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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.

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West African June 9, 2018

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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.

Boozy Christmas January 3, 2018

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On Monday 18th December 2017, Andrew hosted the Christmas dinner which this time had a Boozy theme, i.e. that alcohol should be used as an ingredient. Pam cooked the savoury dishes and Andrew hosted, provided drinks and the dessert.

Drinks

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Andrew served two Christmas-themed cocktails: a gingerbread martini and prosecco with raspberries and limoncello.

Entre

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Pam made platters of vegan foie-gras, an onion chutney, vegan cheese, and a yoghurt dip.

Mains

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For main course, Pam served up a bourbon-brined grilled chicken, potato salad and flambéd spinach salad.

Dessert

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Andrew served a dessert of a two-tiered chocolate pavlova sitting on a Bailey’s marshmallow base, filled with Bailey’s whipped cream, and topped with fresh cherries and cherry syrup.

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

Oozy August 12, 2017

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We decided to go for a textural-type theme, and on Monday 5th June, Pam hosted an Oozy dinner. Pam served the savoury dishes and Andrew provided dessert.

Drink

What can be more oozy than ouzo?

Entré

To start the dinner, Pam served up home-made Xiao Long bao.

Main

Pam’s main course was a lentil and roast veg dish with an oozing poached egg.

Dessert

To conclude, Andrew served a Gary Rhodes’ recipe for apple pie icecream (the icecream is inside the pie) and creme anglaise.

Late Summer Harvest August 12, 2017

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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

Preserved August 12, 2017

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On Monday 14th November 2016, we held a dinner at Andrew’s house that honoured food or ingredients that were preserved (or made ahead). Andrew made the dessert, and Pam made the savoury dishes.

Entré

Pam began the meal with a fennel soup.

Mains

The main course from Pam was a confit duck and lentil salad with beetroot, walnuts & orange.

Dessert

Dessert from Andrew was gingerbread icecream on top of apple butter and a citrus shortbread. (Picture credit Kerri.)

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.

Winter Celebration August 7, 2016

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On Monday 6th June, Kerri and Pam served us delicious, warm food that was appropriately a Winter Celebration. For this dinner, Kerri hosted.

Entré

Winter Celebration Theme

To begin, Pam served us a roasted fennel, red onion and orange salad.

Main

Winter Celebration Theme

The hearty main dish was Pam’s Andalusian stew.

Dessert

Winter Celebration Theme Winter Celebration Theme

To conclude the meal, Kerri served two desserts: a walnut cake with vanilla and clove ice cream, and a white chocolate and cranberry bread-and-butter-pudding with cranberry and mandarin suzette.

Rolled March 15, 2016

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On Monday 7th March, Pam hosted the dinner with the theme of Rolled food, and made many many dishes along with Franca.

Mains

Rolled Theme - Franca's Main (2 of 4) Rolled Theme - Franca's Main (1 of 4) Rolled Theme - Pam's Main (1 of 3) Rolled Theme - Pam's Main (2 of 3) Rolled Theme - Franca's Main (3 of 4) Rolled Theme - Pam's Main (3 of 3)

The many tasty morsels included BBQ pork rice noodle rolls (Franca), stuffed bean curd sheet rolls (Pam), vegetable Manchurian (Pam), cheese-stuffed chicken rolled in prosciutto (Franca), and korokke (Pam).

Dessert

Rolled Theme - Franca's Main (4 of 4) Rolled Theme - Pam's Dessert (1 of 2)

To finish, Franca served peanut-stuffed glutinous rice dumplings in ginger broth, and Pam served chocolate roulade.