I was on Saturday cook yesterday for the first time since I have been here. Luckily it was a miserable day so I didn’t feel bad about being in the kitchen. I decided to offer a choice of menu to the 22 people. The menu was

Butternut Squash with Avacado Salsa served in avacado shell and roasted pine nuts

Garden Fresh Tomotoe soup with chives, croutons and cream

Strawberry Sorbet
Melon Sorbet

Oven baked toothfish with sticky rice and mixed peppers with courgette and carrot ribbons and a lemon sauce garnished with deep fried chives

South Amerian beef tenderloin with blue cheese skin on potatoe mash, ribbons of courgette (lime marinade) and carrots, brocolli and a red wine reduction

The navy ship gave us the beef tenderloin as a present last time they were in and it was very tender.

Served with wine from the winemaker who was on Alaska Eagle

Creme Brulee with a mixed berry sauce
Turned out to be a hard dessert to present it required making freezing so I could turn it out of the mold then when I flamed it the plate heated up too quickly and melted the brulee so I had to make a deflector to stop the heat getting to the plate quickly flaming it and then putting it in the freezer to cool to retain it’s shape!

Lemon tart with meringes and lemon honey reduction

Mixed cheese board garnished with south georgia dandelions and figs

Meringues, mint chocolates and home made brandy snaps (quite difficult to make in bulk – you can only do 4 at a time as the temperature has to be right to roll them) with coffee

I had a great time making the food and decorating the table.

South Georgia flower arrangement!

What I really need is some bigger plates so the presentation can be a bit better but all in all great fun 🙂

Ali did a great job of having people move between courses so people got to socialise a little more. Tommy was an amazing pot wash and Sue and Matt great servers. The party went on in the bar till 5am Sunday morning! Needless to say it is quiet around base today especially with so many people leaving on the ship.