Last year we made 'chipoussil' (quail inside a poussin inside a chicken). We were concerned that it would be difficult to top that but then a friend suggested a theme - Kiwiana/ old recipes. She particularly wanted to try blancmange and flummery. This seemed like a good idea and we then moved the lunch to dinner so that young children could nap and then come for an early dinner. I actually forgot that we were doing that, and in my head everyone was coming for lunch. So everything was prepared and ready for 11.30am! I very sheepishly informed my husband of the delay!
It was a fun and joyful day. Everyone rose to the occasion - some of the dishes are pictured below. My favourite memories are:
- trying to explain to my Chinese New Zealander husband the purpose of devilled eggs;
- the children pulling about my daughter's bed to jump on the mattress, make it 'snow' by sprinkling stickers (and then toys) over the stair rail;
- working out that the terrine would taste nicer if it was hot, contained flavouring spices and had other ingredients (we followed a recipe from the seventies that was a little stodgy);
- making a turducken style terrine would be fun;
- whatever happened to the legs of the fifth chick sitting on top of the beautiful sponge cake
- and finally, having two sleepy cuddles with a very beautiful eight week old baby.
|Dyed devilled eggs sprinkled with curry powder!|
|Chicken liver parfait, going into the oven.|
|Roast lamb, kumara salad, bean salad and the devilled eggs|
|'Fruit cake of a sham bride.'|
|Pork and pheasant terrine.|
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