Short of time and money? This dinner is prepared before your guests have finished the first drink. And, it costs less per person than a Gin&Tonic in your local bar. Enjoy.
Starter: Salad with sardines and egg.
- 3 eggs
- 2 small cans of sardines in oil
- Oil, lemon juice, mustard, pepper and salt
Boil the eggs. Separate yolk from egg white, chop. Slice your favourite salad
Sauce: 4 tbsp oil, 1 teaspoon mustard, 2 tbsp lemon juice, parsley, salt and pepper.
Arrange salad in bowls, add yolk and white, sardines and top with seasoning. Voila!
Main: Porc medallions, lemon and fennel salad
- 700 g porc medallions
- 2 fennels
- 2 spring onions
- 3 lemons
- 2 tsp olive oil, 1/2 tsp salt and 1/2 tsp sugar
Start with the delicious lemon sauce. Peel 2 lemons, blanch the skin twice. Mix the skins, fillets of lemon, olive oil, salt and pepper. This sauce is a must and is also perfect for fish or chicken dishes.
Slice the fennel as thin as possible. Chop the spring onions. Marinate in lemon juice from one lemon and 2 tbsp olive oil, salt and pepper.
Grill the medallions in a hot pan. Serve with salad and lemon sauce. If you find blackberries, they are perfect as deco.
Dessert: Chocolate creme, sea salt, roasted bread and olive oil.
- 150 g chocolate (at least 65% cocoa)
- 200 g double cream
- 1 vanilla pod
- extra-vergine olive oil
- sea salt
Chop the chocolate into fine pieces. Cook cream and vanilla pod. Pour the hot cream over the chocolate and stir. Cool to room temperature and serve with roasted bread, olive oil and salt.
Music: Fast cooking needs fast music – Rage against the machine