Malaysian inspired chicken skewers were awesome. Chicken thighs marinated over night in cumin, paprika, coriander, tumeric, curry powder and sugar, onto the skewers just before service and then grilled. I had to get the blow torch out to finish them off as the grill was weak. Plus I love getting the blow torch out. I'd wanted to set up a BBQ out front and do this course proper street style but figured some drunk passerby may start messing with it, I know I would!!!
We did a course of oyster po-boys which consisted of a deep fried oyster on a siracha laced lettuce leaf on sourdough baguette, a reference to the poor mans sandwich, apparently. Big thumbs up for this!
We made a really tangy sour orange curry using chillies and tamarind which we poached some pollack in and served with morning glory (a type of plant) and some long beans. Cleansing and happiness giving.
One of my favourite dishes of all time. This makes me smile from the inside out and really tickles me. Pork belly with holy basil and chillies. A really balanced sauce with palm sugar, a touch of fish sauce, ginger, garlic, chillies and lastly holy basil. With crisp belly pork I just melt, seriously.
The Vietnamese beef short rib was cooked overnight in coconut water and was melting by the time we served it. The accompanying salad of carrot, cabbage and onion with lemon juice, sugar and fish sauce served to cut through this rich dense deep piece of meat that was so good!!
The dessert always a favourite of mine was a spiced chocolate pudding with a lime marshmallow, peanut brittle and a raspberry foam. I thoroughly enjoyed making and serving this, balancing sweet with sharp and bitter whilst also playing with textures, joy!
I had a few puddings left so I ate one for breakfast the next day, bit of yoghurt and granola, yum!
I did actually eat two after dinner on the same day, sounds unbelievable but its incredibly and unfortunately true. Shame on me, sort of!!