A Dean’s Dinner

A Dean’s Dinner
            ‘The Dean is coming to dinner on Saturday’ my mother announces walking in to the kitchen on Thursday, ‘would you mind???” I know my place. I also know I would not be keen for the reputation of the cooking in this household to be totally ruined, especially because the Dean is a fellow foodie. The limitations are as follows, I have two days only, I would like to join in the fun and chat and we need little to no leftovers because we leave for Lincoln the next morning. Challenge accepted. So I do my research on the Great British Menu website and find three manageable recipes that appear to fit all my restrictions.
            I find recipes can be adapted as to how you feel, but sometimes they can be useful. When following recipes I tend not to measure things out and often if I think extra herbs or spices should be added I do. For the first course – Scallops with celeriac and truffle puree, apple caramel and apple jelly- http://www.greatbritishchefs.com/recipes/scallop-celeriac-recipe– I learned the best way to cook scallops perfectly. 30secs on a searing heat before flipping them and putting them in the oven for 1 min, every time.

            The Duck course was the biggest success, further proof that often the simplest dish can be the most effective if the flavours are right. Duck with braised lettuce, pea and bacon. If anybody is planning on going on come dine with me anytime soon I strongly advise you take a similar view to me and always slow cook, because the most irritating thing to do during a dinner party is frazzle your hair, melt your make up and set the fire alarm off while overcooking a piece of meat. http://www.greatbritishchefs.com/recipes/slow-cooked-gressingham-duck-legs-recipe
For the carb garnish I turned to Nigella, a women who taught me that butter is the answer to everything with her really quick roast potatoes, another cheat. The only thing I did different from her simple method of deep frying gnocchi was use a dash of truffle oil and add garlic to the oil for flavour, delicious.
            For the final course I wanted to do something unusual (although I’m not sure anything can top the pigs ears I once insisted upon serving up for one of my parents dinner parties, thank you so much to them for putting up with that). I chose an Avocado mousse with dark chocolate ganache but decided that that simply wasn’t enough. http://www.greatbritishchefs.com/recipes/avocado-lime-chocolate-parfait-recipeSo I accompanied the dish with a raspberry coulis, chocolate shard and pine nut brittle for added crunch, surprisingly delicious. (although it did melt a little in the heat of the kitchen). 

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