Dinner Menu 16 Oct 2002

Discussion in 'Food & Cooking' started by davewarne, Oct 17, 2002.

  1. davewarne

    davewarne

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    Just finished tonights coporate dinner party. For those who may be interested.

    Dinner for 6 at £65.00 ( about $100.00 ) including wines. A different wine with each course.

    MENU 16th OCTOBER 2002

    Canapes

    -oOo-

    Puff Pastry Pillow with Creamed Leeks & Tomato Butter Sauce

    -oOo-

    Seared Salmon on Oriental Flavoured Stir - fried Vegetables

    -oOo-

    Fillet of Beef with Beetroot Mousse & a Piquant Red Wine Gravy

    -oOo-

    Shropshire Blue Souflee with Pine Nut Salad

    -oOo-

    Cornucopia of Elderflower Sorbet with a Compote of Autumn Fruits

    -oOo-

    Coffee & Petits Fours


    WINES

    Champagne Laurent Perrier Rose

    -oOo-

    Staete Landt, Malborough, Sauvignon Blanc 2001, New Zealand

    -oOo-

    Gewurztraminer 2000, Albert Mann, Alsace, France

    -oOo-

    Mataro, Bridgehead Vineyard, 1997, California

    -oOo-


    Ribera del Duero Tinto, Pesquera 1999, Spain

    -oOo-

    Muscat de Beaumes de Venise, Domaine de Coyeaux, 2000, France

    -oOo-

    Port & Liqueurs


    Dave.
     
  2. momoreg

    momoreg

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    That sounds like an elegant meal. I'm sure it was well received.
     
  3. jim berman

    jim berman

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    That sounds great! Can you ellaborate a bit on the Souffle, please? I am a souffle geek and would love to hear about that one!
    Thanks!
     
  4. counie

    counie

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    great to see you're using New Zealand Wine

    :roll:
     
  5. davewarne

    davewarne

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    Hi,
    Sorry to take so long, the PC went all temperamental on me. The following recipe is for goat cheese but you can substitute most cheeses. Shropshire Blue is a blue veined cheese similar to Stilton, though coloured orange. The souflee is 'twice-baked'. This is very popular in restaurants over here ( with chefs anyway ) as it can be pre-prepped and doesn't collapse as easily. It's not as light as a 'real' one. Measurements are British

    GOAT CHEESE SOUFLEE

    4-5 PORTIONS in single souflee dishes

    8 fl.oz Milk, 1.5 oz Butter, 1.5 oz Plain Flour, 3oz Goat Cheese, 3 yolks, 2.5 whites, Thyme, Nutmeg, Seasoning. Butter to grease dishes,
    Dry White Breadcrumbs.

    METHOD
    Melt greasing butter and brush around the insides of the souflee
    dishes. Coat with dry breadcrumbs and place in a cool place.
    Make a thick white sauce with the flour, butter and milk. Add the goat cheese in small pieces and mix well. Cool slightly. Beat in the yolks one by one. Whisk the whites to stiff peaks and fold into the
    mixture. Spoon into the dishes about four-fifths full. Bake in a
    bain-marie at 190C/275F/Mk5 15-20 minutes. At this point the souflees can be cooled and reserved for later.
    Turn out upside down on to a baking tray, and bake for 10mins approx at 220C/425F/Mk 7, until golden brown. Serve with a suitable side salad or a cream sauce made with goat cheese or mushrooms.
    Note.
    Goat cheeses vary considerably in strength of flavour, the potted
    creams being the most mild. Choose that which suits your taste.
    taste.

    Bon Apetit

    Dave
     
  6. jim berman

    jim berman

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    Thanks for explaining. Dave, I have to wonder if the souffle holds it shape after you invert it. Does it 'glob out' or maintain the shape of the casserole/ramekin?
     
  7. davewarne

    davewarne

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    Jim,

    It does bulge a bit around the middle, a bit like old chefs. But being able to turn it out of the dish means that you can serve it on or with a salad and eat it with a knife and fork. I also had problems with souflees in china dishes sliding about the plate. Also didn't much like customers scraping away at the bottom of the pot with a spoon.
    Fussy old me.

    Dave
     
  8. culinarian247

    culinarian247

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    :lips:

    That sounded delicious!! Wish I was in attendance. We don't get that fancy unless a "Steve Wynn" type shows up.


    BTW: Since I've been here there have been NO Steve Wynn types...........
     
  9. chrose

    chrose

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    Very nice sounding menu Dave, glad it went well.
    Ahh for the days to be creative........ I miss 'em!
     
  10. britcook

    britcook

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    Looks like a great meal Dave. I also did a meal on Saturday in aid of a local charity, contributions around £35 ($50)/head.

    Canapes
    Kir Royale
    ---------------------------------------------------------------------------
    China Moon Salmon Cakes
    Minted Cucumber Sauce
    Cloudy Bay Sauvignon Blanc, 1996
    ---------------------------------------------------------------------------
    Seared Beef Fillet
    Wasabi Pikelets and Spicy Beetroot
    Fresh Asparagus Tips
    Fetzer Bonterra, Mendocino County Merlot, 1999
    ----------------------------------------------------------------------------
    L’Amondanais
    Ice Cream, Praline
    Salad Of Assorted Fruits
    Domaine des Bernadins, Muscat de Beaumes de Venise, 2000
    ----------------------------------------------------------------------------
    Cheeseboard
    Madeira, Leacock’s 10 Year Old Bual

    Thanks to Bouland for the recipe for L'Amondanais
     
  11. leo r.

    leo r.

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    Nice menu Dave,i`tasted some Shropshire Blue recently,i thought it was delicious. I`m sure everyone was very pleased with the the choice of wines that were served, Leo.
    :chef: