Quote from: Goldcrank on August 29, 2007What do I cook for friends?Well I really depends on why I am cooking for friends. If it is a mid week pop round then I do a roast, Boeuf Bourguignon or another one pot wonder. Usually pudding is something homely like a cake, crumble or mess of some sort. However, if it is a prearranged dinner party then I pull some of the old tricks out of the bag. 6 courses wouldn’t be rare. We had a few friends round a few weeks ago. I cooked the following. 1. Parsley risotto, with Parma ham crisp2. Tomato water with a single dressed langoustine3. Mackerel with samphire served on soused onion and salsa Verdi4. Rack of lamb on Savoy cabbage and a deep red wine and lamb stock reduction.5. Lime mouse piped into tuile biscuit tubes 6. Rhubarb jelly with rhubarb fool.But I like to cook.there's a good deal of dribbling going on here. I am, as you know, your most fervent admirer, and, would be only too pleased to stop by and laugh at your jokes, admire your skirting boards and listen intently to your advice on the futures markets
What do I cook for friends?Well I really depends on why I am cooking for friends. If it is a mid week pop round then I do a roast, Boeuf Bourguignon or another one pot wonder. Usually pudding is something homely like a cake, crumble or mess of some sort. However, if it is a prearranged dinner party then I pull some of the old tricks out of the bag. 6 courses wouldn’t be rare. We had a few friends round a few weeks ago. I cooked the following. 1. Parsley risotto, with Parma ham crisp2. Tomato water with a single dressed langoustine3. Mackerel with samphire served on soused onion and salsa Verdi4. Rack of lamb on Savoy cabbage and a deep red wine and lamb stock reduction.5. Lime mouse piped into tuile biscuit tubes 6. Rhubarb jelly with rhubarb fool.But I like to cook.