Great Friday

GREAT FRIDAY FEAST

Here we go The Great Friday Feast! It all started three Easters ago at Matt’s house and is now blossoming into a real cooking event. This year we wowed our guests with our centre piece serving platter, a 2.5m pine plank that we spruced up ourselves especially for the event. Our focus this year was to showcase great WA seafood cooked simple and designed to share.

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The entrée included three dipping sauces each complementing both the salt and pepper cuttlefish and the chilled prawns. To add a fresh touch we made orange and fennel salad with sherry vinaigrette. I have included the recipes for the entrée in this weeks blog.

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Following the entrée I prepared a dish of seared scallops with pumpkin purée and cumin foam which will be posted next week.

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For the main, a giant pan of Rick Stein paella that was cooked on the BBQ and presented in the pan with our guests serving themselves at the table.

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To finish we served mango ice cream with almond tuiles.

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Links to the recipes we used

CuttleFish: http://www.jamieoliver.com/magazine/recipes-view.php?title=salt-aamp-pepper-squid

Prawns and Three Dipping Sauces: http://www.taste.com.au/recipes/2112/prawns+with+three+dipping+sauces

Paella: http://www.bbc.co.uk/food/recipes/rice_with_monkfish_03804

Almond Tuiles: http://www.taste.com.au/recipes/14979/almond+tuiles

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