





Posted on Sep 8, 2010 in Wednesday Girls Dinner
Sarah experimented with Escargots this week for Wednesday Girls Dinner. You can have a little bit of Paris at home in Brisbane after all!
One tin of escargot from Samios (36 Annerley Rd, Woollangabba) – drained and washed
Butter (as much as you like)
Red onion, diced
Italian flat leaf parsley (chopped – again, as much as you like)
2 cloves of garlic (crushed)
Pepper
Place butter sauce mix over escargot in a casserole dish and bake at 180oC for 10 mins. Serve with crusty bread to soak up yummy sauce.
Baby cos lettuce
Ruby red grapefruit segments
Avocado
Chicken breasts
2 tsp Dijon mustard
2xtsp white wine vinegar
A dribble of grapefruit juice (if any is produced in the segmenting of it)
Olive oil to emulsify (60ml)
2 x cups bread crumbs
1/2 cup grated parmesan
1 tbsp chopped thyme leaves
4 tbsp flat leaf parsley (Sarah actually added curly leaf in too and put in way more than 4 tbsp ‘cos she likes herbs!)
Salt and pepper to season.
Plain flour
2 eggs – beaten
Bash chicken breasts to make them a bit flatter, coat in plain flour, dip in beaten egg, then coat in bread crumb mix and fry for 3-4 mins either side.Slice up schnitzels when done (also cheaty way to make sure they are cooked – keep frying if they aren’t!) and place over cos lettuce, scattered with ruby grapefruit and avocado, drizzle over dressing.
285g white choc
80 ml milk
1 tsp vanilla essence
1 1/2 cups cream – whip until forms soft peaks
3 eggs separated – beat egg whites until stiff
Melt choc with milk and vanilla in a bain marie, stirring until melted. Set aside to cool for 4 mins then add egg yolks one at a time, beating as you add. Fold through whipped cream (best done in portions rather than all at once). Then fold through egg whites until just combined. Place in fridge for 4 hrs to set. I topped mine with strawberries, but any berry fruit or passionfruit etc would also work.