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Buffet Menu 2020 Conference Buffet Menu 2020 £38.00 per person inc VAT Choose any three dishes from the Main Dishes selection, three salads and three desserts. Buffet also includes coffee and petit-fours. Main Dishes Meats Fish Salads Pot roasted chicken with mushrooms and glazed onions in Sea bass with white grapes and wine cream Please select 3 salads: red wine sauce Pan fried sea bream with roasted tomato and fennel sauce Roast new potatoes, spring onions bacon and blue cheese Thai green chicken curry, peas and aubergines Grilled salmon with curried sauce Carrot, raisin and walnut slaw Stir fry chicken in black bean sauce Scottish salmon with Provençal vegetables and goat cheese Caesar salad Chicken tikka masala Poached salmon, orange and fennel beurre blanc Couscous and dried fruit salad Slow cooked belly of pork, black pudding crumble, crackling and Classic Lensbury fish pie Baby spinach, goats cheese, crispy bacon and mixed leaves. apple sauce Grilled hake, bourguignon garnish and red wine sauce Tomato, feta and olive salad Salted beef brisket steaks with balsamic roasted red onions Roast haddock with lemon caper butter sauce Mixed leaves, toasted pumpkin seeds, sun–blush tomatoes, fregola Braised shin of beef cottage pie and balsamic vinegar Beef Bourguignon Vegetables Wild rocket, garlic croutons, parmesan shavings and Lancashire hot pot Please select a type of vegetable and potato/rice to accompany your main course extra virgin olive oil Chinese pepper steak Panache of herb scented root vegetables Glass noodle salad, baby prawns, coriander shredded vegetables Shoulder of lamb shepherd’s pie Roasted courgette and cherry tomatoes and sweet chilli sauce Slow braised lamb shanks with feta and oven roasted vegetables Buttered French beans Desserts Braised harissa spiced leg of lamb, with chickpeas and coriander Roasted mixed peppers Please select 3 desserts: Lamb and spinach korma Minted peas Strawberry Pavalova Steamed sugar snaps Tiramisu Vegetarian Oriental vegetables in coconut broth Portobello mushrooms, aubergines and parmesan served with Lemon tart with fresh berry compote Sautéed spring cabbage with confit shallots tomato and thyme sauce Chocolate and black cherry trifle English garden vegetable lasagne Potatoes/Rice Raspberry and custard tart Mixed vegetable quiche Steamed new potatoes Mango and coconut pannacotta Paneer butter masala Garlic roasted potatoes Summer pudding with clotted cream Bean cassoulet Boulangère potatoes Chocolate tart with pistachio cream Thai green vegetable curry Warm potato salad Fresh fruit salad Aubergine and black bean stir fry Gratin potatoes Selection of British cheese Spinach and ricotta cannelloni Cheesy mash Cauliflower, potato, pea and mint korma Wasabi mash Coffee and petit-fours Steamed rice The Lensbury Menus have an allergen guide, which is available on request. If you have any specific dietary concerns, please ask one of our team members. V_01/01/2020 These prices may increase due to annual review and customs charges. All prices include VAT at 20%. Prices may be amended if the ruling rate of VAT changes..
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  • Summer Pudding
    Summer Pudding Amazing how many British puddings have bread as an ingredient. Queen of pudding, Charlotte’s, diplomat pudding, bread and butter pud, summer pudding. When it comes to being thrifty – Britain wins. France cooks with her heart, Italy with soul, Spain with passion, Germany with its belly and Britain with its wallet. I’ve swapped the usual over-processed poppy pre-sliced white bread with brioche in my summer pudding recipe which works really well. With the abundance of local summer berries just about ready for picking, I’m looking forward to my first taste of this gorgeous pud with a greedy dollop of clotted cream. Summer pudding was originally called hydropathic pudding – it was fed to invalids in spas and nursing homes as a healthy healing pick me up. Summer pudding – serves 6 1kg soft red fruit eg black and redcurrants, blackberries, raspberries and bilberries 100 to 150g castor sugar or fructose 1 strip lemon rind (optional) 8 to 10 thin slices of 2 days old brioche Pick over and clean the fruit, put into a bowl with sugar to taste and the lemon rind, if used, and leave overnight. Turn the fruit and sugar into a pan, discarding the lemon rind and simmer for 2 – 3 minutes until very lightly cooked. Remove from the heat. Cut the crusts off the brioche. Cut a circle from one slice to fit the bottom of a 1.25 litre pudding basin. Line the base and sides of the basin with brioche, leaving no spaces. Fill in any gaps with small piece of brioche.
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    www.cookfood.net New Recipes Fresh For Spring NEW Scottish Salmon with Tomatoes & Pine Nuts 2 We print the name of Hello the chef who cooked , We hope you’re keeping well. According to our The Perfect each small batch on Kindness Report national survey in February, the front of our 65% of people feel the UK has become kinder our COO Spring Roast… Y K t labels. But as over the past year. e We really hope this is true. e they’ll tell M Through the Kindness Fund we set up at the Chanaporn Beckley you, it’s most start of lockdown in 2020 we have seen first- definitely a hand how communities and volunteers have Relax, Let Us COOK K Look for the name on the label O M O team effort. rallied to look after the most vulnerable and e C INCLUDES et Your support key workers. We’ve realised that the end of lockdowns (fingers crossed) won’t mean West Country Lamb with this need disappears. So we have decided to Garlic & Rosemary with How COOK Works... keep the COOK Kindness Fund going through 2021 and beyond, with our shops working with Roast Potatoes local community groups to get a steady supply of meals to people in need. Roasted Carrots with Orange We believe there’s plenty of room for all & Thyme We freeze… businesses to be a bit kinder: to their employees, We COOK… as Trio of Greens using the same using nature’s their communities and the planet. It’s why a certified B Corp we’re getting behind the ingredients and preservative to lock Red Wine & Madeira Gravy techniques you in flavour and campaign for a new Better Business Act that would at home.
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  • Summer Pudding with Berry Compote
    summer pudding with berry compote Serves: 4 Guests • Skill Level: Moderate • Time: 5 hours Ingredients 8 white bread slices ½ cup fresh blueberries (crust off, cut into triangles lengthwise—2 slices per soufflé) 2 cups fresh raspberries 1¼ cups fresh strawberries (cut into quarters) 1½ cups granulated sugar 1¼ cups fresh black berries 4 oz. clotted cream For the Summer Pudding Place ¾ cup sugar and 5 tbsp. of water into a large pan. Gently heat until sugar dissolves. Stir a few times. Bring to a boil for 1 minute and then place in the fresh berries. Cook for 5 minutes over a low heat, stirring 2–3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Set aside. Line a soufflé dish with plastic wrap. Place 4 triangle-shaped bread pieces around the inside of the soufflé dish with the pointed side facing bread triangles the bottom of the dish. This creates a bread bowl. Allow the top edge of in soufflé dish the bread pieces to extrude above the top of the dish, which will form the bottom of the pudding. Scoop the berry mixture with juice into the bread bowl, allowing the juice to soak the bread. Fill and then bend over the top ends of the bread triangles. Pull the plastic wrap together over the top, forming a seal. Repeat for the other 3 soufflé dishes. Place a tray over the top of the souffle dishes for weight and chill in fridge for 3–4 hours. Place the rest of the berry mixture back on the stove with ¾ cup sugar in a large pan.
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  • Pitina, a Regional Specialityby Alessandro Franco Kip Talking
    KEEP TALKING VIA ROMA 60 UDINE The Definite Article S P E C I A L P O I N T S O F I S S U E 3 5 DECEMBER 2011 INTEREST: Regional food World cuisines Pitina, a regional speciality by Alessandro Franco A quiz to test your knowledge of British food The Pitina is a nugget of should be stored in a cool, the alpine region above the smoked meat originally from dry place, away from light and western plains of Friuli, in the Some language Tramonti di Sopra, where it heat. territory between the Tagliamento tips used to be made exclusively and Piave rivers, a production area A word from Kip from sheep, goats, or wild which is limited to only three mountain grazers such as roe valleys: the Valcellina, a winding Prize Article! deer and chamois. gorge, Val Colvera, a fascinating To prepare it, the meat is cut canyon with vertical walls, and the into small pieces and then stunning Val Tramontina. These minced. The mixture is then places are still wild and unspoilt, I N S I D E mixed with sea salt or rock now an ideal place for lovers of THIS ISSUE: salt, pepper, garlic, wine and trekking, mountaineering and herbs, including juniper, paragliding, but where once life Pitina 1 cumin, fennel, marjoram and Pitina was very hard, and survival could Austrian 2 rosemary. The mixture is depend on what one had in the Food then formed into spherical The taste is intense and pantry. balls about 10 cm in characteristically smoky, Pitina tastes great by itself, served Entertaining 2 diameter, which are pressed strong but pleasant.
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  • The Pudding Club
    FOOD & DRINK The Pudding Club It was while I was visiting my aunt and choice of seven puddings (hot and cold). the earliest recipe books: The English uncle in Gloucestershire that I first heard At the end of the evening, they then vote Huswife, Containing the Inward and of the Pudding Club. As we drove through for the best pudding of the night. Outward Virtues Which Ought to Be in a Mickleton, a small, picturesque Cotswold Puddings date back to medieval times in Complete Woman by Gervase Markham, village, my uncle pointed out the Three Britain. Steamed puddings, bread puddings which was first published in 1615. Back Ways House Hotel and told me that he’d and rice puddings are all listed in one of then, puddings often meant a dish in recently been there to take part in the which meat and or sweet ingredients, ‘Pudding Club’. Intrigued, I wanted to find often in liquid form, were encased and out more. then steamed or boiled to set the con- It turns out the Pudding Club was thought tents, these were often savoury dishes up in 1985 by the then-owners Keith and such as: black pudding, haggis, steamed Jean Turner, who felt that British puddings beef pudding or Yorkshire puddings; and it were disappearing and all that was offered has only been in the past century (around after a meal was cheesecake and black for- 1950) that it came to mean any sweet est gateau. They wanted to bring back tra- dish at the end of the meal. I imagine it ditional British puddings that were starting must be somewhat confusing for first time to fade in to history, puddings such as: visitors to the United Kingdom to look at spotted dick, treacle tart, summer pudding, a menu where they could be served a college pudding and many more.
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  • Very Berry Summer Pudding with Vanilla Custard
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