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Danielle and I made a three course meal for our friends Scott and Ali tonight, to celebrate my promotion to “application architect” this week.
Appetiser was chips and dips (a bit cheaty, but hey, it’s a school night so prep time is short, plus I only have one oven right now). We made fresh guacamole and a from-scratch caramelised onion dip (with sour cream, mayo, and cream cheese) which turned out to be bloody nice.
Main course was salt-cured beef brisket, with twice baked potatoes and runner beans. Beef was cured for three weeks then slow-cooked in beer. Potatoes were baked, the top cut off and most of the flesh removed. Flesh was mashed with sour cream and spring onions, spooned back in to the shell, and the whole potato baked again to rewarm it and slightly crisp up the top of the mash. Beans were blanched, then fried in Iberian pork lard with some finely sliced prosciutto.
Dessert was tiramasu, inspired entirely by some marscapone I had to use up. We made a fairly proper one, with a zabaione based cream. Very happy with how it turned out.
Pics to follow! (Over on O:S!)