More Come Dine with Us

HI Sue
If you PM with your email address I can send you all the details of how we work. We do have a spare place on the rota at the moment so if you like the sound of it you can join in straight away.
Look forward to hearing from you

Hi,

I am interested in joining you /More Come Dine with Us. Please let me have the details.

Thanks

Moi

Hi Moi

If you PM me your email address I will send you the details.

moi@tisl.co.uk

I don't know which group we were, or which month we were doing (hopefully January), but I hosted on Saturday night, with Mrs R providing main wine, Mike and Una kindly let us host at their place, and provided a delicious desert of sparkling wine jelly with sillabub. Our main course was Vietnamese inspired beef noodle stir fry, veg stir fry, and jasmine rice. The starter was an incredibly nice terrine of chicken with veg, wrapped in spinach leaves. We had sparkle before that, some Champagne, some Prosseco, and I would love to be able to tell you what the wines were, but I can't read Mrs Rs handwriting. they were all very nice. the meal was followed by coffee, and whisky, and other alcoholic beverages which I forget, and we managed to leave at a reasonable hour, so that MrsR and I could catch the last train south. Very enjoyable evening, thanks to Mike and Una, and Claire and Alison.

JonR
You have really whetted my appetite for what I have to look forward to by joining Come Dine with Us. Roll on February!
Sue

The Foodies met on Saturday evening and partook of the following repast

Pre-dinner
Kir Republic (Royal but with Cordon Negra Cava)
Marinated olives with warm ciabatta and a balsamic and olive oil dipping sauce

Starter – Provided by Plum. Wine - Provided by Helen
Smoked mackerel pate and rocket salad with Melba toast – absolutely delicious and a perfect start to get the appetite going!
Wine - Wairau Cove New Zealand Sauvignon Blanc - refreshing and zesty, great with the mackerel

Main - Provided by Daniel and Orlando
Pork Goulash for the carnivores and a Butternut Squash Goulash for the Vegetarians with egg noodles and a mixed salad. Since this was done by us, I'll just say I think it worked out well all round!
Wine - Berberana 2006 Reserva Rioja – not too heavy and good with the paprika.

Pudding – Provided by Juanita and Andrew
Individual raspberry clafoutis with vanilla ice cream – potent with the raspberries and a wonderful contrast of flavours and temperatures with the ice cream. Yummy
Wine - Jackson Triggs Proprietors' Reserve Vidal Icewine – an excellent contrast with the ice cream and clafoutis with strong fruit flavours not too sweet

And Christmas Dessert Wine from 2002 which we had and desperately needed using up! Sitting in the back of our cupboard and it appears to have held up pretty well.

Post dinner Coffee and Soberano Brandy
Fonseca Finest Reserva Port
Dates

Additional singing, dancing and entertainment. I think it went rather well. Thanks to all who made it a success!

The evening did indeed go well, Dronid! Thank you very much for hosting a super evening and making us all feel very welcome.

A FANTASTIC night! What can I say - thanks so much to all. Helen, you have some MOVES baby! Daniel & Orlando you are the hosts with the most and yes, the Goulash was mouthwateringly yummy. Thanks everso. x

I hosted on 14th January and we had

STARTER
Beetroot Tarte Tatin with rocket and vinaigrette dressing

MAIN
pork fillet and mixed mushrooms au gratin with gratin potatoes and carrots

DESSERT
Baked figs and apples with vanilla cream.

Unfortunately I don't have the bottles of wine anymore - but the wine was evenly delicious.

Thank you to Jacqui, Richard, Julie, Mark and Bryce for a lovely evening and I hope I see you soon.