Monday 24 May 2010

Last Night's Formal Hall Saturday 22nd May

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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