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Confit June 9, 2018

Posted by andrewescott in Dinners.
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On Monday 4th June, Pam hosted a recipe club on the theme of confit. Together with Jacinta, they showed off different types of confit style cooking.

Entre

To begin, Jacinta served us a slow-cooked tomato with feta and pesto.

Main

 

Pam followed with savoury dishes: a confit pork-belly, radish and apple salad, a white bean salad with confit garlic, and confit vegetables including fennel, carrot and beetroot.

Dessert

 

We finished with Jacinta’s lemon tart and orange config, and Pam’s confit apple and anzac biscuit with hazelnut icecream.

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Nightshades June 9, 2018

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On Monday 7th May, Franca hosted the Nightshades dinner and served up dishes together with Laura.

Entre

Franca began the meal with roast chilli and bacon crumb.

Mains

   

Main course included an incredible moussaka and some other dishes I unfortunately can’t remember.

Dessert

 

Laura finished the meal with two desserts: a chilli chocolate mousse and a creme cheese cupcake.

Commonwealth Games June 9, 2018

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For Monday 9th April, the Commonwealth Games was in progress up on the Gold Coast, so it seemed like a suitable theme to celebrate Australia and the other countries of the Commonwealth. Jacinta hosted, and cooked the savoury dishes, with Andrew providing the sweet ones.

Drink

Jacinta got us in the green and gold mood with a pineapple mojito.

Entré

We began the meal with a not-so-traditional green and gold damper.

Main

  

Jacinta continued the theme with a vegemite meat pie served with green and gold vegetables, specifically peas with pancetta and bocconcini, and roast carrots, pumpkin and parsnip.

Dessert

 

To finish, Andrew served a matcha roll cake with blueberries (the colours green, white, and blue for the Sierra Leone flag) and a Maltese almond and chocolate pie made with Maltese rusks (with white and red being the colours of the Maltese flag).

West African June 9, 2018

Posted by andrewescott in Dinners.
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On Monday 5th March, Pam hosted a dinner themed on West African food, cooking together with Kerri.

Drink

The meal was complemented with a striking drink called Zobo (hibiscus tea) from Nigeria.

Main

   

The savoury dishes were roasted peppers oxtail stew (Nigeria), mafe (West Africa), jollof rice with chicken (Ghana), with fried plantains.

Dessert

 

To conclude, we had some sweet Sierra Leone morsels: kanya / peanut bites and akaras / banana fritters.