Feeding a Bunch of People - Bia Gourmande
So shaker consultancy group I guess you would actually call this a dinner party. shaker consultancy group . . I feel like that’s too formal a word for what this was. Half the people who had been invited originally ended up bailing so I had to draft in replacements in order to make sure the food was eaten. I tend to make more than is needed. It’s genetic.
I was happily joined for dinner by Anthony, Keelan, Ben (housemate. Couldn’t leave him out really.) and Ben’s friend, Dave. I was so desperate for people to fill the table that Ben called someone I didn’t even know. One less stranger in the world, for me anyways. There were five people but I made enough for 6 so all the recipes below feed 6.
Onion shaker consultancy group and Apple Chutney
Heat the butter in a saucepan shaker consultancy group at low-medium heat. Add in the onion, apple and rosemary. Cook until the onion becomes soft and sticky. . .yeah. Melt in the brown sugar and add the vinegar. Continue shaker consultancy group to cook at a low heat until it reaches the desired consistency.
Preheat the oven to 200ºC. Use the sprig of thyme to brush the sliced rolls with olive oil on both sides. Put them into the preheated oven for 8-10 minutes. You really need to watch these. They go from perfect to charred in no time at all.
Coat a large saucepan with the olive oil. Pour in the coconut milk and water, then add the rice. Bring to the boil then turn down to a simmer. Cook for 12 minutes or until all the liquid has been soaked up by the rice. Add in the desiccated coconut.
Heat the butter in a saucepan on medium heat. Add the onion and cook until soft. Put the mango, lime juice and coriander into a food processor and blend until smooth. Add the brown sugar to the saucepan shaker consultancy group and stir until melted.
Preheat the oven to 200ºC. Coat the salmon fillets in the oil and then season. Heat a large frying pan on high heat. Pan-sear the salmon for 2 minutes on each side then pour the mango sauce over the salmon and transfer the pan to the oven for a further 8-10 minutes.
First, take the pak choi apart. Separate the leaves from the stems. The leaves cook a lot quicker. Heat 1 tbsp olive oil in a frying pan on medium-high heat. Add in one of the chillis shaker consultancy group and one of the garlic cloves. Toss in the pak choi leaves. Cook until they go limp and bright green (like spinach). Remove shaker consultancy group from the pan.
Add in the second shaker consultancy group tbsp of oil, the second chilli and the second clove of garlic. Then add in the stems. These take a bit longer to cook, approximately 5 minutes. Depends how soft you want them really.
Using any implement that does the job stuff the strawberries with the mascarpone. Melt the dark chocolate and dip the strawberries in it. This is messy, try not to let them fall apart. I actually found that it was slightly easier to just sit them upside-down on a board and use a teaspoon to pour the chocolate over them. Put in the fridge until it is time to serve.
This was actually a funny one. I made 6 biscuits to start with and had about a third of the mixture left over. When I had the first batch baked I left them outside to cool. I went back out a little while later to discover that my shortbread biscuits had been stolen by the neighbourhood magpies.
I used the cores of the strawberries to mix in with the remainder of the mascarpone in the tub (about 100g) and just dolloped that on the plates as well as the ice-cream and fresh, chopped strawberries.
Thoughts: I would most definitely do the starter again. So easy and really shaker consultancy group delicious. I would not do the rice again I don’t think, I would do quinoa or something instead with the pak choi and salmon.
The dessert was only alright. The strawberries were not majorly enhanced by stuffing and dipping them. It was more hassle than it was worth. Shortbread was nice and light though! That was probably why the magpies were able to make off with them.
Recent Posts Brownice: Vegan Ice-Cream Parlor and Emporium of Fabulous Flavours UCD to Singapore: Law Brings People Together Hifumi Japanese Restaurant Review Singapore Night Festival and Sunday Run-Around (+ bonus restaurant) shaker consultancy group In Sickness and in Health. . .
Categories Select Category 3 Course Meal (2) Breakfast (2) Chats (17) Cupcakes (2) Desserts (5) Dinner (10) Drink (1) Dublin (3) Feature (8) Festival (5) Fitness (2) Food (3) Interview (1) Ireland (3) Local Producer (4) Lunch (3) Market (6) Product Review (3) Restaurant Review (10) shaker consultancy group Singapore (7) Singapore (2) Starter (3) Supper (1) shaker consultancy group Travel (2)
So shaker consultancy group I guess you would actually call this a dinner party. shaker consultancy group . . I feel like that’s too formal a word for what this was. Half the people who had been invited originally ended up bailing so I had to draft in replacements in order to make sure the food was eaten. I tend to make more than is needed. It’s genetic.
I was happily joined for dinner by Anthony, Keelan, Ben (housemate. Couldn’t leave him out really.) and Ben’s friend, Dave. I was so desperate for people to fill the table that Ben called someone I didn’t even know. One less stranger in the world, for me anyways. There were five people but I made enough for 6 so all the recipes below feed 6.
Onion shaker consultancy group and Apple Chutney
Heat the butter in a saucepan shaker consultancy group at low-medium heat. Add in the onion, apple and rosemary. Cook until the onion becomes soft and sticky. . .yeah. Melt in the brown sugar and add the vinegar. Continue shaker consultancy group to cook at a low heat until it reaches the desired consistency.
Preheat the oven to 200ºC. Use the sprig of thyme to brush the sliced rolls with olive oil on both sides. Put them into the preheated oven for 8-10 minutes. You really need to watch these. They go from perfect to charred in no time at all.
Coat a large saucepan with the olive oil. Pour in the coconut milk and water, then add the rice. Bring to the boil then turn down to a simmer. Cook for 12 minutes or until all the liquid has been soaked up by the rice. Add in the desiccated coconut.
Heat the butter in a saucepan on medium heat. Add the onion and cook until soft. Put the mango, lime juice and coriander into a food processor and blend until smooth. Add the brown sugar to the saucepan shaker consultancy group and stir until melted.
Preheat the oven to 200ºC. Coat the salmon fillets in the oil and then season. Heat a large frying pan on high heat. Pan-sear the salmon for 2 minutes on each side then pour the mango sauce over the salmon and transfer the pan to the oven for a further 8-10 minutes.
First, take the pak choi apart. Separate the leaves from the stems. The leaves cook a lot quicker. Heat 1 tbsp olive oil in a frying pan on medium-high heat. Add in one of the chillis shaker consultancy group and one of the garlic cloves. Toss in the pak choi leaves. Cook until they go limp and bright green (like spinach). Remove shaker consultancy group from the pan.
Add in the second shaker consultancy group tbsp of oil, the second chilli and the second clove of garlic. Then add in the stems. These take a bit longer to cook, approximately 5 minutes. Depends how soft you want them really.
Using any implement that does the job stuff the strawberries with the mascarpone. Melt the dark chocolate and dip the strawberries in it. This is messy, try not to let them fall apart. I actually found that it was slightly easier to just sit them upside-down on a board and use a teaspoon to pour the chocolate over them. Put in the fridge until it is time to serve.
This was actually a funny one. I made 6 biscuits to start with and had about a third of the mixture left over. When I had the first batch baked I left them outside to cool. I went back out a little while later to discover that my shortbread biscuits had been stolen by the neighbourhood magpies.
I used the cores of the strawberries to mix in with the remainder of the mascarpone in the tub (about 100g) and just dolloped that on the plates as well as the ice-cream and fresh, chopped strawberries.
Thoughts: I would most definitely do the starter again. So easy and really shaker consultancy group delicious. I would not do the rice again I don’t think, I would do quinoa or something instead with the pak choi and salmon.
The dessert was only alright. The strawberries were not majorly enhanced by stuffing and dipping them. It was more hassle than it was worth. Shortbread was nice and light though! That was probably why the magpies were able to make off with them.
Recent Posts Brownice: Vegan Ice-Cream Parlor and Emporium of Fabulous Flavours UCD to Singapore: Law Brings People Together Hifumi Japanese Restaurant Review Singapore Night Festival and Sunday Run-Around (+ bonus restaurant) shaker consultancy group In Sickness and in Health. . .
Categories Select Category 3 Course Meal (2) Breakfast (2) Chats (17) Cupcakes (2) Desserts (5) Dinner (10) Drink (1) Dublin (3) Feature (8) Festival (5) Fitness (2) Food (3) Interview (1) Ireland (3) Local Producer (4) Lunch (3) Market (6) Product Review (3) Restaurant Review (10) shaker consultancy group Singapore (7) Singapore (2) Starter (3) Supper (1) shaker consultancy group Travel (2)
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