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 Topic: Simple but interesting meal - ideas plz
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08/8/2013 at 9:58pm
Location: Hampshire
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Personally, I would never cook a recipe for the first time when having guests round. Having said that...
Give everyone a treat and get a bit of fillet in. Tippy hint - after looking at the farm shops with fillet at £70 a kilo, I got the fillet from Morrisons based on a recommendation for quality - £27 a kilo is very cheap, but the meat is always absolutely melt in the mouth.
I am not normally a fan of Gordon Ramsay's cooking, but this is different. This is probably one of the best British main course dishes I have done for a long time, everyone has gone mad about it whenever I have cooked it, and they are all very critical foodies with a perchance for honesty bordering rudeness.
It is a bit of work up front but easy, and the good thing about it is you can prep it to the pastry-on stage, and put it in the fridge for up to 24 hours. So the last thing to do is just get it out and bake it for the time you need it to be ready.
I altered the cooking times. 30 minutes first session, and 45 more with the pastry on to get it golden. Came out just as we like it, cooked but pink in the middle with no horrible slimyness in the texture.
Beef Wellington
I put it with some roasted potatoes with garlic and rosemary and other veg as required.
Another good use of fillet is here from Ben O'Donoghue. Very simple for the beef, but make sure your cream has reduced properly (you may need to start it 5 minutes before the recipe says) and your spinach is BONE dry or you will end up with fluid all over the plate from the horseradish spinach.
We did some roasted vegetables in olive oil and herbs (not spuds) to go with.
Fillet beef with horseradish spinach
Starters - Nah, or at least really light and then straight in to mains and a monster British hot dessert!
Have a great evening.
EDIT: Rats! I typed this in and then saw your post about low-fat. Off to the chicken counter then...
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The drinking will continue till the economy improves
107.7 The Bone rocks my tent (earphones after 10pm)
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08/8/2013 at 10:46pm
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Another vote for fillet but keep it mega simple,micro pepperorn sauce,mushrooms with garlic,best new pots and best peas.yum bloody yum.
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09/8/2013 at 7:24am
Location: hartlepool
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Personally I'd rather go for something like brisket, done in the slow cooker, loads of taste, far cheaper can be put in and just left to cook away and will come out really tender
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Good cakes aren't cheap. Cheap cakes aren't good
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09/8/2013 at 9:41am
Location: Lancashire
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For starters this time of year I usually serve a very simple but nicely arranged melon with a few red fruits to garnish. Or sliced fresh pineapple with a piece of smoked ham.
A more adventurous main course maybe.
Dessert, a chocolate gateau, you can have a tiny portion. More red fruits on the side.
Offer cheese and biscuits too.
You don't want to be spending loads of time fretting over the food when you want to be entertaining these people.
Post last edited on 09/08/2013 11:14:11
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09/8/2013 at 10:21am
Location: Derbyshire
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Seafood crustini starter, poach a small fillet of fresh salmon and allow to chill in the fridge until cold, then flake and mix with a tablespoon of seafood sauce, take a wholemeal round roll per person and halve to form the crustini, use the flat base only and butter lightly, top with some of the flaked salmon mixture and top with a few smoked salmon ribbons, sprinkle with a few defrosted good quality prawns, and garnish with a sprig of flat leaved parsley, serve with a small garnish of garden salad, there lovely and went down a treat at my Dads dinner party last weekend.
We followed this with a traditional Roast chicken dinner with all the trimmings, bacon rolls, home made stuffing, and chipolata sausages, but added an optional twist for the firemouth lovers lol, we offered a choice of three sauces, traditional golden gravy, honey and mustard sauce, or warmed sweet chilli sauce, and as the meal was for ten, all three were very popular, and provided a low fat meal option for all guests.
We finished off with fresh fruit merangue nests, and offered ice cream or creme fraiche to accompany them, made a choice of fruit fillings too, used frozen berries to make a summer fruit compote using a tub of fruit from asdas freezer section, just lightly poached them with a spot of red wine, and sweetened to taste, then also offered fresh strawberries drizzed with 'Treats' strawberry sauce.
All very yummy, and fairly easy to do, with colourful eyecatching presentation, that was enjoyed by all our guests
Julia
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Just love to be out amoungst Nature and Wildlife
Celebrating 37 years of Caravanning in 2019, Recently Considered Retiring, but Totally Addicted for Life!
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