“T” March 22, 2020
Posted by andrewescott in Dinners.Tags: dinner, Jacinta, pam, t
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On Monday 2nd March, our dinner theme was “T”, or foods/ingredients that began with that letter. Jacinta and Pam cooked the food, and Pam also hosted.
Drink
Our cocktail of the evening was a chai tea dirty martini.
Entre
For entre we had roast tomato with feta and thyme, served with tiger nut and tapioca flat bread.
Mains
Main course consisted of tea-smoked chicken, tequila pork tenderloin, tarragon and tater salad, and tea-poached turtle bean and quinoa salad.
Dessert
For dessert, we had tequila cheesecakes, and tea-infused creme caramel.
Mexican Christmas March 22, 2020
Posted by andrewescott in Dinners.Tags: Christmas, dinner, Jacinta, mexican, mexican christmas, pam
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On Monday 2nd December, we took our usual Christmas theme and turned it Mexican! Pam and Jacinta cooked the dishes, and Jacinta also hosted.
Drink
Entre
Mains
Dessert
Socca (Flour) August 10, 2019
Posted by cint77 in Recipes.Tags: flour, Jacinta, recipe
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For this Yotam Ottolengthi recipe, served in the Flower/Flour dinner, I used brown onions not white and doubled the recipe. When making the pancakes don’t add all the water straight away as mine were a bit thin. Make sure the pan is hot to get the bubbles.
Cauliflower Cake (Flower) August 10, 2019
Posted by cint77 in Recipes.Tags: flower, Jacinta, recipe
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This dish from the Flower/Flour dinner is from Maggie Mariolis. There were no modifications to the recipe except that I only used 125g of Parmesan because that is the size of packets they sell at the supermarket, and I used dukkah because I couldn’t find black nigella seeds.
Flower/flour August 9, 2019
Posted by andrewescott in Dinners.Tags: andrew, dinner, flour, flower, Jacinta
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Two words that sound the same are called homophones, and the theme for our dinner on Monday 5th August was one, either flour or flower as appropriate to the recipe! Andrew was the host, and cooked the dessert dishes along with Jacinta who cooked the savoury ones.
Drink
Andrew started us with a flower-themed drink: champagne with hibiscus flower in syrup.
Entré
To begin the savoury courses, Jacinta served us Yotam Ottolengthi’s socca (chickpea flour pancakes).
Mains
For mains, Jacinta served a Yotam Ottolenghi cauliflower cake and a green salad.
Dessert
For dessert, Andrew firstly served a small “palate-cleanser” dessert of muhalabia (orange blossom water milk custard), followed by dark chocolate mud cake (using coconut flour) decorated with a sugar fondant rose.
Spanish August 9, 2019
Posted by andrewescott in Dinners.Tags: dinner, franca, Jacinta, spanish
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For Monday 3rd June, we went regional, and had a Spanish dinner. Franca and Jacinta were our cooks for the evening, with Jacinta hosting.
Mains
The mains were served tapas-style, with a range of smaller dishes for sharing. These included fried eggplant with herbs and honey, ricotta with grapes and olives, Frank Camorra’s ensalada de remolacha (beetroot salad with fennel and cumin), and Frank Camorra’s prueba de matanza con patatas panadera (fresh chorizo with baker’s potatoes).
Dessert
For dessert, we had individual serves of crema catalana.
Eat Your Greens March 18, 2019
Posted by andrewescott in Dinners.Tags: dinner, eat your greens, franca, Jacinta
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On Monday 4th March, we had a coloured culinary theme, with a dinner where we were asked to Eat Your Greens. Jacinta cooked together with Franca, who hosted us all.
Drink
We started with a cucumber & mint spritzer from Jacinta.
Entree
Jacinta then switched on our appetites with avocado & almond cucumber rolls.
Mains
For main course, we had delicious Kilkenny mash, steak with chimichurri and chorizo, and Brussels sprouts and pancetta salad.
Dessert
To conclude, Franca made us a cucumber mint & vodka granita, and Jacinta served a labne orange cheesecake with pistachio crust.
Brown Sugar January 5, 2019
Posted by andrewescott in Dinners.Tags: brown sugar, dinner, franca, Jacinta
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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
To whet our appetites, we started with a brown sugar caipirinha.
Entree
To start the meal, we began with bacon and onion jam, with cheeses.
Mains
The main course was brown sugar and garlic butter pork, brown sugar bourbon sweet potato, apple slaw, and brown sugar cornbread.
Dessert
To finish the meal, we had coconut and lime cheesecake with brown sugared pineapple.
Confit June 9, 2018
Posted by andrewescott in Dinners.Tags: confit, dinner, Jacinta, pam
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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
Posted by andrewescott in Dinners.Tags: andrew, commonwealth games, dinner, Jacinta
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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).
Melbourne Recipe Club 