Forbidden Fruit

Cooking Journal of Serpentius

Reunion Dinner 2013

This Chinese new year I volunteered to cook the entire reunion dinner. It was a crazy experience to cook 4 courses alone for an amateur house cook, prepping and cooking the entire day. I also took note of my father’s vegan diet and made some special dishes for him to enjoy.

SOUP:

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CREAMY BROCCOLI SOUP


I started the course with a simple rich broccoli soup that warmed the stomach. (Vegan)

STARTER:

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TIGER PRAWN, PAN-FRIED SCALLOPS & ASPARAGUS WITH HOLLANDIASE SAUCE

A simple starter with a tangy Olive oil based Hollandiase to wet the stomach with seafood goodness.

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STEWED MUSHROOM, ASPARAGUS WITH SOY

For my dad i went really simple with stewed mushrooms, Asparagus and a touch of soy to heighten the Asparagus’s Sweetness. (Vegan)

MAIN COURSE:

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CHICKEN BALLONTINE WITH LARDON & PLUMS, POTATOES IN VINAIGRETTE WITH RED WINE REDUCTION


I really put a lot of work into the Ballotine and it was well worth it. The chicken mince inside remained moist and smooth due to the cream i added to it. Other components in the Ballotine are plums and crispy Lardons. 

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MUSHROOM STEAK WITH POTATOES IN VINAIGRETTE DRESSING

My dad’s vegan main course was a vegan mushroom steak i made using button mushrooms, cream and breadcrumbs. After setting the mixture in the fridge i pan fried it till golden brown before serving. (Vegan)

DESSERT:

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PANNA COTTA WITH ORANGES

A vegan Panna Cotta concludes my reunion dinner for 2013. I used agar to set the cream instead of gelatin. I was very please with how everything turned out despite some crazy moments. (Vegan)

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