Tag Archives: Wild Garlic

A walk on the wild side…

For our April event we will be taking the “Hari Covert” secret supperclub concept to a new venue for us and one we are extremely excited to share with you all.

We will be hiring the Oaks Restaurant located on the MidKent College campus in Maidstone. This is a lovely venue with a ultra modern dining area and a kitchen back of house that we cannot wait to use as it has some state of the art equipment. We are also using it to give the students  enrolled on catering courses the opportunity to work with us and gain first hand experience of working with some seasoned professionals. It is also a bit of a dummy run for the charity event we are also organising and hosting at the college on May 23rd.

Our event is for one night only on Friday April 12th  and we have named it a “Walk on the Wild Side” as we will be featuring Foraged Wild Ransom (Wild Garlic) that we will pick ourselves and then use in the main course, a delicate vibrant green soup that will see the addition of a smoked haddock quenelle and a soft boiled quails egg incorporated with it. We will also serve our homemade beer bread with some whipped chipotle butter.

The main course will see slow cooked pork cheeks shredded and reformed to resemble a brownie shape and served with a spicy “Mole Sauce” (Chocolate chilli sauce ) then the addition of a piece of crispy pork belly served with a roasted apple sauce and a garnish of wild garlic mashed potato and braised red cabbage.

To complete the meal we will offer a choice of either our favourite local cheese “Winterdale Shaw” – the unpasteurised carbon neutral cheese from the top of Wrotham hill.  Makers Robin & Carla Betts have been making this cheese now for over ten years and you can purchase on a Saturday morning direct from the dairy shop or locally from selected Waitrose Supermarkets and assorted food halls as well as other cheese stocking emporiums. We will also serve our now rather infamous Porridge Oat biscuits with it as well.

The alternative choice to the cheese is a homemade Orange Polenta Cake served with a Marmalade Coulis and a whipped mascarpone cream.

To round things off we will then serve either coffee or tea with some simple petit fours to complete your “covert” meal.

There will also be a licensed  bar with a selection of wines, beers and soft drinks available for purchase on the night direct from the college.

PLEASE NOTE – BRING YOUR OWN IS NOT POSSIBLE FOR THIS NIGHT

Date: Friday 12th April – The Oaks Restaurant – Mid Kent College Campus, Maidstone Kent

Time : 7:00pm Welcome Drink & Nibbles

Dinner: 7:30pm prompt

Price: £30 Per Person (service not included)

Drinks Choices payable on the night at the Bar

Menu 

Wild Garlic Soup with Smoked Haddock Quenelle & Soft Boiled Quails Egg served with  Homemade Beer Bread & Chipotle Butter

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Pulled Pork Cheeks, Chocolate Mole Sauce,  Crispy Pork Belly Roasted Apple Sauce, Wild Garlic Mashed Potatoes & Braised Red Cabbage

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Winterdale Shaw (Local Cheddar) & Porridge Oat Biscuits

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Orange Polenta Cake, Marmalade Coulis & Mascarpone Cream

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Coffee or Tea with Petit Fours

Menu subject to market purchases and ingredient availability

Please use the form below to make your booking – we will email you a secure link to pay your £5 per person confirmation deposit. The balance owing is payable on the night with cash.

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Officially Quirky… our April Events…

qkWell we thought we would celebrate the recognition of being deemed “Officially Quirky” by hosting a quirky dinner featuring some unusual ingredients and flavour combinations.

Having met with the owner of “Quirky Kent” recently we felt it was only proper and fitting to offer the chance for all those lovers of things quirky the chance to sample a Hari Covert event of the same name!

So for two nights (Friday April 21st & Saturday April 22nd) we will serve up a four course supper at our secret venue for the all inclusive price of £30 per person.

Wild Garlic FlowersSo what is on the menu… well following from a welcome drink (we are dreaming up something Quirky) and some quirky seasonal nibbles on arrival we will kick the dinner off with a panna cotta… now I know you all think why start with dessert well we are turning it on its head and starting with a savoury one infused with the flavour of wild garlic and we will garnish with toasted Kent Cobnuts and some crispy Ikan Bilis the Asian dried salted anchovies I have imported especially from Singapore. This will be a interesting combination of flavours and textures.

For the main course we will then serve shredded pork cheeks that

Pork Cheek with "Mole" Sauce
Pork Cheek with “Mole” Sauce

will have been slow braised in a rich Mexican inspired Mole Sauce with just a hint of chocolate. Some freshly cooked Spätzli (pasta) and red cabbage will garnish what will be a flavour packed dish.

We will then serve what many consider to be a quirky way with the cheese course  (it is in fact the French way so very quirky by English standards) – just the one,but one of our

Winterdale Shaw - Picture @TWFoodie
Winterdale Shaw – Picture @TWFoodie

favourites… Winterdale Shaw Cheese from the top of Wrotham Hill, an unpasteurised carbon neutral cheddar. The milk comes from 200 yds down the road from the Friesan dairy herd and a 1000 gallons needs little heating using their solar panelled heat exchange pumps! Some 10 months later the cheeses matured in their flint lined cellars are ready for eating! Homemade Porridge Oat Biscuits and our homemade Banana Jam will be served with it.

Finally to complete the quirky nature of our dinner we felt it should be chocolate beer and sauerkraut… in a cake form… yes you heard right we combine chocolate, beer and pickled cabbage as a cake – we promise you it really does work!

Coffee & Tea (thinking of getting a Quirky Blend for the night) will complete the evening.

To reserve your places just head on over to our online box office 

Dates: 21st & 22nd April 2017

Time: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

Suggested Donation: £30 per person (service not included)

Menu 

Wild Garlic Panna Cotta, Toasted Cob Nuts, Ikan Bilis

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Braised Pork Cheeks with a Chocolate Mole Sauce,

Spätzli & Red Cabbage

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Winterdale Shaw Cheddar, Porridge Oat Biscuits, Banana Jam

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Sauerkraut, Beer & Chocolate Cake

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Coffee, Tea & Petit Fours

Menu Subject to Market Purchases and Ingredients Availability. 

“Cuckoo Cuckoo” its April…well nearly!

Well things are getting warmer and we seem to be enjoying longer daylight hours as the clocks are about to change… Spring really has sprung and we are keen to reflect that further in this next month’s menu and event.

cuckooAs the 14th April is deemed to be “St Tiburtius’ Day” when cuckoos start to sing we will be celebrating this event with a suitably seasonal menu!

Following a welcome drink on arrival – “a glass of sparkling perry with the addition of creme de cassis”  served along with some seasonal nibbles we will then as a first course be serving a classic wild garlic pestocombination of wild garlic pesto spiked risotto garnished with some sweet tasting crab meat. I really love making a risotto and the challenge is always to get it creamy and unctuous with a full flavour.

We will then move onto the main course of a pink roasted Rump of Lamb that will be served  with a piquant tomato and ginger sauce and a compote of spring onions. The vegetables served with this will be Green Beans (Haricot Verts) and duck fat baby roasted new potatoes.

Our cheese course next will reflect our market purchases and we will also serve our porridge oat biscuits infused with Ile de Re Sea Salt along with our homemade Banana Jam.

Finally we will complete the meal with our pudding… a Vanilla Panna Cotta, a lightly set cream that will be topped with a compote of fresh Rhubarb and then more than likely we will serve some warm fresh out the oven Butter Shortbread biscuits. A great combination and we hope a fitting end to this month’s meal.velo

Coffee this month will be courtesy of Velo Coffee Company  of
Bearsted – we will be showcasing their freshly roasted single origin coffee from Rwanda. More about that in another post!

Suggested Donation: £35.00 per person (Service not included)

Dates: Friday 15th & Saturday 16th April 2016

Arrival: 7:30pm – Welcome Drink & Nibbles

Dinner: 8:00pm – Served

Menu

Crab & Wild Garlic Risotto

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Roasted Chump of Lamb, Tomato & Ginger Sauce

Green Beans, Roasted Baby New Potatoes

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Hari’s Selection of Cheeses, Porridge Oat Biscuits & Homemade Banana Jam

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Vanilla Panna Cotta with Poached Rhubarb Compote,

Warm Butter Shortbread

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Velo Coffee or Tea & Petit Fours

Menu subject to market purchases and ingredient availability

To reserve your places please complete the booking form below – we will contact you within 24 to 48 hours to confirm your booking.

A wild one…

Wild Garlic FlowersWhere is this year going… cannot believe we are already nearly a third of the year through it…

For me the end of winter is signalled by the arrival of a wild food in the form of Wild Garlic or as known by it’s “English” name Ransom. The broad green leaves that poke their heads up in wooded areas from about mid march onwards remind me that warmer weather is hopefully around the corner and we should also start seeing more abundant seasonal produce in our baskets.

Posset's on Parade!!!This months dinners will feature the foraged herb in the starter and main course (to a lesser extent) and then a true spring fruit fresh rhubarb married to a tart lemon posset!

To book this event then please complete the booking form below and we will contact you normally with 48 hours to confirm your places.

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm

Suggested Donation: £40 per person

Service not included

Assorted Seasonal Canapés with a welcome drink

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Wild Garlic, Pea & Prawn Risotto

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Herb Crusted Roasted Rump of Lamb

with minted crushed Jersey Royals

Haricot Vert & Roasted Cherry Tomatoes

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Hari’s selection of assorted Cheeses

with Porridge Oat Biscuits & Banana Jam

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Lemon & Rhubarb Posset served with a warm home-made shortbread

Served with a glass of Muscat de Rivesaltes 

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Coffee & Petits Fours

Menu Subject to Ingredient Availability and Market Purchases