Speaking of cooking...

Originally posted by slinky09
What agreat menu, wholeheartedly agree with the Risotto (with Ham to follow something like a leek risotto might be simple to start with, done in a very nice chicken stock and I add in umpteen glasses of white wine, sauvignon blanc works well for me or if stronger then Noilly Prat) and the ham sounds damn fine. Now I see where you are, I know Sherburn in Elmet, my father's farm was north of Tadcaster and that's where I grew up (although born in Ripon, that's a long story ...). And I see your butcher delivers too ... handy. Seems there are a few who think alike, I'd be happy going from ham to cheese and port without bothering with pudding, though some like it.

Now, what can I munch on

A fellow Yorkshireman! Although I'm sad to see you no longer reside in god's own county... My business is in Sherburn, but I live in Barwick (also in Elmet) about 10 miles away, so when work is hectic the delivery service is very handy (and free). Great steak pies, with a hole in the top to top the gravy up whilst it's cooking. Oh yes...

Leek risotto's a great idea. And I've got some homemade chicken stock in the freezer which is what a good risotto really needs. Just need to make sure I can part cook on Friday and finish it off Saturday night without it turning sludgy.

Worrying - nobody here has suggested making a curry.....[:0]

Le menu:

Leek and Pea Risotto served with Parmesan and Pancetta

Ham Baked in Stout with a Honey Mustard Crust

Eton Mess

A selction of English Cheeses served with 1990 Vintage Port

I must be said, the V-Flyer inspired menu for our dinner party last night was a triumph. Many, many thanks, Boo, for the ham recipe - we followed it to the letter and it was perfect. Our guests said they'd never had such moist and tasty ham. And the risotto was darn fine, although I chickened out on the 'pre-prep' method and cooked the whole thing from scratch.

The downside? We went through 10 bottles of wine and a bottle of port between eight of us (not to mention the mojitos before dinner) and I feel - to put none too fine a point on it - wretched. Ah well, it was more than worth it...

[preiffer]

8 people? Your TARGET should be 16 bottles [}:)]



Then, and only then, are you allowed to feel wretched. (Extra points for bottles 17 & above... [:w])

Originally posted by preiffer
8 people? Your TARGET should be 16 bottles [}:)]



Then, and only then, are you allowed to feel wretched. (Extra points for bottles 17 & above... [:w])

Did I mention the mojitos...? 16 bottles of wine on top of that much rum and I think we may have been in stomach pump territory.

Having said that, thankfully the mint in the mojito is essentially a vegetable, so we can safely say we achieved our 'five-a-day' yesterday.

Originally posted by preiffer
8 people? Your TARGET should be 16 bottles [}:)]



Then, and only then, are you allowed to feel wretched. (Extra points for bottles 17 & above... [:w])

And that should be additional to pre-dinner champagne and cocktails [y]

Hi mdvipond am SO glad it all turned out very well for you - sounds like a FAB menu to me!

ALthough, to be perfectly honest, I am surprised that you can remember what you ate after all that (really good) alcohol! [:p];)

Hope that you have enough leftover ham for some nice sandwiches etc.

I have just got rid of the family after having them around for the day and a BBQ (much less alcohol was consumed since many of them were either driving home afterwards or considerably under age...)

Boo

Originally posted by mdvipond
Le menu:

Leek and Pea Risotto served with Parmesan and Pancetta

Ham Baked in Stout with a Honey Mustard Crust

Eton Mess

A selction of English Cheeses served with 1990 Vintage Port

I must be said, the V-Flyer inspired menu for our dinner party last night was a triumph. Many, many thanks, Boo, for the ham recipe - we followed it to the letter and it was perfect. Our guests said they'd never had such moist and tasty ham. And the risotto was darn fine, although I chickened out on the 'pre-prep' method and cooked the whole thing from scratch.

The downside? We went through 10 bottles of wine and a bottle of port between eight of us (not to mention the mojitos before dinner) and I feel - to put none too fine a point on it - wretched. Ah well, it was more than worth it...

Originally posted by Boo Boo
Hope that you have enough leftover ham for some nice sandwiches etc.

One 9lb ham. Six gluttonous guests. NO leftovers. They were like a pack of hyenas on a fallen baby antelope.

Originally posted by mdvipond
One 9lb ham. Six gluttonous guests. NO leftovers. They were like a pack of hyenas on a fallen baby antelope.

OMG! [:0] You are my kind of people [oo] [y]

As a cook, though, it is very flattering to have no leftovers (although not so good if you wanted the leftovers!). Next time, EVEN bigger ham!

Boo

Just caught up with this topic after a week spent sampling the fine ales and local produce of Southwold (aka Islington-on-Sea).

The ham in stout recipe sounds well worth a try and may even convert me from my favourite ham in coca cola (per Nigella).

Paul