Saturday, 20 February 2010
It's Saturday morning and I'm at work in my office at Pembroke. Today we are hosting The Master's Society Lunch which is quite a big event. So, my son is at home playing on the Wii instead of at football practice and considering how cold it is it's properly the best place for him;-)
Friday, 19 February 2010
Monday 22nd February
Sun-dried Tomato, Goats Cheese, and Rocket Verrine
With warm Focaccia bread
Pork Tenderloin wrapped in Parma Ham
Cassoulet of white beans, sautéed potatoes, and pesto cream sauce
(V) Dhal Curry with Rice
With passion fruit dressing
Dessert Fruit and Petit Fours
Last night's Formal and BA dinners started off with a Verrine of Mediterranean Prawn salad. The recipe came from the now legendary Franck Pontais and his beautifully illustrated tome Terrines and Verrines.
Thursday, 18 February 2010
Last night's Formal Hall began with Tarte Fine of Aubergines and Mushrooms with crisp sorrel and Parmesan. The base for this starter is layers of filo pastry and fresh tyme that is gently baked until crisp.
Wednesday, 17 February 2010
Last nights Formal Hall featured a recipe from Aiden Bryne's new book Made in Great Britain.Byrne is originally from Liverpool but first came to prominence when he was working at Adlard's in Norwich, where at the age of 22 he became the youngest ever chef to win a Michelin star.