A meal of perfection
Starter – Oysters

 

 

Preferably cold oysters with a dash of lime juice and a drop of Tabasco. Consume them with a bottle of Dom Perignon or what I enjoyed was a bottle of De Turon Fusion IV. The spice of the wine emphasised on the taste of the oyster. If you prefer white wine I would only go for the Hamilton Russel Chardonnay

 

Main – Crayfish

Main course has to be a crayfish done the true way: Thermidore way.
I love having a live crayfish as it is extremely easy to prepare.

1. Cut the crayfish down the centre and take out the inside of the head
2. Put the crayfish on the grill.
3. The crayfish will move for about 20 minutes on the grill. It is just the nerve endings.
4. When the crayfish stops moving, pour on a Thermidore sauce.
5. Your sauce will consist of a Cognac of mushrooms with cream which has been boiled for ±20 minutes.
6. Pour the sauce over the crayfish and sprinkle a little parmesan cheese and mozzarella over it.
7. Grill the Thermidore till the cheese melts.
8. Serve on a bed of rice.

This must be served with a white wine or Champaign preferable Moët & Chardon or Hamilton Russel Chardonnay.

 

Dessert - Strawberries

This has to be my favourite desert by far as it is simple and basic and is mouth watering.

1. Cut strawberries in halves and quarters as desired.
2. Pour over either chocolate liqueur or Amarula
3. Have a scoop of lemon sorbet.

The taste of all three is sensualising.

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Lamb Cutlets – Greek Style

Most people don’t realise what influence lemon and herbs has on meat. I have decided to give you a great recipe of how to make lamb cutlets Greek style.

1. In order to do it Greek style you need to bake it at about 140°C.
2. Before you bake the cutlets strain 1 lemon for every 4 lamb cutlets.
3. Mix all the following ingredients together: salt, black pepper, rosemary, thyme and oreganom at your discretion to form 1 tablespoon and add 2 bay leaves.
4. Bake the chops till they are brown on either side. This will normally take ± 25 minutes.
5. If you want to slow cook your cutlets put it on 100°C for 45 minutes. It is better to slow cook.
6. If you want to make Greek potatoes, cut a potato into 8 pieces and you will mix it with your cutlets in the sauce you make.
7. When they burn a golden brown they are ready.

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