Darina, pictured below is expecting her second child, a boy, in early April.
Thursday Nights BA dinner and Formal Hall were both served a lovely bowl of French Onion Soup, topped with Gruyere cheese croutons.
Following the soup we served:
Free-Range Chicken filled with Goat's Cheese Mousse
Roasted garlic mash, sauteed spinach and pistachio jus
The mousse is made by blitzing the tenderloins of chicken with egg whites, cream and goat's cheese. We then fold dried apricots and herbs into the mousse before piping it into a small tunnel in the chicken breast. When the chicken is baked the mousse cooks and sets nice and firm. The pistachio paste in the jus mixes well with the apricots, chicken and herbs.
The sweet was the idea of Sara, our talented new chef from America. Sara layered cake, chocolate mousse, orange and pineapple jelly, fresh and dried pineapple and garnished the whole lot with mini chocolate balls with different fillings...wow!
All in all a nice little menu!
It's posts like this that always make me think 'why did I miss that formal?!' Such a shame that schedules don't allow us to make it to formal every night (twice is all I can manage this week)!
ReplyDeletePembroke formals never cease to amaze me and any friends/family I have ever brought along. This formal menu above has such a delicious combination of so many different elements - French soup, chicken with so many interesting ingredients (goat's cheese mousse! pistachio jus! stuffed with dried apricots!), and a dessert that combines fresh fruit with savoury chocolate...
Whatever TCS says, it's always the offer of Pembroke formal (or 'trough') that wins the vote among my friends. Even though it's the launch for the Pembroke June Event this Friday, I've been coerced by two non-college friends into letting them come as well, as they have no doubt that Pembroke is the best!