6-course festive dinner - what can go wrong?

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By the time you read this, we have already organised our 6-course banquet. However, as I write - we still have it ahead of us. On Saturday evening we have invited Peter's brother Micke and his wife Nilla and our friends Lennart and Beata. Peter has planned a six-course dinner, accompanied by various drinks. Here's a description of the dishes and preparations - we'll report on how it went later!

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1. bread, olives, ham and cheese

If you are worried that a 6-course banquet will be too much food, we can start by saying that the portions will of course be smaller than usual. In addition, our guests arrive in the early afternoon, so we plan for the dinner to run late.

We start with a few small dishes in the living room, and only after the soup do we move to the dinner table. To start with, there are a few selections reminiscent of southern Europe: Greek farmhouse bread with Greek olive oil for dipping, prosciutto, a few good cheeses and a little olive.

2. Oysters

Dish number two will be a "light" dish with a few different types of vegetables. oyster, which we bought in the supermarket The world of food. We serve them with lime and sambal oelek.

3. crayfish soup

After the first small dishes, it's time to sit down for some soup! We have made this crayfish soup a few times before and it is both delicious and easy to make. You start by frying some grated carrots, which are then cooked with crayfish cheese, creme fraiche, lobster stock and water. When serving, add a few crayfish tails.

4. Gratuity with lobster, scallops and catfish

When we were in Canada many years ago, we were served a gratin with among other things lobster and scallops. We have searched for recipes for a similar dish here in Sweden, but haven't managed to find anything at all. So we just have to improvise! We add catfish, mix up a gratin sauce and gratinate with cheese. Saffron rice will be served as a side dish.

5. Rack of lamb, root vegetable stew and basil cream

Time for some meat! We marinate lamb racks in red wine marinade and cook in the oven. As a side dish, we'll serve a root vegetable skewer with potatoes, carrots and parsnips and a delicious basil cream.

6. Dessert from Picard

At this point, we don't want to cook anymore (and desserts are what we're worst at) so we make it easy on ourselves and pick up desserts from the French chain Picard.

What about the drinks?

Of course, the drinks are also important! We start with bubbles, which we bought in Germany. For the crayfish soup and the lobster gratin, we use white wine (Brocard) and for the lamb we use red wine (The seven deadly zins).

Then we went ahead and bought Hernö gin, which is produced in Sweden. Härnösand and managed to win the "world's best gin" award at the World Gin Awards. We also bought tonic water, which is supposed to be extra good. So ... what could go wrong? We'll tell you how it went later this week!

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