Menu idea for valentines
Discussion
Evening everyone,
each valentines day i cook for the mrs, TBH i cook for her most of the time but at valentines i really go all out. Want some ideas for a menu. Always prefer to cook from scratch rather than getting a pre done thing and just bunging it in the oven.
Previously have done things like
scallops on a pea and white wine risotto starter
slow roast belly pork with black pudding and cider gravy
pear tart tatin
want to try something new and ideally test myself in the kitchen.. my main problem is im indecisive so can spend hour and hour looking through books and online.
HELP PLEASE !
Cheers
each valentines day i cook for the mrs, TBH i cook for her most of the time but at valentines i really go all out. Want some ideas for a menu. Always prefer to cook from scratch rather than getting a pre done thing and just bunging it in the oven.
Previously have done things like
scallops on a pea and white wine risotto starter
slow roast belly pork with black pudding and cider gravy
pear tart tatin
want to try something new and ideally test myself in the kitchen.. my main problem is im indecisive so can spend hour and hour looking through books and online.
HELP PLEASE !
Cheers
How about:
Oysters to start from the half shell with chilli and shallot vinaigrette or rockerfella or however you like them. half a dosen big ones is enough for two people for a starter
Partridge or other small bird (might be tough to get hold of as the season ended yesterday- buy now and freeze?): confit legs and then breast removed from crown to look like a heart, cooked pan to oven - you can choose the accompaniments but i would go with something like fine sliced braised red cabbage and parsnip puree and parsnip crisps, sauce made from the carcasses and reduced with a bit of madera or similar.
Chocolate soufflé for dessert
Oysters to start from the half shell with chilli and shallot vinaigrette or rockerfella or however you like them. half a dosen big ones is enough for two people for a starter
Partridge or other small bird (might be tough to get hold of as the season ended yesterday- buy now and freeze?): confit legs and then breast removed from crown to look like a heart, cooked pan to oven - you can choose the accompaniments but i would go with something like fine sliced braised red cabbage and parsnip puree and parsnip crisps, sauce made from the carcasses and reduced with a bit of madera or similar.
Chocolate soufflé for dessert
Rough recipe with pics:
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
I will dig out the book if anyone wants mega detail.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
I will dig out the book if anyone wants mega detail.
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