Paraskevidekatriaphobia sufferers need not attend…
Well for our July event it will take place on Friday 13th July – we are not superstitious and hope you aren’t either! We are planning weather permitting to make it an alfresco meal down the bottom of our garden – please note if weather is too unsettled it will be done indoors.
We felt for this dinner we would make it a memorable four course meal that showcased some interesting techniques and flavour combinations. (Not that all are dinners are not so intended!)
We will kick the meal off with a welcome dink and nibbles of a seasonal nature and then serve as a first course a homemade coarse terrine that will incorporate pork and chicken… I love making a terrine as there is a skill to keeping it moist and full of flavour and it always excites me when I cut into it for the first time. I will serve it with a homemade butternut squash & cranberry chutney that has been maturing now for a good while!
Next a challenging dish for some will be a Ceviche of sea bass and salmon. This is raw marinated fish served with a thinly sliced salad of fennel. The addition of mint in the Ceviche also adds a zing to the citric marinade that cooks the fish. Perfect for a summer evening.
The main course will be roasted beef fillet served with a “Pepper Club” sauce – this is a piquant green peppercorn and port soaked raisin cream sauce – we will serve some fresh green beans (as always) and pommes dauphine little deep fried mashed potato and choux pastry pillows… perfect to mop up the sauce.
Finally we will basically serve a jelly & ice cream dessert that will showcase Marden based cider makers Phil & May Turner and specifically their elderflower cider – we will also stud it with fresh local raspberries and when we serve it some homemade strawberry parfait and warm butter shortbread biscuits.
Dates: Friday 13th July
Time : 7:30pm Welcome Drink & Nibbles
Dinner: 8:00pm prompt
Price: £40 Per Person (service not included)
Menu
Welcome Drink & Seasonal Nibbles
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Homemade Pork & Chicken Terrine served with a homemade Butternut Squash & Cranberry Chutney
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Sea Bass & Salmon Ceviche with a fennel salad
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Roasted Fillet of Beef served with a Pepper Club Sauce
Pommes Dauphine, Haricot Vert
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Turners Elderflower Cider Jelly with Local Raspberries,
Strawberry Parfait and Warm Butter Shortbread
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Coffee or Tea, Petit Fours
Menu Subject to Market Purchases & Ingredient Availability
