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….

Patty and Bun

As you have probably guessed, we love burgers. We were told by some foodie friends of ours that Patty & Bun, in London (near Bond street) is THE place to go for burgers. So off we went…

There is always a queue outside Patty & Bun, a table for two on a Wednesday evening was a 45 minute wait, were salivating, deciding what to get and eagerly awaiting our burgers.

The inside is very small, the place probably only seats around 35 people, it has a very ‘cool’ vibe. It was extremely busy, we got a little bench table which was fantastic.

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On the recommendation we went for the ‘Ari Gold’ burger, a delicious looking cheese burger with a brioche bun and Patty & Bun mayo. We also ordered rosemary fries which were fantastic, I love chips and these were no exception – I would happily have eaten buckets of them. The burger was somewhat disappointing. Don’t get us wrong, it was great, a fantastic burger. We were expecting the best burger we had ever had and it wasn’t that. We were lucky enough to have a ‘Street Kitchen’ burger at a food festival last week and that was AMAZING.

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Friends of ours that have frequented Patty & Bun think that perhaps we just had a bad evening, all restaurants have them. The burger was good and we would probably give it 7/10. Definitely go and try Patty & Bun, if you do, be sure to order the chicken wings, they are sensational.

Wheelers

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On a casual Thursday of the half-term, we decided to head down to Wheelers Oyster Bar in Whitstable to sample some of what has often been described as ‘one of the best seafood restaurants in the country’. Booking is usually a waiting game but we were fortunate enough to get a last minute cancellation. We were salivating at the thought of what we we were going to eat…

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From the outside, Wheelers is an eccentric looking pink building that is home to a quaint oyster bar with many sea treats on ice. You can go in and order food to take away and there is also a small oyster bar that works on a first come, first served basis. Behind that is what can only be described as a living room stuck in 1945,  this is the restaurant, seating about 16 at maximum. It is incredibly homely and we have not eaten anywhere like this before, perhaps other than our own Grandma’s living room. There are four sittings throughout the day, we were lucky enough to get in for lunch at 1pm, the other sittings are 3pm, 5pm and 7pm.

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The first thing out the kitchen was a  helping of homemade granary and rosemary bread served with pesto and olive oil. The bread was delicious. The menu is quite small and changes regularly depending on what has been caught and what is in season.

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Toby had half a dozen oysters, served simply with lemon. Amazing. He has always enjoyed oysters and these were no exception. All washed down with some Oyster Stout, also from Whitstable. The restaurant is a ‘bring your own’ – another plus in our books.

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Well damn, we were a bit too eager to start eating at this point, so the photography suffered, but amongst the pixels above is a crab cake and lobster spring roll with a lemon celeriac roulade. It was outstanding. The portion was very generous. This is what I ate, I came home looking up crab cake recipes, I loved it. Damn Toby’s poor photography skills.

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Wheelers has no alcohol license, so it is a ‘bring your own’. This is absolutely no issue as there is an independent ‘Offy‘ over the road with a stellar selection of wines and beers, many of them local. We opted for a firm favourite of ours: Flint Dry from Chapel Down, Tenterden, Kent.

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Toby’s main was stone bass with parma ham, asparagus and fondant potatoes. It was tremendous! We did that sad thing that couples do where they change main half way through. I had to stop myself from eating the rest of it.

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I went for pollock and salt and pepper squid rings on a bed of chorizo, spinach and mash potato. It was sensational. The dish was around £18.50 but it felt completely worth the money, an excellent helping of fish. To be honest, I am running out of adjectives to describe how great the food is at Wheelers.

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We usually prefer starters to desserts but we had heard that the desserts here were fantastic. We went for a rhubarb savarin with rhubarb and pink champagne sorbet. It was sensational, fresh, seasonal and delicious.

All in all, we left feeling very happy. Our bill came to a respectable £58 (this doesn’t include drinks as it is a ‘bring your own’), we were happy to pay that for local, seasonal and delicious food. The thing with Wheelers is that it is not just a fish restaurant, it is literally like eating in your Grandma’s front room, the service was fantastic, the staff were very pleasant and seemed proud of their food – they have every reason to be!

We absolutely recommend to Wheelers to any seafood lover or someone looking for something a little different. The menu only contains seafood, so do remember that if any of your friends dislike seafood or are vegetarian. We are already thinking about booking in again over the summer…

Pumpkin Cheesecake

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For North Americans especially, Pumpkin is a quintessential autumnal flavour, and we love it too. Having been wowed by pumpkin cheesecakes in America and sampling delicious pumpkin pie from Canadians, we decided to try our hand at the former…

Ingredients

  • 400g ginger nut biscuits
  • 140g melted butter
  • 110g dark brown sugar
  • 600g cream cheese
  • 1tsp vanilla extract
  • 1tsp ground ginger
  • 2tsp cinnamon
  • 3 eggs
  • 70g double cream
  • Can of pumpkin puree (we found this in Waitrose)
  • Whipped cream, maple syrup and pumpkin seeds for the topping

Method

  1. Crush the biscuits until they resemble breadcrumbs. Melt the butter on a hob.
  2. Combine the melted butter and biscuits to form the base of your cheesecake, press into your cheesecake tin and bake at 170 degrees for 5 minutes, allow to cool.
  3. Turn the oven down to 120 degrees and beat the sugar, cream cheese, vanilla extract, cinnamon and ginger,
  4. Add the eggs and double cream, beat well.
  5. Add the pumpkin puree, have  taste and add more cinnamon or ginger if you like.
  6. Add this mix to the cheesecake base and bake for one hour.
  7. Allow to cool and then top with whipped cream, pumpkin seeds and maple syrup.

This has to be one of the best cheesecakes I have made to date, the almost savoury flavour really makes for a wonderful desert if you do not have a particularly sweet tooth.

Anzac Biscuits

Anzac biscuits were originally made to send to Army Corps from Australia and New Zealand, serving in Gallipoli. Although ‘Anzac day‘ is traditionally celebrated in Australia and New Zealand, on the 25th of April, I decided to bake these delcious biscuits for Remembrance Sunday, November 11th. I also added some raisons to my batch.

Ingredients

  • 85g porridge oats
  • 85g desiccated coconut
  • 100g plain flour
  • 100g caster sugar
  • 100g butter
  • 1 tbsp golden syrup
  • 1tsp baking powder
  • 60g raisons or sultanas (optional)

Method

  1. Heat oven to 180C.
  2. Measure out the oats, coconut, flour, baking powder and sugar in a bowl.
  3. Melt the butter in a small pan and stir in the golden syrup.
  4. Once the butter and golden syrup has melted, pour this into your bowl of dry ingredients. Add raisons if you are using them. Mix the biscuit dough well.
  5. Take small handfuls of the mixture and make a little patty in your hand, put these on greaseproof paper and bake for about 10 minutes.
  6. Allow to cool and enjoy!

Banoffee Pie

It really annoys me when people say things like, ‘I really can’t cook’. Anyone can cook, they just have to try. There are plenty of tasty meals and treats that require minimum effort for maximum taste, Banoffee pie is one of these.

To start with, you need a biscuit base. You can use digestives, but I prefer the humble ginger nut biscuit as it adds a little more bite. Put a packet of the biscuits into a food bag and beat them to death, they will soon resemble bread crumbs. Melt around 100g butter, mix this in with the breadcrumb biscuits and press into the bottom of your dish. Chill in the fridge for 20 minutes.

Now, you need the caramel filling. If you are in a hurry, use Carnation Caramel, all ready for you to go. Alternatively, boil a can of condensed milk in water for around an hour, it will become delicious caramel! Spread the caramel onto your biscuit base, then add sliced bananas. Ripe bananas are best.

Now, whip your double cream. I like to add a teaspoon of vanilla essence and around 25g icing sugar. Spread the cream onto your caramel/banana base. I like to add some cadbury flake on top of the cream for extra flavour and decoration.

You can make one big banoffee pie, or individual smaller ones. It is a simple, but tasty desert, that is sure to satisfy everyone that eats it.

Eiffel dining, but not as we know it

Las Vegas is apparently the city that never sleeps and home to some of the most extravagant and lavish [anything] on the planet. We however, were a little more reserved when jaunting around in Nevada last month and tried to absorb some of the finer things that the heart of the silver state had to offer.

Designer dining is everywhere you look in Las Vegas as most people come to the Sin City for a royal good time, and what can be more centric to this kind of experience than decent food served with a smile.

The pinacle of the dining experiences that we had was at the Eiffel Tower Restaurant  No, not a throwback to European holidays, but in the Paris Las Vegas which is home to a half scale, 541-foot (165 m) tall replica of the Eiffel Tower.

The dining experience here is one of the best in Las Vegas if not only for the amazing views up and down Las Vegas Boulevard and the extravagant vistas of the Bellagio Fountains.

Once you have gotten over such amazing views, the food here is just tremendous. To start things off, there was an amuse-bouche of mushroom muse with truffle shavings and a cheese pastry to get things moving in the mouth.

Next up was the starters that were tailored for the season. I started with Autumn Greens: Roasted Beets, Walnuts, Bartlett Pear, Petite Frisee. This was a delicious light start to the meal and welcome relief from the hugely rich intake of the past few days.

Nina went with a more traditional start of Creamy French Onion Soup.

The mains were just as impressive. A friend recommended the steak in this restaurant, so I had to see what all the fuss was about and opted for the Open Faced Steak Sandwich: Blue Cheese, Horseradish, Crispy Shallots.

Needless to say that there was cause for fuss as the tender steak fell apart in the mouth with its sweet flavours and backup from the toasted bread beneath that served well to soak up anything lost by the meat.

Nina made her way through the Chopped Romaine: Chicken Two Ways, Caesar Dressing, Poppy Seed Tuile.

Thinking that the ‘salad’ option would be lighter, this was quite the helping. So much to say that I had my fair share and this mix of salad and chicken was pretty rich and thus very satisfying.

All in all, if you are in Las Vegas and fancy a refined meal with exceptional service, ambience and probably some of the best views any city can offer, you cant go too far wrong with the Eiffel Tower Restaurant.