So the celebration lunch was done and dusted last Monday at Tante Marie and all in all I was fairly happy with how it went. There were a few little issues but nothing that caused too much impact on the final dishes... except for the jelly! But more on that later.
The actual menu I choose was a little more complex than I may have let on in the initial post on the subject:
Terrine of goat's cheese
served with marinated raisins, cox apple batons, toasted walnuts and a selection of lettuce leaves with a light walnut oil dressing.
o0o
Ballotine of tarragon chicken
accompanied by confit chicken leg, fresh peas, sautéed wild mushrooms, purple asparagus, leek fondue and a white wine sauce.
o0o
Lemon meringue
choux balls filled with creamy Italian meringue and served with lemon curd, raspberry jelly*, crispy meringue peaks and candied lemon peel with a dusting of raspberry powder.
So the starter was a young goats cheese blended in a food processor with some Greek yoghurt. I then added diced apple and celery before adding some hot whipping cream with a little gelatin to help hold it all together so I could turn it out of the ring mould easily. Nice and simple and absolutely Dyl-icious when combined with the white wine marinated raisins, crisp cox apples, toasted walnuts and dressing... even if I do say so myself.
