Tasting for the polo ball

Posted on August 13, 2010 by admin

In preparation for the Cowdray Park Polo Club Centenary Ball dinner we invited members of the committee to our tasting room and kitchen at Cowdray Park. Rupert, Claire and Liz tried several bespoke dishes that we thought were not only delicious but would work well for 500-600 guests.

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Marinated beetroot and goats cheese, stuffed baby aubergine, Greek yoghurt slow roast

Polo Ball Tasting Images

Marinated beetroot and goats cheese, stuffed baby aubergine, Greek yoghurt slow roast tomatoes, buffalo Mozzarella, basil salad and Parmesan crisp - Individual slate presentation

Polo Ball Tasting Images

Selection of handcut cured meats with chargrilled vegetable canaloni, artichokes, roasted tomato and parmesan crisp

Polo Ball Tasting Images

Polo Ball Tasting Images

Polo Ball Tasting Images

Polo Ball Tasting Images

Chargrilled vegetable cannelloni, artichokes, roast peppers, cured meats, wafers

Polo Ball Tasting Images

Fillet of beef, crushed new potatoes with caramelised onions, baby veg, tomato consommé

Fillet of beef, sweet potato gratin, pea puree, glazed carrots, jus

Fillet of beef, crushed new potatoes with caramelised onions, baby veg, tomato consommé

Mini puddings - chocolate delice,summer berry jelly,rhubarb, lemon posset, meringue,Tropical knickerbocker glories & macaroons!

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