Dinner with Miss Jones - Saturday 8 November

Miss Jones was in town, and seeing we haven't had her around in years, due to her relocation to Cape Town, this was a major occasion, calling for a special meal cooked by yours truly.

The menu was simple with a few hidden surprises.

We started with a Garden Salad:

• Selected mixed greens of your choice layered on a shallow platter.
• Crunchy, firm Pears of your choice (approx 1 apple to 2 guests)
• Creamy, rough skin Avocado (Optional if not in season)
• A handful of Rosa tomatoes, halved.
• Finely chopped shallot.
• Strong cheese of your choice. (I used crumbly textured Simonsberg blue)
• Toasted Pine nuts to dress.

Layer all the ingredients on a shallow platter and dress just before serving with olive oil and balsamic, season to taste and scatter pine nuts over.

The Main was an old standby - Fillet of Beef, wrapped in in mushroom and Parma ham, served with Minted Pea Mash, mixed, buttered garden greens and topped with potato sticks.

For the Mash, boil one medium potato and Quarter cup of frozen peas, per guest, in salted water until tender, mash with a generous knob of butter and enough milk to render into a creamy finish. Fluff with a fork and mix in ciffonade mint to taste.

For the Beef Parma:

• Good quality organic beef fillet - 200 to 250g per guest
• Mushrooms of choice
• Parma ham slices to cover the fillet
• minced garlic
• small green chili

Saute the mushrooms, garlic and chili in olive oil till soft, put aside.

On a clean, dry work surface, lay cling film long and wide enough to roll up the fillet. (I did forget to take pics of this process - sorry, you'll have to wait for a next time) Lay the parma ham in overlapping fashion and spread with the mushroom mix.

Brown the fillet in a griddle pan, while you heat the oven to a moderately hot temperature.

Place the fillet on the parma/mushrooms and carefully roll up, using the cling film, rest foe a few minutes, remove the cling film and place in the hot oven and grill for 15 to 20 minutes, rest for 10 and carve.

Serve with the hot buttered green and Minty Pea Mash. Mmmmmmmmm...