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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.

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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.

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

Rosemary August 12, 2017

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For Monday 24th July, our dinner had the theme of Rosemary. Kerri hosted the dinner, and cooked the dishes together with Laura.

Drink

I don’t remember what it was called but it definitely had both rosemary and vodka.

Entré

As an introduction to the theme, Laura started with rosemary and Parmesan biscuits.

Main

  

Main course was aromatic brined fried chicken, together with an orange, pear and date salad with orange rosemary vinaigrette, and duck fat roasted root veggies.

Dessert

 

The amazing conclusion to the dinner was rosemary and orange polenta cake, and rosemary and lemon panna cotta.

Late Summer Harvest August 12, 2017

Posted by andrewescott in Dinners.
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On Monday 6th March, Kerri hosted a dinner that celebrated the Late Summer Harvest, cooking dishes together with Pam.

Drink

Mains

   

Dessert

Cinnamon August 12, 2017

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On Monday 9th January, Laura hosted the Cinnamon dinner and served up dishes together with Kerri.

Mains

  

Main course was Hyderabadi chicken korma, Malabar vegetable ishtu, and Punjabi tariwala gosht.

Dessert

  

A trio of desserts matched the trio of curries, with cinnamon & butterscotch parfait, snickerdoodles, and cinnamon blondie.

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.

Fast Fusion October 23, 2016

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On Sunday 11th September, Pam hosted a speedy recipe club called Fast Fusion. Together with Kerri, they decided to make all the dishes from scratch starting at the beginning of the evening.

Main

Fast Fusion Theme - Mains (2 of 2) Fast Fusion Theme - Mains (1 of 2)

The main course was glazed pork with Japanese slaw.

Dessert

Fast Fusion Theme - Dessert

The fast dessert was coconut sticky rice with caramelised pears.

White Chocolate and Cranberry Bread-and-Butter-Pudding August 7, 2016

Posted by kerribatch in Recipes.
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Winter Celebration ThemeThis was a component of the dessert in the Winter Celebration dinner, and is based on this bread and butter pudding recipe.

I used mandarins instead of satsumas.

Vanilla and Clove Icecream (Winter Celebration) August 7, 2016

Posted by kerribatch in Recipes.
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Winter Celebration ThemeThis was a component of the dessert in the Winter Celebration dinner, and is based on this vanilla icecream recipe.

I added 6 cloves to the custard as it was cooking and steeped them overnight, straining them out when I put the custard into the ice-cream churner.