seasonal dishes

the foods that in season are



• Apple
• Cabbage
• Celeriac
• Grouse
• Kale
• Medlars
• Mussels
• Oyster
• Partridge
• Pheasant
• Pumpkin

• Scallop
• Sea bass
• Sloe
• Swede
• Swiss chard
• Truffle
• Venison
• Wild duck
• Wild mushrooms
• Winkles

the dishes that i would make are roast pheasant with wild mushrooms and pumpkin rissotto

and the dessert is autumn pudding

here is a website that would get your ingredients fresh

http://www.local-farmers-markets.co.uk/inverclyde.htmlhttp://www.local-farmers-markets.co.uk/inverclyde.html

                                           

                                    Marks home cooking            

                     I would call my TV show Marks home cooking i would have a stage and a big screen behind me so the audience could see everything i do.I would cook easy and healthy meals that can be done at home i would have some of the audience to come down and help me. I would also have celebrity guests and chefs on my show i would like to have Rick Stein on my show he is my favourite chef and at the end of the show i would have the audience name a dish and have a competition with Rick to see who's dish is better.

Favourite chefs

Rick Stein

Rick Stein is my favourite chef he has over 20 cook books.

 1. My Kitchen Table: 100 Fish and Seafood Recipes, 2011
 2. Rick Stein's Seafood Odyssey, 1999

  3.Fruits of the Sea, 1997

Are three of the many cook books he has written

Roast monkfish with crushed potatoes, olive oil and watercress

 

 Jamie Oliver

Jamie is my second favourite chef jamie has over 15 cook books

 1. jamie's great britain

 2. jamie's ministry of food

 3. jamie's italy

three of jamies cook books

roasted chicken breast with cherry tomatoes and asparagus

Raymond Blanc

Raymond Blanc has over 20 cookery books

1. Cooking for Friends

 2. A Taste of My Life

  3. Kitchen Secrets

three of Raymonds books

Slow-roasted shoulder of lamb, braised summer vegetables and roasting juices

Marks Dinner party

The Menu

Starter-  Pea soup with lemon and fresh tyme

Main course - Pot roasted Brisket

Dessert- Lemon Mousse Trifle

I have chosen this menu because its simple food that everyone can eat

                                                       cooking methods

pea soup withe tyme

1. In a large cooking pot, heat olive oil on medium-high heat.
2. Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
3. Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
4. Add bay leaf and bring to boil.
5. Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
6. Discard bay leaf.
7. Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
8. Add lemon juice and black pepper and tyme and stir well.
9. Adjust seasonings to taste.

pot roasted brisket

1. Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
2. Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
3. An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 minutes-1 hour until tender, turning once.
4. Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
5. To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

Lemon mousse trifle-

 1. dissolve jelly and allow to cool

 2. put runny jelly in a glass bowl then put 5 pieces of swiss roll on top of it .

 3. place the rest of the swiss roll onto set jelly.

 4.whip cream until its thick and add it to the bowl cover the cream with the rest of the jelly and leave it too set for 1 1/2 hours.

                                          

                                                               The guests

usain bolt- fastest man in the world
seth macfarlane-  crazy ideas
kevin bridges- have a good laugh
lionel messi- for a game of football
Adam sandler- legend
rick stein- one of my favourite chefs
           
                                                             the venue top of the eiffle tower
                                                      i picked this venue  as it would have a great view