Seems word has spread. Not two months ago the invitation went out for dinner at chez seachef. Attendees were few, but the wine was good.
Round two happened over the weekend, extra cutlery had to be bought, and more chairs rescued from the depths of the cupboards.
An artistically mismatched table setting was formed from hidden corners of the kitchen, wine was decanted and the fireplace stoked.
~ menu ~
whole roasted leg of hogget, chimmichurri
whole roasted quail, cinnamon, star anise & early harvest evoo
slow roasted truss tomatos, garlic confit
asparagus & quinoa
chickory, pinenuts & red wine vinegar
artichoke barigoule, purple haze baby carrots, pencil leeks
pumpkin seed & oregano baked bread
and of course all thanks to Cass, Terry, Carly & Caitlin for bringing to the table amazing salad, white chocolate panna cotta, banoffee pie and ginger & kaffir lime pudding!
I have spoken before about my love for cooking for friends and family. For one you can be absolutely certain that it will be appreciated and not unjustly critiqued. Foremost however it often gives me an opportunity to introduce new experiences to people.
In the case of this night, I was able to for the first time for many of my friends show them how great Quinoa was, and also to cook a cut of animal that brought on the reaction from most closely aligned with ‘what the shit is that?’
If being able to cook hogget was a bit of fun, the experience of procuring it was fascinating. I was treated with similar disregard to a lonely drifter, moving from stall to stall, marketplace to marketplace begging for some pittance. I exaggerate not, six from seven butchers were at best disinterested in my request, if not downright obnoxious.
Hogget, two-tooth, lamb that has past its first birthday. Possibly the most uncool meat in the world then? At $9 per/kg, frankly I don’t much care. And I daresay all my dinner guests would now agree.
18 month old sheep - beggars flesh?
a rare image of seachef, caught in the act cooking Quails.
quails.
artichoke barigoule, purple haze carrots & pencil leeks.
the spread.
thankyou Terry, I hand you over my cooks knife.
thankyou Caitlin for caramelised pineapple mountain, awesome.
banoffee, pudding, panna cotta, straight to our thighs.
left for dead, the aftermath.
Bellies full, wine racks emptied. Till next time friends, recover from your hangovers, go for a jog and prep for round three.
seachef.
