Dinner Party Meal: from Peter on 2005-05-14
Avocado - 1 per person
Lime - 1
Carrot, freshly grated
Don't prepare in advance. Scoop out the ripe avocado and liquidise with the juice of the lime.
Serve in a half avocado shell with grated carrot on top and to the side.
Main Course Green Thai Fish
200g of fish per person. I have used frozen haddock, and fresh Huss (dogfish)
cut into cubes
1 x 400 ml can coconut milk (for 4 people)
1 Garlic clove per person
2 new potatoes per person
Cherry Tomatoes, 2 or 3 per person
Salt and Pepper to taste
1/4 of a large green pepper per person - remove the seeds and chop
1 Garlic clove per person -sliced
Lemon grass - slice as finely as you can. 1/2 a stem is enough for 4 people
Peel of lime grated (just a little)
Teaspoon ground coriander (for 4 people)
Teaspoon ground cumin (for 4 people)
2cm cube fresh ginger root per person - sliced thinly
2 stems fresh coriander chopped
Rice 1oz per person - you could also add some fresh chopped orange.
(1)First make the green sauce. This can be made earlier in the day and left to stand in the fridge until needed.
lemon grass needs to be ground into a paste, so put the sliced lemon grass into the liquidiser first with a little olive oil, and grind.
Then add all the other ingredients of the green sauce and liquidise, but don't reduce to a liquid, leave slightly rough.
(2)Cook the new potatoes and drain
(3)Put the rice on to cook, but don't start the main dish until your guests have arrived and you are just about ready to start the meal.
(4)Fry the garlic in olive oil until brown
Place the coconut milk, fish (still frozen if frozen), green sauce, cooked potato in a large pan and bring to the boil - keep stirring!
Add the tomatoes.
Simmer, just on the boil, for 10 minutes when the fish should be cooked.
Add the basil leaves and serve with the rice.
Don't keep it standing - it is best served fresh.
Fresh fruit salad, or raspberries, or rhubarb and ginger.