Hen night dinner
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STARTER
Marinated mushrooms and raisins with coriander seeds and vegetable salad
A slightly exotic touch is given to this french salad by using coriander seeds, raisins and fresh mint leaves. Mushrooms are cooked in dry white wine and lemon juice with ground coriander seeds, onions and bouquet garni before being left to marinate for 24 hours with the blanched raisins in their reduced cooking liquor to which tomato has been added. The salad is then assembled by mixing together mushrooms and a selection of blanched vegetables (small leeks, spring onions, peas, cauliflower, pickling onions…) tossed in a vinaigrette and sprinkled with fresh mint and chives.
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MAIN
Pan fried salmon with creamy cabbage
An elegant combination of green cabbage, a creamy sauce and crusty salmon.
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CHEESE
Blue cheeses, toasted baguette and a glass of coteaux du Layon
The coteaux du Layon is a sweet white wine made with chenin blanc
and part of the Anjou and Saumur wines from the Loire Valley.
It is a real wonder with a selection of French blue cheeses.
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DESSERT
Profiteroles au chocolat
A mouth size choux pastry case filled with crème Chantilly
and topped with chocolate, served with a little chocolate sauce and garnished with raspberries.
