Bowl Food Autumn/Winter 2015/2016.
“....Blistering’s spectacular and original cooking served in small tempting portions....”
If guests are moving around, if space is limited, or if people are arriving at different times, a bowl food party is an increasingly popular and fashionable choice. Deliciously seared, chargrilled, smoked and roasted meats, fish, and seasonal vegetarian dishes, keep flowing from the kitchen and our circulated to your guests in our own beautiful individual bowls, or on our mini plates and slates. Waiting staff are constantly on hand to clear up the used crockery and cutlery.
Ask about our biodegradable banana leaf bowls – great for your eco-credentials, eye-catching and no washing up!
Goose breast & confit goose leg, colcannon
with kale and parsnip, hay roast butternut squash, port & cranberry jus.
Pheasant, bacon and wild mushroom casserole
with scallion champ, smoked leeks, green beans and buttered almonds.
Roast venison fillet marinaded in red wine, thyme, orange zest and garlic.
Dauphinoise potatoes, purple sprouting broccoli, sprout tops, chestnuts and sticky red wine jus.
Roast wild mallard
with potato and parsnip stuffing, braised red cabbage with apple and caraway. Plum & sloe gin jus.
with pastrami rub, deep fried potato skins, crunchy leaf salad, horseradish & bearnaise sauce.
Hay roast gammon, crushed Anya potatoes, baby turnips and char-grilled broccoli
with sweet chilli & confit garlic. Creamy parsley sauce.
Pan roast Guinea Fowl
quinoa & barley broth, cauliflower & red pepper fritters, roast red pepper, chilli and almond sauce.
Confit pork belly spiced
with Ras El Hanout, brown rice pilaff, roast pumpkin and braised Jerusalem artichokes with hazelnut and orange dressing. Burnt red onion ketchup and pomegranate molasses.
Classic fish pie smoked haddock, cod and prawns
with celeriac mash, green beans and purple sprouting broccoli.
Oak smoked and pan fried salmon fillets
butternut squash and saffron risotto, roast kale & fennel, almond and spinach pesto.
Dorset crab croquettes
with a warm salad of fir apple potatoes, green beans, roast red onion and green olives, saffron & garlic aioli.
Prawn and crayfish tagine
with freekah, roast peppers, baby spinach, mint, coriander, yoghurt, sumac and harissa.
Hot smoked mussels
with puy lentils, panchetta, roast kale and sauce mariniere.
Seared scallops and chorizo
with slow roast tomatoes, smashed butter beans and rocket pesto.
Roast fillet of sea bass
with herb butter and wild mushrooms, roast salsify, potato & pumpkin cakes, deep fried parsley and capers.
Goan coconut fish curry
with sea bream and red mullet, brown rice pilaff, roast fennel, green beans, tamarind sauce, pani puri and deep fried curry leaves.
Roast pumpkin and cauliflower cassoulet
with flageolet beans, fried tofu, baby turnips and basil oil.
Roast aubergine and Quorn lasagne
with a rich parmesan & thyme sauce, roast mushroom and beetroot salad with hazelnuts, white balsamic and chervil dressing.
Roast vegetable tagine of peppers, aubergine, pumpkin and swede
with a warm spice and fruit sauce. Cous cous and puy lentils with mint & parsley. Greek yoghurt and sumac.
Goan coconut vegetable curry
with roast cauliflower and fennel, peas and sweet potatoes, brown rice pilaff, paneer cheese, tamarind sauce, pani puri and deep fried curry leaves.
Aubergine, potato and fennel stew
with red wine, thyme and pickled chilli, topped with a goat’s cheese gougere (warm goats cheese pastry).
Roast pumpkin gnocchi
with red chard and kale in a roast garlic cream sauce.
Risotto of leeks, sweet potato, and sage
with braised lentils, smoked roast leeks with lemon ginger and pine nut oil.
Roast carrot and chestnut cannelloni
with confit garlic and watercress sheep cheese sauce.