Friday, 27 November 2009

Win Free Divine Fairtrade Chocolate

Would you like a free bar of Divine Fairtrade Chocolate?

Please empty your nearest kitchen of all the crockery, glasses and cutlery that belong in the hall. Return them during lunch today, or next week and recieve a free chocolate bar*

 *minimum number of returned items apply

"Lead the way, apply to be a PA"

Applications now open for Easter and Summer Programme Assistant (formerly TA) positions with the International Programmes Department at

Thursday, 26 November 2009

Last Night's Formal Hall Wednesday 25th November

Amuse Bouche
Parmesan Cornet with Pea Sorbet

Salmon Tartare Tian
With micro herbs and lemon dressing

V-roasted field mushrooms with poached egg, spinach, and Hollandaise sauce

Five Spiced Rubbed Filet of Pork Sous Vide
With carrot and butternut squash puree, egg fried rice and blood orange gastrique

V- Egg Fried Rice with Asian Vegetable Pancakes

Caramelised Apple Tarte Tatin
With Vanilla Ice Cream

We hope you enjoyed your meal!

Camfed Charity Christmas Formal

At Saturday's Christmas Formal we will be collecting donations for Camfed, this years JPC charity.
Camfed aims to eradicate poverty in Africa through the education of girls and empowerment of young women.

Camfed sponsors girls through primary and secondary education and offers young women training in business and peer health education.
Educating girls means they can support themselves, their families, and their communities – but it’s not just about getting a job:

Educated women are less likely to contract HIV/AIDS, or to die in childbirth.
The children of women who have received 5 years of primary education are 40% less likely to die before age 5.
There will be an opportunity at the end of term to make a donation to Camfed on your college bill.
Donation forms will be given out in pigeonholes towards the end of term. Please give generously: if every member of Pembroke gives just £5, this will pay for 5 years’ primary education for 48 girls.

More information is available from:

Please give generously on Saturday!

A message from the Dean

Carol singing round the piano
"Sounds of the season with members of Pembroke's Lovely Choir"
28 November at 21:00
The Old Library, Pembroke College.
All are welcome to come on after Christmas Formal Hall

Formal Hall November 30th to December 3rd

Feast Night Formal Hall

Monday 30th November

Amuse Bouche
Duck Confit and Orange
Honey Glazed Hot Smoked Salmon
Flaked salmon salad with cashew nuts, rocket, orange segments, and sweet pepper
Grain mustard and honey dressing

(V) Grilled Honey, coriander and Soy Glazed Tofu
Salad with cashew nuts, rocket, orange segments and sweet pepper
Grain mustard and honey dressing
Baked Sustainable Tilapia with tomato and chorizo
French beans, peas and roasted sweet potato

(V) Sweet Potato and Green Bean Curry with Cauliflower and red chilli fritters
Toffee Apple and Calvados Pancakes
Finished with vanilla pod ice cream

Feast Night Formal Hall
Tuesday 1st December

Spiced Carrot and Sweet corn Soup
Petit Salad of apple, walnut, gorgonzola, and crisp Parma Ham
Drizzled with honey and olive oil
Tender Belly of Pork sous vide with a garlic and rosemary marinate
Braised in cider and balsamic
Homemade apple sauce, sautéed potatoes and tender broccoli

(V) Butternut Squash
Filled with spiced lentils and feta cheese
Garnished with mint, pomegranate and pine nuts
Almond and Orange Cake
With crème fraiche

Feast Night Formal Hall
Wednesday 2nd December

Porcini and Spinach Risotto
Garnished with aged Parmesan cheese
Lemon Sorbet
Poached Supreme of Salmon
Cannellini bean cassoulet with green olives, coriander, lemon, tomatoes, and garlic

(V) Red pepper, courgette, basil, and mozzarella Filo Medallion
Cannellini bean cassoulet with green olives, coriander, lemon, tomatoes, and garlic
Winter Berry Brioche

BA Christmas Formal Hall
Thursday 3rd December

Chicken Liver Parfait
With pear and sultan chutney and mixed leaf

V-roasted tomato soup
Roast Turkey Breast with Bacon wrapped Chipolata
Cranberry stuffing, roast potatoes, Brussels sprouts, and baton carrots

(V)- Quorn and Roasted Vegetable Christmas Cracker
With vegetable nage
Traditional Christmas Pudding
With brandy sauce
Cheese and Biscuits
Mince Pies and Coffee

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!