Tag Archives: New

New Year’s Dinner 2012

You’d know by now that we’re in 2012, unless you live under a rock. In which case, I think it’s awesome how you have internet access under there.

Anyway, I was fortunate enough to spend the new year with my best mate Sam and his lovely family. We’ve known each other since we were ten, and this new year’s day, I had the privilege of making dinner for his family, who are my family’s friends as well.

Planned out a three-course meal, which I wouldn’t say went perfect in terms of timing. After a coupla not-so-smooth processes and hair-pulling moments in the kitchen, here’s what was served:

Starter

Poached and butter-roasted leg of chicken on carrot smash. Served with a deviled egg of spinach and cheddar, and a white-wine lemon jus.

Main

Roasted beef and peppers, dwarf beans and sweet potato gratin. Garnished with a seared mushroom of fresh lemon juice.

Dessert

Bittersweet chocolate raspberry tart

Photography: Gerard Bong

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After this episode, I know how much more I should be doing in the kitchen, there is indeed a lack of finesse, dynamism and flare. 2012, here I come!

In any case, everyone here at Cook For Myself wishes you a splendid year ahead, may you be blessed with a great abundance of superb food, preferably of those made in your kitchen. Merry New Year to all!

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And what do you know, during this time of festivity, I’ve been given the chance to direct and produce the music video of Binary Concept’s English acoustic cover of Let It Snow. Check it out!


New Cookware Addition!

This evening, on the way to the supermarket, I walked into TK Maxx, hoping perhaps to find a wool pullover of some sort. I did see a couple. £16.99. £15. £18.99. £49.

Ultimately, I left the store with this:

Hard-Adonised Skillet – £8.99

I couldn’t resist; been coveting an anodised pan for too long now. Well, needless to say, I made dinner with this tonight. Bear with me while I gush about the new skillet: It heats up on the gas stove in practically 10 seconds, and the heat is distributed incredibly evenly. Because of this then, cooking meat is a breeze: every bit that’s in contact with the pan receives the same treatment – temperature-wise – so the food comes out evenly cooked! Not to mention, its non-stick quality is fantastic, making washing up easy. To top it off, it’s oven-proof, up to 200ºC!

In any case, here was dinner! CHINESE!

Black Pepper Beef

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Pan-seared Mushrooms and Onions

Stir-fried Cabbage

All eaten with steamed basmati and belachan chilli. Happy days, forever.