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It's called Comrades and it's 60 miles which should take about nine hours

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It's called Comrades and it's 60 miles, which should take about nine hours. I've done two already: you run from Durban to Petermaritzburg. Last year I came back in a wheelchair.What's the maximum you'd be prepared to pay for dinner in a smart restaurant (including wine)?Carla Perkins, by e-mail I don't agree with spending £2,000 on a bottle of wine I think you easily get fantastic wine for £80 to £100. The most I've ever spent on dinner was at my mate's stag night when there were four of us at the table and it cost £4,000, which was ludicrous. I think for an excellent dinner anywhere in Britain you should be prepared to pay £100 per head for great food and great wine.What would you serve as a starter before the Christmas meal, or do you think there's no need?Simon Hastings, ElyIt depends on when you serve the meal and whether guests have had breakfast.I love old-fashioned prawn cocktail with home-made mayonnaise and fresh tomato pur? plus a dash of peppery Tabasco. Smoked salmon is becoming traditional, or you could serve a prawn salad with walnut-oil vinaigrette-dressed leaves.

Many people go straight to the main course, because how do you keep everything warm in the meantime?None of my family likes Christmas pudding, but anything else seems un-festive. Any suggestions for something that has a Christmassy feel but isn't so stodgy? M Breen, LiverpoolYes – my Bailey's Bread and Butter Pudding, which we serve in Claridges. We use home-made brioche, but you could use light baguettes and lots of rum-soaked raisins plus good slugs of Bailey's, then serve with more Bailey's fresh cream ice-cream.By the time I've taken the turkey out of the oven, and faffed around with the potatoes, sprouts and bread sauce I can never get it together to make gravy. Have you any suggestions as to how I could present the juices better, at what point it is easiest to tackle gravy-making and how I can make one really easily?Lisa Craven, ManchesterPan juices are just fine A big bird gives up lots That's what the French call "jus". Just remember to pour off the greasy fat first then add a glass of white wine and boil down for a minute or two Season and strain into a small jug.

I don't believe in drowning the bird and all those trimmings you've worked so hard to get right. Just enough jus to moisten.We're having goose instead of turkey. What are the proper accompaniments to have with it?Tony Nicholson, by e-mailGoose is a rich bird and needs accompaniments to "cut" the fat, as they say in country parts. So, spiced red cabbage with a dash of balsamic vinegar is good, or old-fashioned apple sauce, although I prefer to serve pan-fried apple rings. Stick an apple corer into the middle of tart apples such as Granny Smith's, then slice into four or five rings.

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