Well, Gourmet Night #1 is complete. It was a fair amount of effort but I was learning all the way so didn’t feel like hard work. It probably helped that I was ridiculously well organised!
I promised that I would confess to my transgressions from the recipes, so here they are:
Recipe followed! Good grief! Although I suspect that the thai basil I purchased is in fact your regular sweet basil – it doesn’t have a purple stem and the leaves are rounded. Hey ho …
The recipe calls them ‘barbecued pork ribs’ – a little misleading as they never go anywhere near the BBQ
Some confessions here:
- I hoiked a couple of gherkins out of an existing (shop-bought) jar and put them in the pickling liquid
- Didn’t use Kewpie mayo – Australian mayo is so damn sweet already
- Didn’t get any sriracha chilli sauce – I refuse to buy any more chilli condiments … it would bring the collection up to about 20 which I feel is more than enough for any man, even Mr. Eleanor
- Used black not white pepper … cos that’s what was in the cupboard
- Soy sauce was the gluten-free variety
- Spelt flour instead of wheat flour to dust the quail
- Couldn’t find coconut vinegar or saw-tooth (Thai) coriander – in Glen Waverley?! I admit that I didn’t try very hard
- Added some rice noodles to the mango salad for some carbs
- Used spelt flour for the batter; also thought it was way too wasteful to get rice flour just to use 1 tbsp so I omitted it
- The coconut sorbet was a pig – I stuck to the recipe with the exception of using lacto-free milk but when it came to strain the solids from the liquid, the mix was so dense that it was virtually impossible and I was left with more solid than liquid. I couldn’t deal with that amount of waste so just chucked the coconut back in to churn. So it’s not smooth, who cares? It does still taste delicious
- Sesame wafers even more ridiculous. As I suspected, the wafers spread so much in the oven that I was left with one giant wafer, rather than discrete circles. I may as well have just boiled it up in the pan and poured it on a sheet to set. Wouldn’t bother with black sesame seeds again – they taste horrid. I feel you should be able to make these just as well with 3 ingredients rather than 6!
I’ll show you how the dishes actually turned out in the next post. Also, I couldn’t help myself – I’ve had a go at changing the recipes to make them a more realistic prospect for the home cook.