Aperitif
Martini, shaken not stirred with a lemon twist.
Canapés
A veritable platter of 70’s fine dining – cheese and pineapple on a stick, plain crisps, celery and cheese spread, gherkins, and pickled onions.
Starter
Prawn cocktail (had to be!)
Main
Steak, sauté potatoes and salad (consisting of that eclectic mix of lettuce, cucumber and tomato – what a taste sensation! So much so that Sean flatly refused to even have some as memories of salads of childhood days came flooding back).
I attempted a cheese fondue which was a complete disaster. The cheese went like chewing gum. According to the recipe if you add bicarbonate of soda to it, it will break down and be edible again………..but that didn’t happen! It was really awful, but Ferenc gamely had a bit. I tasted it and that was enough for me.
Dessert
Knickerbocker Glory – took me right back to my first memory of one. We went to Butlins in about 1977 and I had one in a Wimpy in Bognor Regis. I couldn’t eat even half of it – not sure that impressed my mum as I wasted most of it! However, it was lovely as an adult. I put fresh strawberries, raspberries and tinned peaches at the bottom then a scoop of vanilla and scoop of chocolate ice cream. Topped with a little double cream, sprinkles and of course a glacé cherry. It was really lovely.
True to form we served Blue Nun wine with the meal – did we really used to drink that????
Irish coffees to finish and we were well and truly stuffed.
Next is ‘F’ – could it be France? I’m not cooking so who knows. Now to plan ‘G’……..
