| Ian Hoare |
With apologies to those who feel this thread shouldn't be here at all.
Salut/Hi Darkginger,
le/on Sun, 11 Jul 2004 17:09:19 +0100, tu disais/you said:-
> I'll give your suggestions a try (always grateful for wine advice from people who have spent more time
>thinking about it than me!).
There are quite a few here with a _lot_ of experience at this, so you should
never hesitate to ask. We'll not necessarily agree, but at least the
discussion is usually done with good manners and good humour.
>OK, you said that you can see yourself serving a tandoori starter followed
>by something non-Indian - can you give a couple of examples?
Sure. Imagine a menu with
a light split pea soup
tandoori chicken with salad and pitas
moroccan shepherd's pie (minced lamb flavoured with cumin, coriander, ginger
apricot & lemon, the spuds crushed and flavoured with saffron, garlic and
olive oil) & salad
Oranges in caramel
Cheeses
or the last two vice versa.
That would work very well, but of course the eastern spices could be
considered cheating.
Another top of the head suggestion (we _always_ start a meal with soup here)
Tomato soup
coarse country terrine (french, or Gary Rhodes' rabbit terrine)
Raan, Bombay Brasserie's marinaded and roasted leg of lamb, posted by Elaine
J with french beans and rice
These are the ingredients (recipe on request)
1kg lamb leg; *
25 g peeled root ginger
25 g peeled cloves of garlic
3 tb mustard or vegetable oil
20 cashew nuts
900 ml natural yoghurt; or 2/3
1 tb kashmiri red chilli; -= or=-
1 tb cayenne pepper
1 tb tomato purée
2 ts garam masala
1 ts turmeric
2 tb brandy
1 tb single cream
sliced onions and lemon wedges to garnish
(Hard to match with wine, this one).
Moving away from Indian, I often serve something like the middle eastern
Imam bayeldi as an entree (french meaning) before something like a french
dish consisting of a roast leg of lamb served on top of potatoes boulangere
You have to have a fairly clear idea of the individual tastes of the dishes,
to work out a mind picture of whether the succession will work.
Another combination I often use (I'm half hungarian)
is a sumptuous hungarian mushroom and dill soup, followed by plain
charcuterie, and then perhaps a chicken paprikas, cheese and a light sorbet,
to give an exotic twist to the meal. You'd be surprised how well these
changes work.
Another delight is to use risotto as an entree. This will precede a main
course from almost anywhere in Europe, if the two are chosen to compliment
eachother.
>I have the courage to start combining! In fact the prospect is quite scary,
>which is daft!
Try it for yourself first and see how it works.
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website
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