Achievable gourmet. This won't have you in the kitchen all night, but you'll create some incredibly delicious food...and feel proud to have done it! A beautifully sunny menu, paired with some (optional) sunny wine. Definitely not one to miss.
Asparagus three ways with quick soda bread & parsley butter
Pickled, grilled & pureed English asparagus, paired a yeast free soda bread & fresh parsley butter, an approachable gourmet start to any meal.
Stuffed guinea fowl supreme with pommes Anna, baby gem & radish salad, mint & dill dressing
Fine french guinea fowl, stuffed with a cream cheese & thyme stuffing, served with pommes anna & a crisp salad with a mind-blowing dressing.
Raspberry meringue tartlet
Handmade pastry (by you), filled with vanilla crème pâtissier & fresh raspberries, topped by a delicate soft meringue. The perfect finale to your night in.
Nittardi BEN IGT Toscana, Vermentino
The Nittardi estate Once owned by Michaelangelo (a letter to his nephew shows that whilst painting the Sistine chapel he requested wine be sent to him instead of new clothes!) produces some incredible wines. This Vermentino pairs so well with the guinea fowl, managing to cut through the cheese stuffing to leave a wonderfully peach & citrus taste. Every year at Nittardi are sent to The Pope… and if it is good enough for him it’s good enough for us.
What do you need to have
250g Unsalted Butter
150ml Whole Milk
105ml Double cream
Salt & pepper for seasoning
A stick blender - for the asparagus puree (or some time, a fine sieve & a spoon)
A chefs blow torch (although, the meringue works just as well under a hot grill)