This time we met at Joan’s but, as D ingredients are not common and to avoid too much Duplication, we accepted dishes starting with the letter.
Entrée was Pauline’s Dragonfruit Salsa Scallops, modifying a recipe from Foodnetwork by adding mint and garlic chives, topping with finger-limes and serving the seared scallops in their shell on a bed of rocket.
Marie produced a Tomato and Lentil Dahl from her Thermomix recipe book. It was accompanied by Naan bread supplied by Kathy who somehow managed to deliver despite being on holiday in USA.
Laura made a Date, Ricotta, Fetta, Prosciutto and Rocket tart modified from a taste.com.au recipe. She also supplied a Date and Almond Couscous salad from Epicurious that was served with Jeanne’s Duck dish (below).
Wendy made a “D” version of a Ploughman’s lunch – a “Drover’s Dinner”: Beer Damper with Danish Blue cheese, Duck breast, Davidson Plum jam and Date relish.
Jeanne made a Duck a l’Orange accompanied by Fennel salad with Dill and Mandarine and served with Laura’s couscous salad.
Joan provided dessert of Dark Chocolate Sticky Date Pudding with Butterscotch Sauce.
We finished with a Dark chocolate treat from Chris that included Dates, peanut clusters, macadamias and walnuts. She called them Dates, Dark Walls, Dungballs and Dirty Roaches.
Credits:
Date, Prosciutto Fetta and Rocket tart inspired by taste.com.au
Dragonfruit Salsa Scallops based on a recipe from foodnetwork.com
Dark Chocolate Sticky Date Pudding from taste.com.au.