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Tea poached turtle bean and quinoa salad (T) March 22, 2020

Posted by Pam R in Recipes.
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This recipe is from the T themed dinner, and is based on this one at Detoxinista.

I cooked the turtle beans and quinoa in Russian caravan tea instead of water. The dressing came from the original recipe, but I used coriander, red capsicum, spring onion and broccolini instead of the veg they listed.

Tea smoked chicken (T) March 22, 2020

Posted by Pam R in Recipes.
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This recipe is from the T themed dinner.

I didn’t stick strictly to a recipe, but based it mostly on the first of these links, with the additional ingredients from the second (I used orange rind, star anise and cinnamon stick, with green tea that was infused with Pandan).

  1. https://eatcuredmeat.com/complete-guide-to-tea-wok-smoking-any-food/
  2. https://teajourney.pub/recipe/smoking-with-tea-leaves/

“T” March 22, 2020

Posted by andrewescott in Dinners.
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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.
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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

 

Herbs March 22, 2020

Posted by andrewescott in Dinners.
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On Monday 7th October, our recipe club dinner was inspired by Herbs. Kerri and Pam both cooked, with Pam also hosting.

Drink

The feature drink for the evening was raspberry cocktails inflused with sage, tarragon and mint.

Entre

The entre was Ottolenghi mushroom and herb omlette (meant to be polenta).

Mains

Main course was kangaroo fillets rolled in finely chopped parsley, tarragon, rosemary and mint, with herbed roast vegetables.

Dessert

To finish, dessert was Swiss hazelnut & rosemary cake with chocolate frosting.

Food from Literature May 25, 2019

Posted by andrewescott in Dinners.
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We’ve previously had a Food from the Movies theme, but on Monday 6th May, our theme was Food from Literature. Pam was the host, and cooked the dishes along with Andrew.

Drink

To begin, Andrew made Butterbeer from the Harry Potter books by J K Rowling.

Entré

The first course was French Onion soup, made by Andrew, from the book Julie & Julia by Julie Powell.

Mains

For mains, Andrew made Champandongo with rice and black beans from Like Water For Chocolate by Laura Esquivel.

Dessert

The delicious dessert was made by Pam, consisting of Lane cake from To Kill A Mockingbird by Harper Lee, and Sherbet Lemons referred to in the Harry Potter books by J K Rowling.

Fizzy January 21, 2019

Posted by andrewescott in Dinners.
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On Monday 14th January, we celebrated the start of recipe club for the year with a Fizzy-themed dinner. Andrew hosted, and made the dishes together with Pam.

Drinks

 

Andrew served up Donna Hay’s Apple and Elderflower Fizz and Pam made a pop rocks mocktail!

Entree

To begin the meal proper, Andrew served a fizzy tomato and basil aspic with cream cheese and crackers.

Mains

   

For the main course, Andrew made creamy champagne chicken, oven-roasted potato chips with sparkling BBQ salt, and classic leaf salad with lemon prosecco vinaigrette. Pam made slow-cooked coca-cola BBQ ribs.

Dessert

To finish our fizzy meal, Pam made an amazing Wizz Fizz frozen yoghurt cake.

Fire January 5, 2019

Posted by andrewescott in Dinners.
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On Monday 3rd September, the theme of the dinner was Fire. Pam hosted, also providing savoury dishes, with Andrew providing drinks and dessert.

Drink

Fire Theme

Andrew made flaming Bailey’s Comet cocktails with cinnamon sparks, and flaming sugarcubes in lime floating in ginger beer (not shown).

Entree

Fire Theme Fire Theme

To begin the dinner, Pam served blow-torched asparagus with pistachio puree, and blow-torched sous-vide steak salad.

Mains

Fire Theme Fire Theme

For main course, Pam made a delicious sukiyaki.

Dessert

Fire Theme

Andrew made a dessert consisting of milk and white Belgian chocolate fondue with hazelnuts, glace ginger, toasted marshmallows and fruit, and with desiccated coconut and peanut butter powder.

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.

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.