made 8pax RI bros dinner
- pumpkin salad
- tortilla- spanish omelette
- flamed squid on cauliflower puree
- seafood squidink pasta
- beef brisket ragout tagliatelle (experimental)
- grilled cod in spicy tomato sauce
- canard à l’orange (duck in orange sauce =experimental)
- flamed sous vide aussie pork tomahawk in red wine tomatoes ratatouille
- peanut herb crusted rack of lamb
seafood squidink past par excellence, everyone favourite.
the experimental beef brisket was very good for a braised meat pasta(24hrs 65degC oven then chopped and braised with tomato beef sauce not quite ragout, excellent with the tagliatelle, and the sliced beef was tender and tasty) though squidink pasta is still the pasta of choice.
everyone agreed best dish was the flamed sous vide aussie pork tomahawk in red wine tomatoes ratatouille…
canard à l’orange (duck in orange sauce =experimental) a small serving, quite good, sauce can be improved.
tiramisu not so good today…didn’t do for few years…couldn’t get the mascarpone I used previously & coffee too much liquid not strong enough…I made a very good tiramisu few days afterwards got all the ingredients right. 🙂
Thanks all for a wonderful evening jolly good time
Thanks choon hung for the sweet young thing (coconuts), tak meng for the wine, chee hong for the cherries, cheow ghee for the mua chee & tng chang popiah
Thanks cheok mung & choon hung for washing up
Thanks for an evening of lovingly cooked food and friendship!
yes, thanks SK for hosting yet another Andylicious banquet. Thanks the rest for the great company, and an enriching knowledge of chicken rearing.
Thanks for company tonight. Wonderful to catch up with everyone. SK thanks for hosting.
Ser Khoon, thanks for a very delicious dinner as always. Thanks also to everyone for the enjoyable evening.
A great evening, thanks Ser Khoon for hosting and whipping up a delightful dinner. Thanks everyone for the company!