Vegetarian Hen Night


We pushed the boat out in a compact kitchen at the Bunkhouse at the Tudor barn Milden. Charles from Nethergates wines did  a  pre supper wine tasting so the hens were really hungry:   All freshly cooked on site we incorporated many of the Bride to be’s favourite things: A  Vegan red lentil dahl to start with,   Char grilled broccoli,  and  rocket  honey walnut,  pomegranate and grilled haloumi  as a  salad course. Followed by a main of Iman Baildi,  wilted nutmeg spinach to accompany a favourite of the brides, a Macaroni Cheese. Not  a classic combination and not something that we have ever cooked for clients before but after  researching the value of rinsing the starch off the cooked Macaroni, it made a huge difference to the end result which meant the macaroni came out flowing rather than stuck together in lumps. I used some Genius gluten free to make the bread crumbs which worked surprisingly well. Hard work in a small kitchen but really appreciated by a lovely group of Hens.