Now and again I have to attend conference dinners, most of the time they are like “just okay” mass produced meals that are served without care, then there are those meals which become a really nice memory. At a recent training programme in Leicester College Court I did have a really nice meal. As well as being really well cooked and presented it consisted of things I hadn’t eaten before.
For the starter we had ‘Life on Mars’ this was described on the menu as planet’s surface with the fresh Leicestershire goats cheese, pickled mushrooms, herbs and porcini soil.
The “surface” was a savoury sponge that I have seen before on cooking programmes, but not eaten. It was a nice texture to add to the flavoursome goat’s cheese. I wasn’t enamoured with the pickled mushrooms, but they did add a contrast in flavour. The porcini soil added a nice taste and another texture.
For the main course we had pan fried spiced Gressingham duck breast with a duck leg pastille, salsify, sweet potato and Romanesco.
The duck breast was perfectly cooked, but I felt lacked seasoning and my portion was a little on the small side. The first plate I was given had a decent duck portion but was missing the pastille, so I was given a different plate, but a smaller portion of the duck breast. The pastille was interesting, cooked duck leg in filo pastry, something that might be called a spring roll. Again lacked flavour. I do liked grilled Romanesco, but when grilling something like Romanesco or cauliflower it really needs to be served straight away. It had been left too long since cooking and as a result was a little soggy and lacked the crispness that grilling can impart, nice flavours though. I enjoyed the sweet potato done two ways, a nicely cooked disc and a puree. The salsify was interesting but didn’t add much to the dish.
Desert was described as a chocolate and honeycomb moon, though to be honest it looked more like that space station.
It was a dark chocolate sphere, filled with a white chocolate mousse, honeycomb, mango and chocolate crumb. I was worried it might be over sweet, but actually was just right, a clever desert full of interesting flavours and textures and great presentation. A really nice end to a nice meal.
