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DH's birthday tomorrow- What yummy meal can I cook him?

(9 Posts)
Febes Thu 16-Oct-08 13:40:01

He's a honey and I want to make him a yummy meal he eats everything.

ComeOVeneer Thu 16-Oct-08 13:42:17

Wild mushroom tartlets, followed by confit of duck with green beans and mash potato, then finish with vanilla pannacotta with raspberry coulis.

Febes Thu 16-Oct-08 13:47:22

Bloody hell how do I cook that??!!!

ComeOVeneer Thu 16-Oct-08 14:00:17

Wild mushroom tartlets

Roughly chop the mushrooms (chestnut, crimini etc) and suatee in butter with a finely chopped clove of garlic until cooked. Roll out puff pastry and cut cirlces (about 15cm diameter), pop in fridge to chill. Mix mushrooms with finely grated parmesean, chopped parsley and pepper. Score a 1cm border around the pastry, spoon mushrooms into centr of pastry and brush border with beaten egg. Pop in preheated oven (200c/180c if fan) and cook for 20 mins.

notnowbernard Thu 16-Oct-08 14:02:24

Nice bit of steak, maybe with a pepper or a mushroom sauce

Potatoes dauphinoise

A vegetable (greens, I reckon)

ComeOVeneer Thu 16-Oct-08 14:05:16

vanilla pannacotta with raspberry coulis

3 gelatine leaves
250ml/9fl oz milk
250ml/9fl oz double cream
1 vanilla pod, split lengthways, seeds scraped out
25g/1oz sugar

For the sauce
175g/6oz sugar
175ml/6fl oz water
350g/12oz raspberries

For the panna cotta, soak the gelatine leaves in a little cold water until soft. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set. For the sauce, place the sugar and water into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved. Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth. Pass the sauce through a sieve into a bowl.

To serve, put some boiling water into a bowl and place ramekin in the water for 5-10 seconds (don't leave it too long) to loosen the dessert, then invert onto a plate so it comes out. Decorate with a few berries and drizzle to coulis over.

ComeOVeneer Thu 16-Oct-08 14:08:05

I assume you don't need a recipe for mash or green beans grin.

confit of duck

2 bay leaves, destalked
2 teaspoons dried thyme
5 tablespoons sea salt
4 duck legs
1 clove of garlic, chopped
500g goose fat or lard

Put the bay leaves in a coffee grinder with the thyme and blitz to a powder. Reserve. Scatter half the salt in a dish, then lay the duck on top. Rub the garlic all over the duck and lay it, skin-side down, on top of the salt. Scatter the herb mixture evenly over the duck, then sprinkle over the remaining salt. Refrigerate for 12 hours, then turn the duck over and return to the fridge for a further 12 hours. The salt will have liquified.
Preheat the oven to 150°C. Rinse the duck in cold water and pat dry. On the stove top, gently melt the fat in a casserole or ovenproof dish in which the duck pieces just fit. When hot, add the duck, which must be covered with fat; if it is not, add lard until it is fully covered. When just trembling but not boiling, put the dish in the oven and cook for 1 1/2 hours. Push in a skewer at the thickest point; it should slide in easily. If not, check again after 10 minutes.
Transfer the confit to a plastic container, ladle the fat over the confit through a fine sieve, being careful not to ladel any of the juices from the bottom of the cooking dish. When cold, seal with a lid and refrigerate until needed.
Preheat the oven to 200°C. To serve, remove the duck from the fat, then place on a baking tray for 1 hour to come to room temperature. Pour off any melted fat from the tray and roast, skin-side down, for 20 minutes, turning it skin-side up to serve.
Melt the stored fat from the container and bring to the boil before straining back through a sieve into a bowl to keep in the fridge to use for another confit. It can be used 3 times before it becomes too salty

notnowbernard Thu 16-Oct-08 14:08:27

<nurtures inferior cook persona>


Febes Thu 16-Oct-08 15:17:27

Fancy- will def do the mushroom tartlet love the sound of that. Will keep the other recipes for future though ta

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