These weren't too hard to make. Of course we cheated abit and got pre-made pastry. Stripped some lovely smoked salmon, seasoned with zest of lemon, stirred in ricotta, tossed in some juicy capers and spooned on top of baked pastry shells.
Main Course: Breast of Chicken with Red Capsicum Sauce
The red capsicum sauce on this was divine. The sweetness of the fresh capsicum partnered perfectly with the well-seasoned, tender pieces of chicken breast. More than one plate was licked clean (not literally of course, this IS fine dining after all).
Dessert: Apple Crumble with Vanilla Ice Cream
It was a bit touch and go on this one at the beginning, but it came together nicely in the end. the "crumble" didn't look very crumbly before baking, but after 45 minutes of oven magic, the combination of oats, pecans, chocolate bits, brown sugar and butter transformed into a light crunchy topping for the caramelised apples below. Matched with the homemade ice cream, a pleasing end to a great meal.
Head Chef for the night
Cooking Highlights
No comments:
Post a Comment