We started with a before dinner drink of champagne with a drizzle of strawberry jam and two slices of strawberries in the glass then pour the champagne that you had been cooling over top of the fruit mixture.
Next we also offered an appetizer that we bought from Loblaw’s called Fillo Twisters with spinach and feta cheese by Krinos (Vegetarian)
Dinner we started with a soup of broccoli
Then we had Roast chicken, I placed all my potatoes and vegetables around the roasted, cooked it on low for a long time to release all the flavours into the potatoes and vegetables, when done removed the chicken and placed all the potatoes and vegs into a blender to puree. Oh so good tasting.
I would have done a dessert but our neighbour who came visiting brought dessert with her. So we finished with dessert and herbal tea
Then we sat around to talk sipping a nice port accompanied with lime dark chocolate by Lindt’s.
Broccoli Soup: (Vegetarian)
8 cups of water
2 tablespoons of vegetable broth concentrate
2 garlic cloves
2 small onions
Halloom Cheese by PC
In a large pot add 8 cups of water and two large dopes of vegetable broth concentrate. Cut up two heads of broccoli including stems as long as the stems look okay, cut any part off that looks bad and remove all leaves, add a ½ handful of mint leaves and keep a ½ handful for when you serve soup. Grind pepper on into the soup, a pinch of salt, drizzle a little of olive oil, cut up 2 sticks of celery, cut up 2 garlic cloves and cut up 1 large or two small onions. Place all of this into a big pot, boil and then turn down and simmer until broccoli and celery is very soft about an hour. Then put all into a blender and puree. When you go to serve grind a bit more pepper on top, then drop a few homemade crotons on top of soup, cut a slice of herb/garlic cheese. I use Halloom by PC. It is a harder cheese that can be grilled on bbq as well. Top the cheese off with one or two leaves of mint and then serve.
Roast Chicken and Vegetables:
6 garlic cloves
2 medium onions, 1 white sweet, 1 red
8 carrots peeled
2 celery stocks
9 potatoes peeled
1 cup of sweet white wine
Some fresh herbs, I used this time, 2 tsp Oregano and 2 tsp thyme
¼ cup of butter
We had a large group so I did two chickens. So I needed a large roasting pan. Wash chickens place into pan. Cut slices into chicken on top and sides, slice off ¼ cup of butter breaking it into pieces, take 4 garlic cloves peel and slice into chucks. Put some butter and garlic into the cavity of the birds. Then put butter and garlic into the slices you made in the bird. We were feeding 9 adults, so I peeled and cut up nine potatoes, medium too large sizes for men and small potatoes for ladies. I did chopped up 2 celeries stocks, 8 carrots, 2 garlics besides the ones in the bird, 2 onions medium white and red, 1 cup of sweet white wine, drizzled with olive oil and grinded pepper onto the whole concoction. Place in oven for 30 minutes at 450, then turned down to 250 and cooked until done. About 3 hours but it depends on your oven and the size of each chicken. So check chicken with a thermometer. Look for the potatoes being well cooked, soft; carrots need to be soft as well. Once done remove chicken to serving plate, cover and keep warm. Now put the potatoes and vegetables into the blender with a little bit about ¼ cup of the liquid from the chicken. Set the liquid aside as it will be turned into gravy.
For mash roast potatoes and vegetables puree:
Potatoes and Vegetables that were roasted around the chicken including about ½ cup of liquid from bird
½ cup of whip cream
1 cup of 2 % milk
¼ cup of butter
Parsley about 1 tbsp
Remove all potatoes and vegetables from around the roast once they are cooked. Place in a blender we have a blender. Best blender I have owned. Then add ½ cup of cream, and 1 cup of 2% milk. Puree until smooth. Place in an oven type dish, place in a warm oven while you prepare rest of dinner. Place a ¼ cup of butter on top and let it melt. Once it is melted mix it well into the mixture, grind some fresh pepper on top. You could sprinkle with parsley as well.
Juices left over from roasting the bird
1 tbsp. of flour
And some water
Remove the fat from the top of the liquid, I use a fat remover. Then place the rest into a small pan, add the flour mix well making sure no lumps. Boil to thicken and stir, you can add some water to it but once thicken, turn down to low and keep warm until you serve.