I normally work Monday thru Friday, and spend weekends running my two kids to gymnastics, football practice and then swimming every Sunday morning. However, with every rule there comes an exception; case in point being today.
The Matthew Wren Society Lunch is an annual event at Pembroke and is hosted by the development office. Such an important lunch is the exception to my normal working pattern and so I found myself rushing into College around lunchtime today with my six year old son in tow (and still wearing his Liverpool Football Kit).To begin today's lunch we served a crab tian dressed with grain mustard and creme fraiche. The tian was set on a light cucumber jelly garnished with dill and cucumber concasse. This is one visual dish! The cucumber juice is beautiful to look at and set's up lovely when gelled.
vide to 58 degrees C for three hours; very, very tender. The beef is quickly pan-fried to add flavour moments before being sliced and served. To accompany the beef we served puree of pumpkin, spinach, fondant potato and a red wine jus. I was very, very happy with this dish and felt that the large plate showed the meat off very well; lots of autumnal colours and flavours!