June 2001.

Tapenade had been requested so we started with that and then some English asparagus, grilled with condimento balsamico and parmesan.

Second course was a salad of Tiger prawns and pancetta with a pinenut vinaigrette.   The prawns flash fried with a vodka flambé.  Garnished with chive flowers.

Wine with the first two courses was a light Pinot Grigio.  This was followed by a '95 Alsace Gewurztraminer.

Third course was a cappuccino of porcini mushroom and fowl bouillon.  Topped with a froth of cinnamon flavoured milk and dusted with porcini powder.  Dried porcini soaked and simmered in a strong stock for hours then blitzed and passed (strained).   Seasoned and heated through with a steam jet.  Some dried porcini was ground down to make the powder.

Fourth course was rabbit confit in goose fat flavoured with lemon zest.  Purée of parsnip and olive oil scented with purple basil.  Small pieces of farmed rabbit cooked in goose fat, with lemon zest, at 100-120C for 45 minutes.  The parsnip can be fibrous and gluey if over mashed.  I cut out the centre core and passed though a potato ricer, then seasoned and forked with a little plain olive oil.  Some olive oil with purple basil drizzled over.

Fifth (fish) course was swordfish confit in goose fat on white beans and spring onion.   Sauce of tomato and fish stock. Deep fried parsley.   Fish confit should not exceed 80C and only requires a few minutes.  I have a separate batch of goose fat that I re-use for fish.  Olive oil could be used.

Sixth (main) course was a Moroccan tagine of lamb and apricots on couscous.  Steamed baby courgettes.  Some of the sauce was mixed with Greek yoghurt.  There is some fried onion and carrot in the couscous.

Now the cheeseboard.  Clockwise from top left.  Brie de Meaux, Morbier, Swaledale goat's cheese, Old Comté, Bleu d'Auvergne.  Only room for a little taste of each.

Chianti Classico with the main course and cheese.

And now my new ice cream machine comes into play.

First course of dessert was honeyed Medjool dates with a cardamom ice cream.  Full cream milk is well infused with a couple of cardamom pods then made into a custard with sugar and egg yolks.  This should marry in the fridge overnight, then be churned with extra double (heavy) cream.

Second course of dessert was a vacherin of berry ice cream, berry coulis and French meringue.  A French meringue is folded with icing (powdered) sugar and is quite soft and chewy.  Mixed berry fruit is heated and mashed with sugar and a little vodka and water, then briefly blitzed and passed to make a coulis.  Then the coulis is cooled.   Some of it is churned with double cream.   Mixtures for ice cream should be very intense and require less sugar than you might think.

Dessert wine was a Recioto di Soave.

Just chocolate truffles (bought) and espresso coffee to finish off.