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Kaffir Lime March 22, 2020

Posted by andrewescott in Dinners.
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On Monday 3rd February, the theme of our dinner was Kaffir Lime. Andrew and Franca cooked the dishes, and Franca also hosted.


For entre, Andrew made Mark Wiens’ tom kha gai (chicken tom kha soup).


The main course was made by Franca, and consisted of sticky pork with kaffir lime leaves, and lime leaf chicken with rice noodles and cucumber.

Palate Cleanser

Franca then gave us a ginger and kaffir lime granita.


For dessert, Andrew made a lime and coconut tart in a macaroon crust.