Saturday 29 June 2013

Come Dine with Taylor Wimpey blogger challenge

I was recently invited to join in the Come Dine with Taylor Wimpey blogger challenge and I have to say, it sounded right up my street. They explained : "Come Dine with Taylor Wimpey is an exciting chance to show off your creativity in menu planning with the chance of winning a cash prize at the end of it! We have paired with two influential food bloggers: Ruth Clemens, author of the Pink Whisk blog and finalist in the Great British Bake-Off in 2010; and Mr P, author of influential food blog DeliciousDeliciousDelicious. Both will work alongside a representative from Taylor Wimpey to help judge the competition.

To enter, all you have to do is plan your dream dinner party menu, including all three courses and the drinks that would be served. You don’t have to actually cook the meal to enter."

Menus will be judged on creativity and originality,with extra points awarded for using locally-sourced and seasonal produce. Right, time to get my virtual chef's hat on ! I'll be championing Sussex produce for this one then.

Welcome Drink : Fred Astaire's Favourite Sham-pagne Cocktail

A glass of Ridgeview's Cavendish (sparkling champagne-type wine from the South Downs), with a dash of Appledram's Ginger Cordial (from Pump Bottom Farm - I so wish it was Plump Bottom Farm ! - in Appledram near Chichester). Served with a juicy strawberry on the side of the glass and a bowlful of homemade Parmesan Crisps, to offer sweetness and saltiness to help offset the spicy bite of the ginger.

Starter : Show Boats

Crisp endive leaf boats, stuffed with salmon rillettes (homemade using salmon from Springs Smoked Salmon on the South Downs), sprinkled with fresh locally-grown spring onions and chives.

Accompanying wine : A crisp white wine - Carr Taylor's 1066 (from just outside of my hometown of Hastings)

Main Course : South Pacific

Colourful, spicy Polynesian Chicken - chicken thighs, sprinkled with chilli, garlic salt and lime zest, browned then simmered with onions, pineapple chunks, red and green pepper, chilli pepper and pineapple juice - served with Creamy Coconut and Mangetout Risotto

Accompanying Wine : an Organic Pinot Noir Dornfelder Rosé from Sedlescombe Organic Vineyard

Dessert : Till The Clouds Roll By

A summery twist on the classic Ile Flottante recipe : Fluffy clouds of meringue floating on a sea of liquidised local strawberries, thickened with icing sugar and flavoured with a dash of Bramble Liqueur (from Lurgashall Winery at Blackdown Hill in West Sussex), sprinkled with crushed pistachios and decorated with a few strawberry halves. 

Accompanying Wine : A Sparkling Brut from the wonderfully named Breaky Bottom in the South Downs (is it just me that immediately thinks of breaking wind?!)

So there you have it - did you guess the theme for the evening?

Disclosure : This is my entry for the Come Dine with Taylor Wimpey blogger challenge. The competition is open until 30th June 2013.

Other blogposts you may be interested in :

What's Cooking at The Madhouse next week ? menu plan 28/6

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