Perfect Four Course Meal by Chef Kyle Norris

Take the colours and flavours of autumn as inspiration, and create an elegant afternoon of food and wine for friends.......Drink Warm spiced wine-- Appetiser-- Figs with almonds & feta-- Starter-- Roasted garlic & tomato soup with parmesan crisps-- Main-- Lamb with pistachio crust- Baby rocket, bean & bacon salad- Parsnip & ginger puree with basil oil-- Dessert Walnut caramel tart - Cheese Blue cheese panna cotta with pear. Chef Kyle Norris, The Beverly Hills Hotel, Durban. 

Salad starter - Figs with almonds and feta

Ingredients (serves 8)

60g whole blanched almonds
16 figs, halved
160g feta
Freshly ground black pepper
dressing
1 garlic bulb
6 anchovies, drained on paper towel
1 tbs white wine vinegar
2 tbs extra virgin olive oil
Salt & freshly ground black pepper

Method
Preheat oven to 180°C. To make the dressing, place the garlic on a baking tray and roast in preheated oven for 30 minutes or until soft. Remove from oven and set aside for 10 minutes to cool slightly. Peel the garlic and place in a small bowl. Add the anchovies and mash with a fork until almost smooth. Add the vinegar and stir to combine. Add the oil in a thin steady stream, whisking constantly with a fork, until combined. Season with salt and pepper.
Meanwhile, spread the almonds over a baking tray and cook in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
Arrange figs, cut-side up, on a platter. Crumble feta over the figs and sprinkle with almonds. Drizzle with dressing and season with pepper. Serve immediately.

Baby Rocket, Bean & Bacon Salad

Ingredients (serves 8)

250g bacon rashers, rind removed
500g green beans, topped
60ml (1/4 cup) extra virgin olive oil
1 tbs fresh lemon juice
100g baby rocket leaves
1 witlof, halved lengthways, each half thinly sliced lengthways

Method
Preheat oven to 180°C. Line a baking tray with foil. Place bacon on tray and cook in oven for 10 minutes or until crisp. Remove from oven. Transfer bacon to a plate lined with paper towel.
Meanwhile, bring a large saucepan of salted water to the boil over high heat. Add the beans and cook for 6 minutes. Drain. Refresh under cold running water.
Combine oil and lemon juice in a bowl.
Place the rocket, witlof and beans in a bowl. Break bacon into pieces and add to salad. Drizzle with dressing and toss.

Mains - Lamb with pistachio crust

Ingredients (serves 8)

2 (about 1.5kg each) shoulders of lamb
2 large garlic cloves, peeled, each clove cut lengthways into 10 thin slices
175g (21/2 cups) fresh breadcrumbs (made from day-old bread)
140g (1 cup) pistachio kernels, chopped
2 tbs wholegrain mustard
2 tbs olive oil
1 egg, lightly whisked
Salt & freshly ground black pepper

Method

Preheat oven to 180°C. Use a sharp knife to trim excess fat from lamb. Make 10 evenly spaced slits, about 2cm deep and 1cm long, in the top of each lamb shoulder. Insert a slice of garlic into each slit. Place lamb in a large roasting pan.
Combine breadcrumbs, pistachio, mustard, half the oil and egg in a large bowl. Season with salt and pepper.
Press breadcrumb mixture over both lamb shoulders to form a crust. Drizzle with remaining oil and roast in oven for 30 minutes. Remove from oven and cover loosely with foil. Reduce oven temperature to 150°C. Cook for a further 75 minutes for medium or until cooked to your liking. Remove from oven. Set aside for 10 minutes to rest.

Use a large sharp knife to carve lamb across grain into thin slices and serve.

Dessert..
 

 Cheese - Blue cheese pannacotta with pear

Ingredients (serves 8)

Olive oil, to grease
375ml (1 1/2 cups) milk
375ml (1 1/2 cups) thin cream
70g (1/3 cup) caster sugar
1 vanilla bean, split
80g blue-vein cheese (King Island Roaring Forties brand), finely chopped
2 tbs boiling water
3 tsp powdered gelatine
2 ripe packham pears, halved, cored, thinly sliced lengthways, to serve

Method
Brush eight 125ml (1/2 cup) capacity metal or plastic dariole moulds with oil to lightly grease. Place on a tray. Combine milk, cream, sugar and vanilla bean in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until sugar dissolves. Remove from heat.
Add blue cheese and stir until cheese melts. Strain mixture through a fine sieve into a large heatproof glass bowl.
Place water in a small heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves and mixture is clear.
Gradually whisk the gelatine into the cream mixture until well combined. Ladle mixture equally among prepared moulds. Cover with plastic wrap and place in the fridge for 6 hours to set.
Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Serve with pear slices.