Archie_tect
De Skieven Architek... aka Penfold + Horace
- Location
- Northumberland
You can't beat thin slices of galia melon interleaved with Prosciutto ham.
Starter for 10 - no 8
- Thread starter rich p
- Start date
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hmmm ...
1) alternating slices of mozzarella and beef tomatoes (slightly overlapping to make it fit on a wee plate, some fresh basil leaves sprinked over, drizzle with good olive oil & balsalmic vinegar,
2) stuffed tomatoes (can be prepared well in advance). Half tomatoes horizontally & hollow the "compartments" by removing seeds with a spoon; filling: mix together & season to taste flaked tuna (from cans), freshly chopped parsley or chives, capers
3) halloumi & mango salad: you'll need:
- large bowl of salad greens, with some sliced tomatoes, peppers, cucumber etc
- couple of juicy mangoes, peeled and sliced or cubed
- 2 packs of halloumi cheese, sliced (you should get about 8-10 slices out of each pack, approx. 5mm+ thick); dipped in seasoned flour (you can use something gluten free - rice flour?) to coat;
- for drizzling on the table: bowl of yoghurt, add lemon juice, fresh chopped mint leaves, season to taste with salt & pepper (best left to develop flavours in the fridge for an hour or so)
Just before serving, arrange the salad in bowls or on dessert plates, distribute the mangoes over the top.
Fry the halloumi slices gently in a little oil (important not to use too much oil & not too hot, otherwise the halloumi will melt instead of browning), turning over half way through. It's ready when golden brown.
Serve it immediately, otherwise the halloumi will go all stringy & chewy.
Hmmm, on 2nd thought, the halloumi recipe might not be the best if you are trying to entertain guests at the same time, as most of the final cooking has to be done just before serving...
Good luck, let us know what you decide in the end?
T
1) alternating slices of mozzarella and beef tomatoes (slightly overlapping to make it fit on a wee plate, some fresh basil leaves sprinked over, drizzle with good olive oil & balsalmic vinegar,
2) stuffed tomatoes (can be prepared well in advance). Half tomatoes horizontally & hollow the "compartments" by removing seeds with a spoon; filling: mix together & season to taste flaked tuna (from cans), freshly chopped parsley or chives, capers
3) halloumi & mango salad: you'll need:
- large bowl of salad greens, with some sliced tomatoes, peppers, cucumber etc
- couple of juicy mangoes, peeled and sliced or cubed
- 2 packs of halloumi cheese, sliced (you should get about 8-10 slices out of each pack, approx. 5mm+ thick); dipped in seasoned flour (you can use something gluten free - rice flour?) to coat;
- for drizzling on the table: bowl of yoghurt, add lemon juice, fresh chopped mint leaves, season to taste with salt & pepper (best left to develop flavours in the fridge for an hour or so)
Just before serving, arrange the salad in bowls or on dessert plates, distribute the mangoes over the top.
Fry the halloumi slices gently in a little oil (important not to use too much oil & not too hot, otherwise the halloumi will melt instead of browning), turning over half way through. It's ready when golden brown.
Serve it immediately, otherwise the halloumi will go all stringy & chewy.
Hmmm, on 2nd thought, the halloumi recipe might not be the best if you are trying to entertain guests at the same time, as most of the final cooking has to be done just before serving...
Good luck, let us know what you decide in the end?
T
Yes you can - it's the peach season! Slices of ripe peach, generously torn chunks of buffalo mozzarella, big ribbons of San Daniele or Parma ham, basil, ridiculously good olive oil and some generous seasoning. All looking glorious on a massive white plate in the middle for everyone to dive into. And/ or get tinned artichoke hearts, cut them in half and griddle on a ridged pan, and toss with garlic, lemon, thyme, olive oil and seasoning - also good with the mozzarella/ham combo...
Hungry...
Hmmmm, I like.
Do you think I should have a squiggly jus round the edge of the plate or is that terribly infra-dig!
twentysix by twentyfive
Clinging on tightly
- Location
- Over the Hill
Cheese on Gluten free Toast
Sardines on Gluten free Toast
Marmite on Gluten free Toast
Marmalade on Gluten free Toast
Shall I go on or have you got the idea?
Sardines on Gluten free Toast
Marmite on Gluten free Toast
Marmalade on Gluten free Toast
Shall I go on or have you got the idea?
Meat or veggie? You've already said, seafood is out, and you're having a big meat joint for main course, so maybe veggie is in order.
Let me think. No gluten. That excludes a lot of things, unfortunately, I was thinking of a couscous salad but couscous doesn't come gluten-free. Gram flour is gluten free. Could try the pakora recipe (here). Have a look at others on that thread too...
Let me think. No gluten. That excludes a lot of things, unfortunately, I was thinking of a couscous salad but couscous doesn't come gluten-free. Gram flour is gluten free. Could try the pakora recipe (here). Have a look at others on that thread too...
Dayvo
just passin' through
- Location
- 59° 50′ 5.55″ N, 10° 47′ 41.89″ E
An imitation steaming dog-turd on one of your finest plates will help to break the ice for what could be a very formal and dull evening!
So amusing, in fact, that they'll try it at all their dinner parties!
So amusing, in fact, that they'll try it at all their dinner parties!
Arch
Married to Night Train
- Location
- Salford, UK
The nicest salad I ever had was in France - it was mixed baby leaves, chestnuts, lardons and a raspberry vinegar vinagrette. Everything just went so well together.
But lardons is pork, which might be samey.
But lardons is pork, which might be samey.
slowmotion
Quite dreadful
- Location
- lost somewhere
Poke about on the epicurious.com website.
http://www.epicurious.com/recipesmenus/quickeasy/recipes?browseByAtt=116
http://www.epicurious.com/recipesmenus/quickeasy/recipes?browseByAtt=116
dan_bo
How much does it cost to Oldham?
Is pitta bread gluten free Ape? I'm off to google tzaziki
Four onion soup? Different types of onions?
Crisps - Will no-one rid me of this turbulent bar-snack?
Four onion soup- white onion red onio leeks and garlic- souped up and finished off with cream + pesto. Lush.
Oooooh I never had you down as a squiggly jus man! And at the risk of being pedantic, you don't really have a jus as such unless you've just cooked a bit of meat or suchlike. I know everyone uses it as a fancy word for sauce these days, but I disapprove! I think if you have good ripe fruit and decent mozzarella, and everything's at room temperature, you don't need any dressing except a bit of olive oil, salt and pepper. Let the stuff in the salad do the talking, and splash out at the deli instead of fannying about with sauces. You'll have noticed I have suggested something that requires very little skill in preparation - I wouldn't want you to read too much into this fact...
Arch
Married to Night Train
- Location
- Salford, UK
Ouch
There there. Did the nasty man upset you?
You're nothing like Greedo. You have 6 friends prepared to come to dinner, for a start....
I think with a rich meat main, I'd go for something light and crispy to start, hence I thought of something on salad leaves.
What's pudding by the way?
srw
It's a bit more complicated than that...
Small pieces of smoked salmon, brown crab meat, blinis, sour cream. All picked up from the chiller cabinet of your nearest Waitrose. All put in the middle of the table. People with awkward requirements can just not take the blinis or the crab.
Serve that with a New Zealand Sauvignon Blanc, which will also go quite well with those people who won't drink the Burgundy you've no doubt bought to go with the pork "because they don't like red wine".
Serve that with a New Zealand Sauvignon Blanc, which will also go quite well with those people who won't drink the Burgundy you've no doubt bought to go with the pork "because they don't like red wine".
