6-course dinner with three starters

When we came back from Uzbekistan, we organised a 6-course dinner with three starters. Just like that, spontaneously? No, we had already started preparing before the trip ... We had a completely "new" relative visiting!

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6-course dinner - with relatives

Not long ago Peter's mum passed away, and shortly afterwards his uncle also passed away. They were both buried at the same time, and that's when we met his uncle's daughter Nathalie, whom we had never met before. It's amazing that something as sad as a funeral can lead to something as positive as a "new" family!

We invited Nathalie and her partner to dinner, along with Peter's son Robin and his wife Alexandra. It was a very pleasant evening, including a chat about our shared interest in travelling.

Of course, we didn't have to organise a 6-course dinner with three starters, but Peter loves to plan and organise dinners, and went all in. It was incredibly delicious, so here's some food inspiration!

Correct 1: Stocked prawn soup

Shrimp soup is a favourite in our home, and Peter usually makes it with shrimp shells. You can find the recipe for prawn soup here. This time we served it in tiny bowls, filled with fresh prawns, quick-fried cabbage and filleted tomatoes.

Correct 2: Carpaccio of halibut

Starter number two was a halibut carpaccio. The halibut, which had been frozen for six days, was cut into pieces and marinated in lime juice. Peter then served it with homemade wasabi cream, dill cream and dill oil, and onion roe. The whole thing was decorated with some pea shoots. Exciting and delicious!

Correct 3: Carpaccio on beef fillet

The third dish was also carpaccio, but this time on beef fillet. We had ordered the tenderloin at our nearest ICA, and picked it up the same day it was due.

Peter pounded chopped pistachios and fresh basil leaves into the meat. Then he decorated it with plenty of grated Parmesan cheese and basil leaves. Finally, he seasoned with salt and pepper and drizzled with olive oil and lemon. What great flavours!

Correct 4: Turkey fillet with plum compote and citrus sauce

For the main course, we had a turkey fillet that was both quickly roasted with thyme and garlic to get a roasting surface and cooked in sous vide to 62 degrees. This was served with two sauces: a homemade plum compote that had been cooked together with rosemary, sage and brandy and a homemade citrus sauce of grated lemon peel, orange juice, balsamic vinegar, chicken stock and ginger.

The main course was served with mashed potatoes on almond potatoes, gratinated in the oven in portion moulds, with some Västerbotten cheese on top. In addition, a citrus salad with filleted orange and grapefruit was served. Wow how good this turned out!

Correct 5 and 6: Ice cream with rhubarb and a summer drink

Finally, we had vanilla ice cream, served in small glasses with crushed oatcakes and rhubarb fried in sugar. Peter also prepared a strawberry-flavoured "summer drink".

The drink contained gin and Liqueur 43 as well as blended fresh strawberries, strawberry syrup, lime juice and a little caster sugar. Lightly whipped cream and a sprig of lemon balm were added on top. What a finish!

How do you organise a 6-course dinner with three starters?

So, how do you make a 6-course dinner with three starters at home? We have a relatively small kitchen (it's just about the size to seat 6 people) and we have limited workspace. The trick is to prepare lots.

We (read Peter) had cooked everything in advance, so it was just a matter of heating and serving when the time came. We had even put as much as possible in bowls, so that we could take it out of the fridge ready to eat. A lot of work, but fun and, of course, very tasty!

Do you like to cook?

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