December 2010 Menu

Cambridge Quy Mill Hotel

Restaurant Menu

To Start

Curried Parsnip Soup, Mulled Baby Pear

Pressed Telmara Farm Duck and Cured Foie Gras, Pineapple and Chilli Pickle

Lincolnshire ‘Hot’ Smoked Eel, Beetroot, Radish and Frisee

Wood Pigeon, Pork Boudin and Marinated Baby Fig Salad, Goats Cheese Croustade

Sauteed Scallops and Girolles, Toasted Brioche, Garlic Butter

Binham Blue and Pear Trifle, Walnut Wafer, Pear Relish

To Follow

Loin of Rabbit, Tortellini of Leg, Langoustines, Braised Chicory, Trompettes, Rosemary Cream

28 Day Aged Sirloin Steak, Grilled Field Mushroom & Tomato, Hand Cut Chips, Chestnut Butter

‘Head to Toe’ of Suffolk Pork, Crushed Celeriac, Buttered Spinach, Quince, Aspall’s Cyder Sauce

Denham Estate Venison, Caramelised Cauliflower, Braised Red Cabbage, Cranberry Jus

English Watercress, Organic Goats Cheese and Thyme Risotto, Toasted Pine Nuts

Mustard Glazed Cod Loin, Herb Mash, Creamed Leeks

Steamed Sea Bass, Mussel Tartare, Buttered Kale, Fondant Potato

Wild Mushroom Pithivier, Roasted Roots, Truffle Foam

To Finish

Toasted Coconut Alaska, Exotic Fruits

Fig & Frangipan Tart, Mascarpone

Cinnamon Brulee, Honey and Hazelnut, Pain Perdu

Perry Poached Pear, Stinking Bishop

Hot Chocolate Fondant, Banana and Yoghurt, Granola

East Anglian Farmhouse Cheese with Chutney, Grapes and Suffolk Rusks

Smoked Pheasant and Apple Terrine

Smoke pheasant and Apple terrine

Makes 1 1.75ml terrine @ 16 portions

Ingredients

8 slices Parma Ham
4 Smoked Pheasant Breasts skin removed
1lb Fresh Pheasant Meat (thigh meat)
1 clove garlic
450 ml Double Cream
2 Egg Whites
4 large banana shallots finely chopped
2 Granny Smith Apples peeled and brunoised
2 oz butter
2 tspn Thymes leaves
100 grms finely chopped parsley
¼ tspn Ground Mace
Maldon Salt
Ground white pepper

Method

1. Line the terrine mould with tin foil and then Parma ham overlapping the edges.
2. Place a sautuese on with 2oz butter and gently sauté the shallots and apples with no colour, take off the heat and add the chopped thyme, place aside to cool.
3. Place the pheasant meat, garlic and egg white with maldon salt and ground mace in a food processor and puree till smooth, add the cream slowly to form a farce that is smooth and homogenous
4. Remove the farce from the bowl and add the chopped parsley and cooled shallots and apples and check the seasoning.
5. Line some of the farce in the bottom of the terrine and place 2 breasts end to end and then repeat again on the next layer, top off the terrine with the rest of the farce and over lap the Parma ham to enclose it.
6. Fold over the tin foil and place a lid on the terrine and cook in a ban Marie tray for 45 mins at 150 degrees Celsius in the oven.
7. Let the terrine relax for 20 mins when removed from the oven before placing a weight on the top to press it. Place in the fridge for 12 hours before use.