Dinner No 22 hosted by Tanyah: June 2015
This is now my 6th meal for the 8ate club and it is interesting how my menu choices have evolved. The first dinner I did was guinea foul which I had never eaten before or since! For sure the most USEFUL dinner I did was my Christmas dinner which genuinely made such a difference in my life by de-stressing me for hosting my husband’s family for the first time.
But on the whole I have done dishes that I have never done again and this disappoints me. I am making the wrong choices. Although, equally I very rarely make *anything* again. It is a gripe of my husband that he never sees the same dinner twice!
But with dinner parties it is different, there are particular types of recipes that I want to be able to call on, for me the importance is on things that are fairly fuss free and can be made in advance. I hate having to do last minute stuff as after the first hour I am usually too wined to make any sensible movements in the kitchen.
I keep a recipe file with all things I intend to make. Once they have been made I either chuck out the recipe or keep it with any notes. For this 8ate I decided to go through that file and pick out things I have always eyed up but never made.
Smoked trout & radish remoulade tartines
What a very fancy name for what is effectively a little trout salad on toast!
Goats cheese terrine
I have no idea what I am going to do here, it will be thoroughly made up but may contain red peppers/beetroot/courgette. I just fancy experimenting.
Braised ox cheek wellingtons with peppercorn gravy
I am still only a few steps into my journey of exploring different cuts of meat. I thought this would be a good way to present a cheaper cut of meat rather than a stew, which can just never look good. Very excited about making this.
This is a really rich dish and so I may just do simple vegetables as sides as I think anything else would result in people leaving on stretchers
However…. I really want to try a mushroom, potato and pancetta gratin, so may just have to make that and let people serve themselves if they can cope.
Lemon ripple tart
I have always wanted to make lemon curd and I guess a lemon tart is that way inclined. I have never made one and lemon is a great way to finish a meal. The ripple is raspberries. Yum.
Crunchy peanut and toffee bonbons
I made a peanut bomb petit fours for my last meal but I wasn’t happy with them. So this is me searching for Mr Peanutty Right.