Task #18 in 30 in 30 is to plan a three course menu. Note, it’s plan not execute. Two reasons: I had wanted to do a homecooked 3-course meal for my birthday but a) it was met with general skeptism (“are you sure you don’t want to go out for a meal? So much trouble”) and b) I was on vacation. But I still want to plan this, because I think it’d be fun and it’s a task in 101 in 1001. Which means I have until 2016.
In thinking about it, I came to the conclusion that there are at least 2 different menus. One is the menu I want to cook and the second is the one I will end up cooking because of time, skill and also to fit the tastes of other people in my family.
starter — salmon three ways
salmon sashimi with ikura (salmon roe), grilled teriyaki salmon bites, salmon egg roll
Salmon with ikura is pretty standard sashimi fare, I’m thinking of dicing the salmon and serving it with the ikura on a spoon. The teriyaki recipe I haven’t tried, but sounds straightforward. The salmon roll is a Donna Hay recipe from one of her books: smoked salmon and crunchy greens rolled in a thin omelette. I made it for an office pot luck it was very popular and it’s an easy recipe to follow. The good thing about all three salmon dishes is that they can be served cold.
main — ballotine of duck with roasted beetroot, sautéed potatoes, pumpkin purée and red wine jus
I’ve made poached chicken using the ballotine, or roll, method. I’ve also cooked with duck. Found a recipe for duck ballotine that involves rolling it in pancetta. Sounds good. Instead of duck trimmings and assorted herbs for the filling, I think using a combination of smoked duck and duck offal will work. Hopefully it’ll look like the three birds ballotine from m&s I bought a couple of christmases ago.
I’d like to use red and yellow mini beets, but I know I won’t be able to get them, sigh. Duck goes with fruit like orange or plum or berries. I think though that with the beets and pumpkin there is enough sweetness in the dish and just a normal red wine reduction will work better. May be a squeeze of orange juice.
dessert — queen of puddings
This is one of the great british puddings I haven’t tried yet. It’s basically a breadcrumb custard topped with meringue. I’m looking at a couple of recipes, one by Mary Berry who is the queen of puddings and baking, and one for manchester pudding which is the same as queen of puddings.
I rather like the idea of serving in individual glass ramekins, except I don’t have any. My ramekins are ceramic for soufflés, and my glass dishes can’t be used in an oven. Ah well.
starter — salmon three ways
I think I can stick with the salmon three ways starter. I do need to find myself a rectangular plate though.
main — surf and turf
If I’m making something for the family, or for a birthday, it’s better to make crowd-pleasing items. What’s better than surf and turf? I used to have a tradition of making it for my birthday, back when I was in Chicago or London and can actually get good quality steak at reasonable prices. The surf part can be either lobster or prawns, to be honest I prefer the latter.
dessert — baked cheesecake
Another crowdpleaser and something I made before. Again, suitable for birthdays and family gatherings. Best thing is, it has to be made the day before.