Seared scallops with parsnip puree, parsnip crisps and champagne sauce. The star of our new years eve menuA 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
Sounds a great New Years Eve menu!!
Rosie x
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