Describe the last meal you had... pretentious restaurant style

[Carolduckingbaskin]

Tonight I had
Slim cut fillet of fish, encased in a breaded crumb. A lattice of potato served with haricot beans in a rich thick tomato jus.

What did I actually eat ... and what did you have?

I am currently enjoying dining al fresco, my meal comprises of hand rolled wafer thin dough subtly flavoured with artisan French garlic and organic herbs accompanied with a delicate blend of Italian cheeses. A chilli reduction adds flavour for the discerned palate.

peppery
A cheese pizza with chilli?

Chilli sauce

@BrutusMcDogface

* A pottage of curated Mediterranean vegetables, with preserved sour lemons and piquant green olives in a spiced tomato reduction. Accompanied by pan-seared halloumi and a pillowy round of gently-warmed flatbread.*

This sounds DELICIOUS! 😋

Thank you! No recipe as I made it up as I was going alone, but in normal language, it was Mediterranean veg (aubergine, courgette, red and yellow peppers, onion, garlic) with chopped tomatoes, 2 small preserved lemons, about 5 chopped green olives, approx 1 tbsp ras el-hanout and green harissa. I cooked the onions first on their own for about half an hour, then chucked everything else in the pan and let it simmer for about 40 minutes. Fried the halloumi when the rest was ready.

The flatbread was a round Swedish one from Ocado (they come frozen).

A wok-fried mélange of hand-sliced beef and exotic vegetables, generously dressed with a piquant tomato-scented Oriental sauce inspired by the finest Chinese cuisine, and served on a bed of freshly-cooked fluffy basmati rice.

A fusion of succulent noodles, delicately sauteed in an aromatic infusion of spices.

Pot Noodle Bad Boy.

@VaTeLaverLesMains

Wilted and aged variety of root vegetables, with pulses and jus de poulet, pan-simmered in eau de maison bouillant, puréed and traditionally seasoned.

Aka, old bendy flaccid veg in bottom of fridge drawer with last night's chicken carcass stock and pickings and lentils, salt and pepper.

Surely you could replace wilted and aged with artisan ?

We had rustic pork with borlotti and canellini beans in rich spicy tomato and vegetable sauce,.

It's really hard to be poncy about left over roast pork and bean stew

Segment of home warmed garden vegetable quiche with oven baked potato segments and a crispy green side salad, followed by oven warmed rubarb pie and creme anglaise.

@Breathmiller

peppery A cheese pizza with chilli?

Morrisons garlic and herb tortellini with chilli oil.

To an accompaniment of Bohemian Rhapsody.

two medium cut slices of the finest bread that a local bakery produces, thickly spread with real butter, topped with supermarket quality cheese spread, followed by two packets of the finest whotsit copies that alldi sells

Peppery true...or even 'well matured'

@VaTeLaverLesMains

Peppery true...or even 'well matured'

Hand matured by Artisans in a specially chilled environment.

[quote Carolduckingbaskin]@fourquenelles no no! Your enrobed cod was cooked in a “water bath”[/quote]
Missed a trick lol

I had locally sourced, hand made, stone baked sour dough bread with a salad of carrot, cabbage, and an emulsion of egg yolks and olive oil, washed down with, a glass of ice cold, sparkling clear water with a twist of orgainic limes.

A mixture of carefully chosen British and Ditch cheeses mixed with fusilli, garnished with the house special, hand made aged rainbow ouef de guillotine.

Ds2 wanted to dye eggs. Seriously. So two hard boiled eggs left in jugs of water and food colouring. Worked well. Then he decorated them with stickers. Today he wanted to know if the dye had gone through the shell. It had, but it was marbled and quite beautiful. We ate them.
Don't worry they were refrigerated in the interim.

Thinly sliced lamb on a bed of spicy salad with a creamy garlic sauce all served on a flatbread while accompanied with thinly sliced potato cooked in a vegetable based oil.

Tender beef,root vegetable and jus topped with sautéed potatoes

(low calorie beef hotpot from asda)

Poulet à la deuxieme avec riz rechauffé.

(Aka last night's left-overs, reheated).

Hand foraged herbs accompany tender leaves forming a bed for poulet anglaise followed by a tumble of berries bathing in creme.

Or

Chicken nugget salad, with chives snipped over, then garden berries with cream.

Trio of handmade artisan Scottish oat cakes with selection board of local county cheese.

(Too tired to cook. Souvenir Oat cakes with a bit of Stilton and Red Fox)

Peruvian spiced charred aubergine and puy lentil ragout served on a bed of fragrant spiced wild rice

(Veggie chilli- but I did genuinely char the aubergine!)

@BeeFarseer thank you!

@SophieB100

A fusion of succulent noodles, delicately sauteed in an aromatic infusion of spices.

Pot Noodle Bad Boy.

Love this!