Dinner No 26 hosted by Lucinda: May 2016
Having had a break from the 8ate club I felt that I would be super organised for my dinner and guess what…. I wasn’t! It’s great to be back, enjoying lots of yummy meals and challenging myself once again!
So my theme for this dinner was all sorts but most of all, simple. I wanted to choose a menu that I could fit into a busy schedule as I was up in London all day on Tuesday and needed to be realistic about the line up!! I also wanted to choose foods that I hadn’t cooked before more than using techniques that I hadn’t mastered.
So here is the line up:
Scallops and chorizo with pea purée
I very seldom cook scallops and was drawn to this dish because of the presentation and colour along with the balance of flavours. Quite a summery little palate pleaser (well let’s hope it pleases!)
Home-cured bertroot gravadlax and homemade bread
Well this one is more about technique as I have smoked salmon before and have ceviche’d fish but have never cured fish. I also fell in love with the colours of the cured fish. I hope that the flavours will be subtle and not too overpowering, I am little nervous as there are some bold flavours such as gin and horseradish used in this dish.
Venison with red cabbage slaw
This is very simple but I am putting my faith in a chef that has a fab reputation and is currently going places, Angela Hartnett you had better not let me down!! I have never cooked venison before and believe that it’s hugely important not to over cook it so there lies the challenge!! Venison is a very wintery dish so I hope that the accompanying slaw, albeit red cabbage, will make it more summery. I have purposely not added a carb here as its 3 courses and I have indulged somewhat with the puds!
Warm date cake with ginger gelato
I have never served a cake for desert so this is it, it has a fabulous bourbon caramel sauce and is accompanied by a ginger gelato (something we didn’t manage to indulge in during a recent trip to Palma!). The gelato was made using a traditional recipe for ice cream rather than the wonderful Cheets method so it will be interesting to see how that turns out!
The other pud is something I just had to have a go at, I have decided that it’s a sharing pudding as you might all be sick otherwise. It’s Butterscotch pots de creme with salted caramel- of course!! Having served something with salted caramel in it for most of my 8ate dinners I thought it would be fitting to do another. This recipe uses the Bain Marie which I haven’t used in an age and also homemade buttermilk Creme fraiche! I am looking forward to tasting both!
After that little lot I figured that petit fours were not called for so it’s mint tea all round!!
Fingers crossed, Lou xx