This time round they really went the whole hog. Well, suckling pig anyway - as one pig will suit a smaller party.
|Scallops, tiger prawns and salmon with vegetable noodles, ginger, herbs & whisky - you open at the table so you get all the aromas - see more here.|
As I was making these there was a heated rummy then blackjack game going on between mother and daughter, everyone gathered round the kitchen table.
|Ballotine of suckling pig with chestnut stuffing|
|The night before de-boned, the leg, belly and shoulder meat reserved for stuffing the next day and the skin scored , dried and seasoned with salt and vinegar.|
- Blacksticks Blue cheese and mulled wine jelly - this was so popular last time we did the same thing again (just with double the amount of gelatine in the jelly which makes it easy to cut).
- Goats cheese souffle with mustard white wine sauce
- Bakewell tart
- Shotglass of black forest trifle (I loved these - see recipe here)
- Banoffee eclairs (just had this idea they would be nice - couldn't find a recipe so made my own - pureed fresh banana and a little lemon with whipped double cream piped in the middle of the eclair and then the banoffee toffee recipe from banoff pie)
Just can't wait till the next one now. What's that to be? I was trying to suggest the idea of the cookery events we do - see how its done. Wellacres is the prefect venue for that. Now that would be an evening to remember too.
40th birthday meal, December 2011 - Seabass & cauliflower gremolata, Calves liver & pineapple tarte tatin (not on the same plate)
Assiette of mini cheese courses and desserts