Northcote Autumn Gourmet Box - Part Two: Meal One
As explained in my introductory post we dealt with the meal box over two nights.
The first evening’s eating was planned (and eaten!) as below.
Professional guys in the Blue Corner, me trying to punch above my weight in the Black Corner.
Here is a link to the preparation, cooking and serving instructions for the dishes supplied.
Lovely wines for this food. The Madeira was a great recommendation which I stuck to. It was paired with the celeriac consommé. A mildly surprising suggestion which turned into one of those ‘Cor blimey, that really works!’ moments.
It should go without saying that the bread was first class - but I insist on saying just that.
Northcote Cheese Loaf, Butter
When a plastic pouch of cold liquid is first opened it really should not smell so incredibly enticing. When heated, the consommé fulfilled all that promise with a few extra knobs attached. Truly luxurious with as much umami as a meat course. I forgot to dot olive oil on the surface and completely ruined the photoshoot for this one. I couldn’t give a fig - but I could do with another bowl of this celeriac silk very soon.
Caramelised Celeriac Consommé, Tiny Raviolis, Celeriac Pearls, Tarragon
The cod is pictured as starter.
I had ordered more cod from my fishy food hero, Dean, and made this into our main course.
Rich, seductive flavours here but not too much to distract from great quality fish.
North Sea Cod, Curry, Pomegranate, Almond & Coriander
For dessert I prepared my latest iteration of a recipe from one of Lisa Goodwin-Allen’s mentors. David Everitt-Matthias has played his part in much that is excellent in British cooking today.
I added a baton of spiced pain perdu, some crab apple gel and cubes of crab apple jelly. Granola under the sorbet and crystallised, crushed rose petals top the parfait.
You can see an album of this dessert and my previous attempts here.
Crab Apple Parfait, Green Apple and Haw Sorbet
After Eight, Smoked Toffee, Ferrero Rocher - Northcote’s chocolate selection
Coffee - Guatemala El Limon Natural Caturra
Petits fours reinforcements from me.
The quality of ingredients and the cooking already done in the Northcote kitchens made this a memorable meal. Those efforts make it relatively easy to do each dish justice in your own home. I thank all involved for giving us such pleasure through food. The huge element missing was an attentive and accomplished front of house team. There are much more pressing concerns to address at present but what a treat it will be to enjoy genuine hospitality again in ‘peace time’.