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3-course fine dining menu ideas please?

(11 Posts)
MichelleRooJnr Sat 02-Feb-13 21:30:58

Some friends have suggested that rather than the usual casual one bring an easy starter, one bring an easy pud type dinner get together that we usually have, we could all take it in turns to host a 'decent' dinner.
Not formal, but with nice food.
I love to cook, and think I'm ok, but I don't often get the chance to prepare 3 (or 4? or 5?) courses for up to 8 people.

So - please could you suggest fab but very do-able menus for me?
I don't mind lots of prep/ intricate recipes and have no restrictions (no vegetarians/halal/pescatarians etc)

Thank you.
(I'm kind of fancying french/ fine dining, but am open to other suggestions)

sharond101 Sat 02-Feb-13 22:51:47

I did scallops on New Years Day which really looked the part. I bought a roll of black pudding and fried 1cm slices until crispy. I made up a garlic and herb butter and added this after flash frying the scallops in oil. I served them with caramelized red onions I prepared using thin slices red onion, oil, butter, sugar and basamic vinegar.

MichelleRooJnr Sun 03-Feb-13 13:31:00

Oh I love scallops and black pudding, and that recipe sounds lovely.
In fact I think black pudding has a place in lots of starters - thanks for reminding me of it.

TempusFuckit Sun 03-Feb-13 18:22:16

For dessert, iles flottante are very French, fancy and can be done well ahead of time:

(This recipe also has a praline in which you could easily leave out.)

MichelleRooJnr Sun 03-Feb-13 19:41:46

Thank you Tempus.
I admit I'd never heard of les flottantes but have now googled them and they look very special.
Might have a practice go and see how they turn out.

munchkinmaster Sun 03-Feb-13 19:53:43

Pannacotta is v easy and good for parties as made up in advance. Is that a bit pase these days?

Chewbecca Sun 03-Feb-13 22:08:54

Another scallop start option here with pea purée, I love this recipe, really simple, really tasty.

Chewbecca Sun 03-Feb-13 22:11:03

For main, this 7 hour lamb is far from fine dining but feeds lots of people and is heavenly. I buy salt marsh lamb from the local butchers and it is legendary.

VBisme Sun 03-Feb-13 22:17:07

Rack of lamb, cooked pink with ratatouille and dauphinoise potatoes is lovely.

Or a fillet of beef with a tomato salsa and crushed new potatoes and rocket.

MichelleRooJnr Sun 03-Feb-13 22:28:22

Thank you all so much.
Chewbecca I've already got that 7hr lamb recipe in my maybe folder! I saved it ages ago thinking to make it but haven't yet - I will try it next weekend.

BiddyPop Mon 04-Feb-13 13:10:28

A main course option I got from BBC GOod Food years ago is feta chicken.

Under the skin of a part-boned chicken breast, place 50g of feta and a 1/2 teaspoon of thyme leaves. Sprinkle with salt and pepper, little drizzle olive oil, roast for 40 mins. Add a small spray of cherry tomatoes (about 4-5) 10 mins from the end.

Recipe called to serve with fresh tagliatelle which had loads of french beans and halved olives mixed through. Nice but a bit olive-y. I usually serve with roast potatoes and often have another veg alongside (maybe peas, or french beans, or broad beans, or a mixed medditeranean stirfry (peppers, onion, garlic, mushrooms, courgette, mange tout, etc) all work well). You could just do a proper ratatouille in the oven if you wanted, or just roasted med veg.

It is easily scaled up as you are doing 1 breast per person, and looks good on the plate too. And it's actually pretty quick to prep too (esp if you use dried thyme).

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