Will be in London for 4 days early October. Have been asked to cook dinner on 2nd night for 10. I am unfamiliar with what ingredients will (and won't) be in their markets and I remember their ranges & ovens have different markings than standard US. Also menu must either be seafood or veggie. Any suggestions (and recipes) on things I can make that will not cut too much into sightseeing beyond the kitchen walls?
Interesting Menu/Recipe Challenge
- Thread starter bklyn-joe
- Start date
There are a lot of good ideas in the Menus section. Click link.
http://www.finerkitchens.com/swap/forum28/index.php
http://www.finerkitchens.com/swap/forum28/index.php
Any chance you could put together the menu...and let someone on the London front do the shopping?
If you got the menu together well in advance, they could easily tell you what's available and what's not.
Now granted, I'm crazy for pastries and desserts and I can't WAIT to get to England and try some clotted cream! I have friends in London and I'm already scheming on how to incorporate that in a visit, somehow. smileys/smile.gif
Since you could go go vegetarian with the menu, lots of those issues with the oven won't necessarily be issues. Boil is the highest setting on the oven, etc. But I've included a link below with oven temperature conversions, just in case.
When I have favorite recipes, I always e-mail them to myself. I have a folder just for my favorite recipes so I have them on hand whereever I am (I made scones in Mexico for the Brittish innkeeper who'd been pining for them...). You could pick the majority of your recipes and convert them, stick them in your e-mail and then when you're ready to go...easy, easy.
Here's a quick and easy dish my friend made that could be really fun. (Click on the link for a photo) The shiso leaves are not integral-- you could always serve it on top of some other greens or herbs that would compliment the soy sauce/tamari (a base of lettuce, and then shredded cilantro on top maybe). This one's more like assembly, but I'll be doing it again. You see, it presents well.
Block of soft tofu
tamari/soy sauce
greens
wasabi
optional: edible flowers (nasturnum has a nick spicy kick)
And for dessert, I went to a dinner party once and absolutely slaved over a dessert. Someone else brought dessert too (surprise!), and everyone made a huge fuss over her fruited fool. It took her all of like 10 minutes to put it together and this group of serious gourmands was in heaven. Fools are easy, easy, easy and you won't have to dedicate a bunch of time to it, yet it's got a big pay off. (Gild the lilly with a little alcohol in the whipped cream or the fruit, if you want.)
Here's a recipe:
http://www.joyofbaking.com/EnglishFruitFool.html
Here's a couple recipe converters:
For measurements:
http://southernfood.about.com/library/info/blconv.htm
For temperatures:
http://italiancook.ca/conversion.htm
If you got the menu together well in advance, they could easily tell you what's available and what's not.
Now granted, I'm crazy for pastries and desserts and I can't WAIT to get to England and try some clotted cream! I have friends in London and I'm already scheming on how to incorporate that in a visit, somehow. smileys/smile.gif
Since you could go go vegetarian with the menu, lots of those issues with the oven won't necessarily be issues. Boil is the highest setting on the oven, etc. But I've included a link below with oven temperature conversions, just in case.
When I have favorite recipes, I always e-mail them to myself. I have a folder just for my favorite recipes so I have them on hand whereever I am (I made scones in Mexico for the Brittish innkeeper who'd been pining for them...). You could pick the majority of your recipes and convert them, stick them in your e-mail and then when you're ready to go...easy, easy.
Here's a quick and easy dish my friend made that could be really fun. (Click on the link for a photo) The shiso leaves are not integral-- you could always serve it on top of some other greens or herbs that would compliment the soy sauce/tamari (a base of lettuce, and then shredded cilantro on top maybe). This one's more like assembly, but I'll be doing it again. You see, it presents well.
Block of soft tofu
tamari/soy sauce
greens
wasabi
optional: edible flowers (nasturnum has a nick spicy kick)
And for dessert, I went to a dinner party once and absolutely slaved over a dessert. Someone else brought dessert too (surprise!), and everyone made a huge fuss over her fruited fool. It took her all of like 10 minutes to put it together and this group of serious gourmands was in heaven. Fools are easy, easy, easy and you won't have to dedicate a bunch of time to it, yet it's got a big pay off. (Gild the lilly with a little alcohol in the whipped cream or the fruit, if you want.)
Here's a recipe:
http://www.joyofbaking.com/EnglishFruitFool.html
Here's a couple recipe converters:
For measurements:
http://southernfood.about.com/library/info/blconv.htm
For temperatures:
http://italiancook.ca/conversion.htm
BklynJoe...everything you'd need is to be found at .......
Waitrose or Marks and Spencers. I'd go for the washed and prepared packets of baby greens for the salad.
Where will you be staying in London. Some of the High Street above shops are small but the larger ones are usually just a bus ride away.
Often there is a great little fishmonger on the corner near yet another pub and just down the road!
Would the folk you are cooking for want an American Menu (Cajun or something) or are you wanting to do an English menu...
Last night I cooked the following meal this would go down a real treat over there.
Starter: Sliced and toasted baguette and Tapanade
Baked Fish:
Pistachio, Breadcrumb and Parmesan encrusted fish (Ono, Mahi-Mahi....all I could get was Tilapia which was good...ask the fishmonger where you shop for a good sub.)
Rissotto:
Pumpkin was called for but I did it with truffle.
Sun-dried tomato and basil and pine-nut sauce.
Wilted spinach:
Pumpkin fritters:
To plate.....
Ring mold (or spoon) the rissotto with wilted spinach on top. Set 2 or three fritters atop that.
Sauce the plate and place fish on that.
Salad on the side. The English dont like sweet dressing, balsamic and evoo would do well perhaps add toasted pine nuts and fresh raspberries or something that is seasonal when you get there.
Of course if plating is not an option the rice can be spooned from a bowl as can all the other dishes.
Dessert:
Cheese platter (there are WONDERFUL cheeses available)and crackers with a good bottle of Port.
If you'd like the recipes I'd be happy to oblige.
None of the above needs you to know the oven and it's quirky temperatures.
The pumpkin,crumbs,cheese and nuts can be prepared the evening before. The tomato sauce too, if need be.
Waitrose or Marks and Spencers. I'd go for the washed and prepared packets of baby greens for the salad.
Where will you be staying in London. Some of the High Street above shops are small but the larger ones are usually just a bus ride away.
Often there is a great little fishmonger on the corner near yet another pub and just down the road!
Would the folk you are cooking for want an American Menu (Cajun or something) or are you wanting to do an English menu...
Last night I cooked the following meal this would go down a real treat over there.
Starter: Sliced and toasted baguette and Tapanade
Baked Fish:
Pistachio, Breadcrumb and Parmesan encrusted fish (Ono, Mahi-Mahi....all I could get was Tilapia which was good...ask the fishmonger where you shop for a good sub.)
Rissotto:
Pumpkin was called for but I did it with truffle.
Sun-dried tomato and basil and pine-nut sauce.
Wilted spinach:
Pumpkin fritters:
To plate.....
Ring mold (or spoon) the rissotto with wilted spinach on top. Set 2 or three fritters atop that.
Sauce the plate and place fish on that.
Salad on the side. The English dont like sweet dressing, balsamic and evoo would do well perhaps add toasted pine nuts and fresh raspberries or something that is seasonal when you get there.
Of course if plating is not an option the rice can be spooned from a bowl as can all the other dishes.
Dessert:
Cheese platter (there are WONDERFUL cheeses available)and crackers with a good bottle of Port.
If you'd like the recipes I'd be happy to oblige.
None of the above needs you to know the oven and it's quirky temperatures.
The pumpkin,crumbs,cheese and nuts can be prepared the evening before. The tomato sauce too, if need be.
Holy cow...did you say cheese? In London??? Neils Yard Dairy is THE place.
Last summer I had a girl visit me who used to work at Neils Yard Dairy. At this shop, you can be assigned someone to walk with you through the store, kife in hand, who will discuss the cheeses with you personally, and provide samples of whatever you like. I teased my friend, saying she was a personal escort of the highest order! Oh my God. For your party, I'd have a cheese plate just for an excuse to go wander through Neils Yard Dairy. Mmmm....
http://www.nealsyarddairy.co.uk/aboutnyd_history.html
Last summer I had a girl visit me who used to work at Neils Yard Dairy. At this shop, you can be assigned someone to walk with you through the store, kife in hand, who will discuss the cheeses with you personally, and provide samples of whatever you like. I teased my friend, saying she was a personal escort of the highest order! Oh my God. For your party, I'd have a cheese plate just for an excuse to go wander through Neils Yard Dairy. Mmmm....
http://www.nealsyarddairy.co.uk/aboutnyd_history.html
There's a Neal's Yard in Covent Garden also...
But like joanie says,Borough Market is very good - if you're near Marylebone, the High Street is chock a block with food shops, Waitrose, Fish Works, a great butcher and cheeseshop on Moxon Street, and on Sundays a farmer's market...
It really depends on where you are staying, if you give me an idea, I can point you in exactly the right direction.
How about some chipotle crusted shrimp? Make a strong chipotle mayo and coat the shrimps first in the mayo, then in panko, bake until golden - serve over wild rice with some asparagus or garlic wilted spinach and a nice spring greens salad - just bring a can of chipotes en adobo with you, they are difficult (but not impossible) to find in London...
But like joanie says,Borough Market is very good - if you're near Marylebone, the High Street is chock a block with food shops, Waitrose, Fish Works, a great butcher and cheeseshop on Moxon Street, and on Sundays a farmer's market...
It really depends on where you are staying, if you give me an idea, I can point you in exactly the right direction.
How about some chipotle crusted shrimp? Make a strong chipotle mayo and coat the shrimps first in the mayo, then in panko, bake until golden - serve over wild rice with some asparagus or garlic wilted spinach and a nice spring greens salad - just bring a can of chipotes en adobo with you, they are difficult (but not impossible) to find in London...
United Nations
Among the people at the dinner will be a native Siberian, a Brit, a Frenchman, a Kenyan, a Bombay native and a Bostonian! There is no need for me to make a specific cuisine but I want to do something different. I was travelling this weekend so I haven't spent too much time obsessing yet. Would love the recipes for your menu. They collectively sound like a winning combination.
Among the people at the dinner will be a native Siberian, a Brit, a Frenchman, a Kenyan, a Bombay native and a Bostonian! There is no need for me to make a specific cuisine but I want to do something different. I was travelling this weekend so I haven't spent too much time obsessing yet. Would love the recipes for your menu. They collectively sound like a winning combination.
ah, a good Italian son. way back when.....
my boyfriend lived in Bayridge and every sunday was supper at his mom's. it was soooo wonderful with the music everywhere and the men playing bacci ball and those meals were to live for! it kinda felt like living in an old town in Italy.
his name was spelled: Anthony but it was pronounced Ant-nee LOL
nice to meet you and welcome to the swap smileys/smile.gif
my boyfriend lived in Bayridge and every sunday was supper at his mom's. it was soooo wonderful with the music everywhere and the men playing bacci ball and those meals were to live for! it kinda felt like living in an old town in Italy.
his name was spelled: Anthony but it was pronounced Ant-nee LOL
nice to meet you and welcome to the swap smileys/smile.gif
We have a winner
Like I mentioned, I wanted to do something different and your mention of scallops struck a chord. Talking to a Jamaican co-worker JERK SCALLOPS came to me. Another co-worker just came back from the Elvis thing at Graceland and had seared scallops PLATED ON SHREDDED RED CABBAGE SAUTEED IN TRUFFLE BUTTER SURROUNDED BY CREME FRAICHE W/A TAMARIND & RED PEPPER PUREE. I was discussing Mexican food with someone I met this weekend which has contributed SWEET PLANTAIN CHIPS as additional garnish.
Also this weekend, a friend's partner made key lime pie (which I admit I never tried before saturday) and my co-worker mentioned a key lime napoleon from her trip. Does it need to be said... I loved the pie! So making that into a napoleon would be definitely a new concept for all the guests.
Does anyone have a recipe or can intuit how to make the napoleon work? I'm thinking to prep the custard over a water bath as opposed to baking and just using puff pastry baked in advance which I'll layer with the just finished custard. Topping with scrolls of lime zest, fresh raspberries & whipped cream.
What do you think?
Like I mentioned, I wanted to do something different and your mention of scallops struck a chord. Talking to a Jamaican co-worker JERK SCALLOPS came to me. Another co-worker just came back from the Elvis thing at Graceland and had seared scallops PLATED ON SHREDDED RED CABBAGE SAUTEED IN TRUFFLE BUTTER SURROUNDED BY CREME FRAICHE W/A TAMARIND & RED PEPPER PUREE. I was discussing Mexican food with someone I met this weekend which has contributed SWEET PLANTAIN CHIPS as additional garnish.
Also this weekend, a friend's partner made key lime pie (which I admit I never tried before saturday) and my co-worker mentioned a key lime napoleon from her trip. Does it need to be said... I loved the pie! So making that into a napoleon would be definitely a new concept for all the guests.
Does anyone have a recipe or can intuit how to make the napoleon work? I'm thinking to prep the custard over a water bath as opposed to baking and just using puff pastry baked in advance which I'll layer with the just finished custard. Topping with scrolls of lime zest, fresh raspberries & whipped cream.
What do you think?
What would you do re the jerk, dry rub, marinade? you can buy the bottled stuff at...
Sainsbury's (I think) I saw a lot of 'imported' bottles there as well as a variety of Jamie Oliver's bottled stuff.
The bottled jerk I saw was the same brand we get here.
I usually make my own jerk from the book "Jerk" BBQ from Jamaica and I see they have a recipe for jerked scallops...I'll post it below.
Sainsbury's (I think) I saw a lot of 'imported' bottles there as well as a variety of Jamie Oliver's bottled stuff.
The bottled jerk I saw was the same brand we get here.
I usually make my own jerk from the book "Jerk" BBQ from Jamaica and I see they have a recipe for jerked scallops...I'll post it below.