Dinner of the Day.
- Thread starter luka
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Leo
Well-known member
Mr. Tea
Let's Talk About Ceps
Virtually cat-aleptic. Have they been on the "meow-meow"?
Last edited:
Mr. Tea
Let's Talk About Ceps
OK, so in order to avoid being the saddo describing his dinner in great detail to some weirdos on the internet on Christmas day, I shall describe what we shall be having for dinner tomorrow.
* Starter of smoked salmon with cream cheese on Scottish oatcakes, with lemon juice and black pepper; champagne.
* Palate cleanser of sloe gin with tonic and elderflower cordial;
* Topside of beef, roasted nice and rare, with a crust comprised of English and wholegrain mustards, olive oil, sea salt, black pepper and powdered ceps, with rosemary sprigs and garlic slivers implanted into the meat;
* Leeks in cheese sauce - the sauce contains extra mature cheddar, Worcestershire sauce, nutmeg, mustard and powdered parasol mushrooms, with grated cheddar and parmesan on top;
* King Edwards and sweet potatoes, roasted in olive oil, with chopped fresh rosemary, mixed herbs and sea salt;
* Braised mushrooms (ceps, winter chanterelles and horse mushrooms) with garlic and onion in red wine;
* Braised red cabbage (cheated and bought a microwave-ready portion);
* Haven't decided what red to serve yet, but probably Gigondas or Vacqueyras.
* Then Christmas pudding with custard and/or brandy butter; dessert wine.
* Starter of smoked salmon with cream cheese on Scottish oatcakes, with lemon juice and black pepper; champagne.
* Palate cleanser of sloe gin with tonic and elderflower cordial;
* Topside of beef, roasted nice and rare, with a crust comprised of English and wholegrain mustards, olive oil, sea salt, black pepper and powdered ceps, with rosemary sprigs and garlic slivers implanted into the meat;
* Leeks in cheese sauce - the sauce contains extra mature cheddar, Worcestershire sauce, nutmeg, mustard and powdered parasol mushrooms, with grated cheddar and parmesan on top;
* King Edwards and sweet potatoes, roasted in olive oil, with chopped fresh rosemary, mixed herbs and sea salt;
* Braised mushrooms (ceps, winter chanterelles and horse mushrooms) with garlic and onion in red wine;
* Braised red cabbage (cheated and bought a microwave-ready portion);
* Haven't decided what red to serve yet, but probably Gigondas or Vacqueyras.
* Then Christmas pudding with custard and/or brandy butter; dessert wine.
IdleRich
IdleRich
It's almost twenty degrees here....
Can't believe we're running out of booze. Thought that we'd bought way too much but I'm actually getting a little worried we might run out. We're down to two cans of lager, one large bottle of beer, one bottle of red, one bottle of champagne, one bottle of sauternes to have with the foie gras, half a bottle of vodka and a couple of mulled wine things from Ikea. Actually it should probably see us through until we go out in a couple of hours...
Can't believe we're running out of booze. Thought that we'd bought way too much but I'm actually getting a little worried we might run out. We're down to two cans of lager, one large bottle of beer, one bottle of red, one bottle of champagne, one bottle of sauternes to have with the foie gras, half a bottle of vodka and a couple of mulled wine things from Ikea. Actually it should probably see us through until we go out in a couple of hours...
I did a Levi Roots recipe - roast chicken with two stuffings. One of plantain and tomato, inside the bird and one of breadcrumbs, lime zest, rum, sugar, onion, spring onion, under the skin. Nice but I need to do it again and experiment with turning up the flavourings. Plus pigs in blankets, sprouts, parsnips, gravy and lashings of roasties. All negotiated through a non stop tide of cava and craft beers so I was pretty happy with it all.
Mr. Tea
Let's Talk About Ceps
Nice one, mate. I hope the little 'uns enjoyed the drama?