The conversation was interesting but the food is what I am here to speak of.
The reason to get together was not really made. Perhaps a belated b'day?? I bought my good friend some gorgeous pink mixed flowers last week. When I got there yesterday (a week later)- they were still there and still beautiful - like her:
On the grill were lamb chops, lamb rack, hamburger, and sausages.
We also had a wonderful pear, walnut and blue cheese salad
Finally - Solomon Poi.
Now - none of these were all that spicy.
We did bring some RAPTOR RUB from NOSH. The latter is a nice gourmet store located in Glen Innes.
Raptor Tex-Mex rub has a very "Mexican blend" of spices. One can smell cumin and chili pepper. I would venture to guess the chili is New Mexico or Guajillo dried chili. What is unique is its sweetness. Delicious rub if you ask me. Sprinkle it on your meet with a little fresh garlic and olive oil and you are ready to grill!The serving:
The above here is "Solomon Poi". I had no idea what this was - but my friend made it and it was just yum. Here is the recipe:Ingredients
1 kg kumara, peeled and grated
1 kg pumpkin, peeled and grated
6 large silverbeet leaves, stalks removed
1⁄2 cup cashew nuts, roasted and fi nely chopped
1⁄2 cup coconut cream
1⁄2 cup low-fat milk
pepper
salt (optional)
Method
1. Combine all the ingredients and mix thoroughly
2. Line a baking dish with tinfoil, allowing enough to fold over the top
3. Place the mixture into the baking dish
4. Fold over the ends of the tinfoil to make a parcel
5. Bake at 180C for one hour.
Serves 6-8
Preparation time: 30 minutes
Cooking time: 1 hour
Preheat oven to 180C
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My plate....with Solomon Poi:
After dinner - we did enjoy dessert along with some very nice sherry and VERY old Port:
GUESS I WILL BE WAKING UP THE NEXT DAY WITH A LITTLE EXTRA "MEMOROBILIA"...