For those who might be interested, here are the offerings on my recent trip to L.A.
LHR-LAX (6 december)
Starters
Smoked salmon with beetroot and horseradish
or
Potted Sage Derbyand Coastal Cheddar with red onion marmelade.
Salad
*Fresh seasonal salad served with vinigrette
Main
Fish pie of smoked haddock, cod and prawn.
Roast turkey with parsley puree and red wine jus.
Jerusalem artichoke mousseline with vegetables and blue cheese cream sauce.
Chilled main course salad of winter-spiced breast of chiken.
Dessert
Chocolate log with cranberry compote
Caerphilly and Y-Fenni cheese with duchy Originals oatcakes
A selection of fruit
Chocolates
I had the smoked salmon and the turkey and finished with cheese.
Quite a good and sufficent meal.
LAX-LHR (13 december)
Starters
Smoked duck magret with Waldorf salad and crispy pear chip
or
Fresh Mozarella cheese and tomato marinated with lemon mosto olive oil.
Salad
Fresh seasonal salad with vinaigrette.
Main
Asian style braised beef short ribs with wasabi mashed potatoes and young bok-choy.
Seared mahi-mahi with tomato, chilli and cilantro vinaigrette, sauteed spinach and fingerling potatoes.
Grilled vegetable ravioli with creamy pesto sauce.
Chilled main course salad of chicken and duck liver galantine with truffle potato.
Dessert
Fig frangipane with creme anglaise.
Fondo di Toscana Gorgonzola and Kilchurn Estate Wensleydale with cranberry and served with caramelised onion chutney and biscuits.
A selection of fruit.
I had the smoked duck and the beef and once again the cheese.
Much smaller portions than ex. LHR, and poorly presented. It reminded me of an economy meal, and no port with the cheese.
Wines (same on both legs)
White
Hahn Estates Monterey Chardonnay 2006
Pouilly-Fume La Moynerie 2006, Michel Redde
Red
Cline Cellars Cool Climate Syrah 2005, Sonoma Coast
Gigondas La Haute Marone 2007
I had the Gigondas red wine on both legs. Really enjoyed it.
Thanks for hte menu, esp -ex LHR. I am flying to IAH 18 Dec, and we will probably have the same menu! For what it is worth, that cheese dish is quite good! I wish I could have 4 starters, and skip the main!
Potted cheese can either be very good or a way of disguising the last dry bits from the cheese board. Made with quality ingredients it can be quite a treat. A simple recipe calls for 225gm of cheese, crumbled or grated, 75gm unsalted butter, 60ml single cream, a splash or two of good sherry (or to taste), a bit of mace or a grating of nutmeg and a crack of black pepper. Mix the cheese and butter to a paste, then stir in the cream, sherry and seasonings. Pack into ramekins and serve with warm bread or crackers.
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I think pak choi (or bok choy) is overrated. Not a lot of flavour but a strange chewy stringiness that no amount of black bean sauce can overcome. http://www.kitazawaseed.com/seeds_pak_choi.html
Mah-mahi is fish, and really rather nice when cooked well.
A galantine is an upmarket terrine. Classically it's chicken or duck meat that's been boned stuffed with a forcemeat then poached and served chilled in aspic. Often decorated to within an inch of its life and served in slices.
Frangipane refers to a dish prepared with almonds, usually nibbed or grated. A frangipane tart may have a layer of pastry cream blended with grated almonds with a fruit topping.
Not to offend anyone, 'cilantro' is very American (referring to the leaves of the coriander plant) and many Brits might not readily correspond to the UK English word 'coriander'.
Not to offend anyone, 'cilantro' is very American (referring to the leaves of the coriander plant) and many Brits might not readily correspond to the UK English word 'coriander'.
You have no idea how many years it took for me to finally work out that Chilantro was Coriander...
While I find most of the food reasonably tasty on BA they have come unstuck, IMHO, with their more glamorous experiments. The crispy pear chip out of LA two weeks ago was a leathery fried pear slice which extruded a mouthful of grease and was simply disgusting. It was matched only by the truffled potato salad I had a few trips back which comprised virtually raw-I mean crunchy-boiled potato slices with some truffle oil on top. I resorted to the club kitchen afterwards for comfort...Now that nice chilli lemon sald dressing...yum.
Why are portions so small on flights out of the US?
I had a beef dish ex JFK on saturday and it was literally two mouthfuls. I am not a big eater, but I was staving by the time breakfast was served.
Why are portions so small on flights out of the US?
I had a beef dish ex JFK on saturday and it was literally two mouthfuls. I am not a big eater, but I was staving by the time breakfast was served.
Because America is known for it's small portions and small appetites...?
)
What in the world is that?!?
stuffed with a forcemeat then poached and served chilled in aspic. Often decorated to within an inch of its life and served in slices.
