This was not in the Sunday Supper, but we just had to have it! Pecan Maple Pie with Salted Caramel Ice Cream and sugared pecans. A little piece of art this was (^_^)
Oh how i enjoy a good Key Lime…This tart had Almond Poppy Cookie and Creme Anglaise, but I liked most the driblets of key lime sauce and the meringue stick
My Northampton girls and I cooked up a feast’ the idea was Moroccan but I think only the set up looked Moroccan in the end! Butternut squash with goats cheese and red peppers, coconut risottos and quesadillas! And of course homemade sangria!
Chunky chips and extra Bearnaise sauce, just because they figured we looked like the type to need extra Bearnaise sauce. Isn’t that fantastic! Chips were so-so…I’ve had better…but oh well
Missouri-rubbed Rack of Lamb…pink-ish…with butternut squash, black quinoa, cavolo nero and oh…oh the mint jellly…can I have a conversation or two with my audience about the Mint Jellly per-lease!
This was part of the Sunday Supper, Grilled 6oz usda Prime Rump Steak…perfectly medium rare. I usually am very skeptical about Béarnaise sauce…it tends to be over-powered by butter, but this a nicely balanced with the vinegar and herbs. Most people don’t like their food too salty, but I found my seasoned to my taste because I can’t get enough salt! (I know…it’s awful)
This was a wonderful starter, Foie Gras is A’s favourite, and this was absolutely melt in the mouth. The combination of the flavours was perfect, sweet mango, pickled melon, thin slices of salty rich Pata Negra with just a drizzle of balsamic glaze and some lightly savoury crisp. Highly recommended!
We thought this was the most horrendously small amuse bouche even if it was an amuse bouche…luckily, it turned out just to be some normal salted butter and sundried tomato butter in a very eenie meenie tube on a very small slab for our not very warm bread…though the sundried tomato one was very delicious.
My mother is very good at cooking salmon…this was in fact a left over from the night before. She covered it in salt, which she often does to left over meat to preserve it in case we don’t eat it by the next day. The ginger slices and spring onions gets rid of the fishy smell. Simply wonderful.
Little Pak Choi’s with fish ball/ cake. I don’t know why they call it fish cake, but in Chinese it’s fish ball, because they were originally spherically shaped balls of fish paste beaten until elastic, often mixed in with spring onions and other seasonings. This are oblong shaped ones which my mother sliced into long pieces.
This simple dish is just one of my favourites and I can eat it everyday! The lovely semi-cooked dried scallops bring texture, seasoning and taste. The green vegetable is Chinese Kale, also known as Chinese Broccoli, or better known to us as Gai Lan…It’s less stringy than Chinese Flowering Cabbage/ Choi Sum, it’s sweeter and almost bitter but not quite….absolutely wonderful variety of greens.
Fish sauce duck….a few years back when my mother was trying out this recipe…I ate a lot of this because she practised weekly until she was happy with the outcome. This is the perfected outcome…perfect duck wings every time…the duck wings has the most flavour! Also a very Chinese parent thing to be able to chop up the whole duck into edible pieces in a flash