Honey January 13, 2018
Posted by andrewescott in Dinners.Tags: dinner, honey, Jacinta, kerri
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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
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
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
Posted by andrewescott in Dinners.Tags: andrew, boozy christmas, Christmas, dinner, pam
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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
Andrew served two Christmas-themed cocktails: a gingerbread martini and prosecco with raspberries and limoncello.
Entre
Pam made platters of vegan foie-gras, an onion chutney, vegan cheese, and a yoghurt dip.
Mains
For main course, Pam served up a bourbon-brined grilled chicken, potato salad and flambéd spinach salad.
Dessert
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
Posted by andrewescott in Dinners.Tags: dinner, franca, fruits starting with p, laura, p fruits
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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
Franca started things off superbly with a Bellini cocktail.
Entre
Franca then served a roasted pear with blue cheese and thyme.
Mains
Laura made Thai pineapple chicken fried rice, and Franca made pork and pineapple Thai red curry and a pomelo salad with chilli, lime, peanuts and coconut.
Dessert
To finish, Laura served Malaysian pineapple tarts and coconut and passionfruit self-saucing pudding.
Persian January 3, 2018
Posted by andrewescott in Dinners.Tags: dinner, kerri, pam, persian
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On Monday 2nd October 2017, Pam hosted the Persian dinner, cooking dishes together with Kerri.
Drink
Mains
Kerri made rice with tahdig, barberry rice with chicken, persian green bean rice, pomegranate and walnut stew (khoresht fesenjan), and lamb kebabs cooked in the oven.
Dessert
Seeds January 3, 2018
Posted by andrewescott in Dinners.Tags: andrew, dinner, laura, seeds
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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
To begin with, Andrew made sunflower seed dip.
Mains
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
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
Posted by andrewescott in Dinners.Tags: dinner, franca, Jacinta, orange
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On Monday 14th August, Jacinta hosted a dinner themed around the humble Orange, cooking dishes together with Franca.
Entre
To begin, Jacinta served us orange arancini balls.
Mains
The main course was pork & orange Provençal with greens.
Dessert
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.Tags: Jacinta, quince
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This 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.
Melbourne Recipe Club 