Last Friday's Formal Hall started with a prawn salad set in a light cucumber jelly, we've done this dish in the past with crab (which is a lot more expensive). The prawns are bound with a light mustard mayonnaise and topped with micro-herbs. The jelly is garnished with diamonds of cucumber and dill.
To follow the prawn salad we served a roulade of free-range chicken wrapped in Swiss chard. We make the roulade by dusting two chicken breasts with transglutaminase, AKA food glue, and rolling them into a barrel shape. The chicken sets in the fridge for a few hours before being wrapped with the cooked Swiss chard. Once again we wrap the chicken in plastic and cook sous vide for 90 minutes.
To finish the meal we served caramelised brioche puding with blackberry cream, fresh blackberries and ginger ice cream; this must have tasted great even if the presentation needs improving..
We hope you enjoyed your meal!
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