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Furry and I are off to dinner with Bluenose and Gottie!!

Blue and I will be discussing the Doctrine of Transubstantiation in the Church of the FSM, and Gottie and Furry will be **ahem** discussing the vagaries of my boss, Elvis!!

And we'll be eating!! (Bullboars snags are on the agenda, I believe!)

Photos will be taken!

Watch this space~~~

Have fun.. don't drink too much!

Doctrine of Transubstantiation in the Church of the FSM

... oh yeah, that doctrine. I talk about that one all the time... tho' I am usually drunk and I don't usually mention Transub... Transhubshyashun... innit?! I also have no idea what the Church of the FSM is. Do they have a bishop?

I know about the Divine Cocoa Bean, does that count?

discussing the vagaries of my boss, Elvis!!

I knew he was alive and well! But your boss... Cor! Strike a light!

Why do I worry when you mention that 'photos will be taken'?! Are you going to send them to the press unless cake and wine is delivered to you? Or the Bishop of the Church of the FSM?... or a small blue aardvark called Gottfried?

Well, we were greeted at the door of Casa del Naso Blu by... well.. Blue nose, who had gaily painted his nose blue for the moment!!

Quickly, the conversation turned to nipple clamps and parsnips, as convo's are wont to do when Furry and I are around!

Here's some action shots of Bluey carving the Kashmiri lamb:





perfection!!

to accompany, rough mashed baked veggies with garlic and rosemary:



didn't get a shot of the baby cabbage with bacon and caramelised onions.. was too busy scoffing.

For dessert, we had a sliver of four flavours of Yarra Valley icecream
( http://www.yarravalleyicecream.com.au/)

a slice of Kennedy & Wilson Chocolate Mousse Ice Cream, a sinfully rich ice cream using K&W's 70% couverture chocolate, a slice of Vanilla and Mascapone Ice Cream, a slice of raspberry icecream, made with local strawbs, and a slice of lemon souffle icecream, drizzled with raspberry coulis.

Deevine!!





followed by some local cheeses (Hot Cow and another one that escapes me)

Bluey may have to fill you in on the finer details of the cheese, as when I Googled it, I got some disturbing **adult** sites.

What a great night!!

Thanks so much for having Furry and I to play, and we will SO have to do it again soon!!

Recipes:

Kashmiri Style BBQ Lamb

Leg of lamb, butterflied
3 tspn grated fresh ginger
6 cloves crushed garlic
1 tspn salt
1 tspn ground turmeric
1 tspn ground cumin
1/2 tspn ground cardamom
1/2 tspn fresh ground black pepper
1/4 tspn hot paprika
1/4 tspn ground cloves
1/4 tspn saffron
1/4 cup fresh squeezed lemon juice
1 tblsp olive oil
1 tblsp honey
125 ml Greek style plain yoghurt
1/3 cup blanched almonds

Combine ginger, garlic, salt, cumin, turmeril, cardamom, black pepper, paprika, cloves, lemon juice and oil. Take the lamb and make a dozen or so cuts in the parchment side with a sharp knife. Rub the mixture all over both sides of the lamb and then place it in a large non-metalic bowl or baking dish. Blend yoghurt, saffron and almonds in a food processor until smooth, then pour over lamb. Turn lamb with your hands to coat both sides with the yoghurt mix, leaving it parchment side down. Then drizzle the honey over the lamb, cover and refrigerate overnight. Heat a covered BBQ, spray the grill with some oil and then place the lamb parchment side down on the grill. Cook on medium heat with the cover down for about 15 to 20 minutes, then turn the lamb and cook for a further 15 minutes. Allow to stand for about 10 minutes before carving.

On Saturday I used a 2Kg leg (weighed before boning - get your butcher to do the boning) and there would have been enough for 8 people or six really hungry ones. There was almost no shrinkage due to the quick cooking.

BTW, I had a lamb sandwhich for lunch today and it was delicious!


Roast Vegetable Mash Quantities for 4

4 medium potatoes
2 parsnips
1 small orange sweet potato
3 x 2 cm slices of a halved butternut pumpkin
2 tomatoes
1 head of garlic (or to taste - I like lots!)
2 small sprigs of rosemary, chopped.
Olive oil

Peel and cut the vegetables up into even sized pieces (remove the woody core from the parsnips). Line a baking tray with baking paper and place the veges on it in an even layer. Break the garlic up into cloves and peel, distribute them armongst the veges. Cut the tomatoes up into wedges and spread around, but try to place them skin side down. Sprinkle some salt flakes and the rosemary over the veges, then drizzle with a little of the oil. Bake in a moderate oven for about 1 hour. Turn out into a suitable bowl, add a knob of butter and coarsly mash. The idea is to leave it a bit "chunky".


Baby Cabbage with Caramelised Onion and Bacon Serves 4

1 baby cabbage
6 short cut rashers of lean bacon, chopped
1 onion

Peel and chop the onion, then saute in butter until golden. Add the bacon and cook until both the bacon and onion are just turning brown at the edges. Meanwhile core the cabbage and discard the outer leaves. Cut in half vertically and then shred. When the onions and bacon are ready, add the cabbage and keeping a moderate heat, stir continuously until the cabbage begins to reduce in volume, but is still brightly coloured. When the colour just begins to change, turn off heat and cover. The cabbage will contiunue to cook and will finish off without being over cooked while you serve the rest of the meal.

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The cheeses were "Hot Cow" and marinated Chevre Medallions from Yarra Valley Dairy, served with Lavosh.

The meal was accompanied by a truly delicious 1998 Penfoild's Bin 389 Cabernet Shiraz kindly suppied by PG and Furry. It was lovely. With the dessert we served a 2002 Miranda "The Pioneers" Raisined Muscat - yum!

We had a great night, PG and Furry were a lot of fun and I can assure everyone here, we will be getting together with them again for some more good food, good wine and hilarity!