We were invited out for Sunday supper. What a wonderful treat it was! The appetizer was created from cooked and pureed fennel, with Pernod and creme fraiche added to lobster. The dish was garnished with lobster oil and fresh tarragon with fennel fronds.
the main dish was a dry brined organic chicken cooked on a bed of root vegetables, subsequently used for the gravy base. The gravy was extraordinary and will require its own separate post to describe. We had homemade pesto squash gratin, local potatoes enhanced with roasted garlic brown butter and parmesan, dressing with sage and onion, sausage and miche campagne. There were carrots and peas and edible flowers. So beautiful, so utterly delicious.
But wait....then we had molten chocolate lava cakes with homemade caramel sauce, candied pecans and whipped cream, accompanied by chilled Warre's Optima 10 port.
It was a luxurious evening spent with family who are superb cooks. Thank you Kyla and Mark. We enjoyed ourselves so much, we may never need to eat again.
My computer is being finicky and will not download the photo of the molten chocolate lava cakes. They were so good and so pretty, but sorry, no pictures. Photos and words are copyright Carol Steel.