Monday, 3 March 2014

A Wedding

All photos (apart from one) in this post were taken by the fabulous Rory Lindsay. Click here to view his amazing work.

Having become engaged at the beginning of last year I had initially considered that it would be the perfect (and possibly only) opportunity for me to justify being catered for. This plan quickly became a distant memory as I started imagining the perfect meal for our day and decided that it would be best if we did it all ourselves.

Having changed my mind every week for almost the whole year, about two weeks before the big day I devised a recipe for beef cheeks and it blew all the other options out of the water!

Flowers arranged & tables set by a team of wonderful people!

With the help of the amazing Stephanie Boote and a brilliant team of friends consisting of Sarah & Stuart (click here to view their catering website bubble and squeak food) and Ollie (I'm not totally mad... I didn't even consider lifting a finger in the kitchen on the actual day!) this is what we served:


Pork belly bites with pork and apple butter
(Skin off, bone out. Slow cook in the oven with fennel seeds, cider, salt & pepper for 6–8 hours until tender. Chill. Cube. Breadcrumb. Deep fry and serve! Very tasty)

Turkey & sherry broth shots
(My father's amazing recipe that he prepared for us using stock we had made and saved from various Thanksgiving and Christmas turkey meals)

All-day breakfast brioche baskets: quails egg, sausage, panchetta, tommy K

Truffled mushroom pâté en croûte

Crab salad filo cups

Parmesan shortbread with goats cream and pink pepper



A sharing platter:

Home-smoked salmon
(My then husband-to-be made his own smoker in the garden by adapting his mother's plastic greenhouse. Soaked in a sweet and savoury brine for 12 hours then smoked with a mixture of hickory and oak for 8 hours, it really was delicious and well worth his efforts!) 

Potted rabbit with redcurrant jelly
(My father's recipe. Simply delicious. See here for details)

Caramelised fennel salad


Slow roasted & glazed ox cheeks, watercress, mixed roast winter veg, green beans, rich beef gravy, horseradish
(Recipe to follow as this really was very tasty indeed!)

Obviously the only photo not taken by Rory!


Lemon possets


The perfect wine accompaniment supplied by Jack Chaddock of MARC fine wines.

Bortolomiol Prior Prosecco NV 

Chateau Couronneau Bordeaux Superieur 2011

Constantia Glen Sauvignon Blanc 2010

Tastes-as-good-as-it-looks cake made and decorated by the wonderful mothers! 

Amazing sweet trees created by my lovely sister Alice

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