Dinner Diva recipes
1 December 2012 in Dinner Divas, Economical
Quite a few people have asked me to put up the recipes that featured in the latest episode of Dinner Divas, my congratulations to my opponent Anel of Lifeisazoobiscuit, click on the link to check out her winning curried goat.
Here are my step-by-step instructions for making a rolled pavlova, I have no idea why the judges felt it wasn’t sweet enough as there are 8 TBSP’s sugar in there?! You can use any fruit you fancy, as you can see in the pic, this one uses tinned passion fruit.
(Click on the photographs to be taken to the recipes)
Now on the other hand, the judges thought my balsamic chicken was too sweet? but as it has been one of my most popular recipes and I’ve had so much favourable feedback, I will take that with a pinch of salt.
Talking of salt, one judge thought I was too heavy handed with the salt and another complained that I didn’t season my food enough? *bangs head on desk* 
The cheese damper got the thumbs up from Food24 editor Caro.
Chilled Vichyssoise Soup
2 fat leeks cleaned and chopped
1/2 medium onion chopped
1/2 cup (125ml) celery chopped
1 TBSP (15ml) butter
600ml fish stock
3 medium potatoes peeled and sliced
3 TBSP (45ml) fresh cream
Seasoning to taste
Melt the butter in a pan and add the leeds, onion and celery, fry gently until soft, you don’t want them to brown.
Add the stock and the potatoes and cook until they are cooked through.
Cool and using a blender, blend until smooth.
Add the cream and seasoning.
If the soup is too thick, add some milk to thin it a little.
Chill in the fridge.
****
Salmon & Cucumber Jellies
Approx. 1/2 and English cucumber finely chopped
2 spring onions finely chopped
65g salmon chopped (I buy the off-cuts as they are much cheaper)
5ml gelatine
1/4 cup hot chicken stock
1 tsp lemon juice
black pepper to taste
In a small bowl place the gelatine, add the hot chicken stock, mix thoroughly and add to the cucumber/salmon mix, stir well.
Add the lemon juice and the black pepper to taste.
Place in 4 greased moulds and put in the fridge to set.
(I use plastic moulds available from any packaging shop, they are cheap, can be used many times and it’s much easier to unmould. All you do is slide a sharp knife between the set jelly and the side of the mould to cause an air bubble and they will release easily. As they are transparent you can also see what you are doing.)
Place the jelly in the centre of a soup plate and then gently surround it with the chilled soup.
Serves 4
Blondie said on 1 December 2012
I thought your whole meal looked divine and, having been lucky enough to have tasted your pavlova roll, I know it tastes even better than it looks!
I will definitely be trying the sticky chicken very soon.
Sous Chef said on 1 December 2012
Thanks Blondie, I am at a loss regarding my pav, nobody has ever told me it wasn’t sweet enough? You must let me know what you think of the chicken.
pinkpolkadot said on 1 December 2012
I also loved your menu, Sue and the food looked delicious!! This was (to me) the espisode with the best recipes so far!!
Sous Chef said on 1 December 2012
Thank you Dottie, for all your support and encouragement xx
Pussycat44 said on 1 December 2012
Hi Sue. Loved your menu. Bugger the judges
I’m also looking forward to the sticky chicken recipe.
(ex-twolips)
Sous Chef said on 1 December 2012
How are you? long time! I second your sentiments, thanks for taking the time to say hello.
Mandy - The Complete Cook Book said on 1 December 2012
Just no pleasing some judges! They just sound particularly pedantic and difficult to please if you ask me – not that you did, but I thought I would let you know all the same.
Mandy xo
Sous Chef said on 1 December 2012
Hahaha that’s for damn sure!
Michael Olivier said on 1 December 2012
Hello Sue, I loved your dishes. I think the judge I would listen to is Caro – I truly respect her knowledge. Mr said he dislikes bloggers and the other lady, a Cordon Bleu Chef from nowhere, should never be there! You just go onwards and upwards. I think you do a superb job, doing what you do. Luv Mx
Sous Chef said on 1 December 2012
I totally agree with you re Caro, and I thank you for your confidence in me, good timing. xx
anel said on 2 December 2012
your food and you are amazing! yes, bugger the judges – so sorry I never tasted any of your food …. why? because the judges ate it all!!! honour meeting you and to cook with you x
Sous Chef said on 2 December 2012
Actually I think it was the crew that ate it
You did a great job Anel, I enjoyed your company and it was lovely to meet you too! xx
adinparadise said on 2 December 2012
There’s no pleasing all of the people all of the time, is there?
I absolutely love Vichssoise. I made it once when my DiL came to visit, and she wouldn’t eat it because it was cold. 
There’s no pleasing her, most of the time. 
Sous Chef said on 2 December 2012
C’est la vie!
We both love Vichyssoise, it’s one of our favourite things to eat in summer. This one was a little different with the fish stock instead of the usual chicken, but it’s very nice.
Healthy Vegetarian Foods By Usha Singh said on 3 December 2012
Hi Sue, i am so sorry i missed your episode on Saturday-”we had no electricity”. However a friend has taped it and i will visit her to watch, and looking forward to it. Also waiting for your “cheese damper” recipe.
Sous Chef said on 3 December 2012
If you click on the pic of the cheese damper above you will go straight to the recipe. Have a good week Usha.
rumtumtigger said on 4 December 2012
Well done dear Sue. I loved your episode and I love how viewers unite against the bladdy judges that know nothing. I loved everything that you cooked and well done for staying true to yourself xx
Sous Chef said on 5 December 2012
Thanks Tami, appreciate it.
Christine said on 11 December 2012
The less I say about certain of those judges the better!
A Cordon Bleu chef does not make you a good judge! You know silk purse and sows ear……………………..
And another thing (only one, I promise). If you are a judge you must be prepared to taste EVERYTHING!! That is what a foodie would do!
Thanks for the recipes – I will definatley be using them!
Sous Chef said on 11 December 2012
I agree, a judge in a food competition must be prepared to taste everything! You didn’t see the judges refuse to eat anything on MasterChef. Let me know what you think if you make any of the recipes Christine.
Tandy said on 12 December 2012
I had Vichyssoise for the first time ever a few weeks ago! I can see why you are frustrated Sue – but the judges don’t seem worth banging your head for!