Saturday, 21 October 2017

Come Dine With Hayley- Trio of garlic, Prawn Passanda and Bannoffee Pie

A couple of days ago I was thinking about what I'd cook if Channel 4's Come Dine With Me happened to come to Leeds and I happened to apply and get through. (I do believe I have applied in the past) and it's not an easy thing to think about!

It's hard to please different people at one sitting, so I guess if you make something you'll enjoy yourself, it's going to be worth the effort.

Starter - A trio of garlic

I love tapas, so to start, it has to be some form of indulgent finger food. Unable to decide on just one of the below dishes, I would probably just go for all three considering each involves the world's number one ingredient... Garlic! So here are my tapas starter suggestion.

Roasted Garlic Bulb with sourdough toast

This is something I tried at one of our local tapas restaurants, which is so simple yet so delicious. Really easy to make, you simply take a bulb (s) of garlic and squeeze in the palm of your hand until each bulb opens, place on a baking tray and drench will olive oil, chilli, salt and pepper. Roast for 20 minutes. At the 15 minute mark, take either homemade or naughtily shop bought sourdough bread and gently crisp in the oven. When served, the garlic will be easy to scoop out, sticky and vibrantly yellow. 

Garlic infused Camembert with  caramelised onions 

Using the base of the above method, this infusion is just as straightforward as roasting garlic. Take a plain, fresh Camembert, opening the packaging at the edges around the cheese. Take six garlic bulbs and indent into the cheese then roast for 25-30 minutes on a low setting. Meanwhile, chop a small red onion and place into a pan with hot olive oil. Once browned, add a sprinkle of sugar, a teaspoon of honey and a pinch of ginger, simmering until caramelised. Once the Camembert is heavenly melted -serve on a wooden board, scattering the onions on top.   

Garlic and Thyme mushrooms 

There's something about mushrooms that compliments and holds the flavour of garlic so well. Finely chop your desired amount of mushrooms and cook on a medium heat in a pan with olive oil. Once they start to soften and shrink, add three cloves of crushed garlic. Then add 100ml of light creme fraiche then leave to simmer and thicken.  Season generously with salt and pepper. Once thick, garnish with thyme. 

Main - Prawn Passanda 

Not the healthiest of dishes but also not overly spiced, allowing it to compliment the previous dishes without feeling too much of a jump between cuisine types! Start by gently frying 3 cloves of chopped garlic and a chopped large white onion. Allow to soften and add a tablespoon of ginger and a whole chopped chilli, gently stirring for 2-3 minutes. In a separate bowl, add 4 tablespoons of ginger puree, 3 tablespoons of garlic puree and 1 teaspoon of mild curry powder to make a thick curry paste. Add to the pan, stirring until the paste colours the onion and garlic. Now add 200 ml of single cream and simmer for ten minutes on a low heat to thicken. Once thick - add three tablespoons of garam masala. Once a consistent yellow, chop a handful of cherry tomatoes and add to the mix. Now add your king prawns (frozen or fresh) and a whole bag of spinach. Once wilted, place on a very low heat for 20 minutes to allow the spices to come through. The curry is then ready to be served. Serve with steamed white rice or homemade Naan bread.

Dessert - Super Duper Easy Banoffee Pie

A balance of fruit and crunch to cleanse the palate and satisfy the sweet tooth after so much savoury goodness. Start by taking two packets of plain digestive biscuits and place into a sandwich bag. Take a rolling pin and crush the biscuits as small as you can. In a bowl, melt 100 grams of butter then add the biscuits (this will bond the crumbs together.) Lay the breadcrumbs in a round baking tin. Allow to cool in the fridge for five minutes. Once chilled, add a 400g can of Carnation caramel all over the base. Slice 4-5 small bananas finely then place on top of the caramel. Add half a tin of squirty cream, topping with grated dark or milk chocolate. Wellah! It's done.

So there you have it, a quick snap shot into my dream dinner date food. What would you cook?
For more recipes, click here.


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