A modern take on a Medieval Feast Free range chicken thighs, half marinated in chilli lemon and thyme / half lemon, thyme & garlic A few for a taste: Spatchcock whole pigeon with crushed juniper and thyme Leek and gruyere cheese open pie or caramalised onion and brie open pie ( TBC) Griddled small fry such as: Sardines, herring, sprats With rock salt and oregano Mutton meatballs cooked in a light broth with leeks, nettles and cabbage, served in bowls with ladles Served with Rye bread with caraway seeds Spelt with pumpkins seeds Garlic and rosemary roasted new potatoes Red cabbage, carrot, fennel salad, pumpkins seeds, dressed with honey and orange Roasted courgettes with beetroot and red onion, finished with tarragon Potato and carrot fritters flavoured with caraway and ginger Roasted butternut squash and puy lentil salad with mint and pomegranate For Dessert Whole terrines of jelly, assiette of flavours-lime, blackcurrant, strawberry Elderflower cheesecake with stewed fruits Custard and nutmeg tarts
A modern take on a Medieval Feast Free range chicken thighs, half marinated in chilli lemon and thyme / half lemon, thyme & garlic A few for a taste: Spatchcock whole pigeon with crushed juniper and thyme Leek and gruyere cheese open pie or caramalised onion and brie open pie ( TBC) - PowerPoint PPT Presentation
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A modern take on a Medieval Feast
Free range chicken thighs, half marinated in chilli lemon and thyme / half lemon, thyme & garlic
A few for a taste: Spatchcock whole pigeon with crushed juniper and thymeLeek and gruyere cheese open pie or caramalised onion and brie open pie
( TBC)Griddled small fry such as: Sardines, herring, sprats
With rock salt and oreganoMutton meatballs cooked in a light broth with leeks, nettles and cabbage,
served in bowls with ladles
Served withRye bread with caraway seeds
Spelt with pumpkins seedsGarlic and rosemary roasted new potatoes
Red cabbage, carrot, fennel salad, pumpkins seeds, dressed with honey and orange
Roasted courgettes with beetroot and red onion, finished with tarragonPotato and carrot fritters flavoured with caraway and ginger
Roasted butternut squash and puy lentil salad with mint and pomegranate
For DessertWhole terrines of jelly, assiette of flavours-lime, blackcurrant, strawberry
Elderflower cheesecake with stewed fruitsCustard and nutmeg tarts
The Giant Sub-Sandwich
An exciting alternative form of
evening food that will wow your guests as well as keep their energy levels topped up for the evening
entertainment!
The giant sub sandwich is a humungous sub roll served along
wooden boards filled with a range of delicious deli delights to cater for
everyone!
Your guests can have as much or as little as they like and choose from a variety of fillings and bread types
along the sub.
Afternoon Tea
A selection of four finger and open sandwiches on white brown and rye bread
Cheddar cheese and caramelised onion chutney
Roast chicken salad with horseradish crème fraiche
Smoked Salmon with a dill and chive cream cheese
Soft boiled egg chopped shallot and mustard cress on rye
Cucumber with caraway and dill and black pepper
Freshly baked plain and fruit scones with Devonshire clotted cream and handmade
seasonal jams
A selection of three cakes and pastries to include:-