Dinner No 11 hosted by Ellie: November 2012
So it’s back to me and I have been so looking forward to this meal, having collected quite a pile of recipes that I want to try out. The tricky thing, as always, is narrowing it down to courses that complement each other, are seasonal, and that I think I can actually cook!
Cannelloni of carrot and crab, and of courgette and mozzarella.
These were fiddly to prepare but well worth the effort as they looked good on the plate, and were light and refreshing tasting, i love crab and would definitely make these again.
Tea smoked mackerel with apple jelly.
I have never smoked fish before so this posed a challenge, but it was interesting cooking something so differently, and actually very easy once I had everything assembled in my giant foil tee-pee! The jelly was tricky to make as it didn’t set the first time round, but I was pleased with the finished plate, nice colours and very tasty!
Lemon and elderflower sorbet with prosecco.
I have made a sorbet before, but this recipe was different, and I have to say easier than last time. A really tasty, light and sharp palate cleanser. Think I made too much as there’s stacks in the freezer, good for some festive entertaining!
Open lasagna of roasted butternut squash and mushrooms with a sage butter.
Making pasta was a big challenge, but I was really thrilled with how it turned out. IT was light and delicate, and I will definitely make this course again. The only problem was that plating up so many plates , and it’s very fiddly to plate up the layers, meant some were not that hot when served. The combination of sQuash and mushrooms in cream was great and very filling, good for a veggie main.
Caramelised walnut tart with amaretto cream
I was so pleased with these tarts. I always try and choose a dessert that can be made the day before, because by the end of the meal you really just want to sit and chat, not get up and start cooking again! I very rarely make pastry, but this time it was a big success, and the filling dense and not too sweet. I also tried sugar baskets which were easy and looked great.
I have never made macaroons before, but they were easy and good fun to pipe out, helped as always by 6 small hands who were desperate to squirt the piping bag! They were chewy and crispy, and very light with the lemon curd filling. The recipe is for 12 pairs, but I have a housefull of macaroons, going to be eating them all weekend, and that’s no bad thing!
I was treated to some lovely wine from my fellow 8ate club members, all expertly chosen, and deliciously paired to the food.
A great evening thanks to lovely guests, so pleased I could treat you all to a lovely meal, and looking forward to your feedback!
Cannelloni of carrot and crab, and of courgette and mozzarella
Chef with Chef’s helper 🙂
Open lasagna of roasted butternut squash and mushrooms with a sage butter