Last nights Formal Hall featured a recipe from Aiden Bryne's new book Made in Great Britain.
Byrne is originally from Liverpool but first came to prominence when he was working at Adlard's in Norwich, where at the age of 22 he became the youngest ever chef to win a Michelin star. He went on to work at other Michelin-starred restaurants, and alongside knowledgeable chefs such as Paul Rankin and Tom Aikens, before fully establishing his own identity as head chef at The Grill in the Dorchester Hotel. His reputation has also been confirmed by Marcus Wareing, who has said: 'Some of the best food that I've eaten recently was by Aiden Byrne.
In 2009, he represented the north-west in the fourth series of BBC Two’s Great British Menu and has since become chef-proprietor of The Church Green, a gastropub in Cheshire.
To start last night's meal we selected Aiden's Sea Bream with beetroot and orange salad. Ioana our Sous Chef, started by baking fresh beetroot for an hour. After the beetroot had cooled, she diced half to use for garnish and pureed the rest for the sauce. Next came fresh fennel, finely sliced on a mandolin, and fresh oranges, peeled and segmented. The beetroot puree was smeared on the plate, topped with the orange segments, fresh fish, fennel and garnished with the diced beetroot. Finely a little orange vinaigrette was added to finish the plate.
Sea Bream with beetroot and orange salad
Roasted Supreme of Guinea Fowl
Cassoulet of edamame, borlotti, and cannellini beans with brunoise,
Rosti potato and rosemary jus
Rosti potato and rosemary jus
Our favourite customers, the vegetarians, were served
Goat’s Cheese and Rosemary Filo;-)
And to finish the meal we chose to serve:
Fig Tatin with Browned Butter Ice Cream and burnt orange syrup
This great sweet recipe came from the cookbook Essence by David Everitt-Matthias, owner of the two Michelin-star restaurant, Le Champignon Sauvage in Cheltenham. The browned butter (caramel) ice cream tastes amazing, and is sooooo smoooth when made in our Pacojet machine. When combined with the cooked figs, puff pastry and orange syrup, it is simply devine! I have a very tough job sometimes tasting all this food before service!
P.S. I don't understand the 'dollar' design with the sauce.....??
どうぞめしあがれ!
Every single course of this formal is absolutely stunning! The sea bream starter (generous enough to be a main course at some other colleges' formals) in particular merits exhibition in an art museum :) Though the Roasted Supreme of Guinea Fowl looks wonderful, I think the vegetarians definitely had the very best at this formal - Pembroke truly is unparalleled in its wonderful treatment of vegetarians/vegans/anyone with dietary requirements!
ReplyDeleteThe fig tatin looks like it is just bursting with flavour and contrasts so beautifully with the browned butter ice cream! And I love the dollar sign ;)