Tonight was busy, busy, busy! Undergrads in the Hall, BA's in the Old Library, Fellows on High Table, Dinner in the Outer Parlour and a small dinner in the Christopher Smart Room! In the kitchen we had only four chefs to cook all five functions. Tonight we were lucky and every dinner had the same menu (this is not always the case) making life easier for the kitchen. In total we served 120, hopefully happy diners.
Tonight's starter was a winter salad of locally grown figs, roasted peppers and shaved fennel. The figs and roasted peppers were seasoned with olive oil, balsamic vinegar, minced shallots and gray salt. This recipe came from The French Laundry Cookbook.
I tasted one of the salads and was very happy with the finished flavour. Visually, this dish is a little light in colour but it makes up for this in taste.
Tonight's main course of Suffolk duck confit is an old favourite here at Pembroke, if I had a pound for every duck we have confited I would retire early! The combination of rosti potato, Cambridgeshire red cabbage and duck works very well and is fairly simple to prepare, this came in very handy tonight.
To finish tonight's meal we served Dark Fairtrade Chocolate Crémeux in a Tuile Basket with Fairtrade banana Anglaise, very simple but tasty! I hope everyone enjoyed their dinner and appreciated the ethical theme.
the food tonight is fantastic!
ReplyDeletethank you and the kitchen staff so much for this wonderful meal :)
we didnt realise that the kitchen was so busy!!
my friends really enjoyed formalling tonight, so thanks bunches. i thought the duck could have been more tender, but loved the rosti combination. thanks again for your dedication and effort :)
ReplyDeleteI thought the salad was fantastic!
ReplyDelete