This dinner party menu is dedicated to Moody Judy as although the main course is under her husbands profile (Ivor) it was originally Judy’s and she chosen these recipes and put them together.
Pineapple and melon with mint
The duck salad is made using a quarter of duck roasted – best as leftover if you are ever having roast duck – or just make some extra for the weekend salad! Shred the duck and scatter it on a bed of herb leaves (basil, corriander, parsley and mint leaves). Then throw some cashew nuts on top and died watermelon. The sauce is based on a Thai dressing called Green Nahmjim – only becareful you dont pour it all on as it is VERY spicy.
The key to the main course is to marinate the lamb the night before or early in the morning leaving the juices to infuse for a good few hours. Shoulder or lamb shank is a good cut to use as after it has been cooking slowly for 4 hours it just falls apart and is so delicious and tender. This is served with roast potatoes, Judy chose Nicola Greek potatoes just to keep with the Greek theme and the flavours complimented each other really well. Then for those warm muggy evenings (remember them?) a selection of salads -
If you have room to move dessert is a slice of lemon meringue pie – tangy, sweet and very moorish – and for those guests who don’t do puddings after such a delicious meal – a platter of cubed melon mixed with pineapple and topped with a springly of mint and sugar pummeled together with a touch of rum for good measure to make a mojito salad.