Dinner For Four - Coming Soon
No appetite whetting pictures with this one I’m afraid. Not of the meal itself at any rate. This is a menu agreed with Mrs Cheoff which will be served in a week’s time here at Poverty Hall. There are elements which we have cooked before and some which have been waiting in the wings to appear at an appropriate time. It’s the sort of developed menu which we only offer a few times through the year. And this is one of those occasional posts which outline some of the planning which goes on before we present such a meal.
Blood oranges were squeezed today ready for the jelly.
Blood oranges? Jelly? I really should share the menu, eh.
Courgette velouté arrived as an amuse for our most recent meal at Gravetye Manor. Plenty of recipes are available. I just need to decide how creamy rich the final version should be. Don’t want to challenge everyone too much from the first mouthful.
The starter is one I’ve wanted to make since Richard Bainbridge and the Great British Chefs website shared it last year. It will have to be squished down from the main course size of the recipe which you can link to below.
Poached haddock with stewed leeks, soy-cured egg yolk and curry dressing
We cooked the main over Christmas 2019 for vegetarian guests. No need to send this away to an assay office. It already has all the hallmarks of satisfyingly simple/simply satisfying food. That satisfaction certainly comes from flavour but also from the mouthfeel if some vegetables are allowed to keep their crunch. A link to this recipe follows.
Italian bean casserole
This will certainly provide an uncomplicated rustic moment. I like that. Relief all round from being constantly distracted by ‘fancy’ dishes - and an easy one to prepare ahead.
Pre-dessert and dessert are still under review - but they are likely suspects which sound decent enough at present.
Petits fours supplies took a bit of a bashing during recent festivities but there is still a good enough selection to choose from without spending time to make more. I’ll pick from these.
Wines are decided upon as well. The Château Bouscaut was delicious at Christmas and I’m really looking forward to what will be my first experience of a Valpolicella of extra finesse. That Sauternes was bought half price at a local Co-op almost two decades ago. Time to finally stop examining, fondling and re-racking it. Time to see if it is eager to please us after too many years alone.
Mrs Cheoff still avoids the stuff but the coffee which will end the meal for three quarters of us is an old friend. I’ve ordered more of this bean than any other. After a painful absence from the Hasbean coffee collection it made a welcome return this month. My order has already arrived and is ready to be ground and shared. I continue to give thanks to Steve Leighton and his team for their coffee excellence.
That will do for now. Maybe you’ll take a few ideas from those on show here. Pinch one recipe for a supper dish or go full steam ahead with a multi-course effort. It’s only food. But cooking it will be fun - and sharing it doubles the pleasure.