I'm back at “the nest” to bring you a feast of Vietnamese food, a banquet of aromatic fresh ingredients, with recipes where the ying-yang of sweet, sour, spicy, mild, crunchy and salty is brought together. Vietnamese food is highly influenced by the French who gave them a love of bread and coffee both of which will make an appearance on tonight's menu.
The bar will be open from 6.00 pm we ask you are seated by 7.00 pm with dinner being served at 7.30 pm last orders for drinks will be at 10.00 pm.
Please do not book this event if you have any kind of nut allergy, nuts feature very heavily in this menu as does coriander. The cooking facilities in the nest are limited and therefore the menu is set, unfortunately we are unable to offer alternative options or swaps and we struggle to safely deal with dietary requirements and allergies.
Pickled nibbles and Vietnamese crackers served with your complementary gin cocktail.
Bánh mì is the Vietnamese word for bread so we are starting the evening of with a pork and pickled vegetable Bánh mì sandwich. Pork that has been slow roasted served in a baguette with pickles, cucumber and salad, yes you are all going to have a pork butty as a starter!!
For the main course we have .....
Salmon with ginger and chilli in a soya dressing - This is a brilliantly simple South East Asian recipe which is traditionally cooked in a clay pot but we are going to BBQ it tonight, the sticky, sweet sauce is infused with the wonderful aromas from the ginger and the red chilli, served with rice.
Chicken Satay - It's taken me years to perfect this recipe, the marinade is what makes this dish sing, lemongrass, garlic, turmeric, coriander, peanuts, soya sauce, sugar, tamarind, onion, chillies and ginger and marinated into the chicken for four days before Mark does his magic on the BBQ, this will be served with a crunchy, noodle based Vietnamese salad.
And relax .....
Vietnam is the second largest coffee producer in the world - they love their coffee! Tonight I bring my love of Vietnamese food crashing together with my Italian heritage and dishing up one of my very favourite coffee based desserts Tiramisu. Using strong black espresso coffee and a splash of Cuckoo vodka based espresso martini, sponge fingers are soaked as the base, clouds of whipped mascarpone are layered in between and the top sprinkled with a crushed, roasted coffee bean and dark chocolate crumb, the ultimate dish of decadence and the perfect way to end a feast.
Flavoured meringue kisses with whipped cream- there's always meringue !