edited by Sue Courtney
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It's summer, it's holiday time and it's hot. Try these hints for easy entertaining. Steak on the BBQ followed by the fruits of summer.
Filet Mignon - NZ style - with mushrooms sweated in pinot noir.
You will need one to 2 pieces of fillet steak per person, depending on size of steak and person.
One round of bread per steak
1 mushrooms per steak
1-2 mushrooms extra per person
First prepare the food for barbecue cooking. -
Cut out a circle from each slice of bread with a cookie cutter.
Butter bread on both sides.
Put one whole mushroom with the steak and bread, to be barbecued.
In the kitchen, prepare the remainder of mushrooms, by cutting into small to medium sized chunks.
Heat and oil the barbecue steel plate. Cook the steaks, the whole mushrooms and rounds of bread on the barbecue steel..
To serve, place a round of bread on a plate, place the steak on top of it, then the whole mushroom - the cavity of the mushroom faces up.
Serve with the pinot noir left over from cooking.
This dish was delicious with the subtle earthy flavours of the Pegasus Bay Prima Donna Pinot Noir 1999, the meaty flavours of the Ata Rangi Pinot Noir 1994 and the Wither Hills Pinot Noir 2000 (the cooking wine for my experimental dish).
Summer Fruit Salad.
What better than to finish the meal than with a delicious fresh berry and fruit salad? This is perfect for any time of the day - brunch, lunch or dinner. I made this salad to take to the relatives get-together for Christmas, then again for visitors at home to finish off the meal after the BBQ.
What I used:
1 punnet strawberries
1 punnet of raspberries
a handful of blueberries
3 zespri (yellow kiwifruit)
1 wedge of pink watermelon
2 or 3 sprigs of mint
citrus blossom sugar
2 bananas (optional)
Squeeze the tangelos. Strain juice through a sieve to catch the pith and pips.
This fruit salad tastes just divine and is perfect with a sweet wine such as Saints Botrytis Semillon 1999 or Palliser Estate Noble Chardonnay 2000.
© Sue Courtney
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