Wednesday, 19 May 2010

Last Night's Formal Hall 18/05

Question: Where can you find Summer berries, mascarpone ice cream and an almond tuile?
Answer: Simple, only at Pembroke Formal Hall!
If Formal at Pembroke can get much better than last night, please let me know?
We started last night's dinner with Scottish Smoked Salmon served with spiced aubergines, creme fraiche and Melba toast. This recipe came from From Nature to Plate, by Tom Kitchin. We've only just started to work with this book, so more of Tom's recipes to come soon!
The lovely starter with warm spiced aubergines
As a palate cleanser we served celery and apple sorbet with toasted walnut. I'm not a big fan of celery, but found the combination of apple and celery to taste really quite nice; a pleasant suprise!
Dinner is Served!
Last night's main course of duck confit was served with a lentils, vegetable and potato cassoulet. This is a very, very classic French dish and one of my favourite meals.
Enjoy your meal!
Hard at work in the kitchen!
Time for dessert!
Last night's sweet was a combination of ideas based on previous dishes. Sara, our chef with the best pastry skills, assured me that she could produce a wonderful mascarpone ice cream to accompany fresh summer berries. I took her up on this challange, and threw in a almond tuile to add a bit of 'crunch' to the sweet.
Bon Appetite!

1 comment:

  1. This was a really delicious meal, especially the starter. The sorbet was unusual and very pleasant and refreshing. However the spoons we were given were too wide to reach right to the bottom of the sorbet shot glasses, so we all ended up having to leave quite a bit of it behind.