Saturday was the hottest day of the year, so dinner needed to be fresh, light and summery.
We began with a watercress and endive salad garnished with roquefort cheese, walnuts, bacon lardons and croutons. We removed the bacon to keep the vegetarians happy!
For a main course we served a summery roast chicken recipe from Bouchon, by Thomas Keller. The free-range chicken was served with summer squash (courgettes and zuchinni), tomatoes and Parmesan gnocchi. The chefs made a lovely chicken jus to finish the dish. Vegetarians were served the same meal, but with a quorn fillet and vegetable jus.
Hard at work in the Pembroke kitchen
Quorn fillet
Sara, obviously enjoying herself as she prepares the sweet.
For a sweet we served rhubarb with a fromage blanc pannacotta and a crispy almond phyllo.
Bon Appetite!
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