As London begins to freeze we are preparing for a small private event at which we will make canapés and cook a main course for 30 guests. Inspired by the onset of winter and some of the esoteric british ingredients that are still bountiful despite the cold, we shall prepare a tasting menu in miniature, as follows:
Scallops with 'Belle de Jour' Apples
Cured Mackerel with Sea Buckthorn and Sea Aster
Beetroot, Butternut Squash and Wigmore Cheese
Jerusalem Artichoke with Black Truffles
Beef with Horseradish and Cavolo Nero
Smoked Venison with Celeriac and Sourdough Toast
Malt Meringue with Whipped Chestnut
After the small bites, there will follow:
Lamb Noisette with Chervil Root, Baby Carrots and their Tops
Gilthead Bream with Parsley Root, Brussel Sprouts
1 comments:
Yum! yum!
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