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| Topic: Anyone for Lunch English style? | |
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Edited by
uk1971
on
Tue 10/20/09 01:06 PM
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Starters
Hot smoked Cornish mackerel, baby gem, white grape and caper dressing (Spring onion and broad bean risotto, pea shoot salad) Salad of marinated English tomatoes, goat’s cheese cream, fennel beignets, Noir de Bigorre ham (Chilled cucumber consommé, tomato, olive and basil salad, Virgin Mary sorbet) Chilled celery consommé, Cromer crab vinaigrette (Celeriac remoulade, celery and watercress salad, crystallised walnuts) Main courses Roasted poussin, shallot cream sauce, chargrilled courgettes, Scottish girolles (Sage gnocchi with a curried squash purée, trompette de la mort, parmesan cream) Pavé of Longford estate trout, English pea and chorizo fricassée, sherry glaze ravioli (Poached duck egg, wild mushroom persillade, beetroot fondant, thyme velouté) Sautéed fillets of Rye bay plaice, razor clams, pickled baby carrots, coriander velouté (Chargrilled summer vegetables with a smoked tomato piperade, basil vierge) Desserts Bitter chocolate parfait, pink grapefruit sorbet English plum tart, mirabelle and lemon ice cream A selection of French and English cheeses MENU 2 Starters Citrus cured Loch Duart salmon, Dorset crab mayonnaise, fennel beignetSalt-baked wood pigeon, foie gras, nectarine and oak leaf salad, hazelnut dressing Seared and marinated fillet of Casterbridge beef, mixed English carrots, pickled mushrooms Baked butternut squash soup, crispy rabbit, parmesan cream Ravioli of native lobster and salmon, lemongrass and coconut bisque Soft-boiled duck egg on toasted brioche, Noir de Bigorre ham, creamed wild mushrooms, madeira glaze Roasted and marinated red leg partridge, confit foie gras in pain d'épices, beetroot salad Roasted Scottish scallops, panch phoran shallots, sweetcorn velouté Tomato and saffron risotto, roasted langoustines, basil purée Main courses Steamed Menai Straits bass stuffed with a scallop mousse, Oscietra caviar sauce, cucumber, asparagus and apple Scottish lemon sole with Dorset crab, pea and broad bean fricassée, quail eggs, tartar sauce Braised Gigha island halibut, black pepper gnocchi, salami, broccoli and a chicken cream sauce Cornish John Dory and new Caledonia prawns, beetroot, wild mushroom persillade, thyme velouté Cumbrian lamb rack and loin, French beans with almonds and shallots, dauphinois potatoes, anchovy jus Highland venison Wellington for two, smoked potato purée, brasied vegetables, madeira jus Crispy Suffolk pork belly, braised cheek, sautéed scallop, apple fondant and rocket pesto Roasted rack of English Rose veal, baked macaroni, artichoke, red onion and caper dressing Baked Yorkshire grouse with a hazelnut crust, fricessée of butternut squash, wilted watercress Desserts Cold Valrhona chocolate fondant, mint ice cream Granny Smith apple parfait, blackcurrant mousse, cider sorbet Peach and raspberry bavarois, warm lemon cake White chocolate and mascarpone tart, raspberry sorbet Bitter chocolate, almond and apricot torte, blackberry sorbet Lemon thyme crème brûlée, peach salad and sorbet Caramelised apple tarte Tatin, salted pecan praline ice cream Selection of ice creams and sorbets A selection of French and British cheeses served from the trolley Bon Apetit 
 
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what's a pea shoot, tom???
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 those sound a little....weird
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what's a pea shoot, tom??? Pea shoots are the choice leaves and tendrils of pea plants. Shoots are typically harvested from snow pea vines, although they can be from any type of garden pea. Rinse pea shoots in cool water, drain and let dry. Remove any stems that look coarse. Pea shoots can be eaten raw or lightly cooked. To cook, place damp pea shoots in an empty saucepan over medium heat. The water clinging to the damp shoots is enough to steam them. Cover and heat just until wilted. Pea shoots are considered a “green.” Green leafy vegetables are typically nutrient-dense. This means that for very few calories you get large amounts of vitamins and minerals. For just 10 calories and no fat, take a look at the nutrients in 2 cups of raw pea shoots.1 Look for pea shoots at your local farmers’ market in spring, early summer and fall. 
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Can I have it all at once? LOL
Well, I havent had the majority of that, but it sounds so good, Id be willing to try for sure! 
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what's a pea shoot, tom??? Pea shoots are the choice leaves and tendrils of pea plants. Shoots are typically harvested from snow pea vines, although they can be from any type of garden pea. Rinse pea shoots in cool water, drain and let dry. Remove any stems that look coarse. Pea shoots can be eaten raw or lightly cooked. To cook, place damp pea shoots in an empty saucepan over medium heat. The water clinging to the damp shoots is enough to steam them. Cover and heat just until wilted. Pea shoots are considered a “green.” Green leafy vegetables are typically nutrient-dense. This means that for very few calories you get large amounts of vitamins and minerals. For just 10 calories and no fat, take a look at the nutrients in 2 cups of raw pea shoots.1 Look for pea shoots at your local farmers’ market in spring, early summer and fall.
ty tom...so basically it's refuse
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I'll have the grouse please.
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