A dozen natural oysters to start - thanks mum.
Our Crayfish - looks tasty
Our Feast - The Cray, served , a ham, glazed in Apricot jam and Countreau and stuck all over with cloves from Allrecipes.com.au, Turkey breast - stuffed with white bread crumbs, Chorizo, parmesan, nutmeg, parsely, Thyme and Preserved Lemon squished up with an egg. Potato salad from taste.com.au and a beetroot, orange and walnut salad from the current Womens Weekly christmas cookbook.
Like we needed it, but dessert was from the French Kitchen by Serge Dansereau, a cookbook given to Morry by some of the guys he works with. I made the Ganache a la framboise, or as we aussies say, Dark Chocolate and Raspberry tart. Morry had made this recipe for his colleagues a few weeks ago but I made this one and to be honest, think it was better. I rolled the dough to form a thinner crust, served it at room temperature and added blueberries. It was decadent!
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