So while you read this post - enjoy a bit of Sam Cooke and, It's another Saturday Night.
Sue has been cooking up the perfect storm during the day while I clean ( Sue says..read that as putting his things away from the lounge room!) and vacuum, etc under instruction.
Oh, yes and I bought the wine for dinner - some sparkling, a couple of Italian Pinot Grigio and a lovely South Australian Coonawarra red blend of Cab Sav, Shiraz and Merlot.
|Coonawarra is one our favourite wine growing district.|
THE MENU1st Course - Little caramelized onion and feta tarts. Also feta stuffed olives and semi dried tomatoes and some feta cheese. See a theme here? Bad household for non feta lovers. Thankfully there were none.
2nd Course - Cauliflower Soup. Served it with a little swirl of sour cream, some parsley and crispy prosciutto. Was meant to be the crispy beetroot shreds you see in the photo BEFORE I decided to re-crisp them in the oven. That of course was before I forgot about them. Ahem...moving on...
3rd Course - Bill's Coq auVin with scalloped potatoes, beans and carrots The Bill is Bill Granger, an Aussie chef, pretty widely know now I believe. This version is a lot lighter than the original. Cooked in white wine with the mushrooms which were cooked separately in butter and a huge amount of garlic before being strewn on top. Best to just associate with fellow diners after.
4th Course - Chocolate Souffles. Little ones, with a chocolate and honey nougat ice cream. They were good. I love souffles! Do you?
5th Course - Coffee and frirndly conversation....that went far too late for an early get-up!
A very pleasant evening with friends to christen our new dining room table. (That's new as in old, old,old. At least for Australia)
PS *whispering* Leon wasn't very well this morning and it had nothing to do with my cooking.
|Crispy beetroot shreds|
|Chicken, shallots, bacon, thyme, chili flakes, ready to go in the oven|
|Flat, shitake, enoki, slippery jack mushrooms sauteed in butter and garlic.|
|Nibbles of caramelized onion and feta tarts.|
|Moving into the dining room to the new "century plus old" table of Kauri pine.|
|Cauliflower soup with a swirl of sour cream, crispy prosciutto and parsley.|
|Bill Granger's Coq auVin|
|Always love scallop potatoes any time.|
|Carrots and beans add that little extra colour.|
|And lastly - the chocolate souffles.|