We have cooked for this family around the same time every year since 2007 when Wellacres first opened for business. This time it was for 2 meals - last Saturday night, and then this special birthday last night. Great to see them again - among my favourite people to cook for.
As we had cooked for them so many times before it was nice to try something different for them.
|Seabass and cauliflower poached in saffron and white wine with cauliflower gremolata|
Firstly cauliflower was poached in white wine and chicken stock with a healthy amount of saffron just before we left, so the saffron flavour and colour would infuse into the cauliflower. Once we got to the house, I drained that liquid onto seabass fillets (Fillets were largish so 8 did 12). This was poached just before the guests were about to sit down.
Gremolata - fine grated cauliflower, lemon zest, fine grated garlic, chopped parsley. The gremolata sprinkled on top gives you a great fresh flavour.
|Grilled calves liver and bacon with creamed potato, grilled organic portobello mushrooms, vine tomatoes and bearnaise sauce|
Pina Colada Ice Cream
Combination of my Baileys ice cream recipe and Nigella's pina colada ice cream. The lime juice adds a neccessary zing.
400ml tin coconut milk
500ml double cream
300ml pineapple juice (ish)
200g caster sugar
Juice 3 - 4 limes. Maybe more
Toasted dessicated coconut
Heat a ladle full of the cream with the sugar till sugar melts. No combine with the rest of the ingredients and chill in fridge. Churn in your ice cream machine till it starts freezing - takes a bit longer than other ice creams because of the alcohol content.
Need an ice cream machine? See 2 I like (at opposite ends of the cost scale) here.
Thai style seabass with pinapple and cucumber salad
Baileys ice cream
1001 Kitchen Tips #22 - Chargrilling tip - I used for the liver so it didn't stick to the pan