Here it is! All the yummy food served at my Fourth Installment of Rebecca’s Table for Four.
Amuse Bouche:G-Raped Tofu – from the first Rebecca’s Table for Four.
Appetiser: Boxing chicken.
Salad: Especially for me cos I need my fibres! 🙂
The carbs: Yin Yang Risotto. (so creative no? 1 side is risotto cooked with red wine and the other is dashi stock based ).
The MAINS: Chicken Cordon Bleu – ham & cheese wrapped in chicken thigh!
MAIN: Lamb 2-ways (Wellington / Stew).
I love both the lamb wellington & lamb stew. The lamb wellington has a layer of bacon & herbs mixture in between the pastry crust and the lamb.
We maintained the lamb at almost rare inside. I love it! Nice and bloody! 😉
Another cut that’s medium done.
DESSERTS: Banoffee Tart with Mocha Ganache & Homemade Salted Caramel Slush!!
I certainly had a wonderful lunch with good food and AWESOME company last Sunday! Thanks Kevin, Eigen, Edwin, Vivian, Kelvin and Pamela for spending Sunday with me at Micasa. It was great fun! 😉
Our conversation that day varied from the topics of bra designs and sizes…….
…….to shoes and it’s make……
..and of course there were a lot of food porn!
Below: More pictures of cooking action in progress………..
Kevin preparing his amuse bouche..
Edwin …goofing around with his chicken drumettes..
Boxing chicken is basically a marinated chicken wing with the meat pushed off the bone and up the end to form a “boxing glove” effect. Edwin marinated his with herbs and orange juice + vodka (yes vodka!) and had it lightly battered prior to deep frying them.
The Yin-Yang risotto was cooked separately as both were of different stock -based.
Cooking risotto is hard work; stir, stir, stir and stir…..and let it simmer til al dente.
Setting the yin yang pattern..
Topping it off with seared scallops.
Chicken Cordon Bleu.
Season lightly with salt & pepper and roll the cheese & ham inside the chicken thigh.
Dip into egg mixture and batter prior to deep frying.
Lamb wellington. See that huge chunk of lamb there??
Cutting it all up…
…into sizeable chunks for the wellington. Season simply with some pepper.
Pan fry the bacon with some herbs and seasoning.
Lay the fried bacon mixture on a sheet of pastry….
…….followed by chunks of lamb.
Roll, wrap it up & brush with butter on top.
Then in it goes into the oven!
We waited impatiently as the pastry begin to brown and the oven started to emanate the most delicious smell. Ooohhh! 😉
Take it out and cut into serving sizes. Now you see it……….
…………now you DON’T!! 😉
Yummy lamb wellington…
While all that cooking was going on, this lamb stew was stewing for 3 hours. I would have preferred the lamb stew (or any stews for that matter) to be kept overnight for the flavours to develop. Anyhow, the stew was still pretty good, though I thought that it could do with a little bit more robustness in flavour.
Desserts. Introducing pastry/desserts chef Eigen!
Caramelized bananas topped with mocha dark chocolate ganache.
Lovely, creamy and rich. Perfect close to the scrumptious meal.
Rebecca’s Table for Four is getting to be a misnomer really, for it is never four pax! I just thought it sounded nice. Maybe I should renamed it to Table for 8 instead. 8 is a nice number of people to host over a cosy intimate lunch no?
Well that’s it for this time! We are getting more and more adventurous with our menus now and taking on more complicated mode of preparations for our dishes. I can’t wait to see what we may came up with next!!
Hhmmm… so what dishes do you think we should attempt next for the 5th Rebecca’s Table for Four/Eight? 😉
Venue was kindly sponsored by Micasa All Suite Hotel. Click for the –VIDEO. I got a superb 2 room deluxe suite with a kitchen!
For more cooking projects:
Check out previous episodes of Rebecca’s Table for Four :
Part I – Tofu steamed with white wine, Butternut Pumpkin Risotto, Pan-roasted Pork Loin.
Part II – Homemade Aioli, Pea and Bacon Soup, Dory with Homemade Aioli, Herb Crusted Pork Loin.