On Sunday evening I did some dinner party catering in Puddletown, Dorset for Abi and Simon and guests. It was a fantastic evening and everyone had a great time. It was a beautiful summers evening so the dinner party was held in the garden. They opted for the three course meal with cocktails to compliment each course. The dishes from this evening will be featured in the Dorset Echo’s Seven magazine in an article about the new company in a couple of weeks time and I will inform you all of when this is available.
Ham Hock Terrine- Served with piccalilli, salt and pepper pineapple, pickled red spring onion and a sourdough croute
Damson Gin Fizz- Damson gin topped with Prosecco
Duck Breast- Served with celeriac remoulade, celeriac puree, pickled blackberries, lambs lettuce and a blackberry and Port sauce
Blackberry, lemon and mint Gin and Tonic
Orange Thyme Panna Cotta- With frozen raspberries and a pomegranate and orange blossom sauce
Vodka crush- Marmalade Vodka with orange juice, triple sec and a splash of lemonade