For all you hostess with the mostess' out there...

sandy2000

Hi,

So my mother in law and father in law are coming to stay, and they are travelling all the way from Egypt...
My dilemma is what to cook for dinner the first night they arrive, they'll arrive around 5.30 in the evening, after leaving their house at 4.30 in the morning...
I suppose its that first impression thing... Any suggestions for what to prepare for dinner? Will be working that day, but am off the day before... I was thinking of like a roast chicken, salads, potatos, that kind of thing...
Any ideas would be greatly appreciated!!:)

Sandra x

good_advice

I would precook a simple cottage pie.
It is you they have come to see and should be thankful of any food.

Floozie

I would agree with cottage pie with maybe an apple crumble, strawberries and cream with shortbread for pudding - a taste of Great Britain.
If they are coming in June/July what about doing some scones ( I make the mixture, cut it into rounds, place on a baking sheet and open freeze until frozen then pack the uncooked scones into bags in the freezer, ready to take out and bake when required so you have fresh scones) and serve with homemade strawberry jam and clotted cream.

MandM90

Are they North African? Meat and carbs are usually appreciated if they are, with some salad...if my dad's family are anything to go by!

peachyprice

I can think of nothing worse than being fed the stodginess of cottage pie and apple crumble arriving somewhere tired after a long journey, sorry

I would keep it light, something that won't lie heavy, I doubt it'll be long before they'll want to hit the hay.

I think I would do a few dishes they can help themselves to like salad, pasta/rice salad, couscou, steamed pots, a nice freshly roast chicken, so that they can eat as much or as little as they like rather than being presented with a plate full of food.

For dessert I would maybe do a red berry compote with ice cream and amaretti biscuits.

Most of that can be prepared the day before.

trailingspouse

Keep it simple, and bear in mind that their flight might be delayed.

A one-pot main course followed by a pudding out of the freezer would be my choice, particularly if you're also picking them up from the airport. Or stop off for fish and chips on the way home - very English!!

You can save the fancy 'taste of England' dishes for later in the stay.

VfM4meplse

MandM90 wrote: »

Are they North African? Meat and carbs are usually appreciated if they are, with some salad...if my dad's family are anything to go by!

Agreed - something with a bit of a kick to it, if North African they're probably dreading bland English food. Best to ask your OH for his opinion, I'm sure they'd appreciate any effort made to make them feel at home.

Butterfly_Brain

are they egyptian? if so, i would do some couscous, kofta kebabs, chicken, a mixed salad, flatbread, maybe sea bass and spicy rice and pickles and olives, or koshari which is a vegetarian form of bolognaise, all things that would be familiar to them before introducing them to english food.

Koshari

2 cups pasta (macaroni and broken-up spaghetti), 1 cup Egyptian rice, washed, 1 handful vermicelli, crushed, 1 cup brown lentils, washed, 2 medium onions, 2 tomatoes, juiced tomato concentrate, 4 cloves garlic, 3 limes (or small lemons), corn (or sunflower) oil, salt, pepper, cumin, chilli (optional), chicken stock (optional)

Boil the pasta in salted water till cooked (10 minutes)

• Bring the lentils to the boil in water then simmer (20 minutes), taking care not to over-cook

• Fry the rice and vermicelli briefly in a tablespoon of corn oil then add one cup of water. Bring to the boil and season with a little salt. When the water recedes so that it is just a film on the surface, put on the lowest possible heat and cook undisturbed for 20 minutes


For the sauce:

• Put the juiced tomatoes into a saucepan

• Heat some corn oil in a frying pan. Dice one onion finely and fry till golden

• Pour the mixture into the juiced tomatoes. (You could now add the chicken stock cube to the mixture if desired)

• Add one teaspoon of pepper and one !teaspoon of salt. (If you like your food hot, this is the moment to add chilli to taste)

• When the sauce has reduced nicely, add half a small carton of tomato !concentrate and one and a half cups of water and simmer
For the tangy sauce – the “takhdi’ah”

• Peel and crush four cloves of garlic

• Mix with the juice of the limes (or lemons)

• Season with salt and one heaped teaspoon of cumin

• Add spoonfuls from the red sauce into the mixture. Start tasting after 12 spoonfuls. When you like the taste, stop. Add a drop of oil to give it a shine

[FONT=&quot]For the garnish:

• Slice one onion into fine crescents and fry it dry in a frying pan for about five minutes (this is to get rid of the water in the onion)

• Add three tablespoons of corn oil and fry till dark brown. (You may, of course, heat the oil in another frying-pan and add the dried onion to it but it’s not necessary)

• Drain the onion of any excess oil and spread on some kitchen paper[/FONT]

Serve on a flat plate or in bowls. Put one layer of pasta, followed by a layer of rice, !followed by a layer of lentils. Each layer is slightly smaller than the one below so you have a domed effect. Spoon over the tomato sauce, then add some takhdi’ah in the middle. Add the fried onions

Serve with a green salad (preferably dark green, like rocket, spinach, or watercress) and fresh (non-acidic) juice or water. Follow with a glass of fresh mint tea

sandy2000

Thanks for the Koshari recipe Butterfly Brain! I love it, but have never made as have been overwhelmed by the steps, but you have broken it down nicely
Some brilliant ideas there, thanks everybody The house is almost organised and spring cleaned and their bed is made so almost there... very excited now.... I think sometimes before things like this, you can get worked over the not so important stuff... I just want them to feel relaxed when they arrive and comfortable...
Thx again, given me loads of things to think about