13 courses - the appetizers
We had six small appetizers.
Fried Halloumi with a Capers Lime Dressing
Very simple. If you have good injection skills, that is. You need a large needle. Plunge it into the tomatoes through the top, and try to remove as much tomato insides as you can without breaking it. A broken tomato is a ruined tomato. When you're done, mix a couple of tablespoons of vodka with a dash of tabasco, a pinch of salt and a few drops of worcestershire sauce. Carefully - very carefully - inject this into the tomatoes. And that's it!
Crostini with aragula, raitziki and grilled lamb
For the lamb, roll two small fillets of lamb in a mix of garlic, salt, pepper and shredded lemon peel. Grill on high heat for a minute on each side, remove and let rest in a foil package until ready to slice and serve.
Chanterelle Mushroom Tartlets
Lena made these, so no recipe. Sorry!
Grilled scallops and jumbo prawns with a citrus salsa
Tesse and Danne made these - no recipe!
Tuna Chichimi on cucumbers
Buy some really good tuna. You want a piece that's as wide as it is thick - about an inch. Roll it in Chichimi, which is a Japanese spice mix with chili, sesame seeds and orange, among other things, and sear it VERY briefly on VERY high heat. Remove, slice, serve on cucumber slices to cool things down.
Absolutely perfect after the tuna. This is a great palate cleanser! And it couldn't be easier. Just freeze mandarin juice (Brämhults make an excellent one!) in a shallow container. When frozen, scrape with a fork or a spoon, and put the crystals in small chilled glasses. (These thermo glasses from Bodum are brilliant!)