An October Dinner Party

This evening we had the pleasure of cooking for Alexander McCall Smith, ailment a wonderfully entertaining and interesting man. I would encourage you to read any of his books for his wit, insight and charm.

Needless to say, no rx the stakes were on, and performance was (as ever) important. The menu was:

Lightly grilled monkfish, sick lemon, chicken liver mousse, beetroot syrup

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Pan fried grouse breast with braised grouse legs, rösti, steamed leeks, beetroot

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Cheese from I.J. Mellis, home made oatcakes

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Sherry soaked yeast cake, apple custard, bramble sorbet

Sherry Baba, apple custard, bramble sorbet, crumble

Sherry Baba, apple custard, bramble sorbet, crumble

The final verdict was positive. Things went well, especially the pudding and tremendously rich grouse jus (which spent a day reducing). There were several calls for seconds (and thirds on one occasion). Always a good sign.

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