The London Kitchen team created a sumptuous thanksgiving dinner for a private client in November. Held at the client’s home, the event was attended by 100 guests, who tucked into a bountiful array of London Kitchen goodies.
On the menu were indulgent bites such as Mini Pigeon, Rabbit and Venison Game Puff Pastry Pies, Fillet of Pan Fried Venison Skewers with Celeriac Mash Dip, Black Pudding and Pork Scotch Quails Scotch Egg with Tomato Chutney, Chicken Breast Rolled in San Daniele Ham with Truffled Mushrooms, Crispy Sage and Red Wine Gel, Mini Beef Fillet Wellington Parcels with Béarnaise Sauce and Watercress, Duck Confit and Homemade Pear Compote Served in a Crispy Filo Cup with a Drizzle of Red Wine Syrup, Rich and fruity Moroccan Vegetable Tagine in a Roasted Potato Cup with Crispy Shallots, Miso Glazed Aubergine and Courgette Skewers and Wild Mushroom and Truffle Risotto Cake.
There were also a selection of cold canapés including Beetroot Cured Smoked Salmon and Horseradish Crème Fraiche served on a Buckwheat Blini, Mediterranean Vegetables Marinated in Garlic and Thyme Oil Served on a Toasted Bruschetta Red Pepper Pesto, Fresh Langoustine Cocktail served on a Langoustine Claw and Beetroot and Whipped Goats Cheese Macaroons.
Guests also enjoyed an assortment of wines, chosen to complement the dishes on the menu, including Billecart Salmon Rose NV, Ruinart Blanc de Blanc NV, Chablis 1er Cru Vaillons ‘Church Label’, 2012, Jean Marc Brocard, France and Pinot Noir, Sanctuary, 2013, Marlborough, New Zealand.