Party Party Party

It is 1 hour 35 minutes after Boxing Day and the aftermath of a party is a little sad sometimes but I really love it…I am usually alone playing my favourite music as loud as the neighbours will allow.
One of the saddest things is my typing... Of course you won’t see this because I will spell check...
Any way let’s not digress...


Tonight we entertained some of our oldest and dearest friends…we have known each another!!! For over 30 years some over 40 years…
Isn’t that great
We had a lovely night…I was very pleased with the food some of which is already on the log but here is the menu….Oops my iPod has stopped I shall have to go and change the genre

I’m back










Right here we go
Spinach Artichoke and bacon dip
Spicy rosemary cashew nuts
Lovely oil and dukka
Hummus (Bought) drizzled with Colonna lemon infused oil and freshly ground black pepper
Polenta fries with aioli


The Ultimate Chin Dripping Burgers (rump steak freshly minced from the butcher )
I was lucky enough to have our Chef friend Brent to man the BBQ so they were just right.

Potatoes (new baby) smashed with Catherine’s mint jelly and olive oil (little sea salt)
Pesto pea salad

Salmon stuffed with Salsa verde and roasted on a bed on tomatoes and capers



Jeannie’s (pictured arms akimbo) Famous Pavlova



The Infamous Pineapple sprinkled with mint sugar and decorated with Chocolate Mint leaves
I’m sorry I know its been mentioned several times on the blog…but it is divine and it is summer and everyone loves it

The little Lemon Curd Tarts
Cherries

Coffee and Turkish delight

A group of Happy Campers I Think!!!

Now the recipes

Bob Blumer The Surreal Gourmet gave me this idea for Polenta Fries
I have adapted his recipe by adding some of the Rosemary Polenta ingredients.

Handful dried shitake mushrooms
50 gms butter
¼ cup olive oil
1 tbs chopped fresh thyme
2 cloves garlic peeled & crushed
1 tsp chili flakes
Sea salt and freshly ground black freshly ground black freshly ground black pepper
1 cup Parmesan cheese

1 cup polenta
3 cups boiling water

Vege oil for frying
Aioli for serving

Re-hydrate the mushrooms in boiling water should take about 30 mins
Drain and reserve the water
Finely chop the mushrooms

Meanwhile put the butter and oil into a pot and heat till foamy
Add thyme, garlic, chili flakes
Season with salt & freshly ground black pepper
Add the mushroom liquor and bring to the boil
Sprinkle the polenta over the top and whisk till it starts to thicken
Change to a wooden spoon and back on a low heat
Cook 2-3 minutes stirring all the time.

Beat parmesan cheese
Add mushrooms and test seasoning

Pour into a 30cm x 20cm swiss roll tin and leave to set covered in the fridge.
You can make this ahead

When you are ready tip out form the tin and cut into large French fry sticks

Fry in vege oil
Drain

Serve with an aioli you start from scratch but the easy option is to
Crush 4-5 cloves garlic and add to a cup of the best mayonnaise.


Small hint you can fry earlier in the day
Drain and then a quick zap in a very hot oven 5-8 minutes
And Away you go




Here's a magnificent Salmon Dish
Gino de Campo did a variation of this on Saturday Kitchen on Food TV but that’s another blog!!!
Chef Neil cooked this for us on Xmas Day
We were both inspired by Rick Stein with this particular recipe
On a buffet 1.5 Kg Salmon feeds 18 people

So
1.5 Kg side of salmon
Oil
Chili flakes
Thyme

6 large tomatoes
Sea salt freshly ground black pepper
Extra virgin olive oil
Balsamic vinegar
2 cloves garlic chopped
Capers 3-4 tablespoons
Thyme leaves
A little water

Salsa Verde
Into the food processor with a handful of each
Parsley
Mint
Basil
4 cloves garlic
Capers 2 tablespoons
4-5 anchovies
Whiz

Remove pin bones from the salmon
Cut in half
Season one half with a little sea salt and freshly ground black pepper
Cover with Salsa verde
Place other half on top

Meanwhile line a roasting pan with the tomatoes
Sprinkle sea salt, thyme, balsamic, olive oil, garlic and capers

Sit the salmon on top
Brush with oil and sprinkle chili flakes on top and around the tomatoes as and added extra.

Into a 210C oven 25 minutes
Remove a skewer should have no resistance.
Then it’s done
Let it get to room temperature for serving
Doesn’t it look great?


No pictures but a couple of "how to do"
Spicy rosemary Cashew Nuts
To roast the nuts once again thank you Barefoot Contessa

200 gms cashews nuts Into 170° oven for about 10 minutes till crisp
2-3 sprigs rosemary leaves off and finely chopped
2 tbs brown sugar
1 tbs salt
½ tsp cayenne pepper
1 tbs melted butter

Mix all the flavouring together then toss the hot nuts in, they will absorb all those wonderful flavours. Leave aside to cool.
Spinach, Artichoke and Bacon Dip

Almost a meal in itself

You need a Packet frozen spinach
2 shallots finely chopped
2 cloves garlic chopped
1 tablespoons olive oil
8 slices streaky bacon chopped, fried and drained on paper towels
1 jar artichokes finely chopped
Zest 1 lemon
2 cups sour cream

Blanch, cool and squeeze all water from spinach
Chop and set aside.
In olive oil gently sauté shallots and garlic

Now place everything into a bowl mix let sit at least a couple of hours
You can leave it overnight
Dip in your favourite carbs or use batons of carrots or celery.

The Ultimate Chin Dripping Burgers
Inspired by Tyler Florence

You need to get your butcher to mince the beef for you
nice and fresh on the day you want to use it.
I used rump steak don’t forget fat and all please.
None of the ready prepared stuff

You need
115 gms rump mince per person
Sea salt & freshly ground black pepper

1 onion per person sliced
Olive oil
S & P

2 slices tomato per person
Olive oil
S & P
Fresh thyme leaves or chives chopped

1 slice streaky bacon per person
Rosemary
Freshly ground black pepper

Thin slice of Swiss cheese per person

1 hamburger bun per person

Mayonnaise
Horseradish

Season and mix the mince meat really well with your hands
Roll into a 115 gm balls and then slap it back and forth between your hands
Flattening it
This really amalgamates the beef and stops the burger from falling apart.
Round up the shape...about 8 cms in diameter...Perfect little burgers.
You can do this earlier and keep in fridge between waxed paper.

Mix 3 tablespoons horseradish with 1 cup mayonnaise
Chill
Add your onions to olive oil in pan
Slowly (about 20-30 minutes) caramelise them

Slice thick slices of tomato, drizzle and sprinkle with oil S & P & herbs

Put the slices of bacon on a tray sprinkle over the rosemary and freshly ground black pepper. Into a hot oven till crispy.

Cook the burgers on a greased medium to hot grill about 5 minutes
Turn place cheese slice on top and cook another 5 minutes
It should be just pink and really juicy.

Now start to build

Bun
Mayo
Tomato
Burger/cheese
Onions
Bacon
Touch more mayo
And ketchup if you must!!!

This is guaranteed to be one your best burgers yet
You will need paper towels to wipe your chin.