Really Fun 12pax Homegourmet Dinner on 5Aug2015

had a very enjoyable dinner last evening. ^^

i prepared a 12-course dinner for my friends. every dish was good…

this mostly the pulau ubin durian picking group.
https://chefquak.com/2015/07/19/durian-picking-adventure-pulau-ubin-on-21jun2015/

wife & youngest daughter (who just finished her last paper in the morning) joined the dinner. 🙂

#1 wife prepared a nice quinoa pumpkin tofu salad for me. ^^

quinoa gave it a bit of texture & also savoury, some sweetnes from the agave nectar. a very nice salad.

#2 made a nice chicken ballotine. this time i steamed for 11mins, so not overcooked. maybe even 10mins will do. nice tender chicken, & the bacon & onions, spinach made it quite tasty. 🙂

#3 oven roasted kurobuta medium rare

#3 oven roasted kurobuta medium rare

#3 was experimenting on the kurobuta.

used the vietnamese pork collar marinade. 2days in chiller. browned over high heat in butter then 18mins in a preheated 250degC oven!

texture was marvelous. the marinade flavours pretty good. & the colour a very pretty pink medium rare. it is pork though so some friends might be a little worried, but restaurants like salta parilla also served kurobuta steak medium rare.

#4 my headcheese terrine was just superb.

i varied my usual pig trotters braising sauce recipe & added 1 cup of red wine. i used the slow crockpot roast method (starting from cold on low heat) for the 1/2head+hear i bought from sheng shiong, and texture was perfect in about 6 hrs.

#5 pig's ear ragout served on toast3 #5 pig's ear ragout served on toast

#5 for the pig’s ear ragout, i took out the ear & minced/chopped it, took out some sauce & heat the minced pig’s ear & reduced the sauce.

this was an excellent dish we had at dinner by heston blumenthal in london. i did not have the recipe so this is my very own concoction!^^

#6 one of my most impressive dish this evening was the flamed squid in spinach veloute.^^

i softened yellow onions, green pepper, leek & lastly spinach leaves in a pan & blend it with olive oil, chicken (or veg) stock & salt & pepper to taste. i added 1 teaspoon of tsuyu sauce.

i first did this for my anniversary dinner after our recent cornwall trip. we had a great lunch at porthminster cafe in st ives & saw a photo of the dish. i did not have the recipe so i concocted my own.

#7 shellfish bisque

#7 shellfish bisque

#7 shellfish bisque was excellent too! ^^ very intense, smooth & flavourful & excellent brandy flavours.

it’s similar to my lobster bisque. i had a vegetable base to balance the intense stock from prawn shells & heads. i used carrots, onion, leek, red pepper, & the leftover spinach stems.

#8 tagliata di manzo is my regular dish. i had 100D grain-fed black angus striploin this time.

i had ribeye recently for my daughter’s 30pax home party which was better, but striploin done medium rare was still very good. 🙂

#9 for the second main, i did a pistachio crusted lamb.

i don’t do this often. lamb rack is very expensive. i bought the cheaper ones which were still frenched but with caps on. the denuded ones were too expensive. so i had to cut away like a ton of fat, a bit tedious.

anyway, the pistachio rack of lamb was really excellent, no strong gamey taste, nicely medium rare to medium & excellent with the pistachios.^^

#10 for the pastas, i made a funghi linguine. it was good but my wife & daughter told me it was not as good as the one i did for my daughter’s recent party.

#11 prawn spaghetti in pinck sauce (creamy tomatoes)

#11 prawn spaghetti in pinck sauce (creamy tomatoes)

#11 they thought the prawn spaghetti in pink sauce was the best. and yes, it was very tasty & flavourful.

crayfish pasta was a dish which my wife does very well. and i am just trying to model after, using small prawns instead of crayfish.

#12 for dessert, i did a banoffee (banana toffee) cake.

it was very good. i put about 1/3 of the caramel i made after heating a can on condensed milk for 4hrs, and lots of bananas. so it was not too sweet & an excellent combination of flavours & texture. 🙂

very expensive

very expensive “black gold”durians – 2x price of maoshanwang!

a friend brought very expensive “black gold” durians.

it’s like 2x maoshanwang 猫山王 prices, so the 3 durians he brought probably cost $200!

very expensive

very expensive “black gold”durians – 2x price of maoshanwang!

it was super nice, very creamy, small seeds & bitter. better be! at such astronomical prices…

mangoesteen

mangoesteen

& mangosteens too, very good ones. 🙂

another friend brought an entire box 15kg of mangoesteens! i managed to get the guys to bring back so i probably kept about 3 to 4 kg.

my very good friend who took the nice photos brought a sparkling wine. and some friends brought fruits.

konyaku jelly

konyaku jelly

another friend brought konyaku jelly.

oat shortbread - it was really good!

oat shortbread – it was really good!

& a personal gift for me – a very nice oat shortbread! ^^

very fun evening with good friends, and the food turning out very well too! haha! 🙂

c.h.e.f andy

Enjoying My Chirashi Don @ Kuriya Dining on 1Aug2015

chirashi sushi zen

chirashi sushi zen

a quick post. wife wanted to go kuriya dining for lunch on 1.8.2015.^^

last time we came was 2 months ago. we took the same chirashi sushi zen set. this time though we did not want to eat too much so ordered 1 set to share. 🙂

salad with goma dressing

salad with goma dressing

chirashi set included a salad with goma (sesame) dressing. refreshing as usual.

grilled spanish pork

grilled spanish pork

we decided to share a grilled spanish pork, think it was like S$28. 🙂

grilled spanish pork

grilled spanish pork

the pork was really nice, very flavourful& very tender.

grilled spanish pork

grilled spanish pork

roast garlic bulb though was not too great, not softened enough.  the pan-roasted garlic cloves in olive oil i do for my pastas etc a lot better than this. 🙂

oven roasted kurobuta medium rare

my own oven roasted kurobuta medium rare 5.8.2015

i wanted to try it at home. i did a oven roast kurobuta medium rare 250degC 18mins (there was a kurobuta bought from mmmm in the freezer for several months to be used).

i used my vietnamese pork collar marinade. the result was good, very nice kurobuta, but not quite the same experience. will try the spanish mustard beef marinade on a pork collar, see if that comes closer.

oysters - otoshi for chirashi sushi set

oysters – otoshi for chirashi sushi set

the oysters otoshi was ok, so-so.

snow crab chawanmushi

snow crab chawanmushi

the crab chawanmushi very tasty, good as always.

chirashi sushi zen set

chirashi sushi zen set

the chirashi don zen was just incredible.

chirashi sushi zen

chirashi sushi zen

you can see so many different quality cuts including a heap of uni (sea urchin), i included the details in my earlier post.

chirashi sushi zen

chirashi sushi zen

i can have this again!^^

chirashi sushi zen

chirashi sushi zen

so sumptuous & yummy!

c.h.e.f andy