SATURDAY 16th OCTOBER
Appetisers:- Figs stuffed with Roquefort and wrapped in pancetta - Riesling Kunster 2009, It’s light and slightly sweet with a hint of peach, apricot and exotic fruit. This would be a perfect glass for this particular dish and what’s great is that it could go very well with the pork as well because of the spices.
Figs being in season, it would be a travesty not to serve this simple but incredible dish. The figs are stuffed with Roquefort then wrapped in pancetta and fried in a pan so that when served the cheese melts in your mouth and the pancetta is lovely and crispy.
Starters:- Roast pork chops with sweet spices, mustard mash and a date and chilli sauce – The above Riesling or a good Shiraz
The chops are spiced with a mixture of spices including nutmeg, mace, cardamom, galangal, allspice berries, turmeric, dried lavender and lots of other spices which are roasted together and then rubbed on the chops, pan fried to seal in the juices and quickly finished off in the oven. This is then served with a mustard mash and a date and chilli sauce. This dish bursts with the most amazing of flavours and has become when of my favourites so do forgive me if it is repeated over a few dinners!
Main Course:- Ballotine of Corn-fed Chicken – Pinot Noir
I've come to learn there are so many ways to make this dish, but of course I do it the authentic way! :-). After de-boning the chicken, it's stuffed with a mixture of veal, pork, cognac, onions and thyme. This is then sealed in a pan and braised in the oven in chicken stock (homemade of course!) for 1.30 hrs. It will be served with a chicken jus and basmati rice. Another very simple but incredibly tasty dish.
Dessert:- Warm chocolate tart served with vanilla ice cream and a toffee caramel sauce
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