I've just been to the unbelievably posh Goring Hotel, just round the corner from Buckingham Palace. Apparently the Queen pops round for tea now and again. If I had her money, I would too. It's a fabulous place.
The hotel is passionate about game, and head chef Derek Quelch (pictured below with MD David Morgan-Hewitt) produced this amazing rabbit pie. At least, the menu called it "Wild Mushroom, Rabbit and Prune Pithivier with an English Mustard Sauce". But when I asked Derek about it, he didn't beat about the bush: "It's a posh rabbit pie," he said.
Well he's right, but that's not doing it justice. It was one of the tastiest game dishes I've ever had. It's like a puff pastry clay pigeon, filled with rabbit, wild mushrooms and prunes. Sounds an odd mixture, but it really is delicious.View the recipe here.
2 comments:
looks fab wish i could have joined you!
Marvellous looking recipe! (I'd give it a go myself were not for the fact that my pastry so often turns out like nothing so much as a kind of terrible cardboard/leather hybrid.)
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