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The Last Day of 2009


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Amazing lemon cheesecake made by Iron Chef Chris & Iron Chef David

This post is a little late, but better late than never right?

So how did you send out the noughties and bring in 2010?
My friends Iron Chef David & Iron Chef Chris invited us all around for a cocktail / dinner party.

We usually go out for cocktails multiple times throughout the year, so this was a fairly cheaper option. Everyone was instructed to bring something. Hamsley and I brought along Midori and lemon sorbet. Here I was thinking the sorbet was part of dessert, but it was in fact for a cocktail!

Entree was ricotta-stuffed mushrooms and pumpkin & sweet chilli quiche.
Both amazingly delicious, I preferred the quiches, but most people kept coming up to me saying "how good are the mushrooms?!!" .... yes folks, they were damn good too.

I helped out with the mains as Chris had never cooked lamb cutlets before. News to him... neither had I.. but being the "celebrity chef" he was so excited to have in his kitchen, I couldn't help but step in and lend him a hand.

The recipes are as follows (Thanks Chris):

Fast lamb cutlets
 (Taken from Women's Weekly Cook - How to cook absolutely everything (2007))

Tandoori cutlets
Mix half a cup of tandoori paste with 3/4 cup of yoghurt.  Coat cutlets in mixture and leave overnight. Grill cutlets until cooked as desired.  Serve with extra yoghurt and sprinkle with chopped cucumber.

Mustard balsamic marinade
Marinate lamb cutlets in mixture of garlic, wholegrain mustard, balsamic vinegar and olive oil overnight. Grill drained cutlets until cooked as desired.

Both flavours were amazing, with the tandoori having a bit of a kick.

These were served with stuffed capsicums with mint yoghurt, pasta salad and a garden salad.

Dessert! My favorite meal of all time: amazing hazelnut slice and the fantastic 2010 baked lemon cheesecake prepared by the boys. Both desserts blew everyone's socks off!

Baked lemon cheesecake
(also taken from Women's Weekly cookbook)

250g packet plain sweet biscuits
125g butter - melted
3 eggs
1/2 cup (110g) caster sugar
3 x 250g packets cream cheese - softened
1 tbsp finely grated lemon rind
1/4 cup 60m lemon juice

1. Preheat oven to moderate (180 degree Celsius/160 degree fan forced)
2. Line base of 22cm springboard tin with foil
3. Process biscuits until crushed finely
4. Add butter.  Process until just combined.
5. Press biscuit mixture evenly over base and side of tin.  Cover, and refrigerate for one hour.
6. Beat eggs and sugar in medium bowl with electric beater until thick and creamy.  Add cheese, rind and juice.  Beat until smooth.
7. Place tin on oven tray.  Pour cheese mixture into tin.
8. Bake uncovered about 1 hour or until firm.
9. Cool in oven with the door ajar.
10. Cover cheesecake and refrigerate for 3 hours overnight.

According to the cookbook, this is one of the most loved desserts around the world.  Gingernuts are a lovely alternative for the base, and fresh passionfruit pulp or raspberries are delicious served on top.  Alternatively, use blueberries and raspberries decoratively assembled to spell out the year on (or immediately prior to) the date on which the cake is served.

Pictures I took whilst failing at tanning with Iron Chef Alana at Dromana beach. Our lunch was a sweet chilli twist from Bakers' Delight.


Omigosh, how does one get an entire posse of iron chefs?! My friends make ME do the cooking and I am NO iron chef!

Those cutlets look gorgeous, Shellie - properly grilled with fantastic charred bits. And David and Chris' cheesecake is beautiful - totally stealing that recipe guys! Happy New Year all! =o))

looks like a great feast to end the year. well done! :-)

a sorbet cocktail would go down at treat today in the hear!

Drooling over your cheesecake!! You have a great feast and lovely weather!

Isn't it funny how friends assume you are some magical tome of food information if you have a food blog? Looks like you pulled it off very nicely with that lamb!

That hazelnut slice looks awesome but I'd have to get over my copha hate to make it :(

Well done to you all. and your wonderful feast for the welcoming in of 2010. Everything looks just so tempting. Even your Midori sorbet Shellie, would have been great to have today in this Heat! I have been trying to imagine what would have been the top taste of all of these taste tempting treats. I think being a Choc-o-holic, the Choc Hazelnut slice sounds moreish. Thought maybe a Cadbury Macadamia Nut Block would even be another nice variation. Hard to choose as the Cheesecake even looks just as YOM ! What a great start for 2010.
Hugs Jeanne x :-)

Love the idea of using gingernuts on the base. Happy 2010!

Hi Vee - ahhh thank ;) Yes, steal away! they were sensational!

Hi Simon - Thanks! Certainly was =)

Hi Fiona - Ohhh I knowww!!

Hi Ellie - Well not MY cheesecake, but damn I am still drooling over it too!

Hi Conor - Ahhh.. so true =)

Hi Jeanne - It certainly would be nice on a hot day like today!

Hi Jen - Happy 2010 to you too!

Thank you Shellie for this most gracious and generous write up. Without you, those lamb cutlets would have been toast!

Conor, I understand where you're coming from, but Shellie really is spiritually and intuitively connected to the food that we eat, which means that she is like the messiah of cooking. When I asked her to check whether the quiche were cooked, she nealt down next to the oven, flicked the glass door with her finger three times and listened carefully to the sound of her taps. She then sniffed the air repeatedly, squinted her eyes in thought and said "a few more minutes till they're done." It was quite incredible - I've never seen anything like that a cooking show.

Thank you again Shellie and may 2010 bring culinary delights aplenty to you and all of your readers!!
Mwah xxxx

Well, thank god for Shellie then! Noone wants toast when they're expecting lamb cutlets.

Ahh, the tap method. I've heard it spoken of in hushed tones but have not witnessed it myself. You are a lucky man to have seen it in action.

Hi Chris - lol, with the frypan from hell!
You are too funny!!!
Thanks darling x

Hi Conor - HAHAHA! ... it is a special talent I picked up in the Himalayas somewhere... :P

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