Our favourite Sag in the whole wide world loves having "CH" evenings. All of her favourite foods start with those two little letters.
High on her wish list are: Champers (our bubbly is called Chirac), chicken, chips, Chardonnay, cheeses and chocolate, to name a few.
With this in mind the Sagitarrian dinner party menu was created to celebrate Sagittarians, Christmas (another blessed “CH” word), and the most charming of foods and wines that start with the letters "CH", all in the one meal.
Featuring Christmassy coloured elements of red, green and white throughout, this is a fun and festive dinner party menu, hatched in order to entertain our tireless, born entertainer herself, our wonderfully funny, curious, adventurous, mischievous, fiercely independent and selfless Sagittarian friend.
Cheers 'Rene. Cha cha cha!
Crab on Pastries like a Crab Shell (with Capsicum Paprika Mayonnaise with Chives and Parsley)
or
Fried Flathead with Thin Batter and Thin Scales of Potato
or
Whiting Fillets Encrusted in Flaked Almonds
Serve with 2009 Bloodwood Chirac
AUGUST APPETISER: GNAW THEM BONES, LEO
Hot bean chilli-flavoured pork ribs served on lettuce with mandarin dipping sauce
Serve with BLOODWOOD's 2009 Chirac
Delicously fresh, light and healthy Guacomole and Smoked Salmon Rolls.
Serve with BLOODWOOD's 2009 Chirac
When attending a F.O.O.D. dinner many years ago featuring food by Charmain Solomon, I had hoped that she would have served an entirely Asian menu.
When I got home I discussed this with my BFF (Best Food Friend) and we started to come up with some ideas that we'd like to eat. I said something like a potato and panir (substitute goat's curd) samosa would be yummy, and Del added a dried fig chutney.
We made these for our Christmas celebrations and they were very tasty with our Bloodwood bubbly, Chirac. Now I've short cut the process to this delicous recipe: Homemade Potato Crisps with Tamarind Fig and Garlic Yoghurt.
Serve with Bloodwood 2009 Chirac
I'd love to serve crab here but unfortunately I am allergic to shellfish. Anyway, it doesn't hurt to have some vegetarian food on the menu.
(I have to eat mine on rice crackers).
Serve with Bloodwood 2009 Chirac
Being Irish, our friend Rene just loves her chips and champagne, a rather more-ish combination I've written about before.
Roesti style potatoes are crisp on the outside, creamy in the middle and lifted with a surprise splash of salty anchovy.
(My first encounter at adding a touch of anchovy to a potato bake came from an Anders Ousback recipe in an ancient Vogue Entertaining).
Best served with Bloodwood 2009 Chirac (Bubbly: 60% Chardonnay 40% Pinot Noir)
