Honey & Lemon

A few weeks ago we were commissioned by the lovely Felicia at The Smoked Duck (www.thesmokedduck.com), to devise a menu and host for a works event, and last night was the big reveal.

We had a few ingredients to steer clear of – rabbit (probably a good thing), fruit in savoury dishes (manageable), and beetroot (noooo!). We also had a pescatarian in attendance, so decided to make the entire meal fish-friendly, using some fantastic seasonal produce.

Our guests for the evening were all women, so we wanted to create (relatively) healthy, fresh and light tasting dishes, and found when devising each course, there was a natural running theme – lemon and honey. 

As always, fresh bread was provided with a selection of dips. This week a ciabatta style cob with black sesame, honey and roasted garlic, served with anchovy tapenade and yoghurt, dill and roasted tomato, and our signature whipped butter.

To start, we used some beautiful seasonal crab and turned it in to fritters using ricotta, lemon zest, chilli, caraway seeds and a variety of herbs. This was plated with a pea puree, courgette ribbons, pomegranate and broad bean salsa, fennel, mint, fresh chilli and a drizzle of honey.

Our main was much richer, using monkfish because of it meaty quality, which we cooked in butter, lemon and wild mushrooms, accompanied with pumpkin, butternut and honey mash, roasted Jerusalem artichoke, spring onion, mushroom and white wine sauce, and a scattering of nasturtium leaves. 

For dessert we served a vanilla and white chocolate dome with lemon mousse centre, lemon polenta cake base, lavender meringue, honeycomb and edible flowers.

It was our first attempt at being more restaurant than supper club, and we loved the formality of it. Fingers crossed more opportunities like this arise, and many thanks to the ladies that came to last night’s Honey & Lemon supper.

PrivateAnna HamiltonComment