The Solar Candy tasted like rinds of citrus fruits (which is truly what it was.)
The lamb, I thought, was underdone. But I had left David in charge of cooking the lamb. I aslo forgot to put out the mint jelly. David commented we should rethink the "lamb on the solstice" tradition.
The fudge didn't set up and was too mushy.
The only real hit I had was the lentil soup. I got this recipe from the internet years ago so someone deserves credit for this tasty concoction.
1 cup of brown lentils
2 litres of water
1 clove garlic
2 stalks of celery, chopped
1 cup each of grated carrot, parsnip, pumpkin or root vegetable of choice (I used carrot, parsnip and potato)
1 tsp coriander seed
1 tsp cumin seed
1/2 tsp garam masala
1 tbsp sugar
salt and pepper
1 tsp powdered chicken stock (Note: I used 2 litres of vege broth and omited the chicken stock)
1 1/2 cup of peeled roasted garlic tomatoes (I used a can of plain diced tomatos)
2 cups of chopped silver beet or spinach or other greens of preference (I used spinach)
More water as required
Soak a cup of brown lentils in 2 litres of water (or stock) while you are gathering and preparing the other ingredients.
Put olive oil (or butter) in a large capacity saucepan, add chopped onion and saute. Then add the crushed garlic, the celery, and the grated vegetables. Cook together for a few minutes. Then add the lentils and the liquid they are soaking in.
Crush coriander seeds in a mortar and pestle and add those, plus the whole cumin seeds, the garam masala, the powdered chicken stock and the sugar.
After about 15 minutes add tomatoes.
Cook for about 30-40 minutes in total, adding more liquid if necessary.
For the last five minutes of cooking, add the greens.
Test for flavour, adding salt and pepper to taste.
Serve hot with crusty french bread.
The Wassail and Spiced Mulled Wine was also a hit as well as the hummus (Whole Foods)