I like the idea of a fish starter, and agree crab would be good, not sure about venison though..

A rhubarb is good for dessert, I actually had a little number last year which involved rhubarb and little yorkshire puddings and a tangy sweet sauce, it was gorgeous, forgot what it was called, will try and find out..

With a jar of pickles

Crab and Avocado Salad with Japanese Dressing


Flash Fried Steak with White Bean Mash


Chocolate Mint Cookies

I'm hungry now.

As Mild Rover helpfully deleted the original thread, this may be of interest. http://forums.leagueunlimited.com/showt ... 438&page=3 Perhaps we should have made friends before engaging in competition. They seem a bit feisty...

As Mild Rover helpfully deleted the original thread, this may be of interest. http://forums.leagueunlimited.com/showt ... 438&page=3 Perhaps we should have made friends before engaging in competition. They seem a bit feisty...

Sandra The Terrorist wrote:As Mild Rover helpfully deleted the original thread, this may be of interest. http://forums.leagueunlimited.com/showt ... 438&page=3 Perhaps we should have made friends before engaging in competition. They seem a bit feisty... Amateurs on the feisty front.....leary gits more like Come on ....Game On

Sandra The Terrorist wrote:As Mild Rover helpfully deleted the original thread, this may be of interest. http://forums.leagueunlimited.com/showt ... 438&page=3 Perhaps we should have made friends before engaging in competition. They seem a bit feisty... Amateurs on the feisty front.....leary gits more like Come on ....Game On

Chilli & Crab starter....we could serve it on rocket with a drizzle of Balsamic

the salmon and crab amuse bouche

I am thinking maybe we should do one course at a time, then we can all agree then move on to the next course.

Who will do the wine list, I am not that good with wines, also who is this weeks captain maybe he/she could give directions to each of us, maybe so many work on starters, some on main etc ?

I'm here - just got in from work.

Happy to be captain for first task - only thing, my boss is absent from work this week so this means I'll be working silly hours. Also away for weekend. If you're all happy for me to only be here sporadically, and a bit crabby and stressed, then that's fine. If you'd rather someone who can be around a bit more often this week does the deed, then that's fine too. Feel free to post your thoughts.

Had a glance earlier today at work. We came up with the Yorkshire theme too - one bloke suggested a medley of black and white puddings for the starter, not realising it's an all-Hull venture. I thought that'd be good if we included "red" pudding - ie black pudding that hasn't been recooked (eh, dum-dum? ) to pacify the Red and Whites, but then we realised it wasn't Yorkshire anyway.

Definitely think we should go with the Yorkshire flavours, then. Don't forget it's late spring in Aussie Land so they'll be coming up with all their seasonal "barbie" (dreadful word) stuff which may not appeal to our good judges who'll be fancying heartening Winter grub at this time of the year.

Note: If the magnificent McLaren Field (Leeds Board) is a judge, he's a right proper lad who likes cake a lot. He also cannot abide the word "dessert" unless you mean fruit and nuts and acknowledges only "puddings" as the sweet course.

I reckon we all put forward suggestions all week, narrow it down to one suggestion per course [Edit - it's going to have to be one menu per person, isn't it, as presumably the courses will compliment each other?] per person by midnight Saturday, and we vote on the final menu Sunday/Monday. Any objections or better suggestions?

So - Lots of suggestions on courses/menus, please, then submit your final full menu choice before Sunday morning...

Good plan....what about the wine list ?....we need to get the right wine for each course, now I do not really drink wine but I have seen it on television they have certain wines to match certain foods
I will not use the word dessert again, sorry....pudding it is!