The first stage is the long winded bit - tomatoes, cucumber and garlic were pulverised in the liquidiser along with some basil, a dash of wine vinegar and a dash of Worcester Sauce.
The pulp was left to drain in muslin for 6 hours and then chilled.
The resulting clear liquid was poured over the selection of tomatoes, along with some sliced radish and fennel, and topped with a spoonful of salty tapenade made from black olives and capers.
For main course we decided make a chicken dish, and I found a recipe for chicken stuffed with belly pork mince. The chicken was bashed out, and the stuffing was made by mincing the pork and adding lemon rind, fennel seeds and chopped tarragon.
The breasts were rolled up tightly, wrapped in clingfilm and then poached.
They were then finished off by browning in a pan.
To serve with this, an amazing cabbage side dish with added bacon pieces and chopped chestnuts, and some creamy potato puree.
The sauce was made from red wine and madeira reduced until thick.
Dessert was an individual pear, butterscotch and frangipan tart. Started with blind baking a basic shortcrust made with all butter.
The butterscotch was made with sugar, butter, golden syrup and a spoonful of cream.
A layer of this went into the pastry base, and it was topped with a mix of butter, sugar almonds and egg.
Finally, in went half a tiny pear that had been sliced so it fanned out slightly.
This was served with some extra sauce and a spoonful of clotted cream.
Enjoyed all three of these dishes so much that we never got to the cheese and homemade cheese biscuits!
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