Dinner Party #2 – December 2014

Following the success of July 2014’s dinner party I hosted another one in December 2014 – why are you only hearing about this now you ask… mmm I don’t have an answer ( 😳 )

The guest list started off at about eight people and slowly people dropped off, I’m not sure why (crosses fingers it wasn’t because of my cooking 😆 ) but the final list became myself, Greg and Ginge. Greg features quite often in this blog, other than being one of my best friends he’s one of the Parkers (he’s drives me) and of course he plays pool with me.

Ginge on the other hand hasn’t featured much. He’s the better looking half of our double act Ginge ‘n’ Jones. I used to run an entertainment society and Ginge and I compèred the shows for years…. some would say we were rubbish others would say nothing at all! Before Ginge ‘n’ Jones we were known as the Ginger Ninja and The Wheelie Wonder… why, no one really knows lol!

Ginger Ninja and Wheelie Wonder

Ginger Ninja and Wheelie Wonder

The recipes are all new, well mostly, for this dinner party. I wanted to try some new recipes out, in my last dinner party I served food that people had already seen on the blog and wanted to try. This time it was a new starter and a new main!

I will upload the recipes at a later date and link them back to here, however, for now the menu was:


 

Starter

Pan Fried Scallops, Pea and Mint Pureé and Chorizo

Main Course

Dean Edwards Lamb Kofta Curry with Saffron Rice

Dessert

Apple Charleston Served with Cream Chantilly


As with most of my dinner parties there’s a bit of cooking for the guests to get involved with. Both Greg and Ginge are used to helping me in the kitchen, this time it was Ginge’s turn to play sous chef for the majority of the cooking, along with my trusted side kick Mags!

Dinner Party #2 – December 2014 - Starter - Pan Fried Scallops, Pea and Mint Pureé and Chorizo

Dinner Party #2 – December 2014 – Starter – Pan Fried Scallops, Pea and Mint Pureé and Chorizo

The starter was cooked by me on my own, well mainly honestly 😀 it was Scallops with and Mint Pureé and Chorizo. The chorizo were fried in a pan and then they were taken out and the scallops were cooked in the oil that came from the Chorizo. The Pureé was made by blending Coleman’s Mint Sauce and frozen peas. It’s a simple and easy recipe to knock up, ideally better when you’ve got bigger scallops. Everyone enjoyed this although it was commented that there wasn’t quite enough of it…. I suppose that’s the point of a starter though to leave you wanting more!

Dinner Party #2 – December 2014 - Main Course - Dean Edwards Lamb Kofta Curry with Saffron Rice

Dinner Party #2 – December 2014 – Main Course – Dean Edwards Lamb Kofta Curry with Saffron Rice

Ginge felt the Kofta curry was very authentic and tasted “as if a Moroccan had made it” (his words not mine 😳 ). They were cooked in a rich sauce taken from Dean Edwards Mincespiration recipe book which is an amazing book to own if you love mince of any variety. The rice was cooked in the microwave, it was cooked with saffron and topped with a sprinkle of herbage! The recipe will follow for this, it’s worth waiting for honestly, it’s another fantastic recipe from a fantastic book.

Dinner Party #2 – December 2014 - Dessert - Apple Charleston Served with Cream Chantilly

Dinner Party #2 – December 2014 – Dessert – Apple Charleston Served with Cream Chantilly

The dessert was Strictly Suppers #5 Apple Charleston served with Cream Chantilly. This was double cream whipped, sweetened with icing sugar and infused with fresh Vanilla Seeds. I had difficulty getting the seeds out of the pod, but I had Ginge on hand for that job… honestly every good home should have a Ginge on hand! This was a nice dessert, I think I should have served it with something that had a bit more oomph. Maybe with some flavoured ice cream and/or a coulis.

Dinner Party #2 – December 2014 - A Meeting Of Minds - Ginge v Will

Dinner Party #2 – December 2014 – A Meeting Of Minds – Ginge v Will

A great night was had by all, really nice atmosphere which culminated in a meeting of two Ginges…. This is Will my father’s cat, and friend to all (except me lol)

Not sure when the next dinner party will be but I’m going to be experimenting with slow cooking soon so maybe that’ll be on the menu haha.

Don’t forget to visit us on our social media pages and get in touch with your thoughts, suggestions and ideas. If you’ve tried this recipe.

See you Tuesday,

Richard – Wheelie Good Meals 😀

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Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Well it’s the end of the Strictly Series of 2014 (until the Christmas Special and the return of the legend that is Sir Bruce) 😀 ! Here’s a quick little dessert you can enjoy the Strictly Christmas Special with (or if you’re sad like me you can watch the re-run of the final 😳 ). This is an Apple Charleston…. or more commonly known as Apple Charlotte, it’s an adaptation of James Martin’s recipe, which can be found here. This brings the end to my #StrictlySuppers Series, I know I haven’t been as pie hot as I should have been but let’s be honest it was ambitious… take it from me I won’t be doing Bush Tucker Trials Treats next year lol.

Caroline and Pasha performed two fantastic Charleston dances in this series, on week 9 (Around The World Week) they scored 39 dancing to “Istanbul (Not Constantinople)”. They topped the 39 score by one point in the second dance of the final to the same song…. and they went on to be deserved winners of the series.

This is part of my Dinner Party Menu I hosted on the 13th of December with my guests the good mates Greg and Ginge…. no they’re not a double act :D.

I enjoyed making this, normally I make Tiramisu or Cheese Cake but it was nice to make something different…. and probably nice for my guests too :D.

Some of the Ingredients for Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Some of the Ingredients for Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

The Equipment Required for Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

The Equipment Required for Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

You’ll notice from the pictures above that there aren’t many ingredients and I’m not using a great deal of equipment, it really is fairly straightforward to cook. Firstly preheat your oven to 2200C/4250F/Gas 7, remember all the measurements, temperatures and times in this recipe are open for interpretation depending on your circumstances.

Butter the moulds, I bought some Dariole Moulds years ago in my “I must have lots of equipment phase” just after I started cooking. I used these because, well, I’d never used them before, equally you could use a ramekin or some other form of container. Put to one but you can use ramekins, obviously the amount of bread you use varies on the size of your moulds. Sprinkle sugar around the moulds being careful to tap off any excess, set aside for later.

Peel and chop the apples into bite sized pieces,

Chopped Apples Ready For Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Chopped Apples Ready For Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Once you’ve chopped them up place in a sauce pan with the butter and cinnamon, remember to use as much cinnamon or as little as you like. If I’m honest cinnamon is something that I never really liked, but in keeping with broccoli and cauliflower it’s growing on me.  You’ll notice in the image below there are two different types of pans, the first one was too small lol,so I had to swap pans ^^'. Gently cook the apple, cinnamon and butter in a pan until the apples soften, stirring occasionally. I added some water to the sauce pan as it was a little dry but that’s optional.

Different Stages of Cooking The Apples For Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Different Stages of Cooking The Apples For Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Once the apples are soft (like the bottom half of the picture above), take off the heat and allow to cool, set aside for later. Now here’s the Blue Peter “sticky back plastic” bit (well almost), butter the bread slices with the butter.

Preparing The Bread For The Moulds For Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Preparing The Bread For The Moulds For Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

The above image looks a bit chaotic but honestly, cut the bread into strips to make the side of the moulds and then circles for top and bottom.  I found this the most potchy (fiddly) part of the process, cutting all the bread to the right size. Remember to cut circles for the top and bottom. Use the bread to line the bottom, and sides of your moulds.

The Moulds With The Sugar and Bread For Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

The Moulds With The Sugar and Bread For Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Spoon the apple filling inside and sprinkle with the brown sugar. I didn’t have brown sugar so I used granulated, it worked ok but brown would be better for more of a crunch. Place in the oven and bake in the oven for 8-10 minutes, until golden.

Ginge's Hand Holding The Vanilla Seeds For The Whipped Cream To Go With The Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Ginge’s Hand Holding The Vanilla Seeds For The Whipped Cream To Go With The Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Take your vanilla pod, cut the end off and slice down the middle, then scrape all the seeds out. I had difficulty in doing this, I was lucky to have a friendly ginger person to assist me (hand model above) as my Sous Chef, if like me you have difficulty in getting them out then use vanilla extract (not vanilla essence). Whisk the vanilla and double cream together until it becomes thick.

When ready to serve place a plate on top of your mould and turn upside down, if the Charleston doesn’t come out straight away, loosen with a knife. Add a dollop of the cream to the side of the plate, serve warm or cold.

Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

Strictly Suppers #5 – Apple Charleston (Apple Charlotte)

I hope you enjoy this recipe, I know my guests and I did, don’t forget to download our step-by-step recipe from the link here. We’re almost at the end of 2014 :D, I’m not going to get all soppy now don’t panic but this is the last of our #StrictlySuppers Series ;), don’t all cry at once. I promise new things for the new year including #MicroMonday which will be an incorporate our #ReadyMealMonday theme along with cooking in the Microwave.  Feel free to get in touch with ideas, questions etc, you can email enquiries@wheeliegoodmeals.co.uk or go to one of our Social Media pages.

Ta ta 😎

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