To take out for a lunch time picnic Saturday
Luckily the weather was fine for Sunday lunch too, so after we had served breakfast, the group walked round Slimbridge nature reserve while we made the preparations for Sunday Lunch which we were able to serve outside on the terrace.
Salad of parma ham with rocket, parmesan, caper berries, olive oil and balsamic
Salad of haricot bean puree with broad beans and parmesan
Served as a vegetarian alternative, and it was difficult to tell which was nicer.
Roast sirloin of beef, rosemary roast potatoes, french beans in red onion, glazed Chantenay carrots and red wine sauce, served with yorkshire puddings
The roast potatoes crisped very well in the hottest oven of the aga, while the beef started off in the hot oven, then moved down to the slower oven to cook more slowly. Meanwhile in the warming oven were the plates and homemade caraway seed bread rolls. When the beef was cooked it rested on the warming plate on top of the aga. Agas make cooking so enjoyable, and produce great results.
Almond nut roast
Vegetarian food can be very good. This was made about an hour before serving - as fresh as it could be. Ground almonds were mixed with red onions, baby sweetcorn, yellow pepper, fresh thyme and mixed spice. Flaked almonds were mixed in last so they didn't break up. This was laid flat on baking paper, then prunes soaked in rum rolled into the middle. The roulade was cooked wrapped in the aga for about twenty minutes, the unwrapped and returned for about ten minutes to crisp the outside. Again, once cooked this could be held in the warming oven.
Tarte tatin with homemade vanilla ice cream
Once the main course had been served the tarte tatins went in the hot oven, served with carmel sauce and homemade vanilla ice cream.
Sunday Evening Buffet
Sunday Evening fish buffet delivered in the evening to be self served
Prawns in marie rose sauce
Crab with crème fraiche, lemon and chive
Parcels of smoked trout on pumpernickel
Herb roasted salmon
All served with salad, tarragon mayonnaise and French dressing
Homemade chive and onion bread
Dessert was pear and blackberry tart with crème angalise