Last night's Formal Hall dinner for 50 students began with a poached pear and roquefort salad, garnished with mixed leaves and lemon.
Roquefort, sometimes spelled Rochefort in English, is a sheep milk blue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses. Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort!
Following on from the salad, we served spring lamb with roast potatoes, Pembroke pudding and seasonal vegetables. Pembroke pudding is made using the classic Yorkshire pudding recipe, but adding mint and rosemary to the batter.
Vegetarians were served spicy lentil meatballs [sic] with rice and tomato jus.
Wednesday's sweet was Ligurian lemon cake with raspberries. The recipe for this cake was written by Pierre Hermé, a French pastry chef and owner of Pierre Hermé Paris. This great lemon cake is made using olive oil which contributes to its unique taste. Raspberries are cooked with the cake mix and the finished sponge is topped with meringue.
Last night's extra course was dessert fruit and petit fours.