Two weekends ago, we had a dinner cook-in with an ol’ school mate, her brother and their beaus. I love companion cookin’ as the party begins right at food preparation!
Alv, a very meticulous cook, was in charge of meats. He made a lovely rack of lamb with garlic herb and mint sauce. I’m often cautious about the strong taste of lamb but the cut of meat was fresh and tender, with the garlic mint blend perfectly complementary.
Pity my oven was pretty wonky so he had to check on the meat many times!
Wiles cooked a good vongole pasta with white wine sauce, served straight from the pan. Mave prepared a crisp rocket salad with my favourite Sushi Tei dressing. Since she did most of the work the last round, we conceded she was allowed to “adulterate homemade goodness” by using a pre-made dressing.
And if you’re starting to wonder if I was slacking off as a host, well, this was where I served the wild mushroom soup with truffle oil as a starter.
The husband was the only one excused from the kitchen – although he mopped the floor later – as he was busy with work, tapping at his keyboard all afternoon.
For dessert, I baked warm chocolate fondants, better known here as chocolate lava cakes. Solid on the outsides, flowy and molten on the insides.
I would have preferred to serve the fondants out of their moulds so you see the lovely molten chocolate oozing out, but the execution was far less than desirable. So I presented the cakes in the ramekins in which they were baked, coupled with dollops of vanilla ice cream.
Will post the recipe once it’s perfected!
wow so yummmmmyyyyyyyy!!!!!!!