Wednesday, 24 February 2010

Last Night's Formal Hall 23/02

There comes a time in every Chefs life when he must put the cookbook down and create his own recipes. Whether or not this leap of faith is wisely taken remains a question for our treasured guests.

Last night we took such a leap of faith with our amuse bouche of cauliflower panna cotta with carrot gelee and truffle. For starters, it looks quite colourful, exciting and slightly Egyptianise (and no, I'm not practicing neologism). However, looks can be deceiving and I'm still awaiting feedback on this one! 
Following the 'amuse gamble' we served the tried and tested, Red Pepper and Mozzarella Tartlet. This warm and cheesy pastry was garnished with sun-blushed tomatoes and micro-herbs.
The night's main course was Guinea Fowl with sausage and cranberry farce, rosemary potatoes and fine beans. Guinea fowl makes a great alternative to chicken for a warming dinner on an autumn night. It has a lovely flavour that is slightly gamey but very subtle (much less assertive than pheasant or grouse).
Our esteemed vegetarians were served baked polenta with potato rosti and ratatouille, unfortunately we don't have a photo of this to show you ;-( However, it may have looked something like this....
The pièce de résistance of last night's meal was surely the sweet. Fresh pears poached in beetroot jus with roasted plums, orange, cinnamon and pistachio macaroons! This sweet is yet another gem from Franck Pontais' tome, Terrines and Verrines; thanks Franck!

Jó étvágyat!

No comments:

Post a Comment