Pretty revolting weather was forecast in Adelaide for NYE but we decided to press ahead with our planned outdoor soiree regardless, fingers crossed that once the sun dropped so would the wind. However, as luck would have it a cool change kicked in way earlier than expected and we ended up with a perfect balmy evening.
It was a small ‘do’ with just 6 adults and two children (and a baby) – this was pretty well perfect in my book.
My lovely friend Kasia made all the delectable nibbles and brought the Moet to go with them!
I made the two main dishes (from Ottolenghi) and both were chosen to cook on the BBQ. The first was Barbecued quail with mograbiah salad which had a really interesting marinade, more like a curry paste with the multitude of spices mixed with garlic, ginger and honey (and a lot of oil – it called for olive oil but I used vegetable oil as I was worried about it burning too easily). It smelled heavenly even before it was cooked. The salad was quite simple with lots of fresh herbs, chilli and a segmented lemon diced into it. I forgot to give instructions to my partner about not putting the quail on a BBQ griddle that was too hot so they came out looking rather more charred than I would have liked but they tasted fabulous anyway.
The second dish was Lamb cutlets with walnut, fig and goats cheese salad. This had a very simple marinade of garlic, thyme, rosemary and oil. Thanks to perfect cooking by my partner and the intense reduced syrup spooned over them after cooking it was amazing! The huge ripe figs, creamy goats chevre and fresh walnuts mixed with mint and parsley and also drizzled with reduced syrup was truly a divine mouthful – this dish was reminisced over the next day by our guests and was my favourite too.
My other lovely friends Jess and Greg made dessert – heavenly soft and rich Frozen raspberry whip served with macerated strawberries and divine Chilli and Vanilla syrup with fresh mango, served with two sorbets (both dishes from Marie Clare, Zest). No photos of the desserts I’m afraid as I had forgotten about blogging by this stage of the evening 🙂
The next morning (there was some sleeping over involved) I made a big fry up to soak up any residual alcohol – using Barossa Valley Shulz bacon, eggs from Kasia’s chickens and the sweetest red and yellow cherry tomatoes (cooked with a splash of balsamic vinegar) and mushrooms (sprinkled with a little truffle salt) from the Adelaide Central Market. We continued to sit out under our new verandah until late afternoon sipping the Rockford’s Sparkling Shiraz we forgot to open at midnight and nibbling on the platter of middle eastern inspired sweets we were too full for the night before.