Cooking gourmet cuisine in the Home + menu

Well this is a problem that seems to have landed its self into my hands, the reason for this little experiment is that I've recently started to import and supply to both the general public and trade.....fine, rare and exotic foods from both the UK and all over the world via my website thefcdeli.co.uk

I have been doing this succesfully now for about 6 months, in this time I have come across some of the most unusual & interesting ingredients. This is what has prompted this blog really. I am basically going to use this as an online diary, not to just keep a record of what I am going to attempt, but also to get everybody's feedback and ideas on dishes they would like to try and cook! I am NOT a professional cook at all, I dont cook all the time, infact I learnt to cook around ten years ago at school (that was a disaster!) but I have never tried to cook fine, gourmet cuisine - mainly because I didnt have a clue where to find the ingredients or how to prepare it.

So now I don't actually have any excuses........... I've been hunting the net to find a recipe that fits into the "fine gourmet cuisine" band, so to speak. I am going to cook a 3 course meal and will serve a sorbet between each course..........I have been told that this is to cleanse the palate (you learn something new every day!). I don't know what flavour yet as I need to choose the rest of my menu, then I need to choose the sorbet's to compliment each individual course............I am quite looking forward to this, I love going out for dinner in Leeds city centre, there is such a diversity of exquisite restaurants to choose from and I have always wanted to replicate the food in my own kitchen. I really do want everybody's comments and idea's on this, I know I am not the only person who likes fine dining and would like to replicate it..........am I?

Ok right i think ive got a nice menu for my first ever attempt of gourmet cooking.....here goes.........

To start......

Pan fried cornish scallops & crab risotto

Sorbet

I have had a few pointers and have come to the conclusion that a Lemon sorbet will compliment the scallops because of the acidity.

For a Main......

Whole quail, pheasant breast and guinea fowl breast with savoy cabbage and bacon with a port sauce

Sorbet

Have you ever heard of a "savory sorbet?" This is served to actually compliment the main meal. Common ingredients with that in mind would be tomato, basil or beetroot. I think I am going to go with a tomato & basil sorbet.

For a Dessert......

White chocolate & strawberry mousse & strawberry coulis

And to drink.....

A few bottles of 2007 Pinot Grigio By Marco Felluga, Friuli, Italy