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.
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 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.
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 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.
#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 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.
#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 they thought the prawn spaghetti in pink sauce was the best. and yes, it was very tasty & flavourful.
#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. 🙂
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!
it was super nice, very creamy, small seeds & bitter. better be! at such astronomical prices…
& 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.
another friend brought konyaku jelly.
& 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! 🙂