Smart menu for over seas guests in hot weather

lostinrates

happy35 wrote: »

lostinrates wrote: »

Hi, no not offended I personally only make game terrine in season as I get some of the meat for free

In summer I make pork and chicken/turkey as that is very popular here. I am making one for the weekend tomorrow as it is very popular with my family. I dont eat meat so am also making a caramelised onion quiche.

Luckily my guests come here most weeks so dont have to make a massive effort as such

We used to entertain a lot, but we don't so much now, not formally anyway. Informally yes,...but things like this....sort of 'corporate wife' stuff less often now. Because I live a LONG way from the office :rotfl:

phizzimum

littlegreenparrot wrote: »

I've just discovered a beautiful way to cook asparigus (sp?), which would be lovely with fish, or a cold ham and new potatoes.
It's lovely and summery, although might be a bit late for the season.

(Thanks to Nigel slater in the paper!) Trim your asparigus, put into tinfoil, a large enough piece to make a parcel. A tbsp of olive oil, juice of half a lemon. Seal parcel so it can steam. Oven on 200 for 25 mins.
It's delicious, looks really impressive, and is very easy :j
I put thinly sliced carrots in last time as well. yum.

Sounds yum
Need to remember this for next yr!

lostinrates

Thank you thank you thank you all.

I am so grateful, for your help. The chap has just to
D DH that they are also bringing another couple (more senior at work and his girlfriend) and his wife's parents!!!

Picky and easy then tea is DEFINITELY the way to go! Especially as we are in the middle of a refurb and the current dining room now will not be big enough so I will have to move the lunch into the kitchen and go for relaxed english farmhouse experience!

sillysid

Salmon salad

cold, poached salmon fillets (salt, pepper, lemon juice) Place in deep dish, spaced out, cover with cling film, 3 - 3 and a 1/2 mins in micro for 3-4 pieces. Allow to cool, chill, bring to room temp, then serve.

simple salad - hard boiled eggs, lettuce, toms, cucumber.

Dressing - good old heinz salad cream, half salad cream/half double cream, dash of tabasco.

home made saute potatoes - they are more forgiving than h/m chips as they can be put in oven, while cooking next batch. Or ayrshire new pots.

Traditional when I was growing up - heralded the start of salmon season.

And if someone doesn't like salmon, easy enough to give them, cold roast beef/ham.

Dessert has to be strawbs n cream with wafer thin shortbread biscuits...

lostinrates

Phew, survived.

Sitting down before starting the clean up