Strictly Morsels

Sometimes you just feel like a feast. Lashings of all the good stuff, with all the trimmings. But one must be realistic and understand there is not enough time to eat all the things you want in one sitting. Mind you, we did our very best.

I got together with the girls at MusingsandMorsels to put together a feast of sorts. We brainstormed a few ideas and decided we wanted duck. And we wanted sliced cold meats. And we wanted, er, well, lots of other things. But at least the lebanese sweets made it on the day. Sadly, we missed out on beans, but they will have their day in the sun.

I also got to try a bizarre looking (and smelling) fruit by the name of Durian. Tasted almost like a creamy fruity custard. Apparently I got lucky as the stuff can really stink, but that’s a bullet I am happy to dodge for now.

So, to the feast. We started off with a selection of cold meats accompanied by some manchego cheese from Spain.

Meats - so many meats.

We had a lovely selection of Presswurst, Coppa, Polish Salami and a Mortadela style meat. The Presswurst was a textural delight, gelatinous and meaty. The Coppa and Polish Salami were delicious. The Mortadela style meat was also a highlight, with a great tinge of lemon through it.

Next we moved on to the red wine sausage. This thing was outstanding. Sauteed and finished off with a bit of lemon at the end, the sausage had great robust meaty flavours and a good balance of herbs and spices.

Red Wine Sausage - Sauteed, finished off with a drizzle of lemon.

After a much needed break, we moved on to the ‘entree’. Seared tuna with stuffed cucumber:

Seared tuna with stuffed cucumber

The cucumber stuffing was made up of sour cream, spring onions, chives and some lime juice. The soy dressing was made up of soy sauce, sesame oil, chili oil and lime juice. On the side I also mixed up some mayonnaise and hot English mustard for a bit of a kick.

Last but not least, duck leg served with a roast garlic and parsnip puree, artichokes, baby beetroot and finished off with cherry sauce. A combination I had never tried or heard of but one that worked really well.

Roasted duck leg, roast garlic and parsnip puree with a touch of cumin, baby beetroot topped off with sour cream and chives, pan fried artichokes and a drizzle of cherry sauce.

Roasted duck leg, roast garlic and parsnip puree with a touch of cumin, baby beetroot topped off with sour cream and chives, pan fried artichokes and a drizzle of cherry sauce.

We finished off with some lebanese sweets. There was the usual fare plus a cream filled variety I’ve never had before. Yep, had way too many of them and had to fight off a food coma on the drive home.

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About strictlyfood

My life is a journey inspired by everything in it.
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3 Responses to Strictly Morsels

  1. Karen says:

    You really did have a true feast and must have been bursting at the seams at the end.

  2. Lynn says:

    Great post! Love it!
    “fight off a coma on the drive home” haha good times… Got to do it again sometime!

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