B&B Luncheon, July 2004

Mussels Vinaigrette

Ingredients:

• 1 Tbsp olive oil
• 1 medium onion roughly chopped
• 2 cloves of garlic chopped finely
• 24 fresh mussels
• 1 glass white wine

Method:

Vinaigrette ingredients:

• 1 tsp dried oregano
• 1 tsp dried dill
• 1 clove of garlic finely chopped
• 1 medium onion finely chopped
• 2 tbsp virgin olive oil
• 1 tbsp red wine vinegar
• 1 dessertspoon Dijon mustard

Vinaigrette Method:

Steak with Ratatouille and Couscous

Ingredients:

• 1 tsp olive oil
• 1 onion halved and thinly sliced
• 1 small red capsicum deseeded and cut into 2cm cubes
• 1 small green capsicum deseeded and cut into 2cm cubes
• 1 zucchini cut into 2cm cubes
• 1 eggplant cut into 2cm cubes
• 400g can chopped Italian tomatoes
• ¼ cup water
• 1 tbsp balsamic vinegar
• 2 tsps caster sugar
• 4 sirloin steaks

Method:

Dark Cherry Sorbet

Ingredients:

• 2 x cans pitted dark cherries
• ¾ cup water
• 1/3 cup sugar
• 2 tbsps lemon juice
• 3 egg whites
• 1/3 cup sugar extra

Method:

Wine List