Ollie helps to set up the dining space for the New Years Eve meal we put together for a group of close friends at our Evering Rd home.
Hors d’oeuvres of Gravalax Cucumber and Sour Cream on Flaxseed and Vegetable Tortilla Crackers.
The entree: Nicky’s creation of pan-fried Scallop on a bed of Arame, Daikon and Carrot (pressed and mixed with Lemon Vinaigrette) Served with some Lambs Lettuce and a drizzle of the Vinaigrette dressing.
The main course: A hearty Fish stew made with Shallots, Celery, Fennel, Garlic, White Wine, Chopped Tomato, Harissa, Saffron, Homemade Fish Stock, Green Lipped Mussels, Clams, Prawns, Whiting, finished with chopped Thyme and Parsley, served with toasted Sourdough Crouton with Garlic. On the side, sauteed Cabbage and Blanched French Beans. (Thanks to Delyth Johnson for the soup pic!)
