Dinner Party Time - Menu Creation

randomshenans · 14 Oct 2012 at 14:36

I have decided that with so much going on over my Birthday instead of going out, I would invite some friends round and cook for them.

Now, I would like to really go all out on this one, as it's special as well as there are some pretty good cooks coming as well.

I'm trying to create a menu that is a challenge, technically and delivery but keeping in mind anything I can do before hand as well.

So in true French (or Franglais) style the courses will be in the following order...

Aperitif
Amuse Bouche
Fish
Meat
Dessert
Cheese
Petit Fours

With the vast course selection, I will be doing it in smaller, more consumable courses.

Amuse I have an idea for a "fried breakfast" which will be served in something like this: http://www.infusions4chefs.co.uk/shop/apparatus/egg-shell-white-x-6.html
Which will be a thyme set custard, with a mushroom and tomato consommé, black pudding and bacon crumb.

I can make all of this before hand, then just plate and serve.

The Mrs is doing an assiette gourmande dessert of creme brule, quinelle of chocolate mousse, lemon and ginger cheese cake, all small on a long thin slate. All can be made in advance, again means a lot less to do on the night.

Petit Fours are easy, it's macarons and truffles.

Cheese is obviously piece of cake.

Now, I'm just trying to tie the main 3 course up. Starter I'd want light and not too meaty, and not fish as there is a fish course too.
Fish course we're thinking scallops of some sort, can be done quickly and the other components we can pre do that day too.
Main I was thinking of beef/venison wellington, but it will be for 8 people and fear it could be too much.

What do people think? Any ideas welcomed, kinda

FrenchTart · 14 Oct 2012 at 16:49

This might be a tough one as your cooking is usually so awesome that there isn't much else some of us can add

For the starter could you do something nice with crispy/caramelised pancetta flakes embedded in some kind of pea/mint mousse? Might be an odd suggestion but it sounds nice in my head, is light (and light on meat), should be possible to arrange to look good and the mint should be a good flavour to whet the appetite of your guests a little.

randomshenans · 14 Oct 2012 at 16:58

Funny you should mention something like that, we have decided that we're going for a pea and watercress soup for starters, small enough amount for it not to be too filling and it's ready in 5 minutes from fresh as well. Saw James Martin do it on his Great British Food revival I think it was. It's not challenging, but I think it could go well. Maybe with some bacon and brioche crutons or something. I shall have a play.

I did laugh at the first bit Mr Tart, humbled lol I always manage to learn stuff here mind!

a1ex2001 · 16 Oct 2012 at 11:15

Clicked on this thread thinking I could help ...... realised I was well out of my depth so should back away then decided to dive in anyway!

If your going to do scallops I'd keep it simple and just pan fry them with a bit of Chorizo server with a simple bit of rocket and the oil drizzled from the pan as a dressing. Scallops are so nice they are not worth messing with for my money.

TheDean · 16 Oct 2012 at 13:50

I was always taught cheese should go before dessert

randomshenans · 16 Oct 2012 at 17:14

The French way, it should. Always cheese before dessert, but the English way is finishing with cheese and port!

Ahleckz · 16 Oct 2012 at 17:33

QuickLink, will you post recipes of what you decide to do? Would be quite good to recreate a couple of things as I agree with French about your quality of cooking.

randomshenans · 18 Oct 2012 at 09:59

I'm attempting to put an order in with infusions4chefs for some of the bits I need, so I can practice the parts I want to do.
If I can get it by Saturday, I'll try the amuse. I'm going to sferification on the tomato and mushroom consomme as I don't want the custard to be baked, then break up when the consomme goes on the top of it. This way it will sit in it's ball on top of it, then covered in bacon and black pudding crumb until it is broken, like an egg yolk would be.

I have slapped some dextrose powder (savoury sugar substitute) in there as well as I'd love to make some bacon meringues, little ones, as croutons in the soup. This could all go a bit up the spout but this weekend will hopefully be some testing of all. One way to find out!

randomshenans · 18 Oct 2012 at 11:05

Order, placed.

Got the ginger and wasabi for the ice cream I'm going to give a bash as well, but not for this.
The bowls are for the soup, the slates for the desserts.

Hoping it arrives tomorrow, or Saturday now.