Dinner with friends

Dinner with friends – the results

March 4, 2012

Smugness rating: 8/10


The final menue:

Scallop on a bed of radishes with french dressing

Salad of Smoked Salmon and Kind prawn with horseradish cream and lime dressing

Herbed roast poussin on a bed of wild mushrooms with dauphinoise potatoes and roast parsnips

Lemon and Vanilla Panacotta with blackberry coulis and a little cake


Wines in order of serving

Coltbridge Wineyards, High Eden Chardonay 2010

Ocean’s Edge Pinot Noir 2009

Beneficio Shiraz Maclaren Vale  2008


Apologies for photo quality.  (I got kinda carried away with friends, wine and actual food…)

Some thoughts…

Our friends were kind enough to be impressed with our efforts but I still we have a little while to go yet before we can produce flawless dinners.

Overall I’d say pretty much everything we made tasted really good, but presentation could have been better.  The wine paring was the highlight of the meal, somehow we got it just right. I also totally loved J’s panacotta  – its exactly my kind of dessert and once you know what you are doing doesn’t even take that long – will definitely be asking him to make that again.  The poussins were fun to  serve – there is something quite awesome about having your own chicken on a plate.

Thus I award team Jelly smugness rating of 8 out of 10 points for how pleased we feel with ourselves for our culinary efforts.

Phew!  Lazy cooking day for us today I think!


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  • Mike Pearce
    March 4, 2012 at 12:42 pm

    You poncy Londoners!

    Prawn Cocktail, Roast Chicken and Yoghurt then?


    Sounds nice. Lovely photos too!

  • plasticeggy
    March 4, 2012 at 2:25 pm

    Oh my goodness!!

    What a menu…
    We were lucky enough to be on the receiving end of this gastronomic extravaganza and have been reliving the incredible delights since last night!!

    Fantastic amuse bouche with perfect scallop and gorgeous radish combination!
    Starter was superb, freshness, smokiness, creme fraiche and that kick of horseradish…
    Main course, where do I begin: there is indeed something very indulgent about having your own individual chicken! And a perfectly roasted one at that 😀
    Sweet and succulent parsnips
    Creamy mushrooms with just the right level of wildness
    Dauphinoise potatoes… Beyond description!
    The dessert was divine, left me craving more of the texture, perfectly smooth, slight zinginess to counteract the sweetness of the vanilla… The coulis and tiny cakes just finished the whole affair off wonderfully. I can generally take or leave a dessert… But not this one. Could’ve licked my plate, and everyone else’s.

    The wine pairing!! How does one even do that? It was sublime. It has been years since I’ve had white wine but the one the guys picked has inspired me to try a few, smooth, citrusy without the accompanying acidity, perfectly complimenting the fish courses. Aaahhh.
    The Pinot was young and fresh, ideal for a baby poultry 🙂
    The next red was inkier, blueberrier, inching from main course to dessert in its intensity.
    Dessert wine- have never had it before as we tend to do port. It was a fabulous surprise and pinged back the vanilla in the pannacotta…

    Not to mention amazing company and lots of laughs! A truly fantastic night 😀

    We will struggle to follow this up!!!

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