IMBB24 - Make it in 30 Minutes

Entrée

Main

Dessert

This is my first attempt at Is My Blog Burning. I love the concept. A theme to keep you focused. This month it's "The Thirty minute dinner" hosted by Too Many Chefs. Make a full meal, as much as possible from scratch, that you can serve up in less than the time it takes to get a pizza delivered. You have 30 minutes to go from the basic ingredients to the table.

Now this is the story of my life. I get home from work at 7:00 and I have friends coming over for dinner at 7:30. I'm not a great multi tasker so I like to have all my cooking done before the guests arrive so that I can concentrate on them.

Hence I bring you Figs with procsiutto, goats cheese and almonds to start. Chargrilled Lamb Backstrap with Lentil for main and a tasty little dessert of Baked apricots with fruit mince and brandy.

Just to prove this three course feast can be prepared in 30 minutes I have laid out a detailed minute by minute guide to it's preparation. I even scheduled in some time for the all important cooks treat of enjoying a glass or two of wine while cooking.

Ingredients

Starter
4 large figs
4 slices of prosciutto
50g fresh goats cheese
50g mascarpone
Salt & pepper
2 tblsps of almonds
Rocket leaves to serve

Main
4 x 200g lamb backstraps
1 tblsp olive oil
2 garlic cloves
800g canned lentils, rinsed and drained
1/3 cup basil
1/2 punnet cheery tomatoes
Plain yoghurt, to serve

Dessert
1 tin apricot halves in syrup
75g minced fruit
8 tsps brandy
16 small mint leaves
cream to serve


7:00 Turn oven on to 180C and put lightly oiled chargrill on a high heat
7:01 Put tomatoes in an over proof dish. Season with salt and pepper and drizzle with olive oil. Place in the oven.
7:02 Put apricot halves in an oven proof dish and put a tblsp of fruit mince in each. Put 1/2 teasp of brandy in each apricot half. Pour juice from tinned apricots around halves
7:03
7:04 Quaff some wine
7:05
7:06 Cut a cross in the top of each fig. Wrap a slice of prosciutto around each fig.
7:07 Mix marscapone and goats cheese together. Put a tblsp of cheese mixture in each fig and season with cracked pepper.
7:08 Place greaseproof paper on baking sheet and place figs on top.
7:09
7:10 Quaff some wine
7:11
7:12 Remove tomatoes from the oven and set aside
7:13 Put Apricots in the oven
7:14
7:15 Quaff some wine
7:16
7:17 Heat oil in a saucepan over a meadium heat.
7:18 Chop garlic and add to oil. Sautee for 1 minute.
7:19 Drain lentils and add to garlic. Heat for 3 mins.
7:20 Remove meat and leave to sand for five miutes.
7:21
7:22 Put figs in the oven for 5 mins or until prosciutto starts to brown
7:23 Add Basil and roasted tomatoes to lentils. Season with salt and pepper.
7:24 Slice lamb backstrap.
7:25 Plate lentils, basil & tomato mix. Add a few slices of the lamb backstrap and a table spoon of plain yogurt
7:26 Remove Apricots and plate with juice and a mint leaf on each apricot half
7:27 Remove figs from oven and plate with some rocket and almonds.
7:28 Quaff some wine
7:29 Serve Dinner and enjoy

Tagged with: IMBB24 + 30Minutes