A three course 'Movember' dinner party menu.
Nowadays, November is more synonymous with facial hair than the infamous Gunpowder Plot conspirator (although he had a cracking 'tache too). Since 2003, men have been growing their 'Mo's' in a month long charity event to raise money and awareness for men's health. This year, several top chefs are supporting the cause by growing moustaches and contributing some tasty looking menus to the Movember cookbook Bring It On Home, sharing knowledge, tips and their favourite recipes. In the run up to Movember, we are publishing a series of three course dinner party menus from the book, for you to recreate at home, starting with Menu #1 below. Let the hairy games begin!
Starter: Spiced crab and avocado on toast
by David Johnson
Head chef, Then Admiral Codrington, London?
INGREDIENTS (serving 6)
400g white crab meat
? bunch of coriander
2 red chillies
1 lemon
100ml extra virgin olive oil
3 ripe green avocados
2 cloves of garlic
2 bunches of watercress
1 loaf sourdough bread
METHOD
? De-seed the red chillies and chop finely along with the coriander. In a bowl, flake the crab meat and add the chopped coriander and chilli. Zest the lemon and squeeze the juice of half a lemon and add to the meat with 25ml of the oil. Season to taste and place in the fridge until needed.
? Peel and remove the stones from the avocados, place in a food processor with the juice of half a lemon, garlic and the remainder of the oil and blend until smooth.
? Slice the sourdough into thick slices and grill both sides on a griddle pan until well toasted. Spread the avocado pur?e on and then spoon the crab meat on top. Drizzle with a little oil and top with watercress and serve with wedges of lemon.
Main Course:?Beef Bourgignon, potato & parsnip mash
by Luca and Guglielmo D'Alfonso
The Fumbally, Dublin
INGREDIENTS?(serving 6)
Bourgignon:
1kg shin of beef, diced
1 stick of cinnamon
1 bay leaf
2 onions
1 leek
4 shallots
3 cloves of garlic
4 carrots, peeled
4 celery sticks
2 400g tins of peeled plum tomatoes
100g fresh, good quality mixed mushrooms
1 bunch parsley
50g smoked bacon lardons
Sprigs of thyme or rosemary
100g plain flour
1 bottle Chianti or Barolo
Extra virgin olive oil
Creamy parsnip and potato mash with red onions:
5 large rooster potatoes
4 parsnips
2 red onions
The remainder of the red wine from the Bourguignon recipe
20ml balsamic vinegar
1 tsp sugar
50g butter
50g of single cream
A little grated nutmeg
Olive oil, for frying.
METHOD
For the Bourgignon:
? Finely chop the onion, shallots and leek. Roughly chop the carrots and celery. In a stewing pot, heat 50ml of extra virgin olive oil. Add two cloves of the peeled garlic and the smoked bacon lardons. Cook for 3 minutes on a medium heat then add all the chopped vegetables and cook on a low heat for a further 15 minutes.
? Meanwhile, thinly slice the mushrooms, remaining garlic and the parsley stalks. Put a little olive oil in a frying pan and sweat the garlic and parsley together, taking care not to burn the garlic. Add the mushrooms after a few minutes and cook them on a low heat until softened.
? Lightly coat the diced shin of beef with the plain flour and add it into the stewing pot along with the thyme, shaking off the excess flour before adding it in. When the meat is seared completely, add the cinnamon stick, bay leaf, and mushroom mix from the frying pan, two tins of plum tomatoes and 400ml of the wine. Season with salt and pepper. Bring the pot to the boil and then cover and put in a preheated oven at 180?C for at least 2.5 hours. You will know it is ready when the meat is so tender that it can be broken up easily with a fork. Remove from oven when cooked, check the seasoning and adjust if necessary.
For the parsnip and potato mash:
? Peel the potatoes and parsnip. Chop roughly and bring to the boil together in salty water.
? While the potato and parsnip are boiling, chop the red onions and fry them with a dash of olive oil. When softened, add the remainder of the wine, the balsamic and the sugar. Simmer it until it has reduced and tastes sweet.
? When the potato and parsnip are cooked, drain them in a colander allowing them to steam for a few minutes torelease their moisture. Put them back into the pot with the caramelised onions, butter, cream, salt and pepperthen grate in a little nutmeg. Blend everything together with a hand blender. Season to taste.
Pudding: Coffee bean panna cotta, espresso syrup
by Anthony Power
Moustache Chef, London
This dessert is very easy to make and can be made the day before your dinner party. It also serves as a great substitute for serving guests coffee after the meal, which, unless you have an espresso machine, can be a hassle ? and no one likes bad coffee.
INGREDIENTS?(serving 6)
Panna cotta:
150ml double cream
150ml milk
25g fresh coffee beans
50g sugar
2 leaves of gelatin (you can get this from most supermarkets)
Biscotti or shortbread biscuits to serve
Syrup:
20ml glucose (you can get this from most supermarkets)
50g sugar
150ml very strong coffee, preferably espresso
METHOD
For the panna cotta:
? In a bowl, soak the gelatin with a little cold water.
? In a saucepan, heat the cream, milk, sugar and the coffee beans on a low heat, slowly bring to the boil and allow to infuse for 30 minutes. Squeeze the water from the gelatin and add the softened leaves to the cream mixture, stirring thoroughly. Strain through a sieve and pour into small moulds or pots. Set in the fridge for at least 3 hours.
For the coffee syrup:
Place all ingredients in a saucepan and reduce over a low heat until thick and syrupy.
Hint ? take the coffee syrup out of the fridge a few hours before your dessert course so it warms to room temperature and softens to a thick syrup.
All recipes feature in the Movember cookbook?Bring It On Home.?Register at Movember.com
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