Entrees are not something that appears only when you invite guests for dinner. They can be a terrific way to try new flavours. When paired with your main meal, entrées can be a tasty way of satisfying hunger.
Steak – Prawns and Broccoli with Brew
Seafood and beef have always been a terrific combination. If you are thinking of serving steak, then this recipe will be the perfect entrée for your meal!
30 prawns, peeled and cleaned (five per serve)
5 clove of garlic, minced
1 shallot thinly diced
1 teaspoon minced ginger
1 cup of tea, brewed and cooled (use 2 teabags)
1 broccoli cut into florets
3 tablespoons of Parmesan cheese
2 tablespoons of olive oil
Combine 4 minced cloves of garlic, minced ginger, the cooled tea, pepper and diced shallot then add the prawns. Cover and place in the refrigerator for 30 minutes.
Mix together the olive oil, garlic and parmesan and coat the broccoli well. Place the broccoli onto a lightly greased tray and place it into a 350’F oven for 20 minutes.
Remove the prawns from the marinade and measure out ½ cup of the liquid. Take the broccoli from the oven, mix through the ½ cup of marinade and return to the oven for another 10 minutes.
While the broccoli bakes, grill the prawns quickly. When ready, toss the prawns together with the broccoli and serve.
Chicken – Chorizo Couscous
Any chicken dish will love this entrée. It is sure to have people wanting more!
You Will Need:
2 chorizo sausages finely diced.
1 sliced onion
2 cups of French beans
1 diced tomato
½ cup pitted black olives (can be omitted)
A little olive oil
Follow the direction on the packet for couscous and make enough to provide 2 servings.
Top and tail the fresh green beans and blanch for only a few minutes. Drain.
In a frying pan, heat a little olive oil and brown the chorizo sausage. Add the onion and stir until the chorizo is crispy, fragrant and falling apart and the onion is soft. Add the black olives and the tomato. Stir through. Add the green beans and warm through.
To serve, spoon couscous onto the center of a plate and pile the chorizo bean mix on top.
Seafood – Savoury Pancaked
These tasty savoury pancakes are surprisingly simple and will definitely be the perfect way to herald in your seafood main.
¼ of a cup of all-purpose flour
4 tablespoons of milk
1 sliced onion
A little butter
A splash of olive oil
1 packet of smoked salmon
1 tub of crème fraiche
Dill or chives to garnish
Slice the onion finely and sauté until soft. In a bowl, combine the flour, salt, egg and milk to make a batter. Stir through the cooked onions.
Place a knob of butter in the frying pan and cook palm-sized pancakes. Put three pancakes on each plate.
Spread each with crème fraiche and top with a generous slice of smoked salmon and garnish with some dill or chives.
David is the manager of Flying Fish Restaurant in Sydney, Australia. David prepares the menu at Flying Fish each day with his head chefs, selecting dishes made with the freshest ingredients available, always making sure there is an entree to match the main meals on offer. For more information on Flying Fish, visit their website here: www.flyingfish.com.au