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TREACLE BLOG

Janey's 60th Birthday

We're back(!) after a brief hiatus in New Zealand, and ready and raring to go from our new central Brighton apartment.

This weekend we tested the kitchen for Jane's 60th with a 4-course meal using her favourite ingredients, oh, and we may have bought her a kitten too...! 

We really wanted to make a pared down menu, so took inspiration from classic food combinations with a simplified yet modern twist. Delicious nibbles of crab toasts and crab beignets with homemade sweet chilli sauce began the meal. Our starter consisted of a fantastically green wild garlic mayonnaise, steamed white and green asparagus, with a hazelnut crumb and vinaigrette.

Our fish course was a combination of classic Scandinavian flavours and fish and chips, with a base of creme fraiche, pickled cucumber, pan-fried mackerel and curly fries, all seasoned with beetroot powder. The main course consisted of slow roasted pork belly, which we brined in fennel seeds and liquorice root, butternut squash puree, poached rhubarb, samphire, and dill oil.

Finally dessert of lemon posset, lemon and vanilla syllabub, white chocolate crumble and lavender meringue, garnished with lemon zest, edible silver leaf and elderflowers.

This was a delicious start to our new Brighton outpost, and we cannot wait to start hosting for the public again!