one of them. (I have been very caught up trying to get my deadlines up to date Ha!and needed a very easy to put together menu)
Here is the menu:
Nibbles: Ceasar Salad Sauce (added the cheese) served with romaine spears on the side. Perfect easy dip without the chip!!
Dark and Stormys....
Starter:
Set pancetta slices on a cookie sheet and cover with another sheet and pop into a hot oven to crisp (perhaps 15 mins)Can be made an hour or two ahead. Cool...I used two per person.
and 1 slice of spek, which I believe can be found in USA under another name.
Cut black skinned figs into 1/4s but dont cut through. Set under preheated grill about...I think this took about 10 mins.
Toast baguette slices both sides lightly. Rub with garlic.
Plate anyway you like...I set two slices toast on the plate with mixed salad leaves in the center and drizzled evoo over the toast and salad.
Then a thickish slice of Brie on each piece of toast.
Then a slice of crispy pancetta on each toast and the crispy spek in the center on the salad.
Then the grilled fig atop the spek.
Filled the center of fig with a little more Brie and drizzled across the entire plate some Balsamic Moscatel glaze.
Very YUM!
Main:
Cream Sauce. Chopped leeks and garlic in evoo till well softened and then a cup of white wine, salt and reduced.
Put through a sieve and with about 1/4 of a cup liquid returned to pot and added cream and reduced that.
Added chopped parsley and a whole bag of peeled and deveined shrimp. Brought that to a fast simmer and turned it off.
(I would have marinated the shrimp, if I was not busy, in salt and a little hot pepper flakes)
Served with broccoli spears, Basmati rice and more parsley. Lemon wedges. It was perfect.
Dessert:
Warm crepes with cinnamon sugar and lemon juice. Fresh berries, raspberry - strawberry - blackberry - blueberry, on the side with minted cream and vanilla ice cream if any wanted.
Cote de Provance Rose, Pinot Grigio and Arriette Red as well as rum and cokes and Baileys...
Simple, easy and so good.
Here is the menu:
Nibbles: Ceasar Salad Sauce (added the cheese) served with romaine spears on the side. Perfect easy dip without the chip!!
Dark and Stormys....
Starter:
Set pancetta slices on a cookie sheet and cover with another sheet and pop into a hot oven to crisp (perhaps 15 mins)Can be made an hour or two ahead. Cool...I used two per person.
and 1 slice of spek, which I believe can be found in USA under another name.
Cut black skinned figs into 1/4s but dont cut through. Set under preheated grill about...I think this took about 10 mins.
Toast baguette slices both sides lightly. Rub with garlic.
Plate anyway you like...I set two slices toast on the plate with mixed salad leaves in the center and drizzled evoo over the toast and salad.
Then a thickish slice of Brie on each piece of toast.
Then a slice of crispy pancetta on each toast and the crispy spek in the center on the salad.
Then the grilled fig atop the spek.
Filled the center of fig with a little more Brie and drizzled across the entire plate some Balsamic Moscatel glaze.
Very YUM!
Main:
Cream Sauce. Chopped leeks and garlic in evoo till well softened and then a cup of white wine, salt and reduced.
Put through a sieve and with about 1/4 of a cup liquid returned to pot and added cream and reduced that.
Added chopped parsley and a whole bag of peeled and deveined shrimp. Brought that to a fast simmer and turned it off.
(I would have marinated the shrimp, if I was not busy, in salt and a little hot pepper flakes)
Served with broccoli spears, Basmati rice and more parsley. Lemon wedges. It was perfect.
Dessert:
Warm crepes with cinnamon sugar and lemon juice. Fresh berries, raspberry - strawberry - blackberry - blueberry, on the side with minted cream and vanilla ice cream if any wanted.
Cote de Provance Rose, Pinot Grigio and Arriette Red as well as rum and cokes and Baileys...
Simple, easy and so good.