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Food from Literature May 25, 2019

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We’ve previously had a Food from the Movies theme, but on Monday 6th May, our theme was Food from Literature. Pam was the host, and cooked the dishes along with Andrew.

Drink

To begin, Andrew made Butterbeer from the Harry Potter books by J K Rowling.

Entré

The first course was French Onion soup, made by Andrew, from the book Julie & Julia by Julie Powell.

Mains

For mains, Andrew made Champandongo with rice and black beans from Like Water For Chocolate by Laura Esquivel.

Dessert

The delicious dessert was made by Pam, consisting of Lane cake from To Kill A Mockingbird by Harper Lee, and Sherbet Lemons referred to in the Harry Potter books by J K Rowling.

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Surprise! May 2, 2019

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On Monday 8th April, the Recipe Club dinner was a Surprise! Each dish had something surprising about it. Kerri and Laura cooked, with Laura hosting.

Entré

Surprise Theme Surprise Theme

Surprise Theme - Laura's Entre (1 of 2) Surprise Theme - Laura's Entre (2 of 2)

To begin, we had baked avocado & bacon with surprise boiled egg centre, and parmesan & bacon muffins with surprise Camembert centres.

Mains

Surprise Theme - Laura's Main (2 of 2) Surprise Theme - Laura's Main (3 of 3)

For the main course, Laura served us meatloaf with a surprise mashed potato middle.

Dessert

Surprise Theme - Kerri's Dessert

To finish the meal, Kerri had made chocolate mousse with surprise raspberry syrup centre.

Eat Your Greens March 18, 2019

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On Monday 4th March, we had a coloured culinary theme, with a dinner where we were asked to Eat Your Greens. Jacinta cooked together with Franca, who hosted us all.

Drink

We started with a cucumber & mint spritzer from Jacinta.

Entree

Jacinta then switched on our appetites with avocado & almond cucumber rolls.

Mains

For main course, we had delicious Kilkenny mash, steak with chimichurri and chorizo, and Brussels sprouts and pancetta salad.

Dessert

To conclude, Franca made us a cucumber mint & vodka granita, and Jacinta served a labne orange cheesecake with pistachio crust.

Om Nom March 18, 2019

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Around four years since we last went to a restaurant for recipe club, we decided to go again. On Monday 4th February, we visited Om Nom for a delicious meal that someone else cooked and cleaned up afterwards! No recipes this time, so these photos are just for the historical record.

 

 

Fizzy tomato and basil aspic (Fizzy) January 21, 2019

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Fizzy Theme - Andrew's EntreeThis was an experimental dish served as the entree for the Fizzy dinner. It was inspired by setting sparkling wine in gelatin and this recipe for jazzing up a tin of condensed tomato soup. While the recipe on the night didn’t turn out to be fizzy, three previous experiments with the recipe had worked. I think the main issue may have been the type of mold used to set the liquid in – a flat container may have made it go flat!

Ingredients

  • 2.5 teaspoons powdered gelatin
  • 75mL water
  • Olive oil
  • 1/2 red onion
  • 1 clove garlic
  • 3-4 mini roma tomatoes
  • 1 teaspoon brown sugar
  • 1/4 teaspoon dried rosemary
  • 250mL condensed tomato soup
  • salt and pepper
  • 175mL soda water
  • 1/2 bunch fresh basil leaves (torn)

Method

  1. Ensure that soda water is very cold, e.g. give it an extra chill in the freezer. Also ensure that the molds that you’ll use later to made the jelly are also chilling.
  2. Chop the red onion very finely, mince the garlic, and chop the mini tomatoes into small pieces.
  3. In a small container, sprinkle the gelatin over the water and set aside.
  4. Prepare an ice bath, or just a sink with cold water in it.
  5. Place a small saucepan on medium heat, add some oil, and when hot fry the onion until well softened.
  6. Add the minced garlic, stir for a bit, then add the tomatoes, brown sugar and rosemary. Continue to cook until it is soft, aromatic and beginning to turn into a jam consistency.
  7. Pour the condensed soup into another small saucepan and heat over a low setting. When hot, stir in the onion jam mixture, then the gelatin mixture, and bring to a simmer for 1 minute.
  8. Remove the soup from the heat and place in the ice bath. Stir occasionally until the soup has cooled to room temperature.
  9. Get the mold ready. Stir the basil leaves into the soup, then add the soda water and gently but briefly mix to combine.
  10. Pour the soup into the molds and place in the freezer for a few minutes, before moving to the fridge to allow to complete the setting process.
  11. Once set, remove from the molds by pouring very hot water on the outside of the mold. The aspic should slip out.
  12. To serve, gently place on cream cheese, top with fresh basil leaves, drizzle with balsamic vinegar, and present with crackers.

 

Sparkling BBQ Salt (Fizzy) January 21, 2019

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This was the seasoning for the oven-baked potato chips in the Fizzy dinner. It was inspired by the reference to sparkling salt on the Ideas in Food blog and this seasoned potato chips recipe. It has a fun fizzing taste that complements the slightly spicy hit from the chilli.

Ingredients

  • 1 teaspoon bi-carb soda
  • 1 teaspoon citric acid
  • 1 teaspoon caster sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoky paprika
  • 1 /4 teaspoon chilli powder
  • 3 teaspoons salt flakes

Method

  1. Place all ingredients in a small bowl. Mix while crushing the ingredients together.
  2. Sprinkle over hot chips. (Better if chips are not too wet/oily.)

Fizzy January 21, 2019

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On Monday 14th January, we celebrated the start of recipe club for the year with a Fizzy-themed dinner. Andrew hosted, and made the dishes together with Pam.

Drinks

 

Andrew served up Donna Hay’s Apple and Elderflower Fizz and Pam made a pop rocks mocktail!

Entree

To begin the meal proper, Andrew served a fizzy tomato and basil aspic with cream cheese and crackers.

Mains

   

For the main course, Andrew made creamy champagne chicken, oven-roasted potato chips with sparkling BBQ salt, and classic leaf salad with lemon prosecco vinaigrette. Pam made slow-cooked coca-cola BBQ ribs.

Dessert

To finish our fizzy meal, Pam made an amazing Wizz Fizz frozen yoghurt cake.

Christmas January 5, 2019

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To celebrate Christmas, we had the final Recipe Club dinner for the year on Monday 17th December. Kerri and Laura made the dishes, with Laura hosting.

Drinks

Christmas Theme Christmas Theme

Kerri made two amazing cocktails that started and finished the meal – the “ornamentini” made within Christmas tree baubles, and chocolate peppermint martinis.

Entree

Christmas Theme

Laura began the meal proper with a cream-cheese Christmas tree.

Mains

Christmas Theme Christmas Theme Christmas Theme Christmas Theme

The main course was maple mustard roasted turkey with harvest rice, orange carrots with yoghurt parsley dressing, smashed crispy roast potatoes with turmeric and coconut, and southern-style sweet potato salad.

Dessert

Christmas Theme

Kerri made a gingerbread and cherry galette for dessert (together with the chocolate peppermint martinis).

 

Brown Sugar January 5, 2019

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On Monday 12th November, we enjoyed a dinner themed around Brown Sugar. Franca and Jacinta created the dishes, with Jacinta hosting.

Drink

Brown Sugar Theme

To whet our appetites, we started with a brown sugar caipirinha.

Entree

Brown Sugar Theme

To start the meal, we began with bacon and onion jam, with cheeses.

Mains

Brown Sugar Theme Brown Sugar Theme Brown Sugar Theme Brown Sugar Theme

The main course was brown sugar and garlic butter pork, brown sugar bourbon sweet potato, apple slaw, and brown sugar cornbread.

Dessert

Brown Sugar Theme

To finish the meal, we had coconut and lime cheesecake with brown sugared pineapple.

Yellow January 5, 2019

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On Monday 15th October, Kerri and Laura created a Yellow dinner, with Laura hosting.

Drink

Yellow Theme

We enjoyed a bourbon lemonade fruit punch.

Mains

Yellow Theme Yellow Theme

The mains were a yellow curry and a Thai chicken salad.

Dessert

Yellow Theme Yellow Theme

To finish the meal with yellow desserts, we had lemongrass parfait with pineapple salsa, and lemon brownies.