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garden wedding feast Salmon Mousse Starter Roast Sirloin with Black Pepper Crust served with Mustard Sauce (on video) Creamy Curry and Coriander Chicken Pink Potato Salad with Tomato Roses Courgette Carpaccio Salad Tossed Spring Salad Strawberry Ice-Cream Loaf

Salmon Mousse Starter

This recipe has been tried and tested many times, use it with complete confidence. We garnished the individual mousse portions with salmon trout ribbons and baby salad leaves.

1 envelope (15 ml) gelatine
4 T (60 ml) cold water
1 x 415 g tin pink salmon, skin and bones removed but retaining juices
½ cup (125 ml) strained salmon liquid and water
1 small onion, roughly chopped
1 cup (250 ml) Ina Paarman's Thousand Island Dressing
½ cup (125 ml) grated cucumber
2 T (30 ml) fish paste (Redro)
1 t (5 ml) Ina Paarman's Green Onion Seasoning
1 cup (250 ml) cream
Taste for seasoning

Sprinkle the dry gelatine powder over the cold water. Leave to stand for ± 10 minutes to form a sponge. Bring strained salmon liquid and water to the boil. Dissolve the gelatine sponge in the hot liquid.

Blend the dissolved gelatine with all the listed ingredients except the cream, in a food processor or liquidiser. Chill in the refrigerator until beginning to firm a little.

Whip the cream and fold lightly into the mousse. Taste and adjust the seasoning.

Line small moulds with a double layer of clingfilm. Fill the moulds with mousse, cover and leave in the fridge to firm (overnight or for up to two days). Turn out onto medium plates (fish plates). Freezing is not recommended.

GARNISH
2 x 200 g smoked salon trout ribbons
fresh rocket and watercress
Ina Paarman's Balsamic Vinaigrette

Cut salmon ribbons in half lengthways and drape over the mousses. Add greens. Drizzle with Balsamic Vinaigrette just before serving.

CHEF'S TIP:

• Decant the dressing into a plastic bottle with a nozzle tip for easy dispensing at the last minute.
• Start collecting oval shaped fresh cream containers, P'nP Choice Brand has a really nice shape, ideal for setting the mousses in. Cut the containers down to ± 5 cm deep.
• We used the pink salmon from Woolworths.

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Roast Sirloin with Black Pepper Crust

Do invest in a meat thermometer - you will never over or undercook an expensive roast again.

1,25 kg well-matured sirloin, trimmed of excess fat and tied in a roll
3 T (45 ml) Ina Paarman's Garlic Pepper Seasoning
3 T (45 ml) olive oil

TO SERVE

Ina Paarman's Ready to Serve Mustard Sauce.

Rub the seasoning really well into the meat and then drizzle the oil all over - rub the oil in as well and give the meat a second coating of seasoning. Leave the seasoned and oiled meat at room temperature for half an hour before cooking.

Preheat the oven to 200°C. Pour 3 cups (750 ml) of boiling water into a roasting pan. Place the meat on a trivet or rack that fits on or over the pan. Put the pan, with meat on, in the oven.

Roast the meat open at 200°C for 20 minutes. Turn the oven temperature down to 180°C and insert the meat thermometer into the thickest middle part of the roast. Roast until thermometer registers 'rare' 60°C.

Cooking Chart - Meat, Internal Temperature
Beef, Lamb (rare)	140°F / 60°C
Beef, Lamb (medium)	160°F / 71°C
Beef, Lamb (well done)	170°F / 77°C
Pork	170°F / 77°C
Ham, fully cooked (to glaze)	140°F / 60°C
Ham, uncooked	160°F / 71°C
Venison roasts	140°F-150°F / 60°C-65°C

If you do not have a meat thermometer calculate ± 15 minutes per kilo after the initial 20 minutes at 200°C.

As soon as the thermometer registers rare - remove the meat from the oven and wrap it in heavy foil - it will continue cooking to medium on standing wrapped in foil. When it has cooled down, refrigerate overnight or for up to 2 days.

On the day, slice the meat very thinly and arrange on platters. We strongly recommend you take the meat to the deli of your favourite Spar or supermarket and ask them to slice it for you on their slicing machine.

Serve meat with generous bowls of our Ready to Serve Mustard Sauce at room temperature.

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Creamy Curry and Coriander Chicken

This is a superb dish to serve for a party. Serve it at room temperature.

2 large carrots, finely sliced into rings
1 medium onion, coarsely chopped
12 chicken breasts, skinless and boneless
2 t (10 ml) Ina Paarman's Green Onion Seasoning
6 cloves of garlic, peeled and sliced lengthways
1 cup (250 ml) boiling water
2 t (10 ml) Ina Paarman's Chicken Stock Powder

Place the carrots and onion on the base of a wide saucepan or frying pan, shake to even out. Season the chicken with Green Onion Seasoning. Position the breasts, in a single layer, on the bed of vegetables. Tuck the garlic in here and there. Add the Chicken Stock Powder to the boiling water and carefully pour it in on the side so as not to wash the seasoning off the chicken. Cover the pan with a lid and simmer the chicken for 15 minutes only. Turn the breasts over. Close the lid, switch off the heat and leave to stand, with the lid on, to cool down. This method of finishing meats below boiling point guarantees a succulent end result. Refrigerate overnight in the stock.

TO SERVE: Cut the breasts against the grain into 1 cm thick rounds. Reserve the vegetables, freeze the stock for another use.

SAUCE

1 x 125 ml Ina Paarman's Coriander Pesto
2 x Ina Paarman's Creamy Curry Ready to Serve Sauce

GARNISH

fresh coriander

On a large platter spread out the retained vegetables. Place the sliced, drained chicken on top. Swirl the Coriander Pesto lightly into the Creamy Curry Sauce but don't mix it in completely - leave the streaks of green. Pour over the chicken. Top with fresh coriander just before serving.

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Pink Potato Salad with Tomato Roses

A real party piece! For a wedding we can go a little over the top with this old fashioned tomato rose garnish. The flesh of the tomatoes can be frozen and used in a casserole.

2 cups (500 ml) water
½ cup (125 ml) milk
1½ kg baby potatoes, washed and cut into quarters lengthways
1 T (15 ml) Ina Paarman's Seasoned Sea Salt
1 small to medium onion, finely chopped
1 cup (250 ml) sour cream or crème fraiche
3-4 T (45-60 ml) Ina Paarman's Tomato Pesto
¾ cup (187,5 ml) Ina Paarman's Herb Dressing

GARNISH

6 red medium sized tomatoes

Bring the water and milk to the boil (the reason for adding the milk is that it keeps the potatoes white). Add the potato quarters and Seasoned Sea Salt. Half cover with a lid and boil until potatoes are just done. Drain. Sprinkle the finely chopped onion over the potatoes while hot, it will steam and soften the onion a little.

Mix together the sour cream, Tomato Pesto and Herb Dressing. Taste for seasoning. Toss the potatoes gently with half of the dressing. Keep at room temperature - can be made the day before.

On the day - dish up the salad. Pour reserved dressing over the top of the salad and garnish with tomato roses.

TO MAKE A TOMATO ROSE

1. Use a small sharp serrated knife and a ripe medium-sized tomato. Start at the stem end and cut a flat surface before continuing to peel the tomato. This flat surface acts as the base for the rose. Keep the peeled skin as thin as possible and peel a strip about 10 cm long.
2. Peel a second strip about 7-8 cm long.
3. Coil the first strip loosely on top of the flat base. Coil the second strip tightly in your hand and then place it into the centre of the loosely coiled strip.
4. Shape the coiled peels into a rose.

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Courgette Carpaccio Salad

This salad makes a stunning visual display, on a large flat platter.

16 courgettes, washed, topped and tailed
½ cup (125 ml) Ina Paarman's Greek Lemon Vinaigrette
Ina Paarman's Lemon & Black Pepper Seasoning
1 packet (about 30 g) rocket leaves, washed, dried and roughly torn
125 g parmesan cheese

Slice the courgettes into paper-thin slices with a mandolin slicer or a very sharp small knife. Arrange in overlapping concentric circles on a flat platter.

Drizzle with Lemon Vinaigrette and season with Lemon & Black Pepper Seasoning. Cover with cling film pressed flat to keep the air out. Leave to stand for 1 hour or up to 6 hours. Top, just before serving, garnish with rocket leaves and shavings of parmesan, use a cheese slicer or potato peeler to make the parmesan shavings.

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Tossed Spring Salad

The choice of what you toss into the salad is yours. But to celebrate spring we used asparagus, cucumber, watercress, tomato, strawberries etc.

1 medium cucumber, halved, seeded and cut into thin half rings
1 x 400 g can of chickpeas, drained
1 punnet green asparagus, lightly steamed
1 T (15 ml) olive oil
Ina Paarman's Green Onion Seasoning
1 small punnet strawberries, washed, hulled and cut into quarters lengthways
1 x 200 g cherry tomatoes
2 t (10 ml) sugar
1 punnet watercress, rocket and spinach mix
¾ cup (187,5 ml) Ina Paarman's Tuscan Tomato Vinaigrette

In order to pre-prepare this salad we suggest you prepare the components separately, keep them covered in the fridge and combine and dress them just before serving.

Slice the cucumber and place in a covered container together with drained chickpeas. Steam the asparagus for 5 minutes, toss with olive oil and season with Green Onion Seasoning. Cool, cover and refrigerate. Cut the strawberries, cover and refrigerate.

TO ASSEMBLE

Halve the cherry tomatoes, season with Green Onion Seasoning and sugar.
Prepare a bed of watercress and butter lettuce leaves.
Toss all the prepared salad ingredients together with ¼ cup of Tuscan Vinaigrette and pile on the greens. Pour remaining Vinaigrette over the salad just before serving.

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Strawberry Ice Cream Loaf

This is a delightfully smooth and creamy pink ice cream. The Cheesecake Mix stabilises the cream and prevents the formation of ice crystals but the taste is pure strawberry! With this small Cheesecake Mix addition you don't need an ice cream machine to get that professional texture. It is the perfect accompaniment to the wedding cup cakes.

800 g strawberries, washed, hulled and cut into halves lengthways. Reserve some of the best halves for a garnish
¾ cup (187,5 ml) strawberry jam
¼ cup (60 ml) water
¾ cup (187,5 ml) Ina Paarman's Lemon Cheesecake Mix
3 cups (750 ml) fresh whipping cream
a few drops of red food colouring

Reserve about 1 cup of the best strawberry halves to garnish. Liquidise the remaining berries until smooth. Add the strawberry jam, water and Cheesecake Mix and wizz it all together to form a smooth mixture.

Whip the cream until firm and fold into the strawberry mixture.

Line 1 loaf tin, 34cm x 6cm x 7cm deep and one 28cm x 11cm x 7cm deep, or 2 smaller tins of 28cm x 11cm x 7cm deep, with a double layer of cling film. Pour the ice cream into the tin and freeze overnight or up to two weeks before needed.

Remove from the freezer 1 hour before serving time and leave at room temperature. Decorate with fresh strawberries and serve in slices.