14 August, 2011

Celebrate

THE ARTISTS DINNER





A Celebration Dinnner
  Our friends Gordon and Vonny came to dinner and as Gordon Richards 'chef turned artist' had completed his work for his upcoming exhibition at Richard Martin Gallery, a celebration dinner! Vonny his partner is also an artist, and a great cook.
'Gordon put down his knife and picked up a paint brush 10 years ago, the rest is history'



I picked some winter vegetables from the garden and 'mise en placed' all except for the venison as it takes only minutes to cook, I decided I would make a sauce with my damson jelly and veal stock, secretly knowing that Gordon would come over and say, 'would you like me to cook it for you?'  Yes chef!


FILLET OF VENISON 
 ROASTED BEETROOT AND CARROTS WITH 4 GREENS


Vony's Lemon Tart
Blend the flour salt and butter in a food processor to resemble bread crumbs. add water to processor while motor is running. As soon as pastry starts to come together stop the machine and scoop out onto floured work surface, kneed lightly then wrap with plastic film pressing to form a disk. Chill for 1 hour. 
Preheat oven to 200°C. Thoroughly grease and line a 24 cm flan tin with butter.
 Take your pastry out of the fridge and roll out onto a well floured surface to 1/2 cm thick.
 Roll the pastry around your rolling pin, gently unroll over flan tin.
Place a piece of non stick baking paper over the top of the pastry and fill with pie weights, rice or beans. Blind bake pastry in oven for approx 15 minutes until top edge of pastry starts to colour. 
Whilst pastry is baking make filling. Whisk the eggs and caster sugar until well combined, then add lemon juice, zest and cream and stir thoroughly.
Once top edge of pastry has started to colour, remove pie weights, and baking paper and bake pastry for a further 5-10 minutes until golden all over.Reduce temperature of oven to 160°C.
 Carefully ladle the filling into the hot pastry case, place back into the oven. 
Bake for 30-40 minutes or until the tart is just cooked and the centre is slightly wobbly.
Serve with ice cream or thick cream and fresh berries.
Adapted from Stephanie Alexander's recipe



Celebrate!




Richard Martin Art Gallery
98 Holdsworth Street
Woollahra 
NSW 2025

2 comments:

  1. Wow what an evening.. what an artist... thanks so much for sharing.. hugs ~lynne~

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  2. I'm not sure what it is with blue and white, maybe the crisp clean feel of it? I know I have several pieces and love them all. hugs ~lynne~

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