Secret Kitchen menu, 13th Nov 2010
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QuinceChampagne
Chicken liver paté and candied quince on brioche toasts
Chicken liver paté and candied quince on brioche toasts
Winter salad of chicory, watercress, poached quince,
Stichelton and walnuts
Roast pork with sweet pickled quince, celeriac purée,
cavolo nero & Savoy cabbage gratin and grilled radicchio
Turkish baked quince with clotted cream
Corsican sheep’s milk cheese with membrillo
Each guest was given a jar of quince jelly, made from the skins and cores of all the quinces used for the dinner, and the recipe.
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