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Confit June 9, 2018

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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

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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.

Rice February 11, 2018

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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.

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.