I had my birthday dinner last night, and it was a very enjoyable evening, with some family and close friends.:) Good food & good wine was had by all.:)
The menu I served,
Starters: Stuffed Onions on Jasmine Rice with Mushroom & White Wine Sauce.
Main: Slow Cooked Pepper Steak with Hokkien Noodles and Honey Pineapple Chicken.
Dessert: Passionfruit Cheesecake.
We had an audience, you can just see Oggy in prime spot under the table.:rolleyes: :D
http://img.photobucket.com/albums/v4...dswatching.jpg
And here's a pic I did for Pamela's Kitchen of the stuffed onions.:)
http://img.photobucket.com/albums/v4...ffedonions.jpg
The Recipe,
Stuffed Onions /inspired by Pamela’s Kitchen
· 8 large white onions
· 250gm beef mince
· 1/4 cup chopped green bell pepper
· 1 egg, beaten
· 3/4 package cream cheese, softened
· 1/2 teaspoon dried oregano
· 2 tablespoons chopped fresh parsley
· 2 tablespoons butter, melted
· 1 thai chili sliced
· 1/2 teaspoon paprika
· 1 cup of cooked rice
DIRECTIONS:
1. Preheat oven to 200 degrees C. Lightly grease a baking dish.
2. Prepare rice. Bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
3. Place mince in a large, deep fry pan. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in mince drippings, add chili.
4. In a large bowl combine green pepper, onion, mince, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.
5. Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.
Mushroom & white wine sauce:
10 button top mushrooms diced.
1 tablespoon of butter
2 tablespoons of plain flour
½ cup of dry white wine (use something that you would drink. A good excuse to open a bottle in fact)
1 cup of beef stock
Salt & fresh ground black pepper
Sauce: Saute mushrooms. Mix flour with 3 tablespoons of pan juices. Place pan over a low heat. Add wine & stock & stir until thickened. Season with salt & pepper.
