Maybe it was a little over the top, but I had so much fun last night. We had some friends over for a late Friday night dinner, and since the kids were already in bed, I decided to go all out, and host a fancy dinner party like we used to …. pre-kids.
Generally when we have people over for dinner I spend WAY TOO MUCH TIME in the kitchen instead of socialising, but this time I was gong to be all sorted. I thought about it carefully and wanted most of the prep done early so I could just relax and enjoy the wonderful company.
So, I set the menu and started cooking …. on Thursday night. Just to get the dessert and main mostly competed and out of the way.
On arrival: a bubbles cocktail, Cointreau, Berry Syrup (same as dessert) and Jacobs Creak Bubbles.
Main: Slow Cooked Pork Belly (from Martin Bosley Cooks), served with steamed greens and rice. Side of Garlic Bread (home made baguette). Paired with a Main Divide Reselling 2010.
Dessert: Strawberry Cloud Cake (Annabel Langbine’s The Free Range Cook), with Raspberry and Berry Syrup. Paired with Gladstone Nobel 2009, Johner Estate.
Pretty happy with how everything turned out. The Brushetta was really tasty. Learnt that you need to fry the entire skin of the pork bely before returning it to the oven, otherwise the skin doesn’t completely crisp up. Will definitely make all of these at some point again.
All in all, we had a fab night. Thanks JS & Z!