|
|
Post by Starbrite on Oct 20, 2012 17:27:12 GMT 1
Got the inlaws coming for dinner, never met them, there from Normandy, hes a fisherman, but daughter in law not a great fan of fish, and hes a bit of an expert of fish, thinking of going English, beef and Yorkshire type meal, but not sure, your ideas please. Aperos, starter, main and pub.
|
|
|
|
Post by Ali on Oct 20, 2012 18:35:23 GMT 1
I'd deffo start with an 'amuse bouche' and prob make it from very concentrated soup of the season served at most in 1/2 of a ramkin (spl) and on the side a savoury profiterole, most likely parmisan cheese.
Or
Another 'amuse bouche' - get some mackerel in a bag from s/market, blitz in blender with creme fraiche til creamy and serve with tiny squares of cold crispy toast.
Then to a starter, main course, cheese, sweet..........
|
|
|
|
Post by Starbrite on Oct 20, 2012 18:46:50 GMT 1
Heres a starter I did a few days ago.  From the front, clockwise, egg with Mayo, smoked salmon with kiwi and roe, in the glass, ham avocado cream cheese and cucumber, and finally, fig with brie and smoked ham, the sauce is balsamic vinegar |
|
|
|
Post by Ali on Oct 20, 2012 19:08:33 GMT 1
Ok. My comments  ............. that definately is a starter, not an amuse bouche, so were are talking different things. As a starter/entree, in posh, I would expect the cutlery to be either ready on the plate to use at worst or to be far either side of the placement at best. In your pic you have what looks like a soup spoon on the right which is of no use to the starter that you are serving. So, I would expect a small knife on the far right and a small fork on the far left, the spoon that I see with the smoked salmon I would prob have to use with the ham/av/cc/cucum however the spoon does look a little large for the vessel. I wouldn't use cheese in a starter. Come on lads n lasses - this is great  |
|
|
|
Post by Starbrite on Oct 20, 2012 19:31:39 GMT 1
Down sowf where we is, no cutlery goes on top, its not a soup spoon, but that was for the Eton mess served later, we use the same knife and fork through the meal, thats what the breads for cleaning the cutlery and the plate for the next course, but as I plated the duck on the next couse they got clean plates, now thats posh.
|
|
|
|
Post by Starbrite on Oct 20, 2012 19:33:55 GMT 1
And the fig cheese ham combo came out of a classic French cuisine book, and tastes great.
|
|
............. that definately is a starter, not an amuse bouche, so were are talking different things. 