Italian- Malaysian- Traditional- A true Fusion meal!

I recently had some friends and family for dinner, and have been itching to re-make the Beef Rendang we made in Ballymaloe.  I had made some gorgeous white sourdough at the weekend, and was planning to start with some Bruschetta.

Miscellaneous Brushetta

Miscellaneous Brushetta

One of the unexpected guests was Italian- so I was kind of glad they had been hoovered up before he arrived!

Cheese- Tete du moine and parmigiana

Cheese- Tete du moine and parmigiana

I made three varieties, Tete de Moine, with raisins and honey,

Prosciutto and Parmigiana

and Tomato, Mozzarella and basil.

Beef Rendang Prep

Beef Rendang Prep

Then the Beef with Rice and green salad, as it got a bit frantic, there are no pics of the finished beef, but after slow cooking in the coconut milk for 3 hours, it was ambrosial.

And then another Italian course- a limoncello ice cream to clean the palate,

Limoncello Ice Cream, excited to use our own limoncello

Limoncello Ice Cream, excited to use our own limoncello

Limoncello Ice cream- a little runny!

Limoncello Ice cream- a little runny!

and to finish a traditional raspberry trifle with a twist!

There turned out to be more guests then I anticipated, but it was great fun, and everybody did get fed! As always there was lots of dessert.

Fresh Raspberry Trifle

Fresh Raspberry Trifle

 

 

 

 

Submit a comment

Your email address will not be published. Required fields are marked *

17 − three =