Thursday, January 03, 2008

New Years Eve 2007

Seared scallops with parsnip puree, parsnip crisps and champagne sauce. The star of our new years eve menu

A little coriander puree helped to cut through the richness.


Vegetarian main course. Savoy cabbage filled with bubble and sqeak on top of Oakfield organic field mushrooms with sauteed artichokes and a red wine vinaigrette.

The secret was in the freshness - it was all prepared a couple of hours before serving, and a little parmesan mixed in with the bubble and squeak.

In the kitchen rush I missed a photo of the lamb main course.


Roast butternut squash risotto with chilli and coconut. A butternut squash cream accompanied it.









Coconut flakes ready to dry in a low oven


Onions caramelise for the bubble and squeak




1 comment:

Rosie said...

Sounds a great New Years Eve menu!!

Rosie x