The day before
Make soup and put in clean saucepan.
Make filling for braised oxtail pies and pastry and refrigerate.
Make sugar syrup for pudding and add chopped dried fruits.
On the day
Set the table.
Make dressing for chicken. Deep fry wontons. Make parsnip chips in the same oil.
Make wasabi cream.
Slice fruit brioche, strain dried fruit from whisky syrup, and add fruit in layers with buttered brioche and lay in ramekins. Make the custard, milk-egg mixture and pour over the brioche.
Assemble chicken breasts wrapped in pancetta and sage.
Assemble oxtail pies and refrigerate. Prepare carrots, beans and potatoes.
Have plates for each course ready. Have apricot conserve, whisky and mascarpone on standby.
After you have yourself ready:
Chop nashi pear. Assemble Atlantic salmon wonton
Under way
Although the chicken and pancetta can be placed under the grill, the failsafe way to do it, is to wait until everyone has arrived and then put them in an oven heated to 180C for 6-10 minutes and then serve with napkins.
Seat guests and serve the Atlantic salmon wontons. Just before you do, put the soup on to heat.
Before you serve the soup, brush the pies with egg wash and put them in the oven (still at 180C) for 20 minutes. Put the potatoes on to boil. Add the cream to the soup, season and serve.
When you take the pies out of the oven, put the plates in to warm through (turn oven down to 150C), put the carrots with a little butter and water on to cook and the beans on to steam.
Mash the potatoes with some cream and crushed garlic. Remove plates from oven, place some mashed potatoes into the centre of the plates, place pie on top of potato, put beans and carrots around the plate and serve.
Before you sit down, put the bread and butter pudding in the oven. When ready, turn the puddings out on to serving plate, pour the heated whisky syrup and apricot conserve over and serve with mascarpone.
Make the coffee, break out the chocolates.
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