Every 6 weeks or so I get together with a group of friends and we take it in turns to make and take one of the three courses for our gathering. We have a glass or two of wine, chat and eat. It is a great way to catch up with your friends. It is also relatively stress free as you only cook one of the courses every twelve weeks and we also get to try out new dishes.
For our recent gathering the menu consisted of watermelon and green bean salad with grilled Halloumi for the starter. This is a simple yet deliciously refreshing dish. Our main was a wonderfully aromatic ensemble of Lamb Koftas served with a spicy tomato sauce, greek yoghurt, cous cous with roasted vegetables and flat breads. I was assigned the pudding dish and opted to make a Vanilla Pannacotta served with a fruit compote.
Pannacotta is rich and unctuous. It’s like eating a bowl of delicious ice-cream that is at fridge temperature, not frozen. I like to serve pannacotta with a fruit compote. The acidity of the fruit works well with the cream. Serving a few biscuits alongside the pudding adds a crunchy dimension to the dish which I quite like. The three dishes worked very well together and so did the diners!
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