|The table is set|
8.30am Shopping in market for flowers and fish.First hiccup of day.
Due to the recent storms at sea,the fishing boats have not been going out so there is very little choice of fresh fish on the stalls. My plan to serve a "signature dish" main course of pan fried red mullet with spinach and saffron potatoes must be abandoned.I revert to the plan B - main course with Quail.Next stop my butcher,closely followed by flower stall. Mission accomplished, return home with flowers and fowl, fresh bread and prepare myself to greet our guests.
10.30am Guests arrive half an hour early.throw arms up in the air - exclaim, minor expletives. Pass task of their welcome to thespian who serves them coffee in the garden.
11.00am Kitchen prep begins...
1.00pm 3 menu items for starter prepped, main course marinating in fridge and desert already prepared in advance.Cook can now relax for a few hours.
6.30pm Glass of Ninfa Bruto in garden
Anniversary couple move indoors to be seated for anniversary dinner
7.30pm Starter served of warm beetroot parfait, Manchego cheese and home made marmelada (quince cheese) lemon scented meatballs roasted in lemon leaves.
Anniversary couple asked what they think of show so far- daughter in Australia done ém proud.
8.00pm Main course of oven roasted five spiced quail served with a jewelled Ras al hanout cous cous and Tunisian carrot purée.Complete silence from dining area. Silence is golden or as many present-day feminists would prefer it:
"everything perfect" anniversary couple thoroughly enjoying their dinner."Silence is a woman's best garment."
Apron off, thespian and I can sit down to dinner at kitchen table till time to serve desert....
9.00. Dessert of Ruby poached pears with peach, wine and vanilla granita. garnished with frozen grapes.
9.55. Coffee for one served. the day is done,time to put feet up
Dear diary what a busy day, able to go to bed relaxed,more happy customers.
J and J´s
Ruby Wedding Dinner
Saturday 29 October 2011
Ninfa bruto Reserva
Manchego Cheese with hme made quince jelly
Beetroot parfait with artesan breads
Lemon scented meatballs
Roasted 5 spiced quail with jeweled Ras al Hanout
cous cous and Tunisian carrot puree
Drunken poached peaches,with wine and vanilla granita
J and J drank
Quinta da barranco Longo Escolha
Valdepenas Reserva 2004, Tempranillo