"The Receipts"
The weather gods were kind and gave us a beautiful Melbourne Summer's day. We simply had to augment their celestial efforts with sprigs of tiny purple flowers (that I lovingly called Baby Spew … and the penny dropped on that woeful pun with M only a couple of days later) and a jug or two of Campari and Prosecco cocktails. (picture not included … too busy drinking).
Baby Spew - $5 from Little Saigon
Our house pulled out all the stops to freshen the bloom of a shiny new roof.
Isn’t she pretty?
Our menu for the evening was as follows:Entree - Steamed Octopus with Lemon and Oat Sauce (by Nicolas Poelart of Embrasse)
Main - Roast Lobster served with heirloom tomato salad, lemon infused cous cous and simple green salad (Neil Perry)
Dessert - Fresh peaches with zabaglione (also by Neil Perry)
As per ush, we started on dessert first. We all had a hand (or three) in whisking the egg yolk, sugar and marsala concoction that forms the Zabaglione. There was a moment of panic when P realised he may have miscalculated (he must be one hell of a maths tutor!!) the proportions, but it all worked out in the end.
“Whisk away”
There was enough of the mixture to fill 3 of our newly acquired powder blue ramikins purchased at Daiso (I.Heart.Daiso).
Pretty in Blue
We left these to set in the fridge and turned our attention to the sous-viding of our octopus tentacles. We purchased one octopus for about $6 over at Footscray Market much to the incredulity of the fishmonger's “wife”. (How many legs does an octopus have indeed!! Just shut up and bag the bitch already!!) She even tried to smuggle another one in the bag as she weighed it. Good Spottage P!!
P cleaning our Cephalopod
P painstakingly stripped the tentacles of most of the skin. Then it was into a sandwich bag and sealed tightly with a rubber band. We got the water up to rolling boil in a pot, turned the fire off, popped the sandwich bag in and put the lid on. 20 mins later, we retrieved the bag and placed its contents into bowl of icy water.
Ready for its warm bath
20 mins later
Toasty Oatsy
Warming the milk and cream
Head First!
Split in 2
Onto the asparagus which we crumbed in baker's flour (answers on a postcard please!), egg and breadcrumbs made from a stale sourdough pana di casa loaf. These were deep fried to golden crunchiness in olive oil. After getting rid of most of the oil, we warmed the octopus tentacles in the same pan. Then we blitzed the oat sauce with our trusty bamix to create foam (oh yes dear readers, we have transcended into the realm of molecular gastronomy!) and then it was ready for plating! P worked his magic and finally entree was served.
Lovely Crumbed green spears turning golden in the pan
Crumbed, fried and draining
A little bit of molecular magic - making foam
Entree - Steamed Octopus with Lemon and Oat Sauce
Heirloom tomatoes
Dressed in butter ready for the oven
Despite the fact that perhaps the lobsters could have been left in the oven a smidge longer, they were absolutely scrumptious! Having said that, I have to admit that I prefer crab over lobster, but I revelled in the fanciness. P's Grant Burge Pinot Noir Chardonnay was also going down a treat.
Main - Roast Lobster with lemon infused cous cous and heirloom tomato salad
The Perfect sparkling to go with the lobster
Blanching Peaches
Slicing Peaches
Zabaglione, how do I love thee!! Let me count the ways ... munch, munch, slurp, slurp and munch!!
Dessert - Fresh Peaches with Zabaglione
We ended the evening flopped on the couch, (and thanks to P asking me what my very favourite Pizzicato 5 song was), listening to this:
Hi, Guess who..awesome menu D. Jealous. The boys caught an octopus this holiday we cleaned and cooked and it was ok. Not tenderised enough. Next time. :P
ReplyDeleteooh fresh from the sea!! Octopus usually has a bit of give.
ReplyDeleteWe drink Grant Burge all summer! My new favourite though is a tall glass of cider with lots of ice. Today it's freezing so coffee.. :)
ReplyDelete@Anonymous
ReplyDeleteCider with ice ... interesting. There's a bottle of scrumpy cooling in the fridge at the moment ...