Can you suggest a 1970's main course

[Wickeddevil]

To go with prawn cocktail and Black Forest roulade?

Thank you

Admiraltea, you have put a spy cam in my dining room, haven't you?

Rack of lamb with little paper hats (called papillisomething) Or is that 50s?

.....and a nice Crème de Menthe Frappe to settle your stomach after that lot!

Aw BoffinMum ...happy memories. Never knew sherry didn't taste of sugar and dust 'til the 90's.

Strangely happy that have found Lakeland still sell butter curlers.

I own some 1970's Dartington Crystal Avocado dishes...still in the boxes. My mother loved the dishes and after many years of dust collecting thought I "could make use of them" Still unused to this day...

There you go op ...half avocado filled with vinaigrette, the daring alternative to prawn cocktail.

melon with a glace cherry and ginger as another starter.

Don't forget the sugar dredger and grape scissors !

I hope all food will have been cooked for 2 days and kept in a hostess trolley for complete authenticity.

Whatever you cook, the garnish has to be tomatoes cut in half in a zig zag pattern accompanied by a frond of parsley.

ooh admiral I am about avocado dishes!

have you got a Mateus Rose bottle or Chianti flask covered in candle wax? :)

Excuse I have been wanting to make sardine curry for a decade or more, only I can't find anyone willing to eat it, and indeed I don't much fancy polishing it off myself :(

Don't forget a nut roast or cheese omelette for the vegetarians!

If you wish to follow up with an 80's dinner I remember two foodie friends of mine moaning that everyone was eating pesto now and it just wasn't "special" any more...

lovely ideas here. Think we should have a fun evening. Am wanting to try fondue now, though maybe another time. Now torn between beef Wellington and duck, with steak Dianne a close third.

Definitely going to try the matchsticks, Shloer, and would love to find matteus rose. Can you still get it?

Blue nun for the wine, the height of sophistication. For a real 70s feel, you could take the labels off - the wine - say its home made Pea pod wine, al a 'The Good Life'.

Beef stroganoff!

Yes both Tesco and Sainsburys have it!

So blue nun, matteus rose and black tower.

Does anyone know how to make a snowball?

Advocaat and lime juice (optional), mixed 50:50 with lemonade

Thought of another main course - Gammon steak with a slice of tinned pineapple on top. Yum

I bloody loved Berni Inn floaters. You wouldn't get away with calling them that now

Fondues have never appealed. All that shared spit

Love this thread.

But Fullpleatherjacket you don't put the fondue forks in your mouth. Once you've dipped/cooked your tasty morsel it goes onto your plate to cool a bit while you skewer and cook your next delight.

I'm relieved to hear that's the usual etiquette nemno

I'm sure I have traumatic memories of the one and only fondue occasion I've attended where that didn't happen. Perhaps I need to seek out classier company

my NDN still uses her hostess trolley... the one with the dishes in. We went there and had coq au vin with carrotts and brocolli that had been cooked that afternoon and left in the dishes ready for us to eat later... the brocolli was soft floppy and brown!

Gammon steak & chips. With a pineapple ring & a glacé cherry on top.
Then it would be my most favourite 3 course meal ever!

You can tell which decade I was born

Chicken in a basket.

Brains Faggots - £1.50 for 6!
And you obviously must drink Babycham!

Chateau Briand

Lobster Thermidor sprang to mind after reading the title, but you have a classic prawn starter.

YY to Babycham. With maraschino cherries on swizzle sticks!

Or maybe Harvey Wallbangers.

Have you got your music sorted?

this is brilliant although I'm at the price it is now on Amazon.

Bit cheaper on Ebay.

I was a teenager in the 1970s. The height of sophistication was to go out for a meal at a Berni Inn or a Schooner Inn.

Angus Steakhouse was also a pretty desirable eatery IIRC.

Happy days