Come Dine With Me - Sheffield Chris Crossley's menu

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Date Published:

14/05/2008

Charming artist Chris Crossley has love on his mind and he's not afraid to speak it. Will his culinary skills win the fair maiden's heart?

Petite painter Chris Crossley is not afraid to have his voice heard. In fact it's hard to hear anyone else when he's around. Tonight he's speaking the language of love and he's speaking it to Susanne.

Chris is convinced the pair have a 'connection' but as far as Susanne's concerned he's got his wires crossed. Maybe Chris' medley of international cuisine will win her round. For starters it's frog's legs, followed by a chilli-packed curry and bread and butter pudding to finish - a culinary voyage across continents.

While Chris finishes off in the kitchen, his guests take a turn through the artist's collection. The frisky feminine theme does little to endear Hazel. "You're a randy little man," she tells him.

Chris thinks he's got the wow factor and he's happy to blow his own trumpet (literally). It seems his guests are in agreement. Could the compact cook be a culinary genius in disguise?

Chris kicks things off with a starter of frog's legs, cooking them with wine, lemon and parsley to create les cuisse de grenouilles. There's also a prawn option for the less adventurous.

Through France and on to India, Chris cooks up a lamb rogan josh by marinating diced lamb in lemon juice, turmeric, madras and coriander. He then browns the lamb in a wok with diced scotch bonnet chillies, stock and rogan josh paste before whacking the lot in the microwave to simmer for two hours.
Chris serves his fiery feast with a mixture of rice, angel spaghetti, pine nuts, ginger and oil. For an alternative curry creation try this lamb kofta curry recipe.

To polish off a perfect evening, Chris cooks up bread and butter pudding made by soaking croissants, raisins, sultanas, beaten eggs and caster sugar in a mixture of double cream and coconut milk.
Try his croissant bread and butter pudding recipe.

Chris' creations were washed down with a fine Australian Shiraz and rounded off with coffee and chocolates.