UNDER PRESSURE'S 400TH POST!

Last Night's Feast Night Formal Hall 3/11

Last night's dinner featured two recipes from Alan Murchison's great cook book, Food for Thought. Alan is Director of Alan Murchison Restaurants, which includes L’Ortolan, Le Becasse and newly acquired Paris House. He has also worked with Raymond Blanc at Le Manoir aux Quat' Saisons, in Oxfordshire, for more than four years as a senior sous chef and teacher.

We began last night's dinner with Alan's crab and fennel salad. This dish consists of a white crab meat salad, tempure fried soft-shell crab, mango, fennel, red chilli and wasabi yoghurt.

Vegetarians were served a shaved fennel and orange salad, garnished with pea shoots, mango and red chilli.

Our main course featured the more traditional dish of roast beef and Yorkshire pudding. However, we dressed the beef up with some spicy cranberry cabbage.

The wonderful vegetarian diners were served wild rice and parsnip suppli with a caper and herb cream.

The second of Alan's dishes was the sweet of poached pear, cherry clafoutis and yoghurt sorbet. Sara our pastry chef, really nailed this sweet with the perfectly cooked clafoutis and beautifully poached pears! This plate would be the envy of many Michelin starred restaurants.

Bon Appetite!