I've got my girl coming to dinner...which menu shall I cook (I'm a fully qualified chef, everything homemade)

Question

Menu 1 Seared salmon with dill and lemon mayonnaise to start,
Thai green curry with chicken breast, galingal, lime leaves, garlic, chili and coconut milk, with Sticky Thai fragrant rice and then
hot black cherries steeped in Kirsch, in a light crepe pancake served with ice-cream
OR
Menu 2
Wild mushroom medley with Angel hair pasta,
Roast leg of pork with cider apple gravy, sage lemon and onion stuffing, roast potatoes, carrots and boccoli, then
Meringue nest filled with tropical fresh fruit, (pineapple, mango, guava, nectarines in a passionfruit sauce served with clotted cream

Answer 1

MENU 2 is making my mouth water!

Can you give the recipe and method for your roast pork? I never usually attempt roast for 2 because I don't know what joint to buy!

Lucky girl!

Answer 2

All of the individual dishes you've named sounds delicious, but a little random, mix-n-match if you know what I mean.
For a "qualified chef" you seem to be a little lacking in the menu planning department.
I'd suggest when planning a menu to choose one "theme" or style for the entire meal, and to stick with it. (I know, it's tempting to make all your favorite dishes at once and throw them together, but it doesn't give your meal a "polished" feel)
Based on what you metioned above, I'd go with the Thai curry meal, but try to add something Thai style to the salmon starter, or maybe switch the mayonnaise with a Thai sauce...And for the desserts, I'd go with the one from menu #2, it's lighter and fits in a little better with the theme. Make sure you leave the cream on the side though!! After a big meal sometimes just fruit is enough!
Hey, also have you considered maybe a light spiced syrup or creme anglaise instead of the clotted cream? Just an idea...

Answer 3

I would go with menu 1. Sounds delicious and light, menu 2 sounds like a homey comfort meal. You don't want to hear something like this is like my mom's roast pork, awkward. Don't worry about the garlic if you both eat it you'll be fine no offence.

Except for the dessert. Definitely switch the desserts, even if you go with 'menu 2'. Crepes with cherries and ice cream is too heavy for an Asian flavoured salmon dinner and passion-fruit is too good of a match for anything Asian.

I had company for a tapas dinner last night, for dessert I served pears pouched in a Marechal Foch with fresh custard sauce and whipped cream. Great light but flavour bursting dessert, when I serve a dinner that I know people will eat a lot at I do an extra light dessert.

Answer 4

First of all make sure she isnt allergic to anything before you cook or it could be a disaster. Both menus sound great, but menu 1 sounds the best if you could miss out the garlic - she will notice even if you don't. Try to avoid onions and anything which can get stuck in your teeth (broccoli). Leave a bit of time between the dishes and don't overload the plate - you don't want to feel bloated or be dozing off with all those carbohydrates. Good luck.

Answer 5

Much as I adore black cherries steeped in Kirsch, I would choose menu 2. I am very partial to cider, and the meringue is a clincher (although toffee pavlova would be better!) When dining out I always ask for potato wedges instead of the roast potatoes (less fat and more flavour) and apricot stuffing is another favourite.

Answer 6

sorry dude ,but your menus don't make sense
Menu 1 has a double protein , lacks a vegetable and lacks cultural continuity
There is always a problem in serving fish , some people don't like it. Serving seared but basically raw fish will make the problem larger.
Menu 2 has a similar problem
You have a double starch
The pork and apple cider gravy speaks of colder climates
and yet you chose a tropical dessert

Combining the two menus gives you;
Clear four or five mushroom soup w/ Marsala garnish w/ fresh chives
stuffed boned leg of pork w/ sage apple stuffing
golden raisin & cider gravy
Potatoes Duchesse
Roasted tourne cut root vegetables- carrots , yams, parsnips, celeriac
Dessert :Cherries Jubilee -done table side of course
have fun

Answer 7

Neither! I am amazed at you, "Chef". The courses in themselves sound ok but your combinations are odd and Pudding 2 would go better with menu 1 though without the clotted cream. I do not suggest pudding 1 as the conclusion of menu 2 either.Too rich altogether.

She may not like fish, hate mayonnaise and dislike exotic food.
She also may be watching her weight, detest mushrooms, be jewish and not eat pork, or find menu 2 overwhelming.

Have you tried asking her what her favourite foods are and prepare that for her? She would appreciate the thoughtfulness you have shown in producing something she really likes.

Keep it simple. Less is more, believe me, I am a fully fledged hotel inspector of many years standing. You have just lost one rosette, do not lose the girl as well.

Answer 8

#2 is the safest. Salmon is a dish that requires a 'taste' for it. And, if you don't mind a suggestion( I'm a chef as well ), try adding a little apple brandy to your pork sauce. It's a nice touch that almost anyone will appreciate.

Answer 9

I take it you know this girl well enough to know her culinary likes and dislikes.I would personally go with Menu #2. Since it is fall, this is a much more "seasonally" appealing menu. Less likely chance of bad breath after wards too.The only thing I would change is your choice of desert. Your main entree is very, how shall we say it, "natural and fall-like". Your choice of desert on the other hand is very tropical, except for the clotted cream. I would suggest something in the apple or pumpkin family would best flow with your outstanding menu. Bon Appetite!

Answer 10

both menus sound fantastic, but I think menu 2 has more complementary flavors. salmon is so delicate and the curry is so busy, they don't jive with each other as well as what you've got for number 2.