I had a menu planned and started preparation well in advance - so it is easy to manage to re-produce. A few weeks ago I tried some lovely goats cheese parfait and it was so delicious that I wanted to serve it as well. After a few tries, I came up with a version that wasn't too heavy and still had the lovely taste of goats cheese. That was topped with some homemade quince paste. The combination was excellent if I say so myself.
At my wonderful baking course at Firehouse Bread Bakery in Heir Island, I was taught how to make Brioche (yeah, I know, considering how much bread I already make, it is a sin not to have tried my hands on brioche before), so I made mini brioches with liver parfait and port jelly - it looked elegant and the taste was just delicious (liver pate came from On the Pigs back).
The scotch eggs were a great success - made with quail eggs and chicken mince, as were the stufed dew peppers with feta dip. Another new item on the menu were the mini scones with parmesan, topped with tapenade and crumbled goats cheese.
Another recipe I got from the Firehouse Bread Bakery were the mini chocolate & Guinness muffins which went down a treat :-)
But here are the pictures - enjoy
|Baguettes for the cheese plate|
|Chocolate & Guinness Mini Muffins|
|Mini scones with tapenade|
|Mini Brioche with liver pate & port jelly|
|Goats Cheese Parfait with Quince Paste|
|Stuffed Dew Peppers with feta dip|
|Scotch Eggs & Lentil Balls|