Picnic at Penshurst point-to-point a great success

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.

picnic, deli truck,

A tasty picnic of light bites. From Left to right – A cheese board with grapes, home made sausage rolls, a salad of roasted red peppers, olives, feta and pesto – a galantine of guinea fowl, quail eggs with celery salt fresh heritage tomatoes, potato salad. Dessert (not on the table) fudgy chocolate brownies, fresh strawberries and cream

 

deli truck, picnic,

A delightful setting at the Penshurst point to point.

PicNic_Table Table_Eggs_Sausage_Rolls

 

deli truck, galantine, point to point,

Galantine, sliced and ready to consume. You can see the darker duck breast meat in the middle of the galantine

Picnic at Penshurst point to point

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

Quail Eggs, Penhurst, deli truck,

Quail eggs in a bowl of water cress – a great picnic favourite.

A posh picnic for a point to point (part2)

The client wanted lots of fun food as well – as this will be an outdoor picnic. They especially wanted home made sausage Rolls. We made a super yummy sausage base out of finely minced pork and beef along with lots of sage, oregano, pepper, onion, lardon and lots of grated cheddar. Your right this is not the diet version, but wow it tastes great.

Sausage Rolls, Puff Pastry, Deli Truck

Puff Pastry ring rolled out into a very long thin piece.

sausage roll,

Filling pastry with beef and pork sausage mix

Egging the pastry join

Egging the pastry join

 

cutting of excess pastry

cutting of excess pastry

 

The Final Roll

The Final Roll

Cut up and ready for the oven

Cut up and ready for the oven

 

cooked sausage rolls cooling down and ready for packing for tomorrows point to point picnic at Penshurst

cooked sausage rolls cooling down and ready for packing for tomorrows point to point picnic at Penshurst

 

A posh picnic for a point to point (part 1)

An old client has hired us to make a posh picnic for their visit to the “Penshurst Point to Point” meeting tomorrow  in Kent. Today we started the laborious task of boning out a selection of birds to create a classic old fashioned French dish called a Galantine.

Guinea Fowl, Deli Truck

The Final Result – Guinea Fowl out of the oven and glazed with a mixture of highly reduced meat jus and apricot preserve.

Photo2: We boned out a Guinea Fowl and two small poussin and after discarding the carcasse we reformed the birds into their original shape with the help of a forcemeat stuffing made up of lean pork meat, chicken breast, mushroom and duck breast strips. The forcemeat is traditionally herbed with tarragon and chicken stock and Brandy.

Forcemeat, Guinea Fowl, Deli Truck,

PHOTO 2. The boned out bird looks a bit odd without any of it’s bones, but it means it can be stuffed with wonderful forcemeat.

The start quality of this dish is that at the table the bird looks normal but it can be carved without concern for bones. This dish isn’t produced much these days because of the boning out process which takes time and skill. When the bird is finally boned out the skin cannot have any puncture marks in it, or it will leak forcemeat and look terrible. So the art is in the boning and for a bird as small as a poussin – this amounts to very careful micro surgery.

Guinea Fowl, Deli Truck

This is a close up of the cross section of strips of Duck Breast and very fine forcemeat that forms the centre of this bird. This runs right through the centre of the bird from front to back.

Even though this dish does get a mention around  the time of the French revolution in the 1790’s – this dish was at its apogee during the 1890’s to the 1930’s, when it was seen on the plates of European plutocrats and aristocracy.   In those days the forcemeat was usually a very finely minced lean veal, which was whipped over a bowl of ice to bind the proteins, with as much cream added as the minced veal could absorb when super cold – which was a lot.  It was then herbed usually with tarragon and the forcemeat typically would have been formed around a block of Foie Gras before it was inserted into the bird. This is just way way to rich for todays modern palettes. Our lighter forcemeat is held together by the addition of a very reduced stock made up of all the discarded carcasses. This produces a very rich jelly which helps binds the meats together. I also use this rich savoury jelly, mixed with apricot preserve to glaze the top of the birds.

deli Truck

Guinea Fowl ready to be stitched up for baking


Guinea Fowl, Stuffing, Deli Truck,

Guinea Fowl stuffed and trussed sitting on a bed of onion ready for the oven


The guinea fowl beside its much smaller Poussin. All glazed being chilled for tomorrows picnic at Penhurst.

The guinea fowl beside its much smaller Poussin. All glazed being chilled for tomorrows picnic at Penhurst.