Sous Chef Seb Little serving last night's Formal Hall Dinner.
The lucky eleven enjoyed a Feast Night that began with:
Beetroot Soup
With black cumin and Greek yoghurt
The inspiration for this soup came from Moro, a restaurant in Exmouth Market, known for its award-winning Moorish cuisine. Their food is a mix of Spanish Tapas and Muslim Mediterranean, Northern African cuisine. They produced a great cookbook that we've recently aquired.
This interesting soup was garnished with Greek yogurt and had a mild cumin flavour that balanced nicely with the beetroot.
After the soup we served a great seafood recipe inspired by the amazing, award winning Pier restaurant in Rose Bay, Sydney Australia. Pier is owned by the talented Chef Greg Doyle and won 'Restaurant of the Year' awards in Australia for many years. Fortunately for us, they've written an amazing cookbook that we purchased last year.
We chose to cook:
Pepper-Crusted Fresh Tuna
With fennel risotto, calamari and red wine sauce
Below is the picture of the recipe from the Pier cookbook, nice.
And here is one from last night's Formal Hall, not a bad attempt! This dish currently sells for $49 Australian Dollars on The Pier Menu
After the tuna we served:
Ginger and Port Poached Pears
With Granité and candied ginger
This is another dish from The Last Course cookbook we featured in yesterday's Blog.
The stunningly perfect Macaroons were made by our new Chef Sara, who joins us from America where she was born and raised. Sara is in the UK for three years and we're very fortunate to have recruited her to our team at Pembroke; great work everyone!
This all looks fantastic, I wish I could come to formal every night!
ReplyDeleteI'm really looking forward to Burns night though, I will be very interested to try your haggis!
Thankyou so much for all your hard work and delicious food that we get, not just in formal but in trough too.
looks really good - will come to formal soon, i promise!
ReplyDeleteI took my three friends to formal last night, all of them from other colleges. They were extremly impressed with the food and very envious that our formal was a comparable price to theirs.
ReplyDeleteWe were also massively impressed because one of my friends is lactose and gluten intolerent and her food was pretty much the same as ours (when we all went to formal at another college this was not the case).
Everyone is now jealous of my college.
Congrats to the new American chef, Sara, who just happens to be my daughter. The pictures are great and I would love to come and eat there some time!
ReplyDelete