Tuesday, 24 November 2009

Some of the food from last week

Clam Chowder from last Friday's Formal Hall

Fillet of Beef from last Friday's Parlour Evening Dinner

Mille feuille of Winter Berries
Blackberry syllabub and sweet puff pastry
Formal Hall Friday 20/11

Smoked Salmon Terrine with Cucumber
Dill and lemon dressing
Formal Hall Saturday 21/11

Supreme of Pheasant Sous Vide
Filled with cranberry and sausage farce, wrapped in Parma Ham
Rosti potato, roasted carrots and parsnips, game jus
Formal Hall Saturday 21/11

Homemade Fishcakes
Formal Hall Sunday 22/11

Foie Gras with Mango Salsa
Private dinner last night

Sous Vide Loin of Venison
Private dinner last night

Pea, Herb, Wild Mushroom and Parmesan Risotto
Last Night's Formal Hall

Poached Winter Fruits in Pomegranate Sangria
With puff pastry and elderflower ice cream
Last Night's Formal Hall

Amuse Bouche
Essence of Tomato with Asparagus
Last Night's Formal Hall

Happy Eating!

1 comment:

  1. Just wanted to say that I've just been at a swap at Peterhouse, which really pushed home to me how fantastic the cooking is at Pembroke. Dry chicken, overcooked peas and soggy potatoes adorn the dreadfully dressed (stainless steel cutlery anyone?) tables of Peterhouse, with none of the flair, thought or indeed flavour that your kitchens offer.

    Many thanks,