What is your all time favourite meal? Three courses and tell me when was the last time you had it.?

Question

What is your all time favourite meal? Three courses and tell me when was the last time you had it.?

Answer 1

I had a all chocolate meal mother's day 2006.

Answer 2

for starters i will have mushroom vol u vons

then roast chicken with veg and roast potatoes and mashed potatoes and gravy

for desert i will have apple crumble with hot custard

Answer 3

Mussells

Roasted beet Salad with Vanilla bean vinegarette

Braised lamb shank

6 months ago

Answer 4

buffallo mozarella salad

steak (rare - medium) with a pepper sauce

sticky toffee pudding!

yum yum yum

Answer 5

Lobster, with a nice garden sald, adn warm bread w/butter.  I had it maybe 2 months ago.

Answer 6

There's no "u" in Favorite

Answer 7

has to be TANDOORI chicken starter

followed by CHICKEN NAGA curry (hot hot hot)

finished with MINT BOMB ice cream

yummy yummy

Answer 8

I couldn't possibly pick a favourite meal. LOve all food, but just had to answer this to correct the American know it all Patrick C. Actually for your information favourite is spelt like that in the oxford english dictionary. Its only you americans who spell it favorite. So There!!!

Answer 9

Joanna Gouriet's Three Course Meal

Preparing a starter, a main course and a pudding needn't take ages. In the first of a new series, William Sitwell visits a home cook in Gloucestershire for a slap-up meal that you can put together in around half an hour.

For those seeking the communal spirit of a kibbutz but without the readies to pay for a flight, I may have the answer. For a mile or two outside Tetbury in Gloucestershire is a tiny hamlet called Chavenage. It complies well with the dictionary definition: "a collective agricultural settlement in modern Israel [OK, not that bit], owned and administered communally by its members and on which children are reared collectively."

At the hamlet's heart is Chavenage House with its chapel. Although the chapel dates from the 18th century, the house itself is virtually unchanged since its conversion from a medieval building in 1576. One quarter is lived in by David and Rona Lowsely-Williams, another by their daughter Joanna Gouriet, her husband James and their children Henry, three, and Annabel, 18 months. Joanna's sister Caroline lives in the 'laundry cottage' with her tenant Rod. In another cottage lives the groom Paddy and his family; and up the road in the farm is Joanna's brother George, with his wife Lucy and their brood of nippers.

And then there's the dogs, cows, chickens and horses. There's never a need to call for babysitters, and with its graceful trees, pretty lawns, rolling acres of fields and woods, as well as those dark, long-lost corners of the house to explore, it must be the perfect place for childhood. At the centre of the commune is Joanna, whose kitchen is descended upon at meal times by anyone who's around and feels hungry. And they don't need to be family or a tenant. On my visit, I noted one vicar, two elderly ladies and some other children (one brandishing a toy chain saw), all popping out from the woodwork.

Joanna not only caters for these passers-by. To help pay for the house's upkeep, its central part, comprising a ballroom, a main hall and dark, oak-panelled sitting room, is rented out for dinners and weddings and for filming. And so Joanna can also find herself catering for parties of up to a hundred people.

"Obviously I plan massively for big functions, but I love cooking what's around in case people turn up out of the blue," she says. "So my larder is always full of basics and I couldn't bear not to have a full deep-freezer."

Joanna trained at Leith's before working in a cousin's stalking lodge in Scotland, then in various local pubs and restaurants. Now, in the high season, Chavenage can host parties seven days a week, doing anything from cream teas for local ladies to promotional days for car manufacturers. But her preferred duties are not these formal events when she slaves away in the old pantry, but when she cooks for the family back in her own kitchen.

"I've got an Aga, which suits my lifestyle - it's great in a big house like this when you need constant heat," she says. "I like to rely on the quality of my ingredients when I cook, so a simple three-course supper is less a matter of method, as the ingredients stay in their natural form. It's more a question of assembly."

And so supper for herself and her husband James tonight is simple and delicious. The starter is a sliced, oven-baked baguette, drizzled with a little extra virgin olive oil, served with fresh green salad and fried quail's eggs. There's a delicious pasta dish of orecchiette with broccoli for the main course and pudding is simply a bought Waitrose apricot frangipane tart with Joanna's 'cheat's ice cream'. The latter, a frozen mixture of crushed meringue and double cream, is wonderfully light and moreish.

"I always try to cook a three-course supper for James (he works up the road selling fly screens) but there will never be just the two of us. Anyone who's around will pitch up. It's one of the pleasures of living in a commune. But I don't suppose everyone could handle it."

This article was first published on Waitrose.com in May 2003

Recipes

    * Quail's Egg Salad

    * Orecchiette with Chilli, Broccoli and Pine Nuts

    * Cheat's Ice Cream

i had it yesterday

Answer 10

Simple:  barbequed swordfish, rice, salad...about 3 weeks ago.

Answer 11

chinese -

combination starter (dim sum)

Crispy Aromatic duck with pancakes

dont do puds

ages ago

Answer 12

Wild mushroom salad followed by smoked haddock and prawn bake with lemon and lime sorbet to finish.  Last night.

Answer 13

Prawn cocktail salad, rare roast beef, followed by black forest gateaux.    Last had it 2 weeks ago.  YUM !!!!!

Answer 14

p***y pie...for starters, main & desert....when?...still lickin' my lips

Answer 15

That's Easy

Black Pudding with apple and mustard sauce.

Meat and potato pie with chips and mushy peas

creamed rice pudding.

Great food at a great place smashing

Answer 16

my three course meal!!

Starter- bruchetta

main coarse- Spagetti bolognese

dessert Chocolate american style cheesecake

ermm i can't remember having these coarses all at the same time lol

Answer 17

My FavoUrite meal:- (Note the U in favoUrite).

Melon

Thick carved slices of Aberdeen Angus beef with Yorkshire Pudding, roast potatoes and vegetables.

Lemon Lush Gateau with fresh cream

A glass of Martini Asti to wash it down.

Buuurp.

Answer 18

roasted chicken , fried fish , pizza

Answer 19

chicken parmesean as the main course and for starters bread and salad and maybe even soup...i just had it last night..went out for dinner with my husband

Answer 20

1.  *Real* Caesar Salad

2.  Medium Rare Ribeye w/ Peppercorn Sauce on the side, served w/ fresh baked bread.

3.  Irish Coffee for dessert

Haven't had the entire combo together in over a year. :-(

Answer 21

surf and turf at benihana, its been like 2 months since ive had it