Kale flower fresh from Flemington Market
Finally, we got to the June combined bday celebrations \^o^/
We did it with an easy casual lunch with just families over at my aunt's place.
So, without further ado, let the food do the talking ^_^
Pear, Walnut, Fennel & Rocket Salad
It's missing some shaved parmesan :( My aunt said she still got a chunk in her fridge so I didn't get any. And of course, when I go to shave it, the cheese has past it's prime and I cannot shave it T___T
All I get was a dusting of parmesan !!
The salad is super easy to assemble, slice the fennel thinly, slice some pears, toss together with the rocket and sprinkle with walnut & shaved parmesan.
I just made a simple balsamic vinegar & olive oil vinaigrette and a little sprinkle of sea salt.
Wagyu studded with rosemary ; Prep for the pork salad
We got a chunk of wagyu from Glenmore Meat's warehouse in Ultimo, I can't remember which part of the cow the meat is from, but it's not from the rump or sirloin. It was a bit of a lucky dip since we don't really know if it will tough or soft :P We figured, since it's wagyu, even the cut that is usually tough can't be that tough !
Grilled Wagyu Minute Steaks
Tadahhh !!! Thankfully the beef was tender and juicy *phew*
Served with some kind of dressing my aunt got off Jamie Oliver's recipe. I think it was some mint, chilli and oil. I didn't quite like the dressing because all I taste is oil, I'm happy with just some hot mustard on the side to go with it really :D
Creamy Mash Potato
A big pot of creamy mash potato to go with the steaks.
Summer Pork Salad
Yes...my aunt insisted on making this summer salad in the middle of winter -___-;
There is a good reason it's for summer because of course we couldn't get our hands on fresh mangoes !!
So we had to use canned mangoes instead, luckily we can find some fresh pineapple and strawberries.
The pork tenderloin was grilled then sliced, tossed together with mangoes, strawberries, pineapples, spanish onion & mint. The dressing was lemon vinaigrette.
Lamb & Vegs BBQ-ing
Let's move out to the backyard where some tender lamb backstraps are happily grilling alongside with some sweet potatoes and eggplants.
Crusted lamb with pistounade provencale
We had a team building activity at work with Cheeky Food Group a few months back where we were given some recipes and off we go pretending to be chefs !
This lamb recipe was one of the dish that my team made and it converts even a non-lamb eater like me.
I think because the cut used was the backstrap, it was very lean and hence no "lamby" flavour, if you get what I mean ?
It was a hit on the table, everyone loved the pistounade provencale that goes with the lamb.
Scroll right down for the recipe if you want to try it out at home :)
It's time to blow the candles and tuck into the cakes :) As mentioned in the last post, I got these cakes from Guylian Chocolate Cafe.
100% Pure Pleasure
Belgian chocolate mousse with almond pannacotta and Guylian shiny icing
I think this one doesn't need more introduction, it has been on their cake list since they first open here in Sydney and it remains even after they revamp their cake collection.
Rich chocolate mousse with a creamy pannacotta centre, delicious !!
Saffron honey mousse and ginseng bavarois with layers of crispy hazelnut crepe and olive oil sponge.
With the odd combinations of flavours (ginseng !?!) it is surprisingly tasted very goood !
There is a slight taste of the ginseng and it's bitterness, I like it :)
Layers of rich Guylian baked chocolate cake with dark cherries and gel, creme patissiere and chocolate shavings.
This is not too bad actually, the cake is moist and drenched with Kirsch.
Toffee caramelized hazelnut mousse with caramel ganache and chocolate cocoa sponge coating
Another one that everyone liked, can't really go wrong with a combination of caramel and chocolate :)
Crusted Lamb with Pistounade Provencale
(Recipe by Cheeky Food Group)
1kg Lamb Backstrap
Crust Mix :
3 tsp black peppercorns
3 tsp cumin seed, roasted and ground
Pistounade Provencale Mixture:
160g anchovy pitted olives, roughly chopped
1 clove garlic, roughly chopped
1 cup basil, roughly chopped
2 tbsp pine nuts, roasted
1/4 cup Extra virgin olive oil
- Dry roast cumin seed and peppercorns in saute pan till fragrant.
- Crush the roasted spices in a mortar until coarsely ground. Pour spice mixture evenly onto a tray, adding some sea salt.
- Place the lamb on the tray and press the spices onto the meat so it sticks and forms a crust. Let it rest in the fridge, covered for about 1 hour.
- In a food processor, blend the olives, pine nuts, garlic, basil and oil until they are almost like a puree. Season with cayenne pepper and extra black pepper, place in the fridge until required.
- Bring the marinated lamb to room temperature before cooking it.
- Cook the lamb on a bbq or hot pan for about 5 minutes, the lamb should be medium rare (we kinda over cooked it this time round :P). Of course cooking time will vary depending on the size of the meat itself.
- Let it rest for 5 - 10minutes and cover lightly with fill before slicing them.
- Serve with some grilled vegetables and top generously with the pistounade provencale.