Dinner Club – Liz’s tasty tasty dinner plus random ingredients


It started badly, I was late and had to leave the boys to go shopping by themselves. I was at the hairdressers having purple streaks put into my hair, and the boys managed to buy the wrong number of ingredients for the ‘surprise’ starter (supposed to be 5, they bought 6) and even having been informed that Liz didn’t tend to have store cupboard ingredients, they still managed to buy a bunch of really quite weird ingredients.

Manchego cheese, sun dried tomatoes, quails eggs, lumpfish caviar, parma ham and some thing else.  The something else was discard as being too weird and the parma ham was already in use in the main course so was also discarded.

Liz then created this dish of anti-pasti bits and pieces. The quails eggs and caviar was delicious together and the manchego was set off by the red peppers and spicy tomato and chilli salad. We were all very pleased indeed.

Ready steady - Manchego, quails eggs, lumpfish caviar and tomato /chilli salad

Ready steady - Manchego, quails eggs, lumpfish caviar and tomato /chilli salad

Ready steady - Manchego, quails eggs, lumpfish caviar and tomato /chilli salad

Ready steady - Manchego, quails eggs, lumpfish caviar and tomato /chilli salad

She then moved onto the main course. A ballotine of chicken stuffed with mushrooms and camembert, baked until perfectly cooked, then wrapped in parma ham and panfried until crispy and delicious. Served with a yummy butternut smear of smooth and tasty purée and some lightly steamed tenderstem brocolli.

Chicken stuffed with mushroom and camembert, wrapped in parma ham. Butternut and tenderstem broc

Chicken stuffed with mushroom and camembert, wrapped in parma ham. Butternut and tenderstem broc

This was followed by a swirled curd tartlet. 2 different types of curd – lemon and raspberry – swirled together in a sweet pastry case. Sweet and delicious.

Lemon and Raspberry Curds in tarts

Lemon and Raspberry Curds in tarts