What's your top top 3 course meal?

[armchairclubber]

I love lamp.

me too, but last time I tried it was a shade overdone

 

[scooter1]

Garlic chilli prawns to start, followed by lobster Thermidor, and treacle sponge with ice cream to close it off

 

[OzMike]

Mixed tandoori starter.
Bombay potatoes, lamb madras and pilau rice.
Large slice of Strawberry cheese cake.

 

[dougdeep]

Why not indulge in 3? Are you a fatty?

No, and that's why.

 

[MJsGhost]

scallops
slow roast lamp or pork
banoffee pie

I prefer lamp soufflé - it's really light

 

[Vegas Seagull]

me too, but last time I tried it was a shade overdone

well done

 

[Notters]

Simple tastes:

Deep fried Camembert
Fillet steak (medium) with a Stilton sauce, saute potatoes and green beans
Vanilla cheesecake
And all washed down with an ice cold Corona

Three courses of cheese

 

[Daddies_Sauce]

Foie Gras Crème Brûlée
Roast Pork, mighty fine crackling, perfect roast potatoes, mountain of apple sauce or Fillet steak au poivre
Floating islands or Pain dépice façon «pain perdu», glace à la cannelle (Pan-fried ginger bread, cinnamon ice cream)

 

[whitelion]

King prawns in a Thai Chilli sauce
Rack of lamb with Dauphinoise au gratin and sugar snap beans
Tiramisu

 

[Steve in Japan]

I am going french bistro, nowhere too posh but good food, so....

some sort of pate or terrine
a good bouillabaise with lots of that garlic mayo stuff, and crusty bread
tarte tatin

And a nice white or rose.

 

[Notters]

For me:
A plate of sashimi with hot wasabi and pickles
Slow roast pork belly with lots of crisp veg
Massive chocolate cheesecake

 

[16bha]

I am going french bistro, nowhere too posh but good food, so....

some sort of pate or terrine
a good bouillabaise with lots of that garlic mayo stuff, and crusty bread
tarte tatin

And a nice white or rose.

Ah yes, a warm sunny day in the Vieux Port Marseille, bowl of Bouillabaisse and a glass or three of Cotes du Provence.

 

[Shropshire Seagull]

I just love calamari ....

 

[Mutts Nuts]

Foie Gras Crème Brûlée
Roast Pork, mighty fine crackling, perfect roast potatoes, mountain of apple sauce or Fillet steak au poivre
Floating islands or Pain dépice façon «pain perdu», glace à la cannelle (Pan-fried ginger bread, cinnamon ice cream)

Next time you order your kufcing posh pate think of the Ducks and Geese in the video

http://www.youtube.com/watch?v=SbUP9Wnv3Y4

http://www.peta.org/issues/animals-used-for-food/foie-gras.aspx
http://www.youtube.com/watch?v=lh6ZDusOGwU

 

[Cowfold Seagull]

Hoummous with plenty of pitta bread and a few black kalamata olives
Kleftiko with roast potatoes and a small greek salad
Baileys torte

All served by George in his now defunct Greek restaurant in Horsham.

oh, all washed down with a couple of bottles of retsina.

 

[Raleigh Chopper]

Next time you order your kufcing posh pate think of the Ducks and Geese in the video

http://www.youtube.com/watch?v=SbUP9Wnv3Y4

http://www.peta.org/issues/animals-used-for-food/foie-gras.aspx
http://www.youtube.com/watch?v=lh6ZDusOGwU

Bit harsh that as its not banned and its a personal choice.
However I agree with you on principal, I refuse to touch the stuff or Veal ( even that new so called friendly veal)

 

[Raleigh Chopper]

I just love calamari ....

So do I.
I was going to make that my starter but I adore quality smoked salmon.
I had some squidly diddly a few weeks ago fried in the most delicious light batter I think it was called something like kung po batter maybe a foodie on here can jolt my memory.

 

[Footsoldier]

Next time you order your kufcing posh pate think of the Ducks and Geese in the video

http://www.youtube.com/watch?v=SbUP9Wnv3Y4

http://www.peta.org/issues/animals-used-for-food/foie-gras.aspx
http://www.youtube.com/watch?v=lh6ZDusOGwU

That's bang out of order. I'd like to shove a pipe down their throats 3 -4 times a day and force feed them and see how they like it. Discusting and should be arrested for cruelty.

 

[Raleigh Chopper]

Hoummous with plenty of pitta bread and a few black kalamata olives
Kleftiko with roast potatoes and a small greek salad
Baileys torte

All served by George in his now defunct Greek restaurant in Horsham.

oh, all washed down with a couple of bottles of retsina.

I know its all down to personal choice and taste and I am no wine snob but I have always found Greek wine and especially Retsina absolutely 'orrible (along with Cretan rustic wine served in brown jugs) but I love well cooked Greek food.

 

[Cowfold Seagull]

I know its all down to personal choice and taste and I am no wine snob but I have always found Greek wine and especially Retsina absolutely 'orrible (along with Cretan rustic wine served in brown jugs) but I love well cooked Greek food.

Yep!, retsina is the Greek equivalent to Marmite, you either love it or loathe it, no middle ground. Some people refer to it as an aquired taste, well l don't think it is. You know from the first sip whether your are going to like it or not.