#navbar-iframe { display: none; }

« Home | Malaysia Kitchen Food Market » | Bau Truong, Cabramatta » | Freebie Friday: Win VIP tickets to Taste of Sydney... » | Cafe Giulia, Chippendale » | Golden Moon, Sydney » | Tehran, Granville » | Silk Road Chinese Halal Restaurant, Haymarket » | Aseana Food Village, Randwick » | Thanon Khao San, Sydney » | Eathouse Diner, Redfern »

Friday, February 18, 2011

Stomachs Eleven: Lunching heaven

The best part about a weekend lunch is being able to sleep-in, skip breakfast and scoot to your fabulous host, arriving ravenous and ready for maximum feasting.

I say this because today's was a Stomachs Eleven meet-up, a group of food-loving friends who each take turns to host a dinner or lunch. Today we headed to the home of Silvrlily and Super Mario.

Slicing the vegetable terrine

Pig Flyin can never resist bringing an edible contribution. I think this is why we love him so. He and his Mrs presented their homemade vegetable terrine to a crowd of admirers. Florets of cauliflower and stalks of zucchini, carrot, French beans and okra were carefully layered in gelatine, huddled around a central column of scallop mousse.

Vegetable terrine with scallop mousse and mustard vinaigrette

The entire terrine was wrapped in wafer-thin strips of carrot and leek, each slice looking like an exquisite stained glass window. Eating this was like being a kid again, admiring the green bean soldiers, the star-shaped okra, the soft wobble of jelly and, at its heart, the sweet delicacy of scallop boudin blanc.

EDIT: For those who have been asking, the terrine was featured in a Japanese magazine book on terrines. The scallop boudin blanc in the middle is from Ratio by Michael Ruhlman.

Charcuterie plate with prosciutto, duck and rabbit rilletes, and chicken liver pate

Pig Flyin also brought along a ramekin of chicken liver pate and a jar of homemade duck and rabbit rillettes. We slathered these on shards of thin toast, scoffing velvety ribbons of prosciutto in-between.

Smoked salmon quiche

Do I need to tell you we ate ourselves into a stupor? Silvrlily had cooked and baked all morning until the table groaned under the collection of dishes.

Spicy bourbon chicken wings

Cutting the smoked salmon quiche

Chicken and pistachio sandwiches

We nibbled on spicy bourbon wings, dousing them with Louisiana hot sauce until our lips tingled. Smoked salmon quiche was all buttery pastry and warm and eggy middle. I could not stop eating the chicken and pistachio sandwiches, with its fat chunks of chunk mixed through with mayonnaise and bright green pistachio kernels that gave a welcoming crunch.

Moroccan lamb and sultana sausage rolls

Smoky beef and bacon sausage rolls

And sausage rolls fresh from the oven! The fillings were made using sausages from Tender Value Meats in Hornsby, releasing the mince from their casings and wrapping it up in store-bought puff pastry. The fastest way to make Moroccan lamb and Smoky beef and bacon sausage rolls.

Quinoa and corn salad

Salad makes everything healthy again. A quinoa and corn salad was the perfect pick-me-up, zingy with lemon zest, parsley and sprigs of mint.

Petit fours

Hello dessert.

Tying the ribbon on the strawberry charlotte

Silvrlily was worried about her strawberry charlotte, but she shouldn't have been. It was perfectly constructed and beautifully decorated.

EDIT: The recipe for strawberry charlotte is by Bea at La Tartine Gourmande.

Strawberry charlotte

Strawberry charlotte success!

Inside the strawberry charlotte

Sponge cake, fresh strawberries, strawberry mousse and a fence of savoiardi fingers around the edges. Dessert was light, summery and elegant.

Pate de fruits

Pate fours were all homemade by Silvrlily too - pate de fruits were sugar-crusted jellies of pear and raspberry.

Chocolate caramel Matzo crunch and marshmallows in green tea and passionfruit

Mr and Mrs Pig Flyin made fresh marshmallows: soft squidgy pillows of tropical passionfruit and pleasantly bitter green tea.

Silvrlily's final contribution was one of my favourites of the day: chocolate caramel Matzoh crunch.

Chocolate caramel Matzoh crunch

This is an irresistible shard of deliciousness - a thin brittle of toffee combined with chocolate and toasted almonds. And then add Matzoh, a Jewish cracker eaten at Passover. The Matzoh is all crunch, alleviating some of the sweetness, even as it carries a layer of excess toffee on its underside carriage.

Since then Silvrily has made more variations, substituting the toasted almonds with crushed candy canes or crispy bacon. Bacon caramel chocolate. Oh yeah.

Need some of this in your life right now? Check out the recipe by David Lebovitz. It's incredibly easy. And dangerously addictive.

Related Grab Your Fork posts:
Stomachs Eleven: Thai dinner (Pig Flyin)
Stomachs Eleven: Christmas Dinner 2010 (Pig Flyin)
Stomachs Eleven: Teochew feast (Pig Flyin)
Stomachs Eleven: Mole poblano and pulled pork tacos (Me)
Stomachs Eleven: Pizza and friends (Miss Rice)
Stomachs Eleven: Ten kilograms of mussels (Pig Flyin)
Stomachs Eleven: Shanghainese banquet (M&L)
Stomachs Eleven: Wagyu shabu shabu and dessert sushi (Silverlily)
Stomachs Eleven: Stuffed deboned pig's head + nose-to-tail eating (Pig Flyin)
Stomachs Eleven: French feast (Pig Flyin)
Stomachs Eleven: Whole suckling pig and Chinese banquet (Pig Flyin)
Stomachs Eleven: Hotpot night (M&L)
Stomachs Eleven: Crackling roast pork and black sesame cupcakes (me)
Stomachs Eleven: No ordinary steak dinner (Pig Flyin)
Stomachs Eleven: Polish feast (Miss Rice)
Stomachs Eleven: Christmas feast (Pig Flyin)
Stomachs Eleven: Char siu and Hainan chicken (me)
Stomachs Eleven: Amazing impromptu dinner party (Pig Flyin)
Stomachs Eleven: Dumplings and Shanghai soy duck (M&L) 
29 comments - Add some comment love

posted by Helen (Grab Your Fork) on 2/18/2011 03:08:00 am


  • At 2/18/2011 4:16 am, Blogger Unknown said…

    It all looks amazing!

    Best part of all is that you posted this at 3 am! Food induced coma leading to nocturnal-ism?

  • At 2/18/2011 6:58 am, Blogger joey@forkingaroundsydney said…

    Wow! Is that the prettiest terrine ever? Yes! And that charlotte comes a very close second! What a feast!

  • At 2/18/2011 9:24 am, Anonymous Anonymous said…

    Your Stomachs Eleven meals always amaze me. You guys should open a fine dining restaurant!

  • At 2/18/2011 9:37 am, Anonymous Anonymous said…

    OMG - look at the spread i love the prosciutto, duck and rabbit rilletes, and chicken liver pate - WOW! and the chicken wings and dessert...

  • At 2/18/2011 10:02 am, Blogger Peter G | Souvlaki For The Soul said…

    I'm always envious when you post your stomachs eleven feasts Helen! Love those Moroccan sausage rolls and that vegetable terrine looks so colourful! A great feast!

  • At 2/18/2011 10:28 am, Blogger Stephcookie said…

    Oh em gee that vegetable terrine is stunning! I always love the stomachs eleven posts, they make my mouth water. That strawberry charlotte is so pretty too!

  • At 2/18/2011 10:35 am, Anonymous chocolatesuze said…

    oh wow that terrine! why so beyootiful?! a work of art yo

  • At 2/18/2011 10:56 am, Anonymous Hannah said…

    Teehee, I find it funny that I knew that was a DL recipe at the end there! I know that would've been one of my favourite parts of a meal such as this too :) Everythign looks spectacular! The Strawberry Charlotte and the terrine are too pretty for words :)

  • At 2/18/2011 11:25 am, Anonymous Tina@foodboozeshoes said…

    OMG - that terrine belongs in a gallery. No wonder the love...!

  • At 2/18/2011 11:26 am, Blogger Jacq @ Penguin says Feed Me! said…

    I'm always so envious of your stomachs eleven meet ups! The terrine is amazing! So pretty that I almost wouldn't be able to destroy it and eat it. Almost.

  • At 2/18/2011 12:22 pm, Blogger K said…

    The terrine was indeed a work of art. I especially love the translucent ribbons on the outside. Piggy is so artistic!

  • At 2/18/2011 12:41 pm, Blogger Unknown said…

    I adore reading these Stomachs Eleven eat-ins of yours - I'm always blown away by how much effort you guys put in for the art of food and eating. The terrine is stunning!

  • At 2/18/2011 12:50 pm, Anonymous Nobal Glomad said…

    That Terrine is beyond to die for...I'm pushing for Stomach's Twelve ;)

  • At 2/18/2011 1:40 pm, Anonymous pigflyin said…

    Cruising into Silvrlily lunch is the best, the table already elegantly set, every detail taken care of. Whiff of herbs, meat and buttery pastry from baking sausage rolls.

    But hosting a lunch is definitely not for the faint heart. There is s little time. No room for mistake. Cannot sleep in on weekend!! OMG. that's impressive.

    DL Matzoh crunch is so addictive worthy of a warning label. The charlotte is so picture perfect and so deep in flavor is just amazing.

    Very lucky to be there.

  • At 2/18/2011 2:40 pm, Blogger Brenda said…

    The strawberry Charlotte is absolutely stunning! Silvrlily did a marvelous job!!! Well done!
    Oh and that vegetable terrine....it would encourage some of the carnivores to love vegetables again hahaha

  • At 2/18/2011 5:43 pm, Blogger Min Ai said…

    Oh wow, that strawberry Charlotte is beautiful!!! Do you think Silvrlily would be kind enough to share the recipe? Would love to make this myself! :)

  • At 2/18/2011 9:47 pm, Anonymous sara @ Belly Rumbles said…

    Everything just looks so beautiful, but that terrine so visually vibrant.

  • At 2/18/2011 10:47 pm, Anonymous ink said…

    I don't suppose you'd be willing to make it a Stomachs Twelve? Or alternatively, would Silvrlily be so kind as to share some of her recipes?? It all looks so so amazing and tasty.

  • At 2/19/2011 12:23 am, Anonymous Jenny @ Musings and Morsels said…

    Yes, like you, I have been known to admire and grow particularly attached to anyone who brings my attention towards food. I am so jealous you attend these kind of get-togethers! That vegetable terrine is one of the most glorious things I've ever seen! Give your friend my kisses; I am decidedly floored by the precision and presentation. Wow.

  • At 2/19/2011 2:42 pm, Anonymous Howard said…

    Excuse the French, but this looks fucking amazing! Five Star hotel buffer quality right there.

  • At 2/21/2011 1:04 am, Anonymous foodie and the chef said…

    Who are your friends and where do I get some ? That is hands down the prettiest terrine I have ever seen, here or abroad. Lovely photos !

  • At 2/23/2011 12:45 am, Blogger Gianna@TheEmptyFridge said…

    The terrine is a work of art Helen!

    And when i read about the sandwich combo of the chicken and pistachio sandwich, i attempted to recreate this by adding crushed pistachios to my boring chicken and mayo mix - no where near as pretty, and I kept the crusts but it was a yummy combo!

  • At 2/23/2011 7:53 pm, Blogger suchi said…

    This blog is related shopping. New ideas, quality designs, sensible colors, and no-nonsense prices. I want to like the bag, but something is keeping me from liking it. Unfortunate because I own so many of his bags. This is really nice blog…


  • At 2/23/2011 8:41 pm, Blogger thanh7580 said…

    Oh my goodness Helen, these lunches and dinners are becoming famous and deserve a blog by themselves with all the recipes. I'd be so nervous to host a lunch as the food standard is so high and the pressure to make something amazing would be so great.

    Love the look of that terrine, super pretty. And that cake is definitely bakery quality.

  • At 2/25/2011 9:53 am, Anonymous Forager @ The Gourmet Forager said…

    Fantastic - you guys really define feasting! And everything looks so professionally styled! Right down to the drizzle around the vegetable terrine. Gorgeous!

  • At 2/25/2011 9:33 pm, Anonymous Tresna said…

    I love Stomachs Eleven! I always makes me wish I still lived in Sydney so I might be able to score some left overs :)

  • At 2/27/2011 5:52 pm, Anonymous Emma said…

    That entire lunch looks absolutely amazing. I'm jealous! Would it be at all possible to post the recipe for the strawberry charlotte?

  • At 2/28/2011 10:56 pm, Blogger Helen (Grab Your Fork) said…

    Thanks everyone for your comments. I've noted a few requests for recipes. Pig Flyin says the terrine comes from a Japanese magazine book on terrines. The scallop boudin blanc in the middle is from Ratios by Michael Ruhlman.

    The strawberry charlotte is a recipe by Bea at La Tartine Gourmande found here.

  • At 3/06/2011 10:10 pm, Blogger PiCkLeS said…

    Ah Helen you're friends are amazing!!

    Nothing better than dinner parties I say :)


Post a Comment

<< Home

      << Read Older Posts       |       >> Read Newer Posts