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.
Happy New Year Sarah and glad to hear that the weather was cooperating! It makes such a difference doesn’t it! 🙂
Ohhhh I had such a heavenly time!!! Thank you so much – I am still drooling over the memory of the food – esp the lamb with that awesome salad and the aubergines by Kaisa. So so yummy! And such great company too. Cant get much better NYE celebration than that. Big squeezy hug. Jess xxx
Looks like I missed out on some amazing food and friends -although I did have my beach to console me.
Sarah, these look amazing, love the quail it sounds fantastic. It was a really nice summery NYE this year wasn’t it, I was in Melbourne & it was so nice (but then the hotter the better for me). Happy New Year Sarah, hope its the best yet for you filled with lots of foodie adventures.
Sarah this looks like a wonderful feast and a lot more relaxing than spending the evening checking up on various teenagers!! Still – your time will come!
See you Thursday!
Sounds and looks like a fabulous new year, Sarah. You’re brave to have used quail in the mograbiah salad (I chickened out and used chicken but it was great anyway). Love the pic of the girls, too cute!
Lorraine – Thanks very much! And to you too. I’m sure your 2011 will be filled with a whirlwind of amazing foodie success 🙂
Jess – It was so lovely having you here (and for bringing dessert)! Lola loved having a special guest too.
Lucy – it would have been even better if you and Shari could have been here!
Anna – thanks very much and to you too. The quail was very good although a bit charred.
Amanda – Hah – yes I am looking forward to that time (not). See you at the Market.
Bel – It really was one to remember. I’ve barbecued with quail a few times and it’s not as hard as you think but it took me an hour to spatchcock them (I like to remove all of the rib cage etc so that you don’t end up with a mouthful of tiny bones) as Im not very good at it!
All of this food looks fab, but sweet tooth me is in love with the Turkish Delight and chocolate dipped prunes. The girls are very cute. Happy New Year!
Happy New Year to you and all the best for 2011!
It looks like a feast…I love those ice cream smiles. Does it get any better than that?!! 🙂
Cakelaw – The plate looked even more appetising before we all hoed into it 🙂
Maria – and to you Maria, hope you’re having a great time in your wintery Xmas!
Spice – It really doesn’t – they had a ball and we all had a lovely night/next day 🙂
Looks like a pretty perfect NYE- those grilled aubergines. A very belated happy new year and all the best for 2011.
Whats better than ending the year with food? Happy New Year to you!
Happy New Year, Sarah! What a wonderful way to ring in 2011! 🙂
Thanks JT, John and Celia! Happy New Year to you too 🙂