had a wonderful homecooked 8pax tapas+pasta+steak dinner on 21.3.2018. ^^
i made 10 dishes, 6 cold tapas, 2 hot tapas, 1 pasta & 1 steak –
- pumpkin salad
- nobu miso cod
- teriyaki salmon belly
- flamed miso belly pork
- ika sugatayaki (flamed while squid)
- grilled vegetables
- chorizo prawns
- herb crusted rack of lamb
- seafood fiduea (proxy by broken angelhair)
- tagliata di manzo (sliced beef steak)
i have not invited this group of friends (introduced by NCL some years back) for maybe 2 years now. recently JK had invited me like 4 times, after she renovated her flat, and she made wonderful dinners/lunches…the most recently one i could not attend.
so i say about time i invited this group. wife also joined dinner so we had 8pax.
i started with pumpkin salad. roasted pumpkin last evening, overdid it, so roasted a second batch 20mins, quite perfect.
went very well as usual with arugula (rockets) & cherry tomatoes with olive oil, balsamic, sea salt & some honey (did not have agave nectar).
did my usual teriyaki salmon belly. & as usual everyone loved this! ^^
i did this 25odegC(max) 15mins, if i were using the other oven, it would be 280degC & 12 mins. looked & tasted wonderful with dill from my garden…
nobu miso cod & teriyaki salmon belly
& i did nobu miso cod..this a dish equally favourite for my friends & family though perhaps more would line up for the salmon.
firm, flaky, oily texture, sweet & wonderfully miso flavoured.
nobu miso cod & miso belly pork
i did also miso belly pork.
cut away skin, boiled in boiling water to remove scum, then coated with miso marinade & placed in 95degC oven for 6hrs.
nicely flavoured & firm crystalline texture. perfect for flaming to give the bbq flavours.
same for ika sugatayaki.
i bought this from donki at orchard central the day before.
steamed about 90%-95% done, then dry on rack in fridge, then added olive oil, sea salt, coarse black pepper & honey, and flamed when serving…
this really quite jap restaurant standard, done quite perfectly. ^^
i had roasted vege…just put together some red, yellow, green peppers, egg plant, corn, onons & garlic, added olive oil, sea salt black pepper, butter & roasted for 30mins.
it was a welcome complement to the meats, and it was so easy, no skills required to put it together. 🙂
i had 2 tapas to be served hot.
first was chorizo prawns…
the key here was really a very good chicken stock. i did not add or used prawns stock as wife preferred chicken stock.
i added the prawns (seasoned with fish sauce & white pepper) when serving. prawns were cooked just right & it was a really excellent dish, fresh, sweet, bouncy prawns & excellent chorizo flavours.
the other hot “tapas” was a rack of lamb.
this lamb bought from qbfoods already denuded (frenched & caps off). i religiously removed the remaining fat (very little of it, would have been a mountain of fat if not denuded) & some membrane. i decided to simplify the effort so no chopped pistachio, just herb crusted.
herb crusted rack of lamb(before roasting 23mins)
roasted at 210egC for 210degC for about 22-23mins.
for tapsa, i decided on fiduea instead of paella. fiduea & preparation was new, whereas paella misture i made often enough!
again everything rest with a good stock! i had intense chicken stock & white wine added to browned garlic, chilli padi & olive oil, and reduced further.
when serving, i added the broken angel hair (proxy to fiduea which i could not get at the supermarkets), covered & braised (only 2 mins to cook angel hair), then added prawns & sotongs.
the key was in the stock & estimation of the amount, enough just to cook & infuse the pasta, and to reduce so the “foduea” came out just al dente, prawns & sotongs were just cooked & not overcooked, and the gravy was sufficiently reduced…
tagliata di manzo – usda prime ribeye
the last dish was tagliata di manzo…this always good & the usda prime was simply wonderful – tender, moist, properly browned. doneness was slight over so medium well instead of medium rare. still excellent steak!^^
thanks CH & J who brought the grapes, CP for cakes, choon for sorbet, JeK for making me 2 kg heavier (kong bak pao) and ourselves for a jolly good time👍
CL & all have a safe & wonderful memorable trip to iceland/france/spain & Jeanette to machupichu!
CP brought nice cakes.
chocolate mousse cake
most like the macha cake. myself, i like the chocolate mousse cake. 🙂
wei’s lemon sorbet
TCH brought wei’s lemon sorbet, very refreshing.
a very enjoyable evening with friends, good food & wonderful company.