Saturday 4th December - Let the celebrations begin!
A 4 course feast fit for a King (and his Queen of course!)
Entree:- Spiced Beef Salad with Thai Herbs and Roast Rice
Apart from the intense flavours, the best part of this dish is in the texture. The beef is marinated overnight in Thai spices and cooked in coconut milk until it evaporates for an overall of 2 hrs leaving it tender and caramelised. It is then served on a bed of mango, papaya, shallots, coriander, lemongrass, Thai basil, roasted crushed sticky rice with a Nam Jim dressing. Packs a punch!
Starter:- Mushroom Barquettes
Boat shaped pastry tarts filled with mushrooms, a bechamel sauce and Gruyere cheese, sprinkled with breadcrumbs and melted butter then browned under the grill. I take my hat off to anyone who can resist this!
Main Course:- Roast Duck with a Prune and Armagnac Sauce served with Pomme Fondant and wilted Spinach
The Duck is roasted in the oven for a total of 1.30 hrs until crispy. The sauce is made from a reduction of cooking the duck carcasses in chicken stock, vegetables, red wine, prunes, juice of an orange and Armagnac, utterly divine. The potatoes are cooked in the oven in chicken stock until reduced, then butter added to them and cooked further until crispy and golden.
Dessert:- Apple Doullins served with a choice of Brandy Butter, Vanilla Ice Cream or Creme Fraiche
A traditional Doullin is usually apples baked in butter in the oven then wrapped in pastry and baked again for 30 minutes but I will add my own little twist to celebrate the season, so expect cinnamon, raisins (optional), orange rind almonds and a bit of alcohol. Simple but absolutely delicious!
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