Whenever April organises a dinner, she always whips up some really delicious Western food, and this early Christmas feast was no different, as she served up a sumptuous meal of mussels, stewed beef, and roast pork, accompanied with a side of roasted potatoes in duck fat and balsamic vinegar. Needless to say, April, being a fan of Jamie Oliver’s recipes, followed his recipes for the mussels and the potatoes, though I’m not too sure about the other two proteins.
And.. here we are!
As always, the photo shows me not looking at the camera, but I thought I was! For our entree, we had mussels in a yoghurt-bacony broth, with a generous serve of parsley stirred through at the end.
The mussels were very fresh and nicely plump, and while some did not open, I didn’t want to let them go to waste and so I pried them open and ate them anyway – they tasted just as good! Parsley is one of the foods on my do-not-eat list, but I am learning – for this dish, it adds another dimension to the flavours, like some sort of freshness to the richness of the broth.
Our first main was the bouef bourguignon, but even after eating it, I still don’t really know what it is. Wikipedia tells me that it is beef burgundy, a well-known traditional French recipe, so I’m going to go with that. The chuck was braised beautifully, and retained its moisture, while the slight crunch of the onions gave the dish some texture. It went really well with the roasted potatoes!
Our other main was the roast pork, and it was surrounded with a moat of gravy and roasted vegetables, consisting of celery, carrots and mushrooms.
The roast pork was juicy and succulent, and the crackling was just right. I could munch on a bowl of cracking all day :P I actually took home some of the roast pork, and after reheating it in the microwave for about 2 minutes, the crackling still remained just as crunchy as the day before.
For dessert, we had Heidi’s famous chocolate tart. Nowadays when Heidi says she’s bringing “a tart”, there’s no need to ask what tart she’s making. This is it. A buttery digestive biscuit base with a chocolate filling and glaze over the top. Mixed berries go best with the tart, but as they were out of stock, we had frozen strawberries instead – and they were really nice, somewhat popsicle style.
And.. here we are again!
Thanks for the sumptuous meal April!