Wednesday, 18 July 2012

S is for...

Singapore Slings with sweet and sour shrimp spring rolls followed by scallops and crispy Serrano ham on puréed salsify and sorrel sauce. Next up,  I served smoked salt and Szechuan pepper squid with samphire salad and saffron mayonnaise, followed by succotash and socca bread. Next, we ate sweetbreads and Sauerkraut followed by seared springbok steak sashimi with spring onions, soy and sesame.  The main meat of the day was squirrel, stewed with sage and sherry and served with sautéed sweet potatoes and spinach. Something sweet was needed after all that savoury, and the sugar hit started with a shot of satsuma and Sauternes soup, followed by strawberry soufflé with strawberry semifreddo, strawberry sorbet and star shaped sablé biscuits. Back to savoury for cheeses beginning with S. I served up Serra De Estrela, Soureliette, Selles Sur Cher, Shropshire Blue and Stinking Bishop with sunflower seed soda bread scones.  The finale of this sizeable supper came in the shape of star anise sponge sandwiches and spoonfuls of sea salt caramel.

I may not be known for my restraint when shaping a letter-themed menu, and I've talked before about Richard having to reel me in sometimes, but it's never my intention to see guests go home so stuffed they feel sick, it's just that I sometimes get a bit carried away and on S night it was easy to. There really is a superabundance of foodstuffs starting with the letter S and it really is no overstatement to say that S night's spread was especially substantial. We kicked off the evening with Singapore Slings and sweet and sour shrimp spring rolls, while the CD player belted out the likes of The Smiths, The Sugarcubes, Sonic Youth, Sophie's Pigeons, Scissor Sisters, The Sisters of Mercy, Steps, The Shins, Sir Mixalot (we like big butts and we cannot lie), Snivelling Sluts, Silverfish and Sinatra. Guests brought a pleasingly excessive amount of wine, from Sancerre and Sauvignon Blanc to Saint Emilion and Sauternes and that was all before the scotch hit the table.

Singapore Sling

Invented some time before 1915 at the Raffles Hotel in Singapore*, this cocktail tastes like fruit juice but packs a  hefty punch. You have been warned.

Per person

1 measure of gin
1/2 measure of cherry brandy
A splash of Cointreau
A splash of Benedictine
3 measures of pineapple juice
A squeeze of lime
A dash of grenadine
A dash of angostura bitters
Soda water

Shake everything except for the soda water with ice, pour glasses and top with soda. 

*Info from Wikipedia.

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