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Rice February 11, 2018

Posted by andrewescott in Dinners.
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Yet again we had a theme that we were surprised hadn’t been done yet, and this time it was Rice. Laura hosted and provided up with the savoury dishes, with Franca joining her to provide us with the sweet ones.

Drink

Laura (assisted by her daughter) started the evening with a strawberry and sake cocktail.

Entre

 

Laura started the meal proper with two entres: Vietnamese rice paper rolls with crispy tofu, and Thai chicken and black rice soup.

Main

For main course, Laura gave us chorizo and spinach paella.

Dessert

  

To finish, Franca served us a chocolate and peanut butter ricebubble slice, a pandan sticky rice slice and a rice pudding with poached pear.

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Honey January 13, 2018

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On Monday 8th January 2018, we kicked-off Recipe Club for the year with the sweet theme of Honey. Kerri hosted and cooked the savoury dishes, with Jacinta making the sweet ones.

Main

Honey Theme - Kerri Main (2 of 5) Honey Theme - Kerri Main (5 of 5) Honey Theme - Kerri Main (4 of 5) Honey Theme - Kerri Main (3 of 5) Honey Theme - Kerri Main (1 of 5)

Kerri leaped right in to a spread of honey-based dishes for main course. There was honey-glazed roast leg of lamb with roast potatoes, an ancient grain salad with a yoghurt and honey dressing, and roasted broccoli with a honey tahini sauce.

Dessert

Honey Theme - Jacinta Dessert (2 of 2) Honey Theme - Jacinta Dessert (1 of 2)

Jacinta served us two amazing desserts. Firstly a salted honey with roast pistachio icecream, and to finish, a honey-flavoured Japanese souffle cheesecake with apricot jam.

Boozy Christmas January 3, 2018

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On Monday 18th December 2017, Andrew hosted the Christmas dinner which this time had a Boozy theme, i.e. that alcohol should be used as an ingredient. Pam cooked the savoury dishes and Andrew hosted, provided drinks and the dessert.

Drinks

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Andrew served two Christmas-themed cocktails: a gingerbread martini and prosecco with raspberries and limoncello.

Entre

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Pam made platters of vegan foie-gras, an onion chutney, vegan cheese, and a yoghurt dip.

Mains

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For main course, Pam served up a bourbon-brined grilled chicken, potato salad and flambéd spinach salad.

Dessert

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Andrew served a dessert of a two-tiered chocolate pavlova sitting on a Bailey’s marshmallow base, filled with Bailey’s whipped cream, and topped with fresh cherries and cherry syrup.

Fruits Starting With P January 3, 2018

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The evening of Monday 13th November 2017 was the night of the dinner themed for fruits beginning with the letter ‘P’. Franca hosted and cooked dishes along with Laura.

Drink

P Fruits Theme - Drink

Franca started things off superbly with a Bellini cocktail.

Entre

P Fruits Theme - Entre

Franca then served a roasted pear with blue cheese and thyme.

Mains

P Fruits Theme - Entre (1 of 3) P Fruits Theme - Entre (2 of 3) P Fruits Theme - Entre (3 of 3)

Laura made Thai pineapple chicken fried rice,

Dessert

P Fruits Theme - Dessert (1 of 2) P Fruits Theme - Dessert (2 of 2)

To finish, Laura served Malaysian pineapple tarts and coconut and passionfruit self-saucing pudding.

Persian January 3, 2018

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On Monday 2nd October 2017, Pam hosted the Persian dinner, cooking dishes together with Kerri.

Drink

Persian Theme - Drink

Mains

Persian Theme - Mains (1 of 4) Persian Theme - Dinner Persian Theme - Mains (2 of 4) Persian Theme - Mains (3 of 4) Persian Theme - Mains (4 of 4)

Kerri made rice with tahdig, barberry rice with chicken, persian green bean ricepomegranate and walnut stew (khoresht fesenjan), and lamb kebabs cooked in the oven.

Dessert

Persian Theme - Dessert

Seeds January 3, 2018

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The theme of the dinner on Monday 4th September 2017 was “seeds”. It turns out that a large number of things are seeds, but we were pretty traditional in our interpretation. Andrew hosted and made the savoury dishes, and Laura made the sweet dishes.

Entre

Seeds Theme - Entre

To begin with, Andrew made sunflower seed dip.

Mains

Seeds Theme - Mains (1 of 2) Seeds Theme - Mains (2 of 2)

Andrew then served two dishes for main course: mustard baked chicken with poppy seeds and Yotam Ottolenghi’s roast pumpkin with cardamom and nigella seeds.

Dessert

Seeds Theme - Dessert (3 of 3) Seeds Theme - Dessert (1 of 3) Seeds Theme - Dessert (2 of 3)

To conclude the meal with style, Laura made a chocolate chia seed pudding, a lemon poppyseed cake, and sesame seed biscuits.

Orange January 2, 2018

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On Monday 14th August, Jacinta hosted a dinner themed around the humble Orange, cooking dishes together with Franca.

Entre

Orange Theme - Entre

To begin, Jacinta served us orange arancini balls.

Mains

Orange Theme - Mains (1 of 2) Orange Theme - Mains (2 of 2)

The main course was pork & orange Provençal with greens.

Dessert

Orange Theme - Dessert (2 of 2) Orange Theme - Dessert (1 of 2)

To finish, we had Persian orange and almond cake, and chocolate orange truffles.

Goats Cheese Tarts (Quince) January 2, 2018

Posted by cint77 in Recipes.
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Quince ThemeThis was a dish at the conclusion of the Quince dinner.

The failure here was using gluten free puff pastry – it didn’t puff at all and was like cardboard. The cheese filling was quite delicious though. I didn’t follow a recipe exactly but based it on this one

I used the same amount of goat cheese and ricotta but added thyme and honey. This was then topped with the quince paste.

 

Rosemary August 12, 2017

Posted by andrewescott in Dinners.
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For Monday 24th July, our dinner had the theme of Rosemary. Kerri hosted the dinner, and cooked the dishes together with Laura.

Drink

I don’t remember what it was called but it definitely had both rosemary and vodka.

Entré

As an introduction to the theme, Laura started with rosemary and Parmesan biscuits.

Main

  

Main course was aromatic brined fried chicken, together with an orange, pear and date salad with orange rosemary vinaigrette, and duck fat roasted root veggies.

Dessert

 

The amazing conclusion to the dinner was rosemary and orange polenta cake, and rosemary and lemon panna cotta.

Oozy August 12, 2017

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We decided to go for a textural-type theme, and on Monday 5th June, Pam hosted an Oozy dinner. Pam served the savoury dishes and Andrew provided dessert.

Drink

What can be more oozy than ouzo?

Entré

To start the dinner, Pam served up home-made Xiao Long bao.

Main

Pam’s main course was a lentil and roast veg dish with an oozing poached egg.

Dessert

To conclude, Andrew served a Gary Rhodes’ recipe for apple pie icecream (the icecream is inside the pie) and creme anglaise.