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Oozy August 12, 2017

Posted by andrewescott in Dinners.
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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.

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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

Posted by andrewescott in Dinners.
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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.

Festive Punch (Christmas) December 24, 2015

Posted by Pam R in Recipes.
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Christmas Theme - Pam's Drink (1 of 2)This was one of the drinks for the Christmas dinner. This was a mixture of a couple of recipes.

Ingredients

  • 1 cup pineapple juice
  • 1.5 cups pomegranate juice
  • 2 cups ginger ale

Christmas December 24, 2015

Posted by andrewescott in Dinners.
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On Monday 14th December, we had our traditional Christmas-themed get together. Unlike previous years, where we solely made Christmas sweets and nibblies, this was a full Christmas dinner. Franca hosted, and cooked together with Pam.

Entré and Drinks

Christmas Theme - Pam's Drink (1 of 2) Christmas Theme - Pam's Drink (2 of 2) Christmas Theme - Franca's Entree

To help get us into the Christmas spirit(s), Pam served some appropriate drinks: a festive punch and Christmas pudding vodka. A little while after, we then begun the meal proper with Franca’s watermelon and fetta salad (note how the melon is in the shape of stars).

Mains

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

The main course was a joint affair. Pam made a delicious roast pork belly, and Franca made us garlic bread, roast lamb and a mulled wine gravy.

Dessert

Christmas Theme - Franca's Dessert Christmas Theme - Pam's Dessert

To conclude, Franca served up a pumpkin-spice cheese cake, and Pam presented us with a passionfruit, lychee and coconut yule log.

Wrapped In Leaves November 2, 2015

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On Sunday 4th October, Kerri hosted recipe club with the theme “Wrapped in Leaves”. Kerri and Pam made the dishes.

Savoury

Wrapped In Leaves Theme - Main Wrapped In Leaves Theme - Main Wrapped In Leaves Theme - Main Wrapped In Leaves Theme - Main

We began the meal with a banquet of savoury dishes: vegetarian lettuce cups, chicken wrapped in pandan leaves, bo la lot (beef wrapped in betel leaves), and bahn xeo (pancake wrapped in lettuce).

Sweet

Wrapped In Leaves Theme - Dessert Wrapped In Leaves Theme - Dessert

The sweet dishes to finish the meal were: Kuih Tako and Steamed sticky rice cakes with banana (wrapped in a banana leaf).

Green Gumbo (New Orleans) August 2, 2015

Posted by Pam R in Recipes.
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New Orleans Theme - Pam's main (1 of 2)This recipe for Green Gumbo was served at the New Orleans dinner, and was adapted from a recipe by Hank Shaw.

I made one change to this recipe. I boiled the ham hock for about 40 minutes and then cooked the greens in the same water for about 10 minutes before straining them out and using 10 cups of the resulting stock instead of the water in the recipe. That method was recommended in several other recipes, so I thought I would try it.