Come Dine with Me

DACWM Menu

All foodies love watching Channel 4’s ‘Come Dine with Me‘ and I have wanted to host my own ‘Come Dine with Me’ style dinner party for a while and we have decided to do just that. Three sets of friends; three nights. Ours was the first, the friends we are competing with are from overseas, so we decided to go for a ‘Best of British’ menu. The (wonderful) menu was designed by Toby.

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To start we had pimms and prosecco cocktails with a cucumber garnish and some ‘British themed’ canapes; mackerel pate, mini prawn cocktails, sausage rolls and some oyster and vinegar crisps made by the ‘Kent Crisps‘ company, a great start to the evening (we thought). Only the cocktails are pictured as we gobbled down the canapes far to quickly for any photography to take place…

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Our starter was a Crab and Salmon Tian. We went to Whitstable to source the crab, we wanted everything to be local where possible. I am usually awful with presentation so these little beauties made me feel a little better about that…

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Next up, our main course; Roast rack of Lamb with dauphinoise potatoes and redcurrant jus (gravy for us common folk). We served the lamb with green beans and carrots. The lamb was from our fantastic local butchers, Glover’s Farm in Hartley. As I suck at presentation, we put the vegetables in ‘help yourself’ dishes – I recommend this to those that can cook but not serve.

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Dessert was a ‘Trio of English Desserts’; a strawberries and cream cheesecake, cherry bakewell tart and a raspberry cranachan. My favourite here is the strawberries and cream cheesecake, Toby prefers the bakewell tart. I made the bakwell and cheesecakes the day before to ease the pressure on the day. Again, we can say that we thought that were delicious but we will have to wait and see, the proof is in the pudding (ha).

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We then had a cheese course, the cheese was from a fantastic farmer’s market in Shipbourne and a stall called Traditional Cheese Dairy. We had two award winning cheeses including a British sheep cheese and a standard cheddar for the less adventurous. We teamed this with some chutney and quince jelly.

We tried to keep our alcohol British where possible, hence adding the Pimms to the prosecco. We also had Chapel Down‘s Flint Dry, Biddenden vineyards ‘Gribble Bridge’, The Traveling Apothecary’s Cucumber infused gin, Millis Brewing’s Gravesend Guzzler and some English distilled raspberry liqueur.

We have no idea how we scored yet, the last night is still to come but it has been great fun. We just went to one of the other dinner parties and feasted upon a multitude of Australian delights including; prawn, avocado and mango salad, kangaroo and crocodile burgers – it was terrific. We are looking forward to the last night – a “French-Polynesian menu, we will let you know how we score….

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