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The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.

Spag bol tonight, but planning the menu for tomorrow's dinner carefully. Pretty sure the main I am going to do is tournedos be boeuf with a mushroom and madeira sauce, and the starter will not be fish based at the request of the good lady, so I am having a right old ponder about that. Goodness knows about pud just yet - I am so rubbish at that side of cooking there may have to be a little cheating going on with that bit...
 
Pears and vanilla ice cream is one of my favourite desserts.
 
The Bear said:
Pears and vanilla ice cream is one of my favourite desserts.
Click to expand...


I never think pears have much taste and vanilla is my least favourite ice cream. Now sliced bananas with Pecan ice cream, yum.
 
Pittpenguinbabe said:
I never think pears have much taste and vanilla is my least favourite ice cream. Now sliced bananas with Pecan ice cream, yum.
Click to expand...
Pears are great if you slice them and jar them in a syrup. They soak up some of the sweetness.

I guess you can switch vanilla to chocolate ice cream. Would probably like work just as well.
 
I watched a food show called A Cook Abroad the other week about chefs going to different countrys.

In Egypt on one of those big old steam boats that inspired Agatha Christie to write Death On The Nile, their chefs did an amazingly decadent looking version of bread pudding called Um Ali, a traditional Egyptian dish. They used puff pastry, cinnamon, coconut, almonds, hazelnuts and hot milk. Then they piped a layer of chantilly cream on top before it goes in the oven. It looked absolutely delicious.

http://www.bbc.co.uk/programmes/b051wnz8

About 43 mins in if you want to take a look. Which I recommend you do.
 
just off to the bakers to collect my order of old bread to make a bread pudding, i love it! and it's never soggy.
 
Fry up tonight - bacon sausage egg black pudding tomatoes beans waffles toast sorry no commas
 
Just done the bread croutons in butter for my tournedos dish. Not going to use foie gras like in a rossini, but will substitute with a little brussels pate as that taste goes very well with fillet in a beef wellington.

Done some lovely stuffed mushrooms for the starter. They will only need a quick flash grill to finish so everything is under control and I can start looking forward to getting the Bollinger open with she who must be obeyed.
 
What a fucking triumph!!! Gregg Wallace would have wanted to dive in and swim around,

Tournedos

Cut rounds from an extra thick white loaf about 2 inches across and lightly fry in butter until golden brown. Set aside.

Fry finely chopped shallots and some bacon lardons in butter. Add some quartered button mushrooms. You must fry all this gently.When all is a bit golden take out the solids and leave the butter. Saute the fillet steaks until medium rare at most (2 minutes per side is best). Take the steaks out and put on a warming plate. Deglaze the pan with Madeira. A good slug of it. Add about half a pint of beefstock and cornstarch to thicken. Add the mushrooms, bacon and shallots back and let it reduce by half. Add tarragon and parsley and season.

Crouton on plate, bit of pate, then steak on top. Pour the sauce around and serve with fermier vegetables and dauphinoise potatoes.

FUCKING WIN
 
That sounds immense. You can keep Gregg Wallace though.
 
Yeah but it was it as a good as a £20 M&S Meal Deal for Valentines Day?
 
It was fucking ace. And I got a star named after her as well*. Many brownie points

*no it isn't called fucking squeeze
 
A star called "Fucking Squeeze" would be immense.....(Christmas Gift idea nailed on there)
 
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