Friday marked the last Parlour Evening organised by Ludmila du Bouchet, a Fellow of Pembroke College. Over the last two years, Ludmila has performed a wonderful job of organising the Fellow's Parlour Evenings, and as a result, making the catering departments job much easier! To mark the occasion we prepared a lovely and exciting menu!
Friday's dinner began with homemade tortellini filled with Époisses, a pungent unpasteurized cows-milk cheese. The pasta was served with onion consommé, mushrooms and caramelised baby onions. This recipe is from Pier by Greg Doyle.
Époisses Tortellini with Brown Onion Consommé
Next up, we served fresh tuna, seared until rare and served with fennel, candied lemon and olives. This recipe is also from the Pier cookbook.
Seared Tuna with Confit of Fennel
The main course of lamb rump, cooked sous vide, is from Gordon Ramsey's Passion For Flavour. The tender lamb was served with heirloom tomatoes, olives, aubergine and herbs.
Rump of Lamb Niçoise
Potato Rösti and heirloom tomatoes
To finish, we served a recipe from Thomas Keller's Under Pressure. Very much a tribute to the summer cherry, this great sweet was superb; full of flavour, colour and creativity!
Madagascar Vanilla Bean Cake
With Morello Cherry Ice Cream, Italian pistachio coulis, kirsch foam, and cherry jam
Bon Appétit Ludmila!
No comments:
Post a Comment