Last night, my family cooked a lovely meal for me to celebrate my birthday. My small contribution consists of the home-made coleslaw which went to make one of the dishes of the night.
The meal started off in the morning with me preparing the coleslaw. This involved the fine shredding of 1 carrot and a quarter of a white cabbage to make the coleslaw. To this was added half a jar of mayonnaise, which ‘cooks’ the vegetables to form the coleslaw. The finished dish will be revealed later on.
The vacuum sealing of the coleslaw helps to open up the pores of the vegetable to allow for the flavours to really get in and speed up the process of the mayonnaise ‘cooking’ the carrot and cabbage. This is the method I have adopted to make coleslaw over the last 2 years. This was kept in the fridge until ready to serve.
Now after dropping my kids at school, my wife went to the fish market in Botley, Oxfordshire to buy the seafood to cook for my birthday. She came back with plenty of seafood, which included two live lobsters – can’t get more fresh than that.
While Oxford was basking in the warm weather (20 degrees Celsius) with clear sunny skies, the lobsters were chilling in the bottom tray of our fridge. Hence they did look a little bit blue when they came out. But they still put up a bit of fight, with one spreading its claws as if ready to do battle.
My wife then proceeded to cook them for about 5 minutes, by which time they looked like they had spent too long basking in the sun on a warm summer’s day.
The lobster tail was chosen to make the lobster rings for the dish with the coleslaw. My wife wanted to call the dish ‘The Lobster of the ring’, but my oldest daughter disagreed. Hence it is simply called lobster ring on a bed of coleslaw.
Other dishes we had for the feast are below.
Instead of a cake, I asked for my eldest daughter’s cupcakes which she duly baked straight after coming back from school. Notice the star candles – my wife does know I like astrophotography.
To go with the seafood, I chose a bottle of Veuve Clicquot Demi-sec champagne, which my wife had bought me over 3-4 years ago . This had been slowing maturing in the wine fridge during that time. It is well known that buying champagne and keeping it to mature for a few years (or at least 1 to 2 years) is one of the best and most cost-effective ways to have champagne which tastes more like expensive vintage champagne. This one tasted strongly of aged champagne with honey and nutty flavours coming out. It did go well with the seafood.
As usual, I leave you with the bird’s eye view of the meal we had last night.
I do truly feel blessed to have such a loving family, who have all combined to make this meal possible and so memorable.