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Brown Sugar January 5, 2019

Posted by andrewescott in Dinners.
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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.

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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.

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).

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.

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.

 

Quince August 12, 2017

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For Monday 1st May, the theme was Quince. Franca hosted the dinner, and cooked the dishes together with Jacinta.

Entré

 

The meal began with quince toast topped with prosciutto and cheese-stuffed quince-glazed prunes.

Main

 

The main course was Persian lamb shanks with a polenta and pomegranate salad.

Dessert

 

To conclude the dinner, we had goats cheese tarts with quince paste and a quince and almond cake.

Pandan August 12, 2017

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For Monday 13th February, the theme was Pandan. Franca hosted the dinner, and cooked the dishes together with Jacinta.

(Pictures credit Jacinta.)

Drink

Entré

Jacinta made amazing grilled corn with salty coconut cream.

Main

 

Jacinta cooked a deliciously moist pandan-brined roast chicken with asian coleslaw.

Dessert

Christmas August 12, 2017

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Our traditional Christmas theme dinner was held on Monday 5th December 2016, with Kerri hosting and making the dishes together with Jacinta.

Entré

To start, we had maple, honey and spice-based ham with glazed pears.

Mains

The main course was pork, with parmesan & herb potatoes and cherry tomato & broad bean salad.

Dessert

 

There were two amazing desserts: choc-cherry pavlova and Christmas snow-globes.

Same But Different October 23, 2016

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For possibly the first time, we ended up having two recipe clubs arranged for the same month, with this dinner on Monday 25th July. In honour of this unusual event, we decided the dinner would be inspired by the food from the previous dinner this month (Tofu). It wasn’t meant to be an exact copy, but the “same but different”. Andrew and Jacinta served the dishes and Andrew hosted in his newly renovated kitchen.

Entré

Same But Different Theme - Entre

The first dish was Andrew’s take on Franca’s silken tofu soup – it was carrot, ginger and tofu soup.

Mains

Same But Different Theme - Mains (1 of 2) Same But Different Theme - Mains (2 of 2)

The main course was inspired by Franca’s bean curd wraps and eggplant stirfry. Andrew served a corn flour flatbread (that unfortunately didn’t roll up) and an imam’s moussaka from Annabel’s Crabb’s cookbook.

Dessert

Same But Different Theme - Dessert (1 of 2) Same But Different Theme - Dessert (2 of 2)

Inspired by Laura’s chocolate cheesecake and choc-chip cookies, Jacinta made a yummy chocolate, coconut and macadamia tart and choc-chip and tahini biscuits.