New year gathering

Cooking at home for New year gathering, a lot of inspiration from the food we had eaten in Vietnam. The menu is :

Guacamole with finger lime, black garlic, finger lime added a fantastic crunch and a burst of citrusy.

Grilled cheese on bell pepper with asparagus, Iberia ham and baked Seaweed rolls. 

Seaweed wrapped mince meat with lotus root, coriander and kaffir lime leaves. This is a re-interpretation of the betel nut leaves wrapped mince pork dish we had in Vietnam. 

Seared stuffed squid with sweetcorn raita

The stuffing composed of soy sauce, brown sugar, chilli cooked tiny dry shrimps, mixed with some rice, more shrimps than rice for maximum umami flavour, another take of a dish eaten in Vietnam. 

The raita is cooked sweetcorn mixed with yogurt, lemon juice, chilli, salt and spring onion.

Mala lamb chops with pea sprouts

Simple bbq lamb chops seasoned with salt and pepper, served with a mouth watering Mala sauce of oil cooked with Sichuan pepper, garlic, chilli, then mixed the oil with pine nut paste and some spring onion. 

Mulled wine poached pear with nutty citrus crisps and ice cream

recipe for crisp
70 gm lime juice
zest of 4 limes
50 gm Campari

200gm sugar
100gm melted butter
200 gm almond nibs
130 gm flour

mix well and fridge for 10 minutes before use. Bake at 170˚C until golden, around 12 minutes, shape when soft.