Last night's BA dinner, being the first of term, was held in the Hall with wines provided by the college. We normally serve a three-course menu to our graduates on Thursday evenings, but last night, being the first dinner of term, we decided to add an amuse bouche at the beginning of the meal.We began by serving petit gougères flavoured with Parmesan and Gruyere cheese. These small amuse bouche are savoury pastries, traditionally served warm at the beginning of a meal.
Next up, we served a sweet potato velouté flavoured with vanilla and verjus. Verjuice (from Middle French vertjus "green juice") is a very acidic juice made by pressing unripe grapes. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations.
For the main course we served belly of pork with risotto and pumpkin puree. Vegetarians were served baked peppers with apricot pilau and smoked almond dukkah.
Dessert was roasted pears with milk puree, croissant ice cream and a rum jelly. Pembroke sweets are never boring!