Entertain: Wedding Feast

Roasted beetroot & goats cheese salad

Slow cooked pork belly and hasselback potatoes

Summery berry tart

 

Beetroot and goats cheese salad, roast potato and slow cooked pork, and summer berry tart

Here we go… My very first post! I’m going to start off by writing about the one thing I absolutely love… Cooking for people!

 
From start to finish, I really enjoy the whole process of planning the menu and sourcing ingredients, to setting a beautiful table and finally plating up. When a few of our friends came over for lunch, I couldn’t wait, especially since this was part of our wedding reception.

 

Great way to spend the afternoon - hanging out with Vicky, Elle, Sid & Yan. Jamie came for dessert!

Just to give you some background, we got hitched October 2011. We had a wonderful wedding, in front of 100 of our dear friends and family. Then we held an intimate dinner for 40 of our family and bridal party. We were able to really relax and enjoy a 5 course degustation at a beautiful waterfront restaurant. It was exactly who we were – good food, good company, and having an intimate party to celebrate our marriage.
Still, limiting the reception to 40 was really hard because we had to exclude so many people we loved from joining us. So we reached a compromise – after the wedding, we would host a sumptuous feast for our friends in small groups, over a number of weekends. We’d cook for them, and spend quality time just catching up.
So to kickstart my blog, on a gorgeous summer Saturday afternoon it was our turn to host a wedding feast with Vicky, Elle, Jamie, Yan & Sid.

Chowing down - though the main of pork and potato looked a bit lonely. Anyone for seconds...?

To start: Roasted beetroot and goats cheese salad, with caramelised onion dressing (recipe to follow)

A big salad to kick-start lunch

A few weren’t a fan of the beetroot. At least they tried…

Main: Slow cooked pork belly with braised fennel (Jamie Oliver)

 

 

 

 

 

 

 

 

 

 

The pork skin broke off into shards of crackling, but ended up being a bit too chewy. However, the pork was cooked to melt-in-your mouth perfection.

Dessert: Summer fruit flan (Nigella Lawson)

 

Summer berry tart, filled with lemon curd cream cheese

 
We’ve had a few groups before this, and we still have to have a few people over – I’ll post those up as soon as we have them. Have to remember to take more photos =)

Recipe

Roasted Beetroot and Goats Cheese Salad

Serves 4
Ingredients
  • 2 cups salad greens washed and spun dry
  • 150g soft goats cheese
  • 4 small or 2 large beetroot
  • 75g crushed walnuts
  • 4 slices crusty bread Dressing
  • 1 medium red onion, sliced
  • 3 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
Method
  1. Preheat the oven to 180C. Wrap each beetroot in foil, place the foil globes on a baking tray and bake for 30-45 mins until tender (check by carefully unwrapping – watch out for the steam – and piercing the beet with a skewer. If the skewer can penetrate through without much resistance, it’s ready).
  2. While the beetroot is baking, lay walnuts in a single layer on a baking tray. Bake for 5-10 minutes on the bottom shelf until golden. Allow to cool, crumble the nuts roughly and set aside.
  3. Remove the beets from the oven, and loosely unwrap (again, watch out for the steam!). Leave to cool on tray. Once it’s cool enough to handle, unwrap and peel the beetroot (skin should easily rub off). Slice into wedges and set aside (use plastic gloves otherwise your hands will be stained a delicious beetroot pink).
  4. In a small saucepan, heat the olive oil over medium low heat. Add the onions, stirring occasionally until softened and caramelised. Remove the saucepan from the heat and add the balsamic vinegar, giving the onions a final stir. Transfer to a bowl and allow to cool.
  5. Onto 4 plates, lay a slice of bread. Crumble the goats cheese onto the bread slices.
  6. Transfer the lettuce leaves into a large mixing bowl. Toss the onion dressing through, ensuring the leaves are evenly coated with the balsamic. Add beetroot wedges and toss gently. Season well with salt and pepper.
  7. Arrange the dressed salad onto the goats cheese bread. Scatter the beetroot wedges and garnish with toasted walnuts. Serve immediately.
Happy feasting!
x M

Until next time =)

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2 thoughts on “Entertain: Wedding Feast

  1. What a beautiful way to celebrate your wedding with mini-feasts over a period of several weekends! My own wedding was such a happy blur (very little one-on-one time with guests), I would’ve loved to have done something similar to this (if only I had been that creative :)

    Best wishes to you and your hubby!

    • Weddings are a bit trade-off between trying to celebrate with the important people in your life and spend quality time with them. But I’m sure your wedding was a beautiful and unforgetable day!
      x M

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