Come dine with me - HELP!

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CDWM Virgin

Come dine with me - HELP!

Hello everybody :)

We are hosting a CDWM evening next weekend for friends, we are the last of 4 couples to take our turn so the pressure is on!! We have decided on Delia's Chicken stuffed with wild mushroom/pancetta with Marsala sauce for our main course, and I was thinking of serving it with a selection of steamed veg and lyonnaise potatoes. Firstly, does that sound ok? If it doesn't it's probably tough luck as we've already sent the menu's out!

I was hoping to prep most of it the day before, if not that morning so I don't spend all evening in the kitchen. Do you think that would be ok? What about the marsala sauce? Can I pre-make that and then heat when required?

Any help/advice/suggestions will be very gratefully received.

Thank you,
Emma.

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Honey

CDWM

Hello Emma

I love the sound of your menu and hope that you do well with it. I think it would be okay to make the sauce before hand.

What are you planning to have for a starter and dessert? I think your main isn't too heavy... although the sauce could be quite rich but I wouldn't think that would make it too restrictive when it comes to a dessert. I'd probably have something fishy for starters and something fruity. Also a pudding of sorts for the pudding lovers. I can certainly recommend Delia's Chunky Marmalade Bread and Butter Pud... that always goes down well.

Let us know how you get on please.

Honey

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CDWM Virgin

Thanks......

Honey :) I hope the rest sounds ok too?

Starter: Cromer crab thermidor with a watercress salad.

Main: Wild mushroom and pancetta stuffed chicken breast with Marsala sauce, asparagus/tenderstem broccoli and lyonnaise potatoes.

Dessert: Salted caramel chocolate tart and homemade vanilla ice cream.

I'm in the middle of making the ice cream now and will do the tarts on Fri evening. I'll make the crab thermidor either Fri or Sat and grill just prior too. I was planning on stuffing the chicken Sat morning so I'll make the Marsala sauce then and just re-heat when needed. Hopefully most of this will either be made and ready (dessert definitely) or prep'd and ready to go on the night. Fingers crossed I don't screw it up!

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Honey

Menu

Just re read my post and realised I should have said a fruit dessert and may be a pud. But then perhaps the rules of CDWM are that you only do one dessert?

I would love the crab thermidor very much. Would it be too much (volume) to serve with homemade wholemeal bread? Is Cromer local for you? A nice touch to have local foods.

The only thing that might be risky when it comes to scoring, is the salted caramel chocolate tart... but that's probably because I'm not a fan of chocolate desserts (my husband is a chocoholic and so have to do them for him)... but I wouldn't chose it myself. I guess there aren't many people like me though. I think a straight chocolate tart might be less risky. It's surprising how many men love chocolate desserts. Perhaps you know your guests and know they will like the salted caramel bit. Love homemade vanilla ice-cream... with loads of vanilla... yummy.

You sound very organised and I think that is the key. I'm afraid I should take a leaf out of your book as I'm inclined to be a bit of a last minute Jonny. Every time I entertain I say I should do more in advance!

I'm not suggesting you change anything at this stage. But just wondered if you've ever tried this one of Delia's. Chocolate lovers seem to think it's the bees knees.

http://www.deliaonline.com/recipes/cuisine/european/french/truffle-torte.html

You won't screw it up, you'll be fine.

Honey x



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Noreen, Board Moderator

Come dine with me help

Emma,

How did it go in the end?

 
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