Thursday, 25 November 2010

Last Night's Feast Night Formal Hall 24/11

Stilton, figs and honey; a great combination of ingredients, that when combined with watercress and balsamic, make-up the main elements of last night's Formal Hall starter.

Along with the baked figs, Stilton, honey, balsamic and watercress, we also served a healthy dollop of fig relish, perfect for swirling in the melted cheese!
Following the starter, we served a mouth-watering lemon and thyme sorbet-shown below in the file photo.
Lamb featured as the main course, accompanied by a fondant potato, Proven├žal vegetables and a rich basil jus. We chose the vegetables both for their flavour and their colour, otherwise a roast dinner can look quite bland:-(
Vegetarians received linguine with the same vegetables, basil and Parmesan cheese.
The highlight of last night's meal was certainly the dessert of chocolate bouchon, peanut butter ice cream and peanut brittle. Bouchon is basically a fancy word for the ever popular chocolate brownie, a staple of the Pembroke diet;-)
Bon Appetite!

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