Rhonda's Kitchen
Recipes and other tasty things from Rhonda.
Our favourite Sag in the whole wide world loves having "CH" evenings. All of her favourite foods start with those two little letters.
High on her wish list are: Champers (our bubbly is called Chirac), chicken, chips, Chardonnay, cheeses and chocolate, to name a few.
With this in mind the Sagitarrian dinner party menu was created to celebrate Sagittarians, Christmas (another blessed “CH” word), and the most charming of foods and wines that start with the letters "CH", all in the one meal.
Featuring Christmassy coloured elements of red, green and white throughout, this is a fun and festive dinner party menu, hatched in order to entertain our tireless, born entertainer herself, our wonderfully funny, curious, adventurous, mischievous, fiercely independent and selfless Sagittarian friend.
Cheers 'Rene. Cha cha cha!
Being Irish, our friend Rene just loves her chips and champagne, a rather more-ish combination I've written about before.
Roesti style potatoes are crisp on the outside, creamy in the middle and lifted with a surprise splash of salty anchovy.
(My first encounter at adding a touch of anchovy to a potato bake came from an Anders Ousback recipe in an ancient Vogue Entertaining).
Best served with Bloodwood 2009 Chirac (Bubbly: 60% Chardonnay 40% Pinot Noir)
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Many years ago Paul Merrony used to serve a yoghurt panna cotta with salad. Peter Conistis at Omega served a quirky Greek salad presentation of fetta panna cotta with cucumber jelly, tomatoes, olives etc.
This cheese panna cotta is my adaptation.
It is easier to serve as a log rather than turning out individual servings, and the presentation is Christmassy with the watermelon salad and greens (see pic).
Delicious served with Bloodwood 2014 Big Men In Tights.
(Depending on its ripeness, the watermelon can push the 2014 BMIT a little, but this dish works well in combination with the wine and the colours are all very Christmas).
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Thanks Marta and Andrew Lind for this spicy "Chorizo" and “sweet pea" combination.
Serve with Bloodwood 2014 Big Men In Tights.
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Quite a few mouthfuls of delish "CH's" in here, and to top this dish off it's best served with another "CH", Bloodwood's 2013 Chardonnay.
Much of the preparation can be done beforehand, something of a necessity with this course.
The Chermoula can be made up to two days beforehand, but the Chapatis have to be made hot on the spot.
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Cheddar from Warnabool
Serve with Bloodwood 2014 Cabernet Franc
For the Cha Cha Cha of desserts it’s coconut cake and custard all the way, with lime jelly, fresh raspberries and mango, all in a wine glass (these are many of 'Rene's favourite things!).
This could even qualify as a dairy-free dessert. The measurements are generous enough for 8.
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The Pièce De Résistance of the Sagittarius Dinner Party are the Chocolate Cherries!
You may choose from Christmas decorative cherries, a shortcut on cherry ripe, a supportive statement for France, double choc cherries, or Middle Eastern cherries ~ the Choc Cherry options are endless!
Here are some of my very best cherry recommendations:-
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Who doesn't love splices of sorbet and ice cream!
Pisces people especially do, given they usually skip the main show and head straight for the dessert.
However even Pisces don’t do dreamt desserts...
Best served with Bloodwood 2015 Silk Purse
~ new release not available online, so Please Help me Rhonda!
Both of our Pisces' friends favourite flavours are - you guessed it! - coffee, hazelnut and chocolate.
This is the cake I enjoyed tasting when we ex-Presidents and voluntary members were invited to the launch of the 25th Anniversary of Food Of Orange District (F.O.O.D.).
On a side note: The 25th Anniversary of Food of Orange District runs from Friday 8th to Sunday 17th April and you would be well-advised and wise to attend if you can.
Also, in honour of F.O.O.D 's 25th Anniversary Week, Bloodwood Wines is offering preview tastings of the 2013 Pinot Noir (95/100).
But back to important things: this cake was absolutely fabulous: moist, light, hazelnutty and very more-ish, and, most importantly, made almost totally out of local ingredients.
http://orangefoodweek.com.au/wp-content/uploads/2016/02/Hazelnut-Olive-oil-and-Fig-cake-with-Salted-Caramel.pdf
What follows is slightly adapted from Sophie Hansen's excellent recipe (http://local-lovely.com/) ~ and it's easy!
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Apparently pate is naff. One poisson's naff is another poisson's vraiment bon?
Serve with Bloodwood 2009 Chirac or Please Help Me Rhonda!
You know how to make a salad with these ingredients!
Delicious Served with Bloodwood 2014 Riesling or Help Me Rhonda.
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Goes very nicely served with Bloodwood 2014 Cabernet Franc.
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Delish served with Bloodwood's new 2013 Pinot Noir.
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Best served with Bloodwood 2013 Shiraz .
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