We had three generations of mothers at my in laws this Mother's Day and as usual, we were up in Brisbane to
prepare a special lunch to treat them! At first we thought we'd be ambitious and prepare a roast, but since we had to shop in the morning and then prepare, we opted for one of Jamie Oliver's 30 min meals without expecting that the dinner for 15 would take the same time as one for 4, particularly without our favourite kitchen equipment. Our plan to make the fantastic looking Catherine Wheel Sausage and Horseradish mash was scuppered as something similar was served at the restaurant we visited last night with some of the same guests! Instead we opted for scallop on guacamole baguette decorated with one of my favourite Aussie bush fruits, finger lime,
Mustard chicken with Dauphinoise potatoes and Greens - a dish that would hopefully please all the guests spanning from being in their 2s to 70s all with different tastes and preferences and Damien Pignolet's Eve's Chocolate pudding - a winner I prepared a few weeks ago for our
Big Feed Charity dinner.
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| Cam's Potato Dauphinoise |
Cooking in someone else's kitchen for so many was quite a challenge. We had the chicken frying in 2 different pans - an electric fry pan with variable heat control where the chicken was either sticking to the pan at one temperature, or practically turned off when one notch lower and a
fabulous portable induction cook top which browned the chicken beautifully - an excellent invention! The oven was more predictable and I was able to knock out the flourless chocolate cake quite effortlessly and Cam's Potato Dauphinoise was a great success!
All in all, scallops were a nice appetizer and the finger lime was certainly a talking point. The Chicken with Mustard Sauce, albeit some not as moist as I would have hoped after a rocky ride in the electric frypan, quietened the table and all you could hear was knives and forks clinking - a good sign! And the best part was that all the Mums had a day off to enjoy lunch prepared for them! It was indeed a Happy Mothers Day!
2 comments:
The Jamie Oliver Meals in Minutes is quite good and there are quite a few good recipes in it.
Japan Australia
A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices. They are generally shorter and wider than slicing knivesCooking Equipment
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