Menu two

 1.

Bream cooked in wine

2.

Stuffed Impala Fillet
Herb sauce

Noodles

Green salad

 3.

Yogurt Ice Cream

Bream Cooked in White Wine

2 fillets of bream per person
1/2 bottle dry white wine
! slice of well-flavored cheese per bream fillet
butter
salt and pepper to taste.

1. Ensure that the bream are mud free by soaking in water and lemon juice or vinegar - changing the water until it runs clean.
2. Dry fillets and place in melted butter over a low heat - cook through
3. Dust with salt and pepper and cover with cheese slices
4. Grill under a hot grill until cheese is melted and starts to brown - serve with the pan juices

1 Impala fillet
1 punnet mushrooms - finely chopped
1 onion finely chopped
2 tsp. thyme
butter
1 cup breadcrumbs - fresh
white wine for cooking
Guava jelly, cream and herbs for the sauce
J juice of 1/2 lemon

1. Cook onions and mushrooms in butter until soft - add crumbed thyme, lemon juice, salt and pepper to taste and the breadcrumbs - mix well
2. Split the fillet down the center and put the stuffing on the lower half - fold the upper half over and secure.
3. Place in a Pyrex dish with about 1/2 bottle of dry white wine. Bake in a medium oven until done - about 20-min a pound.
4. Make sauce with the pan juices, guava jelly, herbs and cream to taste.
5. Serve with noodles and green salad.

1 large container flavored yogurt
1 tin condenced milk
250 ml fresh cream whipped until stiff
additional flavoring or chocolate bits, nuts, cherries etc of your choice

1. Add condensed milk and yogurt to the whipped cream - fold in the flavoring or additions as required and place in a freezer container - freeze until ready - about 3 hours - no need to stir and keeps for up to three months