Dinner Party menu for Saturday night

[Pferdestarke]

I'm hosting a dinner party for five and thought I'd share with you the menu. We're pushing the boat out a bit on this one so would be interested to hear your views. I'll post pictures once done.


Amuse Bouche
Mini crab cakes with spiced jam

Starter
Shellfish bisque with seared ‘stars’ of the sea (scallop, prawn, steamed mussels)

Main Course
Aged beef fillet (Artisan Meat Co', Cheshire), haggis fritter, duxelle spring roll, panko potato balls, buttered swede and carrot, sticky beef jus

Dessert
Berry kebabs with black pepper, white balsamic, hazelnut ice cream and almond thins

Cheese board and frozen grapes/grappa

Wines to pair with each course - buying tomorrow.

Fingers crossed I manage to pull it off.

Edited by Pferdestarke on Friday 26th August 07:03

[jas xjr]

I love my food . But it is bizarre it seems like you went out of your way to choose all the things I would not eat.
Good luck and I hope it goes well for you

[Ilikebeaver]

Sounds great. Hope it goes well for you.

I havnt quite reached the dinner party stage in life, but can't wait for it, if I would be treated to things like this

[GWC]

I on the other hand would demolish all of that, it sounds great!

[Mobile Chicane]

Love it, although the main seems a tad overblown in terms of accompaniments.

I'd get a chainsaw through that and eliminate half.

Question is, which half?

[Pferdestarke]

Mobile Chicane said:

Love it, although the main seems a tad overblown in terms of accompaniments.

I'd get a chainsaw through that and eliminate half.

Question is, which half?

Agreed. It is way OTT but I know they'll love it if I get it right.

[scirocco265]

Pictures and recipes please.

[escargot]

Artisan Meat Co? You're not local to me are you matey?

ETA: If you are, got a spare seat?

[condor]

I think I'd like to see a small bit of green veg in the main course - perhaps broccoli or young broad beans

[Shaw Tarse]

Did you know it's bad luck to have five for dinner?
I'm prepared to make up an extra place

[Pferdestarke]

escargot said:

Artisan Meat Co? You're not local to me are you matey?

ETA: If you are, got a spare seat?

No, South Yorkshire. I was going to Macclesfield the other day and called in. They had venison t-bone hung for 56 days. I bought fillet, rib eye and a massive lump of chuck which will go on the smoker at some point.

Excellent quality and service. Wouldnt mind a big green egg too!

[Mr Pies]

I didn't understand a fking word of that menu, however I will say that it sounds sublime.

Please post pics!

[oooooooooooooooa]

Yes I'd love to come, thanks

[Pferdestarke]

I am knackered! Up at 7:30 to get to the Market before the crowds. I spent £40 on the soup ingredients which are: scallops, shell on king prawns, shell on shrimp, cod trimmings, crab legs, mussels, samphire, fennel, carrot, tomato, fish and chicken stock, onion, saffron and butter. What a pleasure to make and it tastes fantastic.

Here's some of the things that went in, plus some fresh crab meat for the crab fritters to start.



I've also breaded the potato balls, made the crab cakes, done the jus, mashed the swede and carrot, oven dried the tomatoes, washed up and posted this for you lot.

See you at the other side...

[Mobile Chicane]

Looking gooood!

Save the prawn / crab shells to make fish stock. No need to buy this.

If you don't have quite enough shells, bung what you have in the freezer and add to it later.

[Shaw Tarse]

[NDA]

As someone who's allergic to sea food/shell fish - have you thought of an emergency dish in case someone has the same allergy?

I'm not sure how many people have this allergy, to be honest I've only ever met a couple, so maybe I'm being too dull!!

[Pferdestarke]

Mobile Chicane said:

Looking gooood!

Save the prawn / crab shells to make fish stock. No need to buy this.

If you don't have quite enough shells, bung what you have in the freezer and add to it later.

They were the fish stock. I just added 500ml of good quality ready made stock to intensify further. Everything apart from the rock hard crab legs and cod backbone has been blended, passed and passed again to give an incredible shellfish taste.

[Mobile Chicane]

Pferdestarke said:

Mobile Chicane said:

Looking gooood!

Save the prawn / crab shells to make fish stock. No need to buy this.

If you don't have quite enough shells, bung what you have in the freezer and add to it later.

They were the fish stock. I just added 500ml of good quality ready made stock to intensify further. Everything apart from the rock hard crab legs and cod backbone has been blended, passed and passed again to give an incredible shellfish taste.

*Thud*

[escargot]

Pferdestarke said:

escargot said:

Artisan Meat Co? You're not local to me are you matey?

ETA: If you are, got a spare seat?

No, South Yorkshire. I was going to Macclesfield the other day and called in. They had venison t-bone hung for 56 days. I bought fillet, rib eye and a massive lump of chuck which will go on the smoker at some point.

Excellent quality and service. Wouldnt mind a big green egg too!

My old man's just bought one from them. In fact, it was delivered yesterday. If you're ever Macclesfield way again, that's where my office is so drop me a line and we can go for a pint!