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All Time Favourites October 23, 2016

Posted by andrewescott in Dinners.
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For Monday 3rd October, Laura and Franca took a different approach to the dinner, asking the rest of the recipe club what were their “all time favourite” entrees, mains, desserts and party drinks. Each dish was inspired by the favourite of a different person.

Full details to be provided later.

Drink

All Time Favourites Theme - Party Drink

Entré

All Time Favourites Theme - Entre

 

Main

All Time Favourites Theme - Mains (3 of 3) All Time Favourites Theme - Mains (1 of 3) All Time Favourites Theme - Mains (2 of 3)

 

Dessert

All Time Favourites Theme - Dessert

 

Fast Fusion October 23, 2016

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On Sunday 11th September, Pam hosted a speedy recipe club called Fast Fusion. Together with Kerri, they decided to make all the dishes from scratch starting at the beginning of the evening.

Main

Fast Fusion Theme - Mains (2 of 2) Fast Fusion Theme - Mains (1 of 2)

The main course was glazed pork with Japanese slaw.

Dessert

Fast Fusion Theme - Dessert

The fast dessert was coconut sticky rice with caramelised pears.

Same But Different October 23, 2016

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For possibly the first time, we ended up having two recipe clubs arranged for the same month, with this dinner on Monday 25th July. In honour of this unusual event, we decided the dinner would be inspired by the food from the previous dinner this month (Tofu). It wasn’t meant to be an exact copy, but the “same but different”. Andrew and Jacinta served the dishes and Andrew hosted in his newly renovated kitchen.

Entré

Same But Different Theme - Entre

The first dish was Andrew’s take on Franca’s silken tofu soup – it was carrot, ginger and tofu soup.

Mains

Same But Different Theme - Mains (1 of 2) Same But Different Theme - Mains (2 of 2)

The main course was inspired by Franca’s bean curd wraps and eggplant stirfry. Andrew served a corn flour flatbread (that unfortunately didn’t roll up) and an imam’s moussaka from Annabel’s Crabb’s cookbook.

Dessert

Same But Different Theme - Dessert (1 of 2) Same But Different Theme - Dessert (2 of 2)

Inspired by Laura’s chocolate cheesecake and choc-chip cookies, Jacinta made a yummy chocolate, coconut and macadamia tart and choc-chip and tahini biscuits.

Tofu August 7, 2016

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On Monday 4th July, Franca and Laura served us up a delicious dinner based around Tofu as the hero ingredient. Franca hosted and served up the savoury dishes, while Laura provided us with the sweet ones.

Entre

Tofu Theme - Franca entree

To begin, Franca made us a delicious soup with silken tofu.

Mains

Tofu Theme - Franca mains (1 of 2) Tofu Theme - Franca mains (2 of 2)

Franca then served us two savoury dishes for main course: bean-curd wraps and an eggplant and firm tofu stirfry.

Dessert

Tofu Theme - Laura dessert (1 of 2) Tofu Theme - Laura dessert (2 of 2)

Laura concluded the meal with two sweet dishes: chocolate and tofu cheesecake with maple and coconut (dairy-free) icecream, and tofu, choc-chip and pecan cookies.

White Chocolate and Cranberry Bread-and-Butter-Pudding August 7, 2016

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Winter Celebration ThemeThis was a component of the dessert in the Winter Celebration dinner, and is based on this bread and butter pudding recipe.

I used mandarins instead of satsumas.

Vanilla and Clove Icecream (Winter Celebration) August 7, 2016

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Winter Celebration ThemeThis was a component of the dessert in the Winter Celebration dinner, and is based on this vanilla icecream recipe.

I added 6 cloves to the custard as it was cooking and steeped them overnight, straining them out when I put the custard into the ice-cream churner.

 

Winter Celebration August 7, 2016

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On Monday 6th June, Kerri and Pam served us delicious, warm food that was appropriately a Winter Celebration. For this dinner, Kerri hosted.

Entré

Winter Celebration Theme

To begin, Pam served us a roasted fennel, red onion and orange salad.

Main

Winter Celebration Theme

The hearty main dish was Pam’s Andalusian stew.

Dessert

Winter Celebration Theme Winter Celebration Theme

To conclude the meal, Kerri served two desserts: a walnut cake with vanilla and clove ice cream, and a white chocolate and cranberry bread-and-butter-pudding with cranberry and mandarin suzette.

Chicken Enchilada Bundt Bread (Tins and Moulds) May 21, 2016

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Tins and Moulds - Jacinta's Mains (1 of 2)This dish was served as the main course at the Tins and Moulds dinner.

Chicken Enchilada Bundt Bread

The bundt bread was based on a recipe on the Old El Paso website.

I tripled the filling as I wanted to make three (two meat and one vegetarian).
For the vegetarian bundt bread I roasted some red and yellow mini capsicums and added those to the filling. I used two Jiffy cornbread packets that I had from a recent trip to the US.
For the two chicken enchilada breads I made my own cornbread as I needed it to be gluten free. I used this recipe here as a bit of a guide but weighed the two packets of Jiffy cornbread mix to get a feel for how much cornmeal and flour I would need. I used polenta (you can grind up polenta to make cornmeal if you really want to) and gluten-free plain flour.

I used 4 cups polenta and 1 cup gluten free plain flour. I also made my own buttermilk (1 tsp white vinegar to 1 cup milk and leave to to stand for 10-15 mins) and used about 2 and 3/4 cups of it and 2 eggs. I used about 150gms of melted butter. I didn’t use the bacon drippings (that was just needed to grease the pan) or the sugar. I did use about 1/2 tsp salt. I’m also not sure about the quantities in this recipe for baking soda (bi-carb soda). I considered this to be way too much and only used 1 scant tsp for the double mixture. Most other recipes call for baking powder so I’m not sure if this was a typo.

I then made the bundt breads as per the recipe. I used a mix of Kraft Mexican blend cheese and shredded Colby.

Tips

  • Grease the tins really well.
  • Use less than half the cornbread mix first because the tin is smaller at the bottom and you end up with a thick layer if you use half and then don’t have enough for the next layer (I had to make another quick batch of cornbread – 3/4 cup polenta 1/4 cup g/f plain flour, 1 egg, 1/2 cup buttermilk, 1/8tsp baking soda).
  • Keep the filling narrow and push down the cornbread so that the two layers of cornbread meet otherwise you can see the layer of filling and it separates when you tip it out of the tin.

FYI – this recipe served 6 easily (and not 4 as stated).

Mexican Salsa

I also made this salsa to serve with the bread.

Because I wasn’t following the recipe closely I sauteed my onion for 5-10 mins. I used tinned tomatoes and blitzed them with a hand-held blender before I added to the pan. I also just finely chopped the coriander because I had forgotten to add to the tinned tomatoes. I didn’t add cumin but did use the juice of a lime. I also used about six slices of jalapenos from a jar instead of the 2-3 hot peppers and it definitely wasn’t very spicy so I would add a few more next time.

Avocado and Cucumber Mousse (Tins and Moulds) May 21, 2016

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Tins and Moulds - Jacinta's EntreeFor entree at the Tins and Moulds dinner, I made a avocado and cucumber mousse, based on a recipe at this blog.

I doubled the recipe but only because I wasn’t sure how much mousse this recipe made and I needed it to fit in the fish shaped mould (not shown).  I didn’t use the salsa recipe but instead just finely chopped red and yellow mini roma tomatoes, spring onion and added a bit of pepper and a glug of olive oil.  I also served with celery sticks and corn chips.

Tins and Moulds May 21, 2016

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On Monday 9th May, Jacinta hosted a dinner that was a celebration of tins and moulds. Jacinta cooked the savoury dishes and Andrew made dessert.

Entré

Tins and Moulds - Jacinta's Entree

To begin the evening, Jacinta made us an avocado and cucumber mousse.

Mains

Tins and Moulds - Jacinta's Mains (1 of 2)

Jacinta followed up with a chicken enchilada bundt bread with mexican salsa.

Dessert

Tins and Moulds - Andrew's Dessert

For dessert, Andrew plated up slices of date and walnut nut loaf with discs of home-made cultured butter, Melbourne-breakfast flavoured tea jellies, and dollops of date syrup.