3 Course – Birthday Dinner

It was my birthday earlier this week! As I now live at the other end of the state to my twin, this also meant that I went to Launceston for the weekend to visit and do something a it special. This was to cook my sister dinner! This dinner may look a bit tricky or with lots of elements but it is more about the pre-work that makes it almost a ‘put int he oven’ type of three courser! Making it easy, less time in the kitchen and still a deliciously rewarding meal.

Entree – Scallops
Main – Salmon
Dessert – Chocolate cake


Entree- Scallops in butter cream sauce
serves: 3
20 scallops
2tbsp butter
Splash white wine
1tsp lemon pepper
Fallow or two cream
Salt and pepper
4 bacon rashers
2-3 crushed garlic cloves
Cook off your bacon in a hot pan with some olive oil and set aside one cooked.
In the same pan melt off your butter add your garlic, lemon pepper, salt and pepper and cook to brown the butter.
Add your scallops and cook for 1-2 minutes one side before turning and cooking through on the other. The sides should brown.
Remove but leave behind sauce and set aside.
Add your wine to your hot pan and cook off. Add your cream off the heat and stir in.
Place your scallops in your bowl and spoon over sauce and Scatter bacon. Serve with crusty bread

Macadamia Crusted Salmon, with – caramelized onion, baked beetroot, walnut and feta salad, cauliflower puree and kifler potatoes.


For the onion
Caramelised onion
4 brown onions halved and sliced
Splash white wine
2tbsp butter
Salt and pepper
1tsp sugar
Heat a pot with some water in the base on low heat. Add your butter to melt and add your onion. Place the lid on for ten minutes before adding everything else.
Keep the heat in medium to low heat lid on for about 1-2hrs depending to cook down stored every so often.
Optional; seeded mustard

For the Salmon
5 Salmon fillets
Honey to brush
2-3tbsp Macadamia meal
2tbsp Panko
1tsp lemon pepper
Salt and pepper
1tbsp sesame seeds
Skin your salmon If needed you can crisp this later.
Toasted your macadamia meal in a moderate oven until starting to golden and remove. Brush your salmon with drizzled honey and season.
Combine your macadamia, Panko, sesame, seasoning in a bowl. Optional; some lemon rind.
Press an even about of the crumb to the top of your fillets.
Place into a preheated 180 degree oven with some butter or coconut Oil between each fillet in the tray and bake for 12minutes (opaque center) 15-17minutes for more well done.
Serge with lemon wedge
To crisp skin heat a fry pan with some oil
Season scale side well
Cook skin bottom side down first until rendered and golden. Turn over and crisp the top. Set aside until ready to serve.

For the potatoes
Kipfler potato baked
10 potatoes
Salt and pepper
Olive oil
Preheat oven to 180. Par boil in the microwave
Minutes in high covered in hot water
Place in test with good serve if oil and season well
Bake until crispy about half hr

For the cauliflower
PurΓ©ed Cauliflower
1/4c Cream or milk
1/2 cauliflower
Salt and pepper
1-2tbsp Butter
Bring cauliflower to the book and cook through till oftener and drain
Using your stick blender add your seasoning, butter and cream and blend till smooth

For the Salad
Roasted beetroot, feta and walnut salad
2 handfuls rocket
1/4c toasted walnuts
1/4c crumbled feta
2 whole beetroots
Seasoning – salt and pepper
3tbsp brown sugar
Coconut oil or olive oil
Optional; thick balsamic
Bring water to the boil and add your beetroot. Boil for about 20 minutes and drain. Set oven to
180 degrees and once cool enough to handle use gloves to peel beetroot and slice into about 8 wedges per beet (half, half again and half once more)
Toss in oil and place into tray. Season lightly and sprinkle over your brown sugar. Bake till well soft and caramelized. While baking you can toast off your walnuts too,
To assemble place rocket fist, scatter walnuts and feta and beetroot on the side and drizzle balsamic.


Dessert – Chocolate Flour-less Cake
Serves: 10

4 eggs separated
1c sugar
2c almond meal (hazelnut meal for choc hazelnut)
2tbsp cocoa
200g butter
1/4c boiling water
1tsp instant coffee
180g dark chocolate

Set your oven to 180 degrees.
Place coffee in boiling water to dissolve.
Whisk your egg yolks and sugar in a bowl for about 5minutes until pale, thick and creamy set aside
Over heat or in microwave, melt your chocolate, coffee mix, butter together. Add in your cocoa.
Whisk your egg whites to soft peaks. Combine half your meal and whites into the chocolate mix and fold, add remaining and fold through.
Pour into lined cake tin and bake for 40 minutes.
serve with: ice-cream, cream, berries, icing sugar!


Timing of cook.
Start onions 2 hrs before main.
Pre-chop everything while onions bake eg. Toast your macadamia meal and walnuts and set aside, place rocket on plates, crumble feta, skin salmon us needed and brush honey over.
Chop cauliflower and cover with water
Boil beets
Wash potatoes and cover with water.
1hr out start start par boiling Potatoes and cook off bacon for scallops
Start baking your potatoes and beets.
Start your scallop dish and boiling cauliflower
Eat entree
Make your cake and set aside
Finish main. Crumb fish and place in oven first and blend purΓ©e. Cook crispy skin. Serve and place cake in oven
Eat main
Dish the dessert once done!


About nfrain

A passion for a healthy life, body and mind. A discussion of my experiences and thoughts with some tips and tricks along the way.
This entry was posted in Desserts, Entree, Mains, three courses and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s