A new horse loving client specifically asked for an elegant and simple picnic for a point to point meeting in Kent. The client who I could only describe as great raconteur and a larger than life figure wanted lots of fun food as well as some classics, for his friends to drop in a taste during the afternoon.
We set up an intimate area between two ancient land rover defenders for the foursome to enjoy their lunch in some privacy. The client specifically asked for a diverse menu – from complicated French dishes from the 18th century to sausage rolls and brownies.
On the more traditional side we made a classic French dish called a galantine of fowl. A bird boned out (without piecing the skin) then filled with a game, pork, cream, truffle and brandy forcemeat then formed back into the shape of the original bird and very slowly cooked until you have essentially a terrine inside a bird. The theatrical side of this dish is carving at the table when everyone assumes it is a normal bird with bones.
We also managed his request for meaty and very tasty sausage rolls. We made a sausage base out of finely minced pork and beef along with lots of sage, oregano, pepper, onion, lardon and lots of grated cheddar.
Another picnic favourite – a bowl of quail eggs. Pick one out and dip lightly in celery salt – it doesn’t get much better. All shelled and ready to be packed in our huge hamper. We had to try a few of course – and they are fantastic
After all the work the picnic was a great success. The client was delighted and a steady stream of their friends dropped in for a chat and bite.