Sunday, 27 June 2010

When Good Food Happens! - Friday 9th July

Well, I'm well into my stride now after 3 successful dinners! How does one measure success?For me it's through the perfect execution of every dish and hearing those groaning sounds with each mouthful, not quite "When Harry met Sally" but quite close! :-). On this occasion, my starter and main course are leaning more towards Italy where I'm sure we'll all agree some of the most delicious dishes come from. Gone are the days when Italian food was just Pizza (that's what I thought until I found a few gems scattered all over London!) So here we go!

Appetissers:-
Prawn Satay:
After the success of this dish at my last dinner and having been told by the diners that it should be my signature dish, I shall very much oblige, hence it's featuring on this night! The Prawns are coated with a prawn puree and home made curry paste (turmeric, star anise, cardamom, cloves, cumin, mace, fenugreek and coriander seeds, dry fried and pounded to make the paste). They are then shallow fried and finished off in the oven. These served with a home made sweet and sour sauce plays amazing games with the pallet!

Starter:-
Saffron Risotto served in parmesan baskets:
Sometimes the simplest of things are the best and this dish demonstrates just that. The risotto is cooked in home made chicken stock and saffron strands added to it to give it that rich golden colour. The parmesan is melted in a non-stick pan molden on an overturned large ramakin to give it it's shape into which the risotto is poured and served.  Utter heaven, even though I say so myself!

Main Course:-
Salt Baked Sea Bass served with Almond Aioli:
Does as it says on the tin! The Sea Bass is completely covered in salt and baked in the oven. I never used to know what all the fuss over this dish was until I tried it myself and almost had an ....fit! :-), not sure I'm allowed to use the omitted word on the site! It is yet again simple but completely melts in your mouth. This will be served with a home made Almond Aioli.

Dessert:-
Profiteroles filled with Ice Cream and covered with dark chocolate:
Need I say more!?

To book a place email: thefirstbiteis@gmail.com. There is a minimum contribution of £30 pounds and as usual it is a BYO.

Tuesday, 15 June 2010

Food glorious food - Saturday 26th June


Why did I ever start themed dinners! Running out of themes now so this night is all about the gloriousness of food and I hope the menu does this justice! The menu is out to challenge "popular" belief and I guess in a way that is what we call "fusion"?
Appetiser:-
Prawn Satay:

The Prawns are coated with a prawn puree and home made curry paste (turmeric, star anise, cardamom, cloves, cumin, mace, fenugreek and coriander seeds, dry fried and pounded to make the paste). They are then shallow fried and finished off in the oven. These served with a home made sweet and sour sauce makes the mouth water even as I'm typing this!

Starter:-
A Salad of Scallops with Hazelnuts and Apples:











The Scallops are marinated overnight in hazelnut oil, shallots, garlic, thyme, bay leaf and blanched lemon rind. They are then quickly cooked over a high heat for 2 minutes on each side and served with green leaf salad mixed with shredded apples and a hazelnut veinaigrette and garnished with whole roasted hazelnuts. The softness of the scallops contrasts beautifully with the crunchiness of the hazelnuts to make this dish quite unique.

Main Course:
Roast Beef with Mushroom sauce served with green beans and mashed potatoes

 
This recipe is actually Danish, in honour of the wonderful guests I had last week at my fusion night who brought me some books as they felt I'd left out Denmark from my food journey, here is to you Ib and co! The beef is coated with yoghurt and mustard and cooked in the oven. The mushroom sauce is utter decadence and for purely that reason alone, I won't share the secrets! :-)

Dessert:
Raspberry cheesecake brownie











Yes, it's not a typo but I will be making brownie cheesecake! It is what it says on the tin is pure, utter glorious indulgence!

Can't wait to share all these with you and I promise all pictures will follow soon. As usual it's a BYO and a minimum contribution of £30.