MENU dorset issue 16 MENU16..dorset pdf issue 16 | Page 61

For the main course, we
prepare potatoes, purple
sprouting broccoli and Swiss
chard, along with their
accompanying sauces – all to
be cooked en papillote. We
discuss the best way of cooking
quick-cook cuts of meats, how
to check for doneness and
correct resting times, then sear
lamb rumps ready to be cooked
to our liking for lunch. As our
stomachs begin to rumble,
we prepare our starters then
settle down around the demo
area for a social lunch with
generous pourings of wine. The
crispy cauliflower and cheese
fritters and accompanying red
pepper relish are unanimously
Your ingredients come
fresh from Chewton Glen’s
kitchen gardens
K i t c h e n , Ch e w t o n G l e n Ho t e l & S p a
e w Fo r e s t , Ha m p s h i r e , B H2 5 6 Q.
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considered delicious – they’ll
certainly be getting a run out in
my kitchen at home. The lamb
dish is deceptively hearty and
by the time we get to dessert,
many of the group are defeated.
We finish the day with a quick
bake – chocolate and butter
fingers, before packaging
up our many leftovers for a
takeaway feast.
The emphasis throughout
is on preparation and
organisation, how to impress
without the stress. For all
my cooking and entertaining
experience, I leave with new
ideas and the conviction that
my next dinner party may well
be my best yet.
Kitchen Knowledge
Five things we learnt in The Kitchen…
1. Prep ahead. A prep heavy run-up equals a stress-
free evening. Do as much as you can before your
guests arrive.
2. If something goes wrong nobody needs to
know! Panna cotta not quite set? – don’t turn it out
of the mould. Rhubarb gone to mush? It’s a puree,
not poached batons!
3. Don’t constantly change your oven temperature.
Anything in the region of 160°C - 200°C works
well for most things. 180°C - 200°C is perfect for a
dinner party.
4. For a dinner party, reheating is king! Cooking
‘en papillote’ is a great way of retaining moisture.
5. Sear any meat in advance, all it will need when
your guests arrive is a run through the oven –
keeping your focus on your guests.
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