07 February 2010

Dinner for 8: 4 courses with matching wines, Home Cooking (30 Jan 2010)

Good Company & Good Food

When my friend decided to have a special dinner night at her new house aka The Palace, she challenged her guests to prepare a dish with matching wine. I love seafood so thought some baked scallops which I've cooked before would be nice. I've also heard they go well with cauliflower puree so made this for the first time with butter, a bit of milk, garlic, salt and pepper. I used a blender at home to pre-make before arriving. The scallops were bought from Christie's Seafood in the Sydney Fish Markets which is also where I usually buy my oysters from. Before cooking the scallops they are sprayed with olive oil, then sprinkled with salt, pepper and chilli powder. Add a tiny bit of butter and grated parmesan cheese for extra flavour. Bake for about 10 minutes at 180-200 degrees or until they cook and puff up a bit in the oven. Top with chives and serve with fresh lime. It makes such a difference cutting chives with my newly sharpened knives — they used to just squash the chives when cutting. Our host provided appetizers including oysters with a tomato and chive vinaigrette and for dessert was a delicious orange and vanilla panna cotta with blueberry compote (pictured above) which was an obsolute crowd pleaser.

PROS: Getting to try other friends cooking
CONS: Have to cook something, Learning to use someone else's kitchen
MUST TRY: Making panna cotta with blueberry compote

Champagne cocktail

Oyster with tomato and chive vinaigrette



Cypriot sausage

First course – Chefs Leong & Loz

Oven-baked scallops with cauliflower puree

Oyster Bay Sauvignon Blanc 2009

Second course – Chefs Pat & John
Confit salmon with almond herb salsa

Koonunga Hill Semillon Sauvignon Blanc 2009

Third course – Chefs Shona & Dan
Shitake mushroom risotto cake with bok choy and soy sauce

Margaret River Semillon Sauvignon Blanc 2008

Fourth course – Chefs Pel & Sam
Pot-roasted shoulder of lamb with roasted butternut pumpkin and sweet red onions, coriander shallot salsa and crème fraîche (Jamie Oliver recipe)

Margan Cabernet Sauvignon 2007

Dessert – Chef Pel
Panna cotta with blueberry compote (Sean Moran recipe)

The panna cotta wobble test

New home


john@he needs food said...

Nice little shack you had dinner in. What a wonderful gastro-fest you all had. Scallops sound delicious and you can't go wrong with the good old Oyster Bay. Have never attempted pannacotta. I usually buy mine from Pastizzi Cafe in Newtown, with raspberry compote. Delish!
Thanks for sharing, looks like you all had a great evening!

Pearly Productions said...

Nice post! LOVE the YouTube Panna cotta wobble test! hahaha Cracked me up! :)

YaYa said...

Food looks great but that house is droolicious!

joey@forkingaroundsydney said...

What a feast! Good job on the scallop and cauliflower puree!

Maria@TheGourmetChallenge said...

what a wonderful idea, every dish looks amazing!!

Simon Leong said...

hi john, oyster bay seems to be a great choice at the moment for a marlborough sauvignon blanc. haven't come across any better in that price range but always willing to hear about it. i'll have to remember about the pannacotta at pastizzi cafe, sounds great.

hi pearl, i even have a video of us trying to get the pannacotta out of metal molds which were getting stuck. it was the first time they made them.

hi yaya, the house is amazing. it's a mansion!

hi joey, first time i did the cauliflower puree and definitely won't be the last. was really yummy and simple.

hi maria, thanks for the kind comments. was a fun night and would definitely do again. should get a few bloggers together to have a dinner and dish night. would be fun i think.

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