Steak and Chips for dessert

Thursday, May 19, 2016
One of the many things I haven't written about here yet is that, I am part of a Dinner Party Club (yep that firmly identifies me as middle class). 
A few years ago, one of my friends decided that she, since having kids, was entertaining less and that she really missed it. She still entertained, kids birthdays, family orientated bar-be-ques, afternoon get togethers that finish at 6pm, so everybody can take the kids home before they get feral. Those things were, and are, fun but they were debauched affairs of our pre-kid days with plated up food, adult only time macerated in red wine (the guests not the food). So she started the club and then roped people in. Mr Doh and I were caught in that lasso and, funnily enough, didn't struggle much.

The dinner party club is comprised of five couples, every couple of months a dinner party is held at one of the groups house. 

In the first round of parties, the host couple had to do everything from setting the theme to preparing their house for the event (this usually means scrambling around, woefully crying WE DON'T HAVE ENOUGH MATCHING PLATES! Baffled husbands calmly suggesting that we could use mismatching plates and then the stressed out wife pointing out that, "we don't have enough mismatching plates, 8 will match 2 will not match making it look like we only had a set of 8 plates". Bewildered husband then wanders off muttering that we do only have 8 matching plates.... my Mum did fix this by finding a couple of plates that were similar enough to the original set, she is a super star) Anyway, as you can imagine, that was incredibly stressful for the hosts. 

We are now into Round Two of the parties and we decided to do it a little differently this time around. First, we all pulled a theme out of a hat and that would be the party that you hosted at your house. Then we created a roster for who brings what course. Having already hosted one of the parties in this format, I can assure you that it is far less stressful than the original scheme (especially as I now have enough plates). 

The most recent theme was Surf and Turf and I had scored Dessert on the roster. 

I goggled and was reliably informed that a Key Lime Pie was an acceptable Dessert for Surf and Turf but that wasn't what I wanted to do. I wanted something which epitomised the theme. I thought about making a mousse using Blue Curaco to represent the sea and then a Heston style 'dirt' make out of chocolate crumbs, perhaps I could make a green thing to go in there too. 

And then I did what I always do when I need inspiration and need to be nudged in the right direction, I asked Michelle (yes, the other author of this blog). I love Michelle's brain, it's very creative and runs at tangent, in a very good way, to my own 


and that was it, I had a basis for an idea. 

I wanted to create this for dessert. 

We decided, after talking about dying coconut shreds, that the salad would be too hard but Michelle suggested: shortbread for chips, brownie shaped steak and caramel mousse for the sauce. Portion size was to be fancy restaurant style. The prawns we weren't sure about but fondant was discussed. 

In theory, I was supposed to practice each of the components prior to making the dish.......so, the day of the dinner party arrived and the prawns still weren't fully figured out. However, I had found these wee beasties in the supermarket, pink banana flavoured lollies




First, I painted them with either white or orange coloured icing sugar and then detailed in the other colour 


Here they are drying on greaseproof paper.


And here is my full dessert.


The caramel mousse became a caramel sauce.


Finally, here are some other food porn pics from the evening 





2 comments:

  1. The thing I love about this club thing of yours is the opportunity to be really creative and have a bit of fun! Actually the 'no kids at dinner' aspect sounds mighty appealing too. I love me a bit of Heston, so silly.

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  2. Mr Doh was telling everybody I was doing a 'Heston' for dessert.

    One friend, who works in food media and writes recipes for a living, was so impressed and said she had never followed a Heston recipe ... I had to tell her that I wasn't actually using nitrogen to prepare this (non-Heston) dessert.

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