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Come Dine With Me ideas
Mon 27-May-13
9:04 am
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Sooliz
Somerset

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What about a lemon fool with your thin ginger snap biscuits?  I always think a citrussy light pud is nice after rich food.

learning to love veg…..except celery :-O

Tue 4-Jun-13
11:02 pm
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Terrier
York

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Tue 22-Sep-09
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Update on the meal on Friday....the beef curry was delicious, as expected, but did a keralan chicken curry which was a bit mild and bland, disappointed. All the starters went fine and over the evening we polished them off. The pud ended up being a test recipe for Hannah's wedding cake, a white chocolate sponge with a white chocolate ganache cream icing, which was rather nice but I felt it was a little heavy.
Beautiful place, weather was lovely and bright, but there was a slight chilly wind, those of you on Facebook will have seen some of the pictures, a great weekend but I'm appalled at myself in the pictures and haircut needed and started a strict weight watchers diet plan yesterday.

Wed 5-Jun-13
8:24 am
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brightspark
Wilts

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Jan, I'll never be small, but I find to keep weight from exploding, it's smaller plates and no snacks in the house.  Thinking of you. big_hug

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Wed 5-Jun-13
9:53 am
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Hannah
Suffolk

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We have gone to smaller plates as well, and fruit instead of snacks.

 Are we having fun yet? I am!

Wed 5-Jun-13
10:12 pm
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Terrier
York

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Tue 22-Sep-09
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Not a big snacker,but just going to stick to a ww plan for a few weeks and see how it goes, god only knows what size I'd be if I wasn't constantly on the go!

Sat 8-Feb-14
1:25 pm
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Terrier
York

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CDWM due in a couple of weeks, it has been delayed from an originally planned date in January when I had originally thought of going with a burns night sort of idea. Still quite keen on that idea, but as it will be nearly March, not sure if I should change and go for a Irish theme for an early st Patricks night instead.

i was planning on a starter of haggis and black pudding, in a sort of stacky pile on a carrot and potato rosti with crispy fried onions on the top and a drizzle of some sort of 'jus'.

A friend has offered me a haunch of venison that she has in her freezer and will never use which was going to be the main, possibly boned and stuffed and rolled, or maybe as a game casserole or pie.

For pud I had in mind a cranachan type thing but possibly with poached champagne rhubarb instead of raspberries.

ooh, now I've written it down, I'm rather keen on doing the Scottish theme, think I'll stick with it.

Sat 8-Feb-14
3:40 pm
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Ambersparkle

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Wed 22-Dec-10
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Perhaps a rich meaty main course, would be better with a light non meat starter?wave

Sun 9-Feb-14
1:14 am
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Terrier
York

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Hmm, you're probably right, but I really fancy the starter, the girls all have BIG appetites. Was looking to Danuta for some idea on the venison casserole.

Sun 9-Feb-14
10:39 am
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Ambersparkle

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I have never eaten Venison, am not a Meat eater, just the bit Chicken now and again, but I d watch a lot of the Programmes, and it does seem , that people don't eat so much meat nowadays, and with a hearty main course, it would seem wiser to have a light course either side of a very rich main.  If you are in it to win it, and why else would you enter? I think you have to put your personal preferences aside, but am, sure the other seasoned Cooks on here will come up with ideas. Good Luck anyway, would love you to win, think of the Dosh!big_hugchefwave

Sun 9-Feb-14
10:51 am
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Ambersparkle

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Think I may have boobed here, thought you were doing it for the Television, puts a whole new aspect on things, as you know your Guests, but still think if it was me, would go lighter, but that's probably because I do not eat big Meals. Interested to see what others think.wave

Sun 9-Feb-14
6:18 pm
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danast
Argyll, Scotland

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wave  Janet, when I have  haunch of venison I normally roast it.  I have made a casserole, but the flavour of a roast haunch is wonderful.  Just roast it with nothing else at all.  Be careful to keep it very rare, which will keep it very tender.  I sometimes make the gravy with a square or two of dark chocolate in it.  It makes a rich velvety gravy.  

Old teachers never die, they just lose their class

Sun 9-Feb-14
9:36 pm
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cactus jack
Tortosa Catalunya

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Mon 14-Oct-13
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http://www.celtnet.org.uk/recipes/miscellaneous/mo.....e-sausages

 

janet I have done this recipe with wild boar (only cos I get loads of it for free) and instead of the beef stock, which I find too much, I put in water with about a triple of brandy. The alcohol burns off, but the flavour is fantastic. The chocolate makes brilliant undertones to the gravy. 

With wild boar it's best to roast it for an hour first, I would have thought that with venison about 30-45 mins roasting oin a high oven would do it . 

Hope it hoes well.

steve

If I agree with you, then we would both be wrong. 

my blog. http://www.stevel100.wordpress.com

Mon 10-Feb-14
9:19 pm
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Danny
Scarborough, England
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Janet, if you do with the black pudding, try to source Clonakilty Black. It's available in the UK only in very few outlets but it is a joy and the best BP you will ever taste!

Never knowingly underfed

Mon 10-Feb-14
9:50 pm
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danast
Argyll, Scotland

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wave Oh no it isn't!!!!!  big_laugh   Surely you remember Danny that Stornoway black pudding is the " best BP you will ever taste"  whistle   whistle   whistle

Old teachers never die, they just lose their class

Tue 11-Feb-14
7:58 pm
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Terrier
York

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Ooh, I was just thinking that Danuta when I read Danny's post! I did like the one you brought! but I also love clonakilty, got a locally made one the other day from our farm shop and it's ok but got a jawspringer in it (yuk)

I know you're probably right about the heavy starter and then a rich main, but think I'll wait to see if the venison joint turns up first.

Sorry about confusion, Chris, yes just old work mates that I still meet up with, no you won't see me on the TV, there is a bit of competition involved, but all very friendly.

rethinking the starter, may try a wild mushroom soup, with pan fried wild mushrooms and pistachios sprinkled on the top, had the topping on a polenta dish the other day and it was divine.

 

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