When a fresh breeze blows, I take a deep breath. It refreshes me.
The weekend past felt nothing like that but a special visit from the dearest person to me in Australia was like a fresh breeze. An event, 2 months in planning came to pass this weekend. This event is now the mark of a new direction this blog is taking – food.
Food. The uniting factor between most souls at least once a day. The ultimate distraction from every other soul satisfying activity due to physical needs. A component influenced by culture which in turn influences cultures.
Good food evokes reactions which satisfy souls – some souls, like mine. Using food as a medium for conversation and entertainment allow for individuals from all walks of life to engage with one another and for a moment, other cares, differences, awkwardness and possibly fear dissipate.
A Surprise Birthday Celebration
This weekend, my cares apart from marking a milestone in my dearest Chen’s life occupied my mind. After 2 months of planning and deception, it all came down to this – a 3-course meal birthday lunch.
Before I begin, I sincerely thank J.C and Jan for inspiring this event and a special thanks to Deb for her excellent photography throughout the day and her help in the kitchen every step of the way.
As I reminisce, I remember waking up to the sound of Chen whispering ‘Good morning’ in my ear. I knew it was going to be a hectic day but I smiled knowing he was already happy being here. I held my nervousness back and hid my anxiety to enjoy a rare breakfast with Chen.
On the way home, I requested for yellow flowers – Chen usually gets me a bouquet for every visit – a tradition I suppose. I did some ‘last minute’ shopping informing Chen that it was grocery for the week and went home.
After many more deceptive moves, I frantically prepared for the birthday lunch. Chen was instructed to be no where near me in the kitchen for hours – I was sure he smelt something fishy but I didn’t mind it. As the pressure sets in, my wonderful housemate Janene and Deb came to help – of course Chen was told that they were here for something else.
5 minutes before the guests arrive, I sent Chen on a mission to pick up my cousin for lunch. When the guests arrived, they helped set up outside. Being a frantic self, I hesitated when I saw the clouds but J.C assured me the rain would visit the next day.
A sense of relief filled me, watching the sun shine. I whispered to God for help. A few minutes later, Chen arrives – back from his mission and was pleasantly surprised. He greeted our friends and glanced back at me. He gave me that look, I knew that look. The look hinted his delight and his assurance of me. It was going to be a good day ahead.
Entree – Salmon Mousse Bruchetta.
I glanced at the clock and my nerves set in. My hands shook when plating. Oh never will I snicker at Masterchef contestants when their nerves set during plating again! Deb instructed me to calm down a few times. A calm soul like her had every right to walk out of the kitchen when faced with that level of anxiety. I’m grateful she didn’t.
The atmosphere felt casual and warm while conversations were exchanged. Bryan made a refreshing lemon bitters mixture before the entree was served. The guests were gracious – patiently waiting for food to be prepared and to start the meal together. Entree was interesting. I have never made salmon mousse but it was delicious!
A few minutes after we started eating, I walked back into the kitchen to plate up the main course.
Main Course: Bacon, Pistachio and Apricot Chicken Ballotine served with roasted pumpkin mash, oregano risotto and lemon butter sauce.
The plating for this chicken was painfully difficult as I attempted stacking hot and very fragile chicken on top of roasted pumpkin mash. Giving up on my nervous fingers, Deb kindly gave me a hand slicing and plating the chicky towards the end. Yoshi arrrived just in time to help garnish and eat with us.
I enjoyed having the main meal – inspired by Jamie Oliver’s idea for pistachio and apricot mix in a savoury meal and Masterchef UK hosts’ idea for ballotine. Deciding to combine soft and rugged textures in a dish was a risk. There wasn’t an element of distinct crunch and I still wonder if it matters.
I never thought the tangy lemon butter sauce would’ve complimented the risotto but in the end, my pallate was satisfied with the sweet, sour and salty mix on the dish.
I looked around the table, smiles were still on faces. Compliments were passed on and I know, I haven’t done a bad job….. yet.
Desserts: Tiramisu with a Bailey Twist – extra creamy! and Lemon Curd and Peach Pannacotta.
I have a higher level of confidence and comfortability when faced with desserts. I admit. I am mostly comfortable when following a recipe and desserts, they are kind. They allow me to make them way ahead of time and some taste better after living in the cold fridge for a night.
With Savoiardi Biscuits sitting in a container begging to be used, I decided to soak it with Bailey. Thanks to David Lebovitz, I made a fool-proof pannacotta. Thanks to the latest Gourmet Traveller, I had a delectable lemon curd recipe to go with the dessert, wowing my guests.
More Dessert: Chocolate and Pistachio Tart
The idea behind desserts was to do petit fours so that everyone would have a taste of a few textures and flavours. But before we tuck in, I brought out the Coffee and Walnut cake Deb helped bake.
Birthday Cake: Coffee and Walnut Three O’s
Chen was happy to see his favourite cake flavour on the cake stand and I admit, I was delighted and relieved that Deb managed to bake this cake in time! My surprises for Chen wasn’t ending when I planned this cake. I decided to assemble the cake as a show piece.
So he blew the candles.
Glazed it with ganache because I told him the cake wasn’t complete without it.
The show-piece cake did exactly as planned. It took a while but the chocolate top melted and the hot ganache pooled in the middle. I heard the oohs and aahs as this melting process took place.
Dear Chen, happy birthday. Thank you for sitting next to me on my roller coaster life ride. It has been a joy to plan this weekend for you.
Oh wonderful hot chocolate ganache flowing. IA great end to a good day.
Dearest friends, thank you for making this surprise possible and pleasant. Hectic as it was, this day wouldn’t have been enjoyable without your presence.
xx oh hatiku… janganlah sakit.
