Blackburn Steve Burns' menu

More Blackburn menus

Date Published:

03/12/2008

Solicitor, Steve Burns, is a real wine bore, sorry, buff, who has been keeping his guests 'entertained' with wine facts all week. On his turn to cook he's up early selecting bottles for each course. "I particularly like Central Otago in the South Island," trills Steve in his thick Blackburn accent. Don't we all Steve

But he faces an uphill struggle entertaining a picky bunch. Salmon to start with couscous and hollandaise - Michelle doesn't like salmon or hollandaise. Slow roasted pork for main, with lentils and chestnuts. Stephen doesn't like pork… or lentils… or chestnuts. Finally, baked pears to finish with crème anglais – Michelle doesn't like crème anglais. Tough crowd.

Self-confessed back-stabber, Stephen, plans to flatter his way through the week then hit his rivals where it hurts with a series of low scores. So let the schmoozing commence. "Can you talk us through why you chose this wine to go with the wild Alaskan salmon?" asks Stephen. "Well do you remember that vanilla smack that you got?" begins Steve. But while feigned interest may be part of Stephen's plan, it's all too much for Kelly who breaks out in a fit of giggles.

Steve's been pretty free and easy with his wine opinions but it seems he's less forthcoming with the actual wine. "I'm all wined out," he sighs, as his guests nurse empty glasses. What about all those bottles behind you, Steve?

Will his tight pouring lead his guests to be tight on points?

To kick off his feast Steve served poached salmon with Moroccan giant couscous and hollandaise sauce.

For the main event Steve served slow-roasted pork with lentils, shallots and chestnuts.

To round off his evening Steve served poached William pears with coconut rice and crème anglais.

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