This time cooking without an oven. We're flexible - I have done so many events there now I know the cottages better than my own house, so rather than hiring an oven for the marquee we used the oven in the coach house for cooking the chicken the main course and then ran it down the garden to the marquee. Grilled vegetables heated perfectly in the hot cupboard and potatoes re-heated in the chafing dish. Anything to help the wedding couples' budget.The bride and groom wanted an Italian themed menu for their big day and were very happy with the end result - I caught up with them as they came back to the Coach House much later in the evening to carry on the party.
Salad of parma ham, poached pears and gorgonzola
Pears poached with star anise, cinnamon, cloves, orange zest wrapped in parma ham.
Free range Madgetts Farm chicken filled with roast peppers, caramelised red onion, mozzarella and basil wrapped in pancetta with grilled vegetables, new potatoes and wild nettle pesto
Not these chickens though - these were the resident chickens at Upper Court who seemed very interested in what we were cooking (who can blame them?). If you stay there for B & B you can sample their eggs for breakfast. Never very good at getting pics of the main course - it's always such a rush to get the food out while it is hot - especially when you're running some of it down the garden....But the chicken looked very like this, and the grilled vegetables like this. The nettles for the pesto I picked shortly after dawn behind Tewkesbury Abbey - good to keep it all local. Nettles give the pesto a great earthy flavour.
Tiramisu
Sponge, espresso, amaretto, marscapone, Cotteswold cream, amaretti biscuits, vanilla - an old classic. I once had one in a restaurant in Stratford on Avon and have been trying to recreate it ever since. This was the best so far. Each glass came back empty - always a good sign.Related posts:
Salad of parma ham, poached pear and glazed goats cheese
Grilled chicken and grilled vegetables
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