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Saturday, 22 October 2011

For safe travels: in pictures

It was a strange feeling setting the Table again, revisiting our mental supper club to do list, checking everything twice convinced something would be forgotton. The menu planning, shopping, rush of the preparations, the anticipation of guests arriving. A curious mixture of nerves and delights.

Then, the doorbell rings, old roles are resumed like putting on a pair of well worn shoes, dinner is served, friends gather to tell stories and say farewell for now. The baby sleeps, wakes briefly aware there are strangers in her home and sleeps soundly again.

Now, it is over and we're left with these pictures to tell the story, house quiet, table cleared but washing up piled high, washing machine whirring, eager to do it again.

And so to bed.

To welcome: Dunsyre blue cheese mousse, buttery oat biscuits.

To amuse: Curried parsnip soup, apple crisps.

To start: Squash, rocket, Dunsyre blue, rosemary.

To follow: Venison Wellingtons, caramelised red cabbage, green beans.

Here's how a wheat free Wellington looks.

To finish: Baked chocolate pudding, toasted hazelnuts, vanilla ice cream.

Monday, 17 October 2011

Menu for safe travels

We're back, kind of!

As we've been missing hosting our supper club lots, the perfect opportunity to have a little practice for friends and send some of them to the other side of the world with bellies full of some fine home grown ingredients has arisen. We thought you'd like to see.

The menu has been selected from some of the most successful and decadent ever brought to the Table. Now we need to get to grips with shopping lists, transforming our home and all of the hosting/cooking things that were second nature earlier this year!

To start
Squash, rocket, Dunsyre blue, pear, rosemary.

To follow
Wellingtons, caramelised red cabbage, green beans.

To finish
Baked chocolate pudding, toasted hazelnuts, vanilla ice cream.
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