Chocolate Take Away June 17, 2010
Posted by lauracap in Ramblings.add a comment
Although I missed the month ‘chocolate’ was the theme, I was very greatful that Matt bought me a take away version of each course. Each course was well executed, tasted terrific and travelled well as a take away. Thanks to Matt for hosting in my absence.
Gadget June 7, 2010
Posted by kerribatch in Dinners.add a comment
Fettucine with Creamy Pancetta and Leek Sauce
Tortillas, Refried Beans and Choriza Filling, Shredded Pork Filling and Salsa
Walnut Tart and Fig Icecream
Egg June 7, 2010
Posted by kerribatch in Dinners.add a comment
Twice-baked Goat’s Cheese Souffle
Brasciola
Farmhouse Pie
White Chocolate Semi-fredo
Lemon June 7, 2010
Posted by andrewescott in Dinners.add a comment
Mains
We were so excited about the bounty before us, we forgot to take a photo until after we had served. Hence the partially empty serving plates!
Summer Veal
This recipe is taken from The Silver Spoon.
Ingredients
1 celery stick
1 carrot
1 onion
1kg topside
100g capers, drained and rinsed
100ml olive oil
juice of 4 lemons, strained
- Bring a saucepan of water to the boil with the celery, carrot and onion. Tie the veal neatly with kitchen string, add to the pan and simmer for 2 hours.
- Remove the pan from the heat and leave the meat to cool in its stock.
- Drain veal, untie and carve very thinly. Arrange the slices on a serving dish and sprinkle with the capers.
- Whisk together the oil and lemon juice in a bowl, season with salt and pour the dressing over the meat. Leave to marinate for 30 minutes, then serve.
Lemon Risotto
Ingredients
Fattoush
This recipe is taken from Gourmet Traveller, Feb 2010.
Ingredients
1 Lebanese flat bread
I baby cos, inner leaves coursely torn
80g sheep’s milk feta
50g baby spinach
50g wild rocket
(note: the recipe called for 30g each of the spinach, rocket and purlane, but no purlane was available.)
1 cup mint, loosely packed
1 cup flat leaf parsley, loosely packed
10 Sicilian green olives
10 Kalamata olives
1 Lebanese cucumber, finely diced
1 Roma tomato, finely diced
1 tablespoon sumac
Presevered Lemon Dressing
1 teaspoon cumin seeds
50ml extra virgin olive oil
1/2 preserved lemon, flesh and pith removed, skin finely chopped
1 garlic clove, coursely chopped
pinch sweet paprika
- Pre-heat grill to high. For preserved lemon dressing, dry-roast cumin seeds until fragrant (1-2 min), cool slightly, then pound in a mortar and pestle. Transfer to food processor, add remaining ingredients, process until smooth, season to taste.
- Grill flat bread until golden and crisp (1-2 min), tear coarsely and set aside.
- Combine remaining ingredients in a large bowl, add dressing and flat bread, toss to combine, season to taste. Serve immediately.
