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Thread: Did a meal last night for friends.

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    Did a meal last night for friends.

    for munchies I did my garlic dip that is in the recipe book already.
    Starter I did a chicken risotto milanese
    main course I did a simple mixed leaf salad with halved cherry tomatoes and a simple white wine vinegar, olive oil and mustard dressing. For the main meal had fresh home made spaghetti with my own fresh basil pesto, topped with roasted sunflower seeds.
    Desert I made raspberries and strawberries just cut up with touch of vanilla sugar on and some natural yoghurt poured over with some raspberry coulis on top and some pink madagascar whole peppercorns.
    after had some wines and cheese,
    shropshire blue, stilton, bleu de gex and camembert with grapes and then three wines especially for the cheese course.
    Was great, I wanted to focus on easy stuff that I could prep in advance so that while me mates were there I was able to entertain.
    Really enjoyed doing it, had to experiment for a few hours with the pasta machine to get the pasta right the trick I found was to chill the dough really well.
    What y'all think?
    Will post recipes soon.
    The Cow by Ogden Nash
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    lmao at that little rocker smiley
    The Cow by Ogden Nash
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    HEXUS.timelord. Zak33's Avatar
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    Quote Originally Posted by Blub2k
    after had some wines and cheese,
    shropshire blue, stilton, bleu de gex and camembert with grapes and then three wines especially for the cheese course.

    ohhh...blimey mate, you made it hard for yourself there...what wine did you choose? All that strength in cheese...the blueness of it all.... what on earth did you get?

    I have a feeling being brave with a couple of reds would have been my route, but I'm guessing.....err.... a dry chardonnay with all that apple and grapefruit stuff going on to cut the blueness through....

    ya know what...I feel cheese and wine coming on today....

    and Blub...nice to have ya here adding to so many forums. 100% pleasure matey

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    Sounds great m8. I like the cheeses and the idea of multiple wines, nice.

    I'd like to know how you did the home made pesto. I've done it before but i wasnt too happy with the taste.

    Zak You dint like blues? Personally I like blue cheese although i agree it might kil some wines. I think i remember having a Cashel Blue with a dryish red which went nice but then Cashel is generally fairly mild as blues go.
    Last edited by turkster; 17-05-2004 at 05:00 PM.

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    Quote Originally Posted by turkster
    Zak You dint like blues?
    really gotta be in the mood, know what I mean? Kinda...needing the strength and having a "need" for it.....its not an everyday for me.....but I'm training my taste to cheese now, kinda getting my head round them more..so maybe, one day.

    Its the wine combo thats doing my head in....cant think of any partners for that.....although I DO keep getting a feel for red grapes with every mouthfull

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    Yeah i know blues are tough although i really like them. Very ripe camembert and bries can be pretty scary though

    I got into cheeses a few years back. At the place where i work during the summer (teaching traditional crafts) we serve a varying selection of (mainly Irish) cheeses for lunch and i get to eat as much as i want. .

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    HEXUS.timelord. Zak33's Avatar
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    lucky git

    Current personal favourite is Cornish Yarg.....its got the nettles on the outside to keep it wrapped....oh its lovely

    Quote Originally Posted by Advice Trinity by Knoxville
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    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    I'm happy to let Sacla make my pesto for me
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    sorry lads was away at the dentist yesterday will get onto this later
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
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    Zak the wines were on recommendation in a wine shop, I dont really do white so I needed help on that one, I had a sauvignon Blanc and a chenin blanc, a cabernet sauvignon red and a shiraz red, all South African and all pretty tasty. I am also a VERY recent convert to blue cheeses, I never used to eat them until my English fiancee started to bring dirty Stilton into the house recently
    Turkster the pesto was easy, 50g pine kernels, 70ish leaves of Basil, and 100g parmesan blended up and then Good extra virgin olive oil blended in, is really tasty and good. Ripe camembert has to be one of the finest cheeses there is.
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
    One end is moo, the other, milk.

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    Thanks Blub2k I will try the pesto like that. As for ripe camembert. IT depends how ripe. I like them reasonably ripe but sometimes they can get just a bit far gone ie. as runny as cream, a dirty brown colour and smelling like something rotting . One of my friends eats them like this.

    Saying that I got given a full round of a ripe Irish camembert type (I forget the name) because it was a bit too mature. The problem was i couldnt eat it fast enough (it was a big round c 50euro worth) so by the time i got near the end it was a bit TOO ripe .

    It was very nice though

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    A ripe camembert will smell of Cauliflower then when it is getting on a bit it starts to smell of sweaty feet, if they start to go brown then I would not eat it myself.
    The Camembert that I normally get is " Le Rustique" which is one of the originals and the best IMO. Not tried a ripe Irish one yet but am dying to try a good one.
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
    One end is moo, the other, milk.

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    By the way I didn't sober up until sometime late Monday evening and was 1.5 hours late for work too.
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
    One end is moo, the other, milk.

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