Os Figueiros chefs on the move

Last weekend we decamped to Saint Antonin Noble Val where we spent Saturday and Sunday catering for all 50 members of a choir. It was hard work, but lots of fun and we even got a song as a thank you! We had a limited budget to work with, but used our creativity to come up with a great menu. Here’s what it looked like:

Dinner: Roquefort, pear and walnut salad. Adobo pork and wine stew with mashed potato. Kiwi and blackcurrant pavlova.

Breakfast: Toast with butter and a selection of homemade jams. Yoghurt and fruit.

Lunch: Spiced carrot and lentil soup. Spaghetti with smoked salmon, white wine and parsley sauce. Green Salad. Chocolate brownies and creme anglaise.

One of the delights was seeing how much of our own produce we could add to the meal. With our eggs we made the meringues for the pavlova, and the yolks were used in the creme anglaise. All the jams were made with our own fruit, as was the blackcurrant coulis for the pavlova. The walnuts in the salad were from our tree and we made soup with our carrots and our tomatoes went into the stew.


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