On Monday night, we hosted the second of three formal dinners for the Seikei Easter course students and staff. As with the first of the three dinners, we again leaned towards a traditional British menu. And what could be more British than carrot soup, roast chicken, and cake with ice cream?!
We began last night’s dinner with an organic carrot soup garnished with a cilantro coulee. Cilantro is the Spanish word for coriander, and when combined with stock syrup and wine vinegar, produces a lovely sweet and sour flavour to accent the sweet carrots.
Following on from the soup, we served ethically sourced free-range Poussin. "Poussin" is another word for "Cornish game hen”. They are young chickens, especially bred to be extra flavourful and meaty while still young and small. We served these with Boulangere potatoes and caramelised red cabbage.
Vegetarians were served a goat's cheese and ratatouille bake with Parmesan.
This great sweet is another recipe from Essence by David Everitt-Matthias, propriator of Le Champignon Sauvage, a Michelin star restaurant in Cheltenham, Gloucestershire.
Bon appétit!
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