With Paula out for the night at her platform diving class I have been forced to start the Thursday Night Dinner Club. I call it a club so it doesn’t seem so tragic cooking for just myself. Tonights fare is Bacon and Pork Lasagne. Basically just traditional pork mince sauce with my home made bechamel sauce and rashers and slices of bacon. Club members rated it pretty good but did note there is quite a lot left over and it may have to be tomorrows lunch.
Living in the north of the State traveling overseas means a long trip to an international airport and for us recently that meant an 1100 odd kilometre road trip to Brisbane to fly out to New Zealand. Fortunately my sister that lives in Brisbane had gone on a cruise to Fiji days before we got there. Not that I didn’t want to see her, but my two sisters from Christchurch ( our destination ) were house sitting the cruising sisters house in the hinterland near the gold coast and we got to spend a couple of nights and days with them. I decided to cook us a meal so we went shopping. After finding out they hadn’t had gnocchi I went with that. I bought fresh gnocchi ( coz Im smart) and made a Smoked Salmon, Broadbean and Proscuitto dish in a Garlic Cream Reduction. I added some finely sliced veg for goodness and some fresh grated parmesan to top it all off. We also had Deepfried Crumbed Camenbert for entree and the Deep Fried Ice Cream pictured that is one of Paula’s best desserts.
There’s a lady I know that thinks all that glimmers is gold…but it could be Avocado oil from 7/11. Zeppy enough? despite the bad lyrics this was a great meal. It was gnocchi with a garlic white wine cream reduction. I added chopped artichoke hearts, mushroom, chicken and shavings of carrot and zuchinni. It was delicious.
I don’t think I have done a pasta dish for a while so here is one I prepared earlier. It is a garlic cream reduction with white wine, chicken, bacon broadbeans and artichokes. Who knew artichokes were so good, why I haven’t tried them before now is a mystery. Crack a heap of black pepper over the top and drizzle with good avocado oil and you are done and dusted.