We've started making a proper thing of it and share making the courses between us, so that someone sorts the main course, another brings a dessert and someone's responsible for the cheese course. (Depending on the rest of the food someone might do a small starter too).
This time round The Cockers (that's one of the couples) were in charge of the main course and boy was it good. Better than good. It was a mouthwatering treat from tongue to tummy. Sam made pork belly with fennel seed seasoning including on the crackling. Then there was the bed of blanched fennel, some baked carrots in balsamic vinegar and a huge batch of Gratin Dauphinois. Look at how good it was!
The pork was very succulent and the fennel seasoning had really absorbed into the pork. With such strong flavours the gratin dauphinois was a perfect suitor with it's comforting creaminess.
The carrots were probably one of my highlights just because of how simple the method was - baked with balsamic vinegar - yet they had such a smack to them! I'm also a big fan of cooked carrots having the right amount of bite.
Then for dessert The Greens (not vegetables, another couple) brought a homemade baked cheesecake with fresh fruits and raspberry coulis with a shortbread base. Some baked cheesecakes can be quite heavy but Helen made it really light and creamy. Cheesecake with fresh fruit is definitely the way to go...
Then we er...somehow ate lots of cheese to follow. I'm not entirely sure how we had any room or capacity for it what with the gratin dauphinois and cheesecake. Oh, who am I kidding? There's always room for some cheese. (Sorry I didn't take any photos of the board, but there'll be other opportunities).
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