Tuesday hailed the beginning of Formal Hall for Lent Term and we began in style. A first course of spicy carrot and lentil soup was followed by a traditional roasted sirloin of beef with all the trimmings.
Wednesday kicked off with an amuse bouche of pea and coconut veloute with coconut foam, quickly folowed by citrus cured salmon confited in olive oil with caviar. A lovely free-range chicken with mango and black olive followed and we finished with carrot cake, cinnamon ice cream and cream cheese frosting!
Onto Thursday and a roulade of lemon sole and smoked salmon (see below) was lovingly finished with a vermouth and dill veloute.
To follow the fish we served one of my favourite dishes, Escallop of Pork Marsala. I first made this dish in 1988 at the age of 22, whilst working as a Saute Chef for The Multnomah Athletic Club in Portland Oregon. The flavour of Marsala wine when combined with pan-fried pork escallop, veal jus and cream is simply unforgetable! I'll always have happy memories of the time i spent at the MAC.
Escallop of Pork Marsala
To finish last nights dinner we served vanilla creme brulee with vanilla sorbet and pistachio cake.
I hope you're all enjoying formal at Pembroke
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