Sunday's Formal Hall began with marinated mackerel and spiced aioli.
The fish was marinated with horseradish, vinegar, sugar, herbs and spices, and served with the spicy garlic mayonnaise.
Vegetarians were served marinated olives and homemade foccacia bread.
For the main course we served honey roasted ham hock with new potatoes, pickled red cabbage and piccalilli.
Piccalilli is similar to a sweet pickle such as Branston Pickle except that it is tangier and less sweet, coloured bright yellow (using turmeric) rather than brown, the chunks are larger, and it is usually used to accompany a dish on a plate rather than as a bread spread. It is popular as a relish with cold meats such as ham and brawn, and with a ploughman's lunch
For dessert we served apple trifle with cider granita and doughnuts.
Bon Appetite!
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