Rebeccas Table for Four Part IV Lamb Wellington, Lamb Stew, Chic Cordon Bleu, Banoffee Pie & Salted Caramel Slush!

Here it is! All the yummy food served at my Fourth Installment of Rebeccas Table for Four.

Menu:
Amuse Bouche:G-Raped Tofu from the first Rebeccas Table for Four.

tofu double-boiled in white wine, with grape sauce

Appetiser: Boxing chicken.

Table fr four at Micasa Hotel KL-23

Salad: Especially for me cos I need my fibres! :-)

Table fr four at Micasa Hotel KL-18

The carbs: Yin Yang Risotto. (so creative no? 1 side is risotto cooked with red wine and the other is dashi stock based ).

Table fr four at M! icasa Ho tel KL-13

The MAINS: Chicken Cordon Bleu - ham & cheese wrapped in chicken thigh!

Table fr four at Micasa Hotel KL-8

Table fr four at Micasa Hotel KL-7

Table fr four at Micasa Hotel KL-9

MAIN: Lamb 2-ways (Wellington / Stew).

Table fr four at Micasa Hotel KL-6

I love both the lamb wellington & lamb stew. The lamb wellington has a layer of bacon & herbs mixture in between the pastry crust and the lamb.
We maintained the lamb at almost rare inside. I love it! Nice and bloody! ;-)

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Another cut thats medium done.

Table fr four at Micasa Hotel KL-1

Table fr four at Micasa Hotel KL-5

DESSERTS: Banoffee Tart with Mocha Ganache & Homemade Salted Caramel Slush!!

Table fr four at Micasa Hotel KL

I certainly had a wonderful lunch with good food and AWESOME company last Sunday! Thanks Kevin, Eigen, Edwin, Vivian, Kelvin and Pamela for spending Sunday with me at Micasa. It was great fun! ;-)

Table fr four at Micasa Hotel KL-2

Our conversation that day varied from the topics of bra designs and sizes.

Table fr four at Micasa Hotel KL-10

.to shoes and its make

Table fr four at Micasa Hotel KL-11

..and of course there were a lot of food porn!

Table fr four at Micasa Hotel KL-21

Below: More pictures of cooking in progress..

Kevin preparing his amuse bouche..

Table fr four at Micasa Hotel KL-28

Edwin goofing around with his chicken drumettes..

Table fr four at Micasa Hotel KL-34

Boxing chicken is basically a marinated chicken wing with the meat pushed off the bone and up the end to form a boxing glove effect. Edwin marinated his with herbs and orange juice + vodka (yes vodka!) and had it lightly battered prior to deep frying them.

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Table fr four at Micasa Hotel KL-43

The Yin-Yang risotto was cooked separately as both were of different stock -based.

Table fr four at Micasa Hotel KL-16

Cooking risotto is hard work; stir, stir, stir and stir..and let it simmer til al dente.

Table fr four at Micasa Hotel KL-17

Setting the yin yang pattern..

Table fr four at Micasa Hotel KL-14

Topping it off with seared scallops.

Table fr four at Micasa Hotel KL-26

Chicken Cordon Bleu.

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Season lightly with salt & p! epper an d roll the cheese & ham inside the chicken thigh.

Table fr four at Micasa Hotel KL-39

Dip into egg mixture and batter prior to deep frying.

Table fr four at Micasa Hotel KL-12

Lamb wellington. See that huge chunk of lamb there??

Table fr four at Micasa Hotel KL-31

Cutting it all up

Table fr four at Micasa Hotel KL-35

into sizeable chunks for the wellington. Season simply with some pepper.

Table fr four at Micasa Hotel KL-36

Pan fry the bacon with some herbs and seasoning.

Table fr four at Micasa Hotel KL-44

Lay the fried bacon mixture on a sheet of pastry.

Table fr four at Micasa Hotel KL-40

.followed by chunks of lamb.

Table fr four at Micasa Hotel KL-41

Roll, wrap it up & brush with butter on top.

Table fr four at Micasa Hotel KL-25

Then in it goes into the oven!

Table fr four at Micasa Hotel KL-24

We waited impatiently as the pastry begin to brown and the oven started to emanate the most delicious smell. Ooohhh! ;-)

Table fr four at Micasa Hotel KL-22

Take it out and cut into serving sizes. Now you see it.

Table fr four at Micasa Hotel KL-20

now you DONT!! ;-)

Table fr four at Micasa Hotel KL-15

Yummy lamb wellington

Table fr four at Micasa Hotel KL-4

While all that cooking was going on, this lamb stew was stewing for 3 hours. I would have preferred the lamb stew (or any stews for that matter) to be kept overnight for the flavours to develop. Anyhow, this stew was still pretty good, though I still thought that it could do with more robust flavours.

Table fr four at Micasa Hotel KL-38

Desserts. Introducing pastry/desserts chef Eigen!

Table fr four at Micasa Hotel KL-27

Caramelized bananas topped with mocha dark chocolate ganache.

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Lovely, creamy and rich. Perfect close to the scrumptious meal.

Table fr four at Micasa Hotel KL

Rebeccas Table for Four is getting to be a misnomer really, for it is never four pax! I just thought it sounded nice. Maybe I should renamed it to Table for 8 instead. 8 is a nice number of people to host over a cosy intimate lunch no? ;-)

Well thats it for this time! We are getting more and more adventurous with our menus now and taking on more complicated mode of preparations for our dishes. I cant wait to see what we may came up with next!!

Hhmmm so what do you think we should next for the 5th Rebeccas Table for Four/Eight? ;-)

All pictures are:
rebeccasaw-samsungnx100


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