Kirsty and I got asked to cook for a hens night last Saturday.
There were nine hungry guests and we started with a hand made ravioli with goats cheese garlic and basil with a burnt sage butter sauce. Main was marinated eye fillet on bok choy with potato puree, soy foam, cucumber and wasabi spheres and a parsnip crisp. Desert was a creme brulee with fresh raspberries, rubharb and mango puree and toffee waffle biscuit.
They loved it!
This is a quick snap of the dish.
Yum! Great idea for a hen's party..
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