Fancy Dinner

My menu plan was tossed out the window last night; we were invited for dinner at a friend's place. I was commissioned to bring wine and dessert. Trevor prepared an AMAZING meal for us and we got to meet his SO Jin who was so nice.
First course from Trevor was sauteed prawns with Thai basil on a cold somen noodle salad. I could have licked the plate clean!

 

The main was a bison tenderloin steak on a potato gratin cake with asparagus. The jus served with the sauce was brightened with a hint of maple syrup. The bison was so good, tender perfect medium rare. think it tasted better than beef. And potato gratin, well, you just can't go wrong with that.

 

Dinner was a hard act to follow. I whipped up a tart earlier in the day at home. Decadent chocolate with sweet tart damson preserves.

 

The wine for dinner was a township 7 Cabernet Sauvignon; it was a perfect match with the bison.

Berry Chocolate Tart


4 teaspoons (damson) jam
1 prebaked chocolate tart case -- recipe follows
160 grams unsalted butter
200 grams dark chocolate
3 egg yolks
2 eggs
4 tablespoons sugar
2 tablespoons Grand Marnier
damson jam

Preheat the oven to 350F. Spoon the first measure of jam into the base of the tart case and put it in the oven for 2 minutes. Remove the tart case and brush the jam over the base until it is glazed all over.

Melt the butter and chocolate together in a saucepan over low heat. Beat the yolks, eggs and sugar until they are light and fluffy. Pour the melted chocolate and Grand Marnier into the eggs and continue to beat for a minute.

Pour the chocolate filling into the tart case and return to the oven for 5 minutes. Allow to sit for at least two hours before serving. Warm damson jam and serve alongside tart.







Chocolate Tart Case


160 grams unsalted butter
185 grams all-purpose flour
2 tablespoons cocoa powder

Put all ingredients in a food processor and whiz to form a paste.If the pastry doesn't ball add a dash of cold water (i used an eighth of a cup.). Cover in plastic wrap and chill for half an hour.

Roll the pastry out as thin as possible and use it to line a ten inch tart shell. Chill until ready to use.

To bake, preheat the oven to 350F. Cover the pastry with parchment paper weighted down with pie weights or dried beans. Bake for 15 minutes.

Remove the paper and weights and bake for a further 5 minutes or until the base is dry.
recipe from Fresh, by Michele Cranston