The 3 course dinner to go with the 4 people.....
Discussion
Starter
Parma Ham and Melon
Main Course
Chilli with rice
Would have to be my own as I have not found anyone that makes a better one than me.
Desert
My mum's Lemon Meringue pie with cream
Obviously coffee and brandy to finish, plus a good few cigars.
Which wines to go for though.......
Parma Ham and Melon
Main Course
Chilli with rice
Would have to be my own as I have not found anyone that makes a better one than me.
Desert
My mum's Lemon Meringue pie with cream
Obviously coffee and brandy to finish, plus a good few cigars.
Which wines to go for though.......
Starter - shellfish platter with prawn cocktail
Main course - Duck a l'orange, or maybe a really nicely done paella or risotto on the side. Either way, stuffed peppers a must.
Dessert - a nice strawberry or blueberry cheesecake perhaps, with a side helping of Amarena cherry ice cream.
All washed down with some Guicciardini Strozzi, 1998.
Perfect.
Main course - Duck a l'orange, or maybe a really nicely done paella or risotto on the side. Either way, stuffed peppers a must.
Dessert - a nice strawberry or blueberry cheesecake perhaps, with a side helping of Amarena cherry ice cream.
All washed down with some Guicciardini Strozzi, 1998.
Perfect.
Starter: Foie Gras, Pear Chutney, Wholegrain Toast
Main: Fillet De Boeuf En Croute (properly mind you, none of this beef wellington shit), Rubuchon Potatoes, Seasonal Veg.
Dessert: Sticky Toffee Pudding, Creme Anglais then a cheese board then a decent VSOP or better cognac to cleanse the pallete, cigars and a nice tawny port to finish.
Main: Fillet De Boeuf En Croute (properly mind you, none of this beef wellington shit), Rubuchon Potatoes, Seasonal Veg.
Dessert: Sticky Toffee Pudding, Creme Anglais then a cheese board then a decent VSOP or better cognac to cleanse the pallete, cigars and a nice tawny port to finish.
Starter: Haggis with Wild Mushrooms in Filou Pastry with a Redcurrant Coulis. Glass of Champagne.
Main: Veal Escalopes with an Avocado and Sun Dried Tomato Sauce, Parsnip Mash, and Sliced Fried Potato.
Bottle of a fine Beaujolais, not too heavy.
Dessert: Vanilla Ice Cream drizzled with Creme de Menthe and Pureed Raspberries. Ice cold dessert wine.
Cheese: Ripe, Moist Stilton with oatcakes.
Fine congac or single malt.
Main: Veal Escalopes with an Avocado and Sun Dried Tomato Sauce, Parsnip Mash, and Sliced Fried Potato.
Bottle of a fine Beaujolais, not too heavy.
Dessert: Vanilla Ice Cream drizzled with Creme de Menthe and Pureed Raspberries. Ice cold dessert wine.
Cheese: Ripe, Moist Stilton with oatcakes.
Fine congac or single malt.
Plotloss said:
Starter: Foie Gras, Pear Chutney, Wholegrain Toast
Main: Fillet De Boeuf En Croute (properly mind you, none of this beef wellington shit), Rubuchon Potatoes, Seasonal Veg.
Dessert: Sticky Toffee Pudding, Creme Anglais then a cheese board then a decent VSOP or better cognac to cleanse the pallete, cigars and a nice tawny port to finish.
Pretentious, moi?
OK, can I come to Bedford Rascal's for starter/pudding, and to Plotloss for the main course? I have excellent table manners 
Or maybe I could make a contribution or two:
sweet pears and stilton for a starter?
lemon sorbet with vodka to clear the palate?
my own very special tiramisu or baked raspberry and drambuie trifle?
Or maybe I could make a contribution or two:
sweet pears and stilton for a starter?
lemon sorbet with vodka to clear the palate?
my own very special tiramisu or baked raspberry and drambuie trifle?
Plotloss said:
With the exception of the foie gras, the booze and the cheese I can make every single thing listed there...
Those recipes, in my mind anyway, extend the core principles of basic foods to the very limit and I think thats quite exciting.
Sad perhaps, but there we go.
Agreed, I would put that menu in my top 3.
just reading through the thread it struck me as amusing!
- pie & chips
- Chilli and Rice
- Some seafood schlop
- The finest repast known to man, my stout yeoman and don't be parming me off with any of yon tat!
Perhaps I should cut down on the coffee?
Starter: quite partial to a nice bit of smoked salmon, or perhaps mozzarella filo parcels
Main: Fillet of beef and porcini mushrooms wrapped in prosciuto, cooked medium rare, with a nice dauphinoise or perhaps rosti and a red wine jus. Jamie Oliver's book is worth the price for this alone IMHO.
Dessert: A nice refreshing lemon brulee
Red wine doesn't agree with me so I tend to stick 2 fingers up to the "red meat red wine" brigade and have a nice dry Chenin Blanc or perhaps Sauvignon Blanc.
Main: Fillet of beef and porcini mushrooms wrapped in prosciuto, cooked medium rare, with a nice dauphinoise or perhaps rosti and a red wine jus. Jamie Oliver's book is worth the price for this alone IMHO.
Dessert: A nice refreshing lemon brulee
Red wine doesn't agree with me so I tend to stick 2 fingers up to the "red meat red wine" brigade and have a nice dry Chenin Blanc or perhaps Sauvignon Blanc.
wedge girl said:
my own very special tiramisu
If you are making that with large quantities of Marsala and Italian Brandy, then can I come to you?
Absolutely right I do, and certainly you can. In fact, this particular concoction does travel quite well (though possibly not as far as Le Mans)
Starter: The wife's own home made vegetable tartlets with a crisp green salad.
Wine: Cloudy Bay Suavignon blanc of recent vintage.
Main course: Crisp roast duck with roast potatoes and steamed vegetables.
Wine: Henschke Hill Of Grace - late eighties.
Dessert: Home made ice cream.
Dessert: Montana "Virtu" (can only order direct from NZ but worth it) say early 2000s.
Not cheap but oh so good...
Wine: Cloudy Bay Suavignon blanc of recent vintage.
Main course: Crisp roast duck with roast potatoes and steamed vegetables.
Wine: Henschke Hill Of Grace - late eighties.
Dessert: Home made ice cream.
Dessert: Montana "Virtu" (can only order direct from NZ but worth it) say early 2000s.
Not cheap but oh so good...
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