Ideas for a starter
Discussion
Pancetta salad with garlic croutons (home made not shop bought you cheating sods), roasted cherry tomatoes and a balsamic dressing.
Maybe a small poached egg thrown in for good measure and to have some unctuous yolk to mop up with the croutons.
I firmly beleive this to be the best suggestion so far!
Maybe a small poached egg thrown in for good measure and to have some unctuous yolk to mop up with the croutons.
I firmly beleive this to be the best suggestion so far!
Pferdestarke said:
Pancetta salad with garlic croutons (home made not shop bought you cheating sods), roasted cherry tomatoes and a balsamic dressing.
Maybe a small poached egg thrown in for good measure and to have some unctuous yolk to mop up with the croutons.
I firmly beleive this to be the best suggestion so far!
Who do you think you are? Michelle Roux fMaybe a small poached egg thrown in for good measure and to have some unctuous yolk to mop up with the croutons.
I firmly beleive this to be the best suggestion so far!
king-Jnr?
Lefty Two Drams said:
Pferdestarke said:
Pancetta salad with garlic croutons (home made not shop bought you cheating sods), roasted cherry tomatoes and a balsamic dressing.
Maybe a small poached egg thrown in for good measure and to have some unctuous yolk to mop up with the croutons.
I firmly beleive this to be the best suggestion so far!
Who do you think you are? Michelle Roux fMaybe a small poached egg thrown in for good measure and to have some unctuous yolk to mop up with the croutons.
I firmly beleive this to be the best suggestion so far!
king-Jnr?I am planning on going to Le Gavroche next year.
Since the main event sounds a tad heavy, how about you dispense with a formal starter and do lots of fishy hors d'œuvres for people to pick at?
I like:
Blinis with crème fraîche, smoked salmon / salmon eggs and dill snipped over
Buttered pumpernickel with pickled herring and dill snipped over
Buttered pumpernickel with a slice of hard-boiled egg and an anchovy on top
Brown toast with potted shrimp
Toasted rye bread with salt beef, sliced gherkins and chrain
In terms of drinks, chilled fino, akvavit, ice-cold vodka or champagne all go beautifully with the above.
I like:
Blinis with crème fraîche, smoked salmon / salmon eggs and dill snipped over
Buttered pumpernickel with pickled herring and dill snipped over
Buttered pumpernickel with a slice of hard-boiled egg and an anchovy on top
Brown toast with potted shrimp
Toasted rye bread with salt beef, sliced gherkins and chrain
In terms of drinks, chilled fino, akvavit, ice-cold vodka or champagne all go beautifully with the above.
This....
My signature starter is a Prawn (Gambas) Pil Pil.
Dead simple. Heat some virgin olive oil in a saucepan to quite a hot, pre-bubble temperature.
Add:
Chopped chille (green and red), chopped garlic. Let cook for a mo and then add the king prawns.
All you need to do is heat them.
Pour into small dish, food submerged.
Enjoy with warm french bread, buttered.
ETA picture:
Shamelessly stolen from this thread..
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Mmmmm, and indeed, Mmmmmmmmmm
My signature starter is a Prawn (Gambas) Pil Pil.
Dead simple. Heat some virgin olive oil in a saucepan to quite a hot, pre-bubble temperature.
Add:
Chopped chille (green and red), chopped garlic. Let cook for a mo and then add the king prawns.
All you need to do is heat them.
Pour into small dish, food submerged.
Enjoy with warm french bread, buttered.
ETA picture:
Shamelessly stolen from this thread..
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Mmmmm, and indeed, Mmmmmmmmmm
With a roast duck main course I usually do Foie gras and grapes:
Halve a few dozen italia grapes, de-seed and fry in butter about 1 minute. Remove the grapes and then fry sliced foie gras (mi-cuit) about 10-15 seconds each side. Add the grapes and a glass of armagnac and flambée. Extinguish in time to leave some alcohol content. Some foie will have melted to give a creamy sauce.
Serve on heated plates with a crusty baguette.
Halve a few dozen italia grapes, de-seed and fry in butter about 1 minute. Remove the grapes and then fry sliced foie gras (mi-cuit) about 10-15 seconds each side. Add the grapes and a glass of armagnac and flambée. Extinguish in time to leave some alcohol content. Some foie will have melted to give a creamy sauce.
Serve on heated plates with a crusty baguette.
Puy Lentils on a puff pastry base:
Roll out the pastry, cut into disks and slam in the oven
Meanwhile, wash the lentils and cook slowly until soft – cooking in vegetable stock adds flavour
In a pan, fry off some garlic and shallots
When cooked, drain the lentils and tip into the pan
Add a bay leaf, a good pinch of ground cumin, salt and pepper and continue to cook
Finally, stir in a dollop of crème fraiche so the final mix has a lovely velvety texture
When the pasty is golden, put on a plate and spoon the lentils over it
Serve immediately
[Gordon] Puy Lentils on a puff pastry base. Done. [/Gordon]
p.s. To avoid looking like a Prius driver in front of your guests, you can always add some pancetta to the garlic / onion mix at the start!
Seafood pancakes are a nice starter, they take a bit of prep but are ideal to have sitting in a baking dish ready to warm through in the oven whilst you slip into your leather waistcoat and begin socialising. I assume its that kind of get together?
-Mix of prawns, crabmeat and tender white fish (plaice is good) in white wine and butter, plus a bit of lemon juice & tarragon for the filling.
-Knock out some little pancakes, nice and thin.
-Roll up with the filling and choose a sauce to go over the top. -You can be swish with a shellfish reduction or veloute or just knock up a creamy white wine sauce with a fish stock cube. Put to one side
Pour over majority of the sauce and warm through gently in the oven.
Serve individually with a bit of samphire or something. Pour the remaining (warm) sauce to make it look pretty.
-Mix of prawns, crabmeat and tender white fish (plaice is good) in white wine and butter, plus a bit of lemon juice & tarragon for the filling.
-Knock out some little pancakes, nice and thin.
-Roll up with the filling and choose a sauce to go over the top. -You can be swish with a shellfish reduction or veloute or just knock up a creamy white wine sauce with a fish stock cube. Put to one side
Pour over majority of the sauce and warm through gently in the oven.
Serve individually with a bit of samphire or something. Pour the remaining (warm) sauce to make it look pretty.
Black pudding on a bubble & squeak pattie.
No ordinary bubble & squeak though as this is made with 2 carrot, 1 parsnip, 1 onion, 10 brussel sprouts and 2 big potato. S&P for seasoning.
Microwave veg together until soft with a couple of tablespoons of water. Cook the onion with a couple of tablespoons of butter and olive oil in big heavy pan until clear, mash the veg and mix with the onion and cook on a high heat so you get some burnt bits which you turn in.
This is best made in the morning then just before the guests arrive make into the required number of patties put onto a cooking tray and cook in the oven with the black pudding on the side at 160 for about 30 to 45 mins to make sure it is warmed through.
Remove the plastic stuff round the black pudding!
About 15 mins before serving turn the black pudding over if you remember, and put on top of the patties.
Easy to do and it does not matter if things get delayed on the night.
No ordinary bubble & squeak though as this is made with 2 carrot, 1 parsnip, 1 onion, 10 brussel sprouts and 2 big potato. S&P for seasoning.
Microwave veg together until soft with a couple of tablespoons of water. Cook the onion with a couple of tablespoons of butter and olive oil in big heavy pan until clear, mash the veg and mix with the onion and cook on a high heat so you get some burnt bits which you turn in.
This is best made in the morning then just before the guests arrive make into the required number of patties put onto a cooking tray and cook in the oven with the black pudding on the side at 160 for about 30 to 45 mins to make sure it is warmed through.
Remove the plastic stuff round the black pudding!
About 15 mins before serving turn the black pudding over if you remember, and put on top of the patties.
Easy to do and it does not matter if things get delayed on the night.
I love soup me, and with really fresh crusty bread it makes an ideal starter especially a clear soup so you keep your appetite.
http://www.learncooking.co.uk/whats-consomme.html
http://www.learncooking.co.uk/whats-consomme.html
Dapster said:
This is easy as pie: mushrooms in garlic and parsley
- Heat a good lug of olive oil in a large heavy based frying pan
- When hot throw in all your mushrooms: recomment stake, porchini, chanterelle
- Cook for a few minutes and then throw in a couple of cloves of finely chopped garlic
- Season well - good Maldon sea salt and freshly ground pepper
- When cooked (don't overcook or the muchrooms will have no "bite", add a generous quantity of chopped parsley and a good knob of butter stir well without breaking up the mushrooms
- Serve on slices of hot toasted baguette
As a variation add sherry and cream at the end if you want something a bit richer/heavier. As always, it's the quality of the ingredients that count - get some top quality 'shrooms from your fave deli and this'll taste great.
+1 but add prawns
Edited: Ha ha - the filter caught me out as I can't spell Shiitake!!
- Heat a good lug of olive oil in a large heavy based frying pan
- When hot throw in all your mushrooms: recomment s
take, porchini, chanterelle- Cook for a few minutes and then throw in a couple of cloves of finely chopped garlic
- Season well - good Maldon sea salt and freshly ground pepper
- When cooked (don't overcook or the muchrooms will have no "bite", add a generous quantity of chopped parsley and a good knob of butter stir well without breaking up the mushrooms
- Serve on slices of hot toasted baguette
As a variation add sherry and cream at the end if you want something a bit richer/heavier. As always, it's the quality of the ingredients that count - get some top quality 'shrooms from your fave deli and this'll taste great.
+1 but add prawns
Edited: Ha ha - the filter caught me out as I can't spell Shiitake!!
Edited by Dapster on Thursday 26th November 11:24
Dapster said:
This is easy as pie: mushrooms in garlic and parsley
- Heat a good lug of olive oil in a large heavy based frying pan
- When hot throw in all your mushrooms: recomment stake, porchini, chanterelle
- Cook for a few minutes and then throw in a couple of cloves of finely chopped garlic
- Season well - good Maldon sea salt and freshly ground pepper
- When cooked (don't overcook or the muchrooms will have no "bite", add a generous quantity of chopped parsley and a good knob of butter stir well without breaking up the mushrooms
- Serve on slices of hot toasted baguette
As a variation add sherry and cream at the end if you want something a bit richer/heavier. As always, it's the quality of the ingredients that count - get some top quality 'shrooms from your fave deli and this'll taste great.
Edited: Ha ha - the filter caught me out as I can't spell Shiitake!!
This is really good.- Heat a good lug of olive oil in a large heavy based frying pan
- When hot throw in all your mushrooms: recomment s
take, porchini, chanterelle- Cook for a few minutes and then throw in a couple of cloves of finely chopped garlic
- Season well - good Maldon sea salt and freshly ground pepper
- When cooked (don't overcook or the muchrooms will have no "bite", add a generous quantity of chopped parsley and a good knob of butter stir well without breaking up the mushrooms
- Serve on slices of hot toasted baguette
As a variation add sherry and cream at the end if you want something a bit richer/heavier. As always, it's the quality of the ingredients that count - get some top quality 'shrooms from your fave deli and this'll taste great.
Edited: Ha ha - the filter caught me out as I can't spell Shiitake!!
Edited by Dapster on Thursday 26th November 11:24
Madeira works very nicely too...
lazyitus said:
This....
My signature starter is a Prawn (Gambas) Pil Pil....
These also go down a treat (did these as part of a tapas session last week).My signature starter is a Prawn (Gambas) Pil Pil....
Use lots of garlic. And try a good knob of butter in with the olive oil (I also find extra virgin is too tangy - I use good quality mild olive oil).
Edited by Murph7355 on Saturday 28th November 00:06
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