The Saturday cookouts are back in 2008! There was a record attendance for the first gathering of the year with a very ambitious menu on hand.
The cooks kept busy in the kitchen exchanging news & recipes over the hot stove and nibbled on dips and grilled haloumi chips, whilst others enjoyed some footy R&R time at the able hands of a reflexologist
The cooks kept busy in the kitchen exchanging news & recipes over the hot stove and nibbled on dips and grilled haloumi chips, whilst others enjoyed some footy R&R time at the able hands of a reflexologist
Greece is the word...
Hummus and Salsa dips for starters, followed by Moussaka served with Tzatziki, Salata Horiatiki & Minted Watermelon Salad with grilled Haloumi & Black olives
Moussaka
Minted watermelon salad with grilled haloumi cheese
Happy salad days
the Greek ensembleMorroccan Magic
Inaugurating the use of a headily fragrant spice-mix known as
"ras el-hanout", we cooked a Lamb & Apricot Tagine served with Bejewelled Couscous
Lamb & Apricot tagine
Couscous...before scattering a rain of pomegranate seeds
the Morrocan ensemble
the stunning array of colours on the dining tableFor dessert, there was a Chocolate Fondue - Kahlua-fied for the adults and Peanut Buttered for the kids - served with an assortment of tropical fruit & berries...and of course, there was also a chocolate berry Pavlova
congratulations to Chef Cuteslinky...third time success!!!Lessons learnt and Triumphant tales ~
1. Moussaka is an easy and tedious dish to make - the meat sauce was easy to get going but it took 4 cooks working on 2 skillets to flour 'n fry up the huge mound of aubergine discs. We won't be making this again in a hurry but it sure tasted good...yummm
2. Béchamel sauce is easy to make - don't be afraid of starting out with a lumpy white sauce...all you need to do is to keep stirring whilst talking on the phone
3. Ras el-hanout rocks! If you haven't already gotten hold of this fantastic spice mix...what are you waiting for???
4. Don't be afraid of cooking lamb - if you cook with good cuts of the leg, you'll get tender meat that will melt in your mouth
5. And last but not least...the budding chef is no more! She attained a higher level of chef-dom as she guided a fellow-chef in mastering the art of the meringue. Well Done!!!
1 comment:
The food was scrumptious as usual thanks to Chef Karen! By far one of the yummiest saturday cookouts. The reflecology was great especially as it kept the men out of the ladies way in the kitchen. So what's next....Food from Tuscany??
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