made a delightful 8pax dinner for wife’s good friends J & hubby, and another couple L & TH, on 21.10.2017. ^^
son joined dinner & later J’s son joined as well. 🙂
the tortilla – spanish omelette quite ok. wife thought i had done better ones…
quite happy with the result of the red wine 5hr slow braised pork collar.
i used 300g frozen pork collar from sheng shiong.
marinated in red wine (50ml) & 1tbsp mustard, 3 shallots in the fridge for 1 hr.
added water to cover pork in small oven dish & braised in 90degC oven for 5hrs.
then i pan-charred the pork, adding some seasalt & coarse black pepper to the pan.
result was a tender, tasty pork steak (as seen above 2 photos).
i did a pan roasted brined chicken breast & thigh. was good tasting, but the skin wasn’t done well.
the miso & korean citrus tea marinated slow braised pork belly was pretty good too, but not as tender as the pork collar, maybe needed a little longer time than 5hrs in 90degC oven i used for the pork collar!
same thing, i pan-charred the belly pork like the pork collar.
my Nobu miso cod & teriyaki salmon belly have been consistently good, and invariably a crowd favourite.
nobu miso cod was very tasty today, no fishy taste. i got a very good cut of cod too from NTUC.
J said she like salmon belly best. her son M said he liked the cod best…
i did some grilled vegetables too.
today i had dutch eggplant, zucchini & baby carrots. & the cherry grape tomatoes with sea salt, olive oil & balsamic vinegar also good with the rocket salad with pomegranate.
for the carbs, i made seafood risotto. i used the leftover arborio rice i had. maybe carnaroli rice would be better.
the usual preparation – fry & soften vegetables (onions, carrots, celery, green pepper) with few slices of chorizo & butter, add 1.5cups arborio rice, add 1/2tsp tumeric, fry & coat. add 1 cup intense chicken & prawn stock, boil, add large de-veined prawns with shell on(marinated with fish sauce & white pepper), & place in 210degC oven for 6mins.
that is like 90% done, when serving, boil stock, add squid cook 1minute then add to risotto, boil to cook risotto & reduce liquids. and voila! serve.
for fettuccine, i browned garlic in olive, added cut chilli padi & basil & fried. off fire & added 1 cup white wine & 1 cup intense chicken stock, then reduced.
when serving i heated up the sauce, added 3tbsp thickened cream, tasted the sauce, then off fire & added fettuccine & tossed. then added some dried parsley. i forgot to get my fresh basil..
wife’s friends L brought red velvet cake for deesert. very nice!
but stealing the show was the fruit platter.
i messaged wife’s friend J & said i wanted to order her fruit platter. you can see why, that’s the best dish all night i guess. all my friends were impressed just looking at the photos.
fruit platter looked alluring, and the fruits were nice & sweet too – fresh fig, gold kiwi, melon, honey jackfruit, dragonfruit, grapes & blueberries.
had a wonderful dinner & great evening. wife was very happy & bought me dinner the next day. ^^