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Original poster

Special main course ideas

11 replies

OMGitsnotgood · 12/10/2025 23:18

Every year I cook a birthday meal for a good friend, her DH and another couple. This year is a significant birthday so want to make it extra special.

Only dietary requirements are no whole nuts (a digestive issue rarher than an allergy), one of them doesn’t like anything ‘stew like’ so no boeuf boeuf bourguignon or tagine etc. and one doesn’t like steak (but eats beef otherwise)

Recent things I’ve made for this group include duck with plum and star anise sauce; salmon en croute; chicken fattee; seabass and champagne sauce. So along those lines.
id like it to be more special than eg fish pie or lasagne.
I’d like to be able to plate it rather than serve ‘family style’ so that I can decorate the middle often table with flowers and candles.
I’ve lots of ideas for starters and dessert, just need ideas for main course. I’ve lots of cookery books and am looking through them but know how great you all are at suggesting things I wouldn’t have thought of.
Thank you

OP posts:
Waitaminutewheresmejumper · 13/10/2025 03:42

Was thinking lamb shawarma until the plating bit. Beef Wellington or rack of lamb?

Forgottenmyphone · 13/10/2025 06:08

Lobster Thermidor

Original poster
OMGitsnotgood · 13/10/2025 07:22

Waitaminutewheresmejumper · 13/10/2025 03:42

Was thinking lamb shawarma until the plating bit. Beef Wellington or rack of lamb?

Excellent suggestions thank uou. The shanks from our butchers are usually too big for one person but could remove from the bone to serve. You lose the visual impact but it’s so tasty and can be bunged in the slow cooker which is helpful prep wise and not at all risky. Will ponder the rack/Wellington. These are all the sorts of things I would serve, thanks

OP posts:
Original poster
OMGitsnotgood · 13/10/2025 07:24

Forgottenmyphone · 13/10/2025 06:08

Lobster Thermidor

Oh my DH and I both love lobster Thermidor. I’m a decent cook but not sure I‘d be confident in making that. You have however reminded me to see if I can find a restaurant that serves it for DH‘s birthday next month so thank you!

OP posts:
KnickerlessParsons · 13/10/2025 07:46

Coq au vin is nice - not sure if it would be called “stew like” though

Namechange822 · 13/10/2025 07:56

The weather has got really cold and wet, so I’d do a fancy roast.

My favourite is probably slow cooking lamb in the oven. Brown the outside first and then put it in the oven really long and slow - 12 hours if you can - with plenty of red wine and stock in the bottom of the dish and completely sealed in foil. It goes so tender that you can serve it with a spoon!

To plate I’d do something like a parsnip purée onto the plate, then roast potatoes and carrots in the middle, with the lamb balanced on top.

Original poster
OMGitsnotgood · 13/10/2025 08:01

KnickerlessParsons · 13/10/2025 07:46

Coq au vin is nice - not sure if it would be called “stew like” though

Now there’s something I haven’t made for ages, thank you for that I could make it with whole chicken thighs (tastier than bread IMO) and sit them on top of the sauce so it’s less stew like.

OP posts:
Original poster
OMGitsnotgood · 13/10/2025 08:02

Namechange822 · 13/10/2025 07:56

The weather has got really cold and wet, so I’d do a fancy roast.

My favourite is probably slow cooking lamb in the oven. Brown the outside first and then put it in the oven really long and slow - 12 hours if you can - with plenty of red wine and stock in the bottom of the dish and completely sealed in foil. It goes so tender that you can serve it with a spoon!

To plate I’d do something like a parsnip purée onto the plate, then roast potatoes and carrots in the middle, with the lamb balanced on top.

That’s a fabulous suggestion, thank you! Am going to find it hard to choose now!

OP posts:
TheSandgroper · 13/10/2025 16:20

Namechange822 · 13/10/2025 07:56

The weather has got really cold and wet, so I’d do a fancy roast.

My favourite is probably slow cooking lamb in the oven. Brown the outside first and then put it in the oven really long and slow - 12 hours if you can - with plenty of red wine and stock in the bottom of the dish and completely sealed in foil. It goes so tender that you can serve it with a spoon!

To plate I’d do something like a parsnip purée onto the plate, then roast potatoes and carrots in the middle, with the lamb balanced on top.

Or you could do similar with a beef brisket which can bring in all the Southern USA rubs and marinades.

BIWI · 13/10/2025 16:24

How about individual beef wellingtons? Make a nice change from a large one, and will also allow you do some more creative plating.

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