the panna cotta) and it should loosen up. You can also gently loosen the sides with a knife.