MA Congregation Dinner for the Matriculation of 2003 Friday 26 March

On Friday night, Pembroke hosted the MA Congregation Dinner for the Matriculation of 2003.
To begin the dinner we served a lovely verrine of Mediterranean prawns and vegetables. This great dish consists of king prawns and Mediteranean vegetables that have been char-grilled and marinated in olive oil and soy. The prawns and vegetables are then chilled and topped with a honey, sesame and creme fraiche dressing.

Vegetarians were served a red pepper and tomato tian.

For the main course we chose a recipe from Under Pressure by Thomas Keller (the inspiration for this food blog). Roulade of Poularde wrapped in Swiss Chard, Bubble and squeak, poached prunes and Etter Vieille jus. This dish is made by glueing two chicken breast together using transglutaminase (AKA food glue), wrapping them is swiss chard and cooking sous vide.

Vegetarians were served a pea, herb, wild mushroom and Parmesan risotto.

To finish this great meal we chose another of Thomas Keller's recipes, this time from his Bouchon cookbook. The sweet, a version of Marquis au chocolat, traditionally a creamy chocolate mousse-chocolate, butter, eggs and cream-was perfected at M. Vrinat's restaurant Tailevent in Paris. The mousse is so dense, thick, and rich that it's sliceable. We served this with creme Anglaise and pistachios.

The dinner concluded with desert fruit, homemade petit fours and coffee.