Katharine C: Cook&Eat, March 2016

Orla's pretty table decoration

A large group of us convened at Orla's to make a Spring lunch, with the traditional Easter menu of roast lamb as the centerpiece. 

We had a very full menu, with many tasks of kitchen prep - but plenty of willing hands. 




Our starter was Fresh asparagus spears, poached egg, Iberian ham, with a parmesan and black pepper crumb.  (That poached egg - we learned a trade secret of how to poach 12 eggs simultaneously and have each one looking uniform). 







We continued with Roast leg of lamb, minted pea puree, crisp green vegetables, roasted new potatoes,  cauliflower cheese, and rich lamb gravy.

The leg of lamb with a rub of rosemary and thyme, lemon zest and olive oil kneaded deep into the skin, roasted on a bed of vegetables to keep it moist.

This is how it came out of the oven....

--- and was served with a ramekin of cauliflower cheese, asparagus and green beans, potatoes and rich gravy

For dessert, we made rich dark chocolate mousse, caramelized Arlette biscuits, macaroons and salted caramel (confession:  we didn't make the chocolate, and chocolate and raspberry macaroons).

Sue, Anne, Kim, Leslie, Caroline, Maggie, Lydia, Elisabeth, Susan Rey, Orla (Photographer Katharine C)

We have to confess - putting the dessert together in an elegant manner was tricky.  It didn't stop anyone's enjoyment of it, however. 

Photo credits:  Katharine C