After some rather delicious research we have decided to shorten the menu for this and increase the portion size, as we think this is in keeping with the style of cuisine.
We will be updating the menu page shortly, but until then, this is what we are planning:
Borshch Consome with Beetroot and Chicken Stock Jellies
Blinis with Fennel & Wild Mushrooms
Spicy Pork Ribs with Spatzle & Roast Beetroot
Bulgarian Rice Pudding
…and a little surprise to finish.
I have just polished off some of the topping for the blinis an it goes like this:
Slice some fennel and oyster mushrooms into a heavy pan and bake in a little oil until the fennel is soft. (make sure you keep the root on the fennel or it will fall apart.)
Then…
Fry off some shallots and garlic in a heavy pan is some butter.
Add a good whack of white wine and white wine vinegar and reduce by about 50%
Add cream, mustard, Worcester Sauce, salt and a little pepper.
Reduce again by about half.
Strain the sauce over the fennel and cook slowly in the oven until soft (be careful not to let the sauce split.)
Fry your blinis (recipe here) and top them with the mushrooms and fennel.
Dress with the fennel tips and some fresh thyme.
Finally add a dollop of sour cream on top and sprinkle with some smoked paprika.
Enjoy.
A Table Without Borders 