Friday, 5 November 2010

Thursday, 4 November 2010

Formal Hall Menus Michaelmas Term Week 6


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.

Cafeteria Menu Thursday 4th November

Wednesday, 3 November 2010

Last Night's Feast Night Formal Hall 03/11

Last night's dinner began with a first course of salt and vinegar sea bream, fennel chips dipped in cidar batter, and vinegar infused court bouillon. This great recipe is from Gary Rhodes the complete cookery year, a book that's been collecting dust on my office shelves for quite a few years!

Cafeteria Menu Wednesday 3rd November

Tuesday, 2 November 2010

Last Night's Vegetarian Feast Night Formal Hall

Last night's vegetarian feast night featured two recipes from Fields of Greens by Annie Somerville. This latest cookbook in our library, features dishes from the Fields of Greens restaurant in sunny San Francisco, California. Opened in 1979, Greens has brought joy to many thousands of diners who have enjoyed Annie's imaginative take on vegetarian food.

Food from last weekend Nov 13-15

Grilled Sea Bass
with basil sauce, watercress and radish salad

Cafeteria Menu Tuesday 2nd November