Tuesday, 26 October 2010

Last Night's Vegetarian Formal Hall 25/10

 Last night, forty students and fellows were treated to the 2nd of our vegetarian Feast Night Formal Halls. Overseen by our very own vegetarian chef Sara, the kitchen produced what can only be described as a wonderfully creative and exciting menu!
We began the dinner with an amuse bouche of aubergine spring rolls. These tasty morsals were filled with aubergine, coriander, sweet chilli sauce, shallots and garlic. Alongside the spring rolls we served a small jug of soy sauce.
Next on the menu came haloumi tandoori with carrot pachadi. The haloumi (Greek cheese) was marinated in tandoori paste, paprika, lime juice, red peppers, shallots, garlic and coriander, before being grilled and served warm with the pachadi (carrot, mustard seeds, chilli, curry leaves and red onions).
 Our main course featured an amazingly complex and exciting recipe from the Terra a Terre cookbook. Sodden Socca, so called in their cookbook, is thick chickpea pancakes served with grilled vegetables, tapande, caponata and saffron dressing.
 We finished the meal with praline coated ice cream and strawberry soup!
Bon Appetite!


  1. A fabulous formal. Brought my family, who were amazed, and we had a lovely dinner. Great service and great food. Thank you!

  2. Dear Rachel,

    Thanks for the great feedback, we're happy you enjoyed the joys of vegetarian food ;-))

  3. With a woeful combination of both soy and nut allergies I was worried I wouldn't be able to attend the vegetarian Formal Halls. I was so thrilled to see the menu this week. The food looks amazing and it's great to see really good vegetarian cooking that doesn't immediately resort to soy/nut based fake meat. I really appreciate the thought that obviously went into the menu, and will definitely be coming to Formal Hall this term.