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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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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.

Chicken Enchilada Bundt Bread (Tins and Moulds) May 21, 2016

Posted by cint77 in Recipes.
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Tins and Moulds - Jacinta's Mains (1 of 2)This dish was served as the main course at the Tins and Moulds dinner.

Chicken Enchilada Bundt Bread

The bundt bread was based on a recipe on the Old El Paso website.

I tripled the filling as I wanted to make three (two meat and one vegetarian).
For the vegetarian bundt bread I roasted some red and yellow mini capsicums and added those to the filling. I used two Jiffy cornbread packets that I had from a recent trip to the US.
For the two chicken enchilada breads I made my own cornbread as I needed it to be gluten free. I used this recipe here as a bit of a guide but weighed the two packets of Jiffy cornbread mix to get a feel for how much cornmeal and flour I would need. I used polenta (you can grind up polenta to make cornmeal if you really want to) and gluten-free plain flour.

I used 4 cups polenta and 1 cup gluten free plain flour. I also made my own buttermilk (1 tsp white vinegar to 1 cup milk and leave to to stand for 10-15 mins) and used about 2 and 3/4 cups of it and 2 eggs. I used about 150gms of melted butter. I didn’t use the bacon drippings (that was just needed to grease the pan) or the sugar. I did use about 1/2 tsp salt. I’m also not sure about the quantities in this recipe for baking soda (bi-carb soda). I considered this to be way too much and only used 1 scant tsp for the double mixture. Most other recipes call for baking powder so I’m not sure if this was a typo.

I then made the bundt breads as per the recipe. I used a mix of Kraft Mexican blend cheese and shredded Colby.

Tips

  • Grease the tins really well.
  • Use less than half the cornbread mix first because the tin is smaller at the bottom and you end up with a thick layer if you use half and then don’t have enough for the next layer (I had to make another quick batch of cornbread – 3/4 cup polenta 1/4 cup g/f plain flour, 1 egg, 1/2 cup buttermilk, 1/8tsp baking soda).
  • Keep the filling narrow and push down the cornbread so that the two layers of cornbread meet otherwise you can see the layer of filling and it separates when you tip it out of the tin.

FYI – this recipe served 6 easily (and not 4 as stated).

Mexican Salsa

I also made this salsa to serve with the bread.

Because I wasn’t following the recipe closely I sauteed my onion for 5-10 mins. I used tinned tomatoes and blitzed them with a hand-held blender before I added to the pan. I also just finely chopped the coriander because I had forgotten to add to the tinned tomatoes. I didn’t add cumin but did use the juice of a lime. I also used about six slices of jalapenos from a jar instead of the 2-3 hot peppers and it definitely wasn’t very spicy so I would add a few more next time.