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Burnt Honey Ice-cream (Custard) September 13, 2014

Posted by andrewescott in Uncategorized.
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IMG_7149_fixThis was part of the dessert for the Custard dinner, and is based on a recipe from Alison Thompson’s book Sweet.

Ingredients

  • 8 egg yolks
  • 110g caster sugar
  • 50g Philadelphia cream cheese, softened
  • 400mL milk
  • 400mL thickened cream
  • 1 teaspoon of vanilla bean paste
  • 100g honey

Method

  1. Separate the eggs, and place the yolks into a mixing bowl. Add the sugar and beat until it becomes pale and creamy.
  2. Put cream cheese into another mixing bowl and beat with a fork until it is very soft.
  3. Place the milk, cream, vanilla bean paste in a medium saucepan and heat until it begins simmering. Remove from heat.
  4. Place honey into a small saucepan over medium heat and stir with a metal spoon until the honey turns a dark golden colour.
  5. Immediately add the milky mixture to the honey (it will bubble) and then bring back to just simmering, and remove from the heat.
  6. Drizzle the milky mixture into the egg mixture, whisking all the while. Then pour this mixture back into a saucepan.
  7. Cook the mixture over a low heat, stirring regularly with a wooden spoon, until it reaches 79 degrees Celsius and slightly thickens.
  8. Pour into the bowl with the cream cheese, whisking all the while. Then strain into a 2L plastic container, and place in fridge overnight.
  9. Churn in an ice-cream maker until the mixture becomes thick and no longer expands in volume. Store in an air-tight container in the freezer until ready to serve.

Custard September 13, 2014

Posted by andrewescott in Dinners.
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On Monday 11th August, Franca hosted the Custard dinner, where all dishes had to have some sort of custard in them. Franca did the savoury courses and Andrew made the dessert.

Entre

IMG_7136_fix

To whet our appetites, Franca began the dinner with a garlic custard and antipasto.

Main

IMG_7141_fix IMG_7144_fix

Franca’s main course was an Asian set custard dish with a side of asparagus.

Dessert

IMG_7149_fix

Finishing with something sweet, Andrew made a coconut custard tart with candied lime and lime syrup, with a scoop of burnt honey ice-cream.

Skillet-Popped Lentils (Superfoods) August 9, 2014

Posted by cint77 in Recipes.
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Superfood Theme - Jacinta Main (3 of 3)This dish is from the Superfoods dinner, and contains the following superfood: lentils.

The inspiration for the lentil dish came from the lunchboxbunch website (see the Harvest skillet recipe).

I cooked the lentils in batches. The first batch had a lot of oil in the pan and these didn’t end up ‘popping’ but went a bit mushy. The rest of them I fried in a dry nonstick pan and they popped all over the place. Because I wanted this dish to go a bit further I added more vegetables then the recipe suggests. I used a grated onion, apple, zucchini, a finely chopped red capsicum and about a cup of grated sweet potato.

Sweet-Potato Latkes (Superfoods) August 9, 2014

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Superfood Theme - Jacinta Main (2 of 3)This dish is from the Superfoods dinner, and contains the following superfoods: sweet potato, ginger and tumeric.

To make the latkes, I used this recipe from EatingWell but with the following adjustments.

When making the latkes:

  • I tripled the recipe
  • I replaced the potato with sweet potato
  • I used a combination of fresh and ground turmeric
  • I used brown rice flour (from Coles) instead of chickpea flour
  • I forgot the green serrano chillies

When making the applesauce:

  • I made my own by cooking two chopped apples with a bit of water and then blended them
  • I used fresh turmeric

Quinoa, Kale and Beetroot Salad (Superfoods) August 9, 2014

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Superfood Theme - Jacinta Main (1 of 3)This dish is from the Superfoods dinner, and contains the following superfoods: quinoa, kale and walnuts.

To make the salad, I used this recipe from taste.com.au and doubled it. The only change I made was to replace the pinenuts with walnuts.

Superfoods August 9, 2014

Posted by andrewescott in Dinners.
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On Monday 14th July, we had Superfoods. Jacinta hosted and, along with Laura, provided us with dishes that included ingredients known to be superfoods, whatever that really means. In any case, they were very tasty!

Entre

Superfood Theme - Laura Entree

To whet our appetites, Laura started us on some kale and parmesan chips.

Mains

Superfood Theme - Jacinta Main (1 of 3) Superfood Theme - Jacinta Main (2 of 3) Superfood Theme - Jacinta Main (3 of 3)

Jacinta gave us a main course including quinoa, kale and beetroot salad, sweet potato latkes, and skillet popped lentils.

Dessert

Superfood Theme - Laura Dessert (1 of 2) Superfood Theme - Laura Dessert (2 of 2)

To finish, Laura made quinoa puddings and chocolate chia seed biscuits.

Best of British July 3, 2014

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Monday June 9th was the Queens Birthday holiday in Melbourne, so it was appropriate that the theme for the dinner that night was Best of British. Kerri hosted and provided the savoury course while Franca served us the dessert.

Mains

British Theme - Kerri's Main (1 of 4) British Theme - Kerri's Main (4 of 4) British Theme - Kerri's Main (2 of 4) British Theme - Kerri's Main (3 of 4)

Kerri made us Jamie Oliver’s empire roast chicken with bombay-style potatoes.

Dessert

British Theme - Franca's Dessert (1 of 3) British Theme - Franca's Dessert (2 of 3) British Theme - Franca's Dessert (3 of 3)

Franca served Delia Smith Eccles cakes together with cheese and currants, and Queen of Puddings.

Winning Food May 19, 2014

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For the dinner on Monday 5th May, we settled on the theme of “Winning Food” – those dishes that were shortlisted-for or had won a competition. Andrew hosted and provided the savoury course while Pam created the sweet one.

Mains

Winning Theme - Andrew's Main (1 of 2) Winning Theme - Andrew's Main (2 of 2)

Andrew served up almond-encrusted chicken with red pepper-pecan sauce (winner of the Diamond Foods Spring 2009 Recipe Challenge) and garlic-stuffed field mushrooms (which took the grand prize at the Gilroy Garlic Festival).

Dessert

Winning Theme - Pam's Dessert

Pam produced an olive oil cake stack (based on the famous Harry Baker chiffon cake) topped with fennel, honey and salted ice-cream and candied fennel (short-listed in SAVEUR 2014 blog awards).

Coconut Risotto with Lemon and Parsley (Coconut) May 10, 2014

Posted by cint77 in Recipes.
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Coconut Theme - Jacinta's Main

This was the main course of the coconut-themed dinner.

Unlike my entree, I used a lot of recipes and didn’t follow any of them very closely.

The flavours came from this baked risotto. The quantities of rice/stock/coconut milk from this coconut and asparagus risotto (which sounds delicious) although I did 1.5x the quantities for 6 servings. The method came from this slightly pretentious article. The idea to cook the risotto to about 75% beforehand and then ‘finish’ it later came from this site (as did the warnings against doing so).

Ingredients

  • 2 and 1/4 cups carnaroli rice (this is a type of risotto rice – arborio is the most common but bizarrely my local coles only had carnaroli)
  • 3 litres stock (I was too tired to make my own – I used the pre-made Massel brand chicken stock)
  • 2 small brown onions finely chopped
  • 2 tbsps vegetable oil
  • 1/2 cup white wine
  • 1 and 1/2 cups coconut milk
  • 3 tbsps lemon juice
  • 2 tsps lemon zest
  • 1 cup parsley
  • 1/3 cup parmesan
  • 1/4 cup flaked coconut

Method

  1. In a heavy based pan sweat the onions in the vegetable oil – this should be done on a low heat and it should take about 10 mins for the onions to become translucent. You don’t want the onions to brown so keep them moving – the risotto stirring starts now!
  2. Put about half your stock in a saucepan until it starts simmering – keep it on a low heat.
  3. Turn the heat up and add the rice, stir to cover in onion and oil and to start toasting the grains – apparently this is the key to reducing the risotto cooking time – I don’t think I cooked the rice for long enough here because I was worried about burning it.
  4. Add the wine and stir until it is absorbed.
  5. Now the risotto making begins in earnest. Add a ladle of warm stock to the rice. Keep stirring until all the stock is absorbed. Resist the urge to add more stock until the previous ladle is completely absorbed. Keep adding stock, keep stirring. Every so often top up the stock in the saucepan, keeping it at a simmer.
  6. I kept this up until I’d used about 1.8 litres of stock.
  7. I then turned it off and quickly ladled it out and spread it on about 8 or 9 plates to cool for about 10 minutes and then put it in the fridge.
  8. When I got to Laura’s I tipped the risotto back into my heavy based pot. It still looked pretty good. Nice and glossy and starchy and creamy. It quickly absorbed quite a lot of stock (approx 600 ml), however I knew I still had 1.5 cups of coconut milk to add and I felt like it was starting to overcook.
  9. I then added the coconut milk (straight from the tin) and my beautiful creamy risotto turned to thick porridge! After all that stirring!
  10. Anyway – I kept stirring but it didn’t look like it was going to reduce so I added the lemon juice, zest and parmesan.
  11. I gave it a fairly vigorous stir and then served it topped with the chopped parsley and coconut flakes.

It tasted delicious and the flavours were good but the texture wasn’t quite right for me.
I wonder if heating the coconut milk would have helped and/or making the risotto in one go. Anyway I’d definitely make it again.

Coconut May 10, 2014

Posted by andrewescott in Dinners.
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On Monday 31st March, we had the April dinner (ok, a little early) on the theme of coconut! Laura hosted and provided the sweet dishes, with Jacinta providing the savoury ones.

Entree

Coconut Theme - Jacinta's Entree

Jacinta started everyone off with some refreshing coconut and cucumber salad.

Mains

Coconut Theme - Jacinta's Main

Jacinta’s main course was coconut risotto with lemon and parsley.

Dessert

Coconut Theme - Laura's Dessert (1 of 3) Coconut Theme - Laura's Dessert (2 of 3) Coconut Theme - Laura's Dessert (3 of 3)

Laura baked three different coconut treats: a coconut and blueberry slice, a coconut bundt cake, and tembleque puddings.

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