Entertaining this summer? Impress your guests with this 3-course meal.

For a special three to four months of the year, your spacious deck is calling you to host. And why wouldn’t you, when you live in the Adelaide Hills. Step out into that fresh Hills’ air, forget the winery vines, and plan an afternoon-night gathering.

Date:

12-Feb-2020

Category:

Lifestyle

Tags:

Author:

Amanda Smith

Entertaining this summer? Impress your guests with this 3-course meal.

For a special three to four months of the year, your spacious deck is calling you to host. And why wouldn’t you, when you live in the Adelaide Hills. Step out into that fresh Hills’ air, forget the winery vines, and plan an afternoon-night gathering.

Being so close to some of the state’s best wineries, you’ll innately know how to put on a good tasting spread. Head to your favourite cellar door, grab a few bottles of local blends, and write out your ingredients list for this three-course culinary sensation.

The Starter: A cheese board, dip and crackers.

This one’s easy, just head over to Udder Delights in Hahndorf for handmade cheese products. Nothing flirts with tastebuds quite like a grazing plate. Create a spread of a few cheeses, fig jam, dips, carrots and crackers. Give your guests the ‘winery experience’ right in your home.

The Main: Mediterranean salad & shrimp enchiladas. YUM!

Hungry? We don’t blame you. This combo is as good as it sounds. For the salad, here’s what you’ll need:

- Two cans chickpeas

- 1 cucumber, chopped

- 1 capsicum, chopped

- 1/2 red onion, sliced

- 1/2 can olives

- 1/2 packet feta cheese, crumbed

- Salt and pepper.

For the lemon-parsley vinaigrette, grab these ingredients:

- 1/2 cup extra-virgin olive oil

- 1/2 cup white wine vinegar

- 1 tbsp lemon juice

- Freshly chopped parsley, to garnish

- Red pepper flakes, to garnish

- Salt and pepper, to taste.

Toss the items in a large bowl and make the vinaigrette separately in a mason jar. Shake well, then dress the salad.

Now with the salad done, it’s time for the enchiladas. You’ve already checked that your pals love seafood, right? Good. Here we go.

For the filling:

1 tbsp extra-virgin olive oil

2 cloves garlic, minced

1 onion, diced

1 capsicum chopped

1 jalapeño, seeds removed and minced

1kg shrimp, shells removed and chopped (because hey, leftovers are always good)

Salt and pepper.

And the sauce:

4 tbsp butter

4 tbsp all-purpose flour

1 1/2 cups milk

1/2 cups sour cream

1 can green chilis

1 tsp cumin

Salt and pepper.

To assemble:

- 8 medium flour tortillas

- 1 1/2 cup shredded Monterey Jack

- Freshly chopped cilantro, to garnish.

Please note, these portions are for four servings. If you have more friends, adjust the recipe accordingly.

Now, follow these three steps:

1. Preheat oven to 400°C. in a large pan, heat olive oil and cook garlic until fragrant. Add onion, capsicum, bell pepper and jalapeño, then shrimp. Season with salt and pepper, cook until bronze.

2. In a saucepan, melt butter and whisk in flour. After one minute, add milk and sour cream, then stir to dissolve lumps. Throw in green chilis, cumin, and season with salt and pepper. Simmer until (slightly) thickened.

3. To assemble, spread a thin layer of sauce into a baking pan. Spoon 1/3 cup shrimp mixture into the middle of a tortilla and sprinkle with cheese. Roll tortilla and place with the opening facing down. Follow this step for all tortillas. Pour sauce over enchiladas then top with remaining cheese. Bake until cheese is melted and sauce is bubbly, approximately 30 minutes. Garnish with cilantro. Si!

The Dessert: Truffles (and red wine)?

While your tummies might be saying, no no, your mouth says YES to dessert. After all that cheese, though, maybe a lighter approach is the way to go.

Yes? We’ve got an idea. Truffles and Pinot Nior! Take a drive over to Red Cacao in Stirling to pick out a spread of tempting truffles. Go the caramel, cinnamon, coconut, hazelnut, orange and just about every other flavour you can think of. The lightness of the Pinot will wash it down a treat.

Best Pinot Noir? It’s an excuse to visit Adelaide Hills cellar doors like Shaw + Smith, Tomich Wines, Bird in Hand and Chain of Ponds.

Oh, and one last point, may we come?