This weekend saw Dinner at the Manor launch into another Middle Eastern Feast! We’ve run a few previously, using Ottolenghi as our tome. This time we took inspiration from Lebanon and used the beautiful Lebanese Kitchen by Salma Hage as our guide for the evening. We love Middle Eastern flavours and playing with spices and we were looking forward to sharing some unique dishes with our lively bunch of guests. The weather was on our side this weekend and the sunny weather was reflected in the food.
We kicked proceedings off with a zesty apple, mint, lemon and ginger cocktail – the base for this was Dan’s homemade lemonade, spiked with spicy ginger and topped up with apple juice and vodka. A real refreshing drink to get those tastebuds ready for the rest of the meal.
The canapes were a trio of tasty morsels. We had to get some falafels on the menu and this time we whipped up a carrot and cumin variant. In its raw state the mix seemed very different to the ones we served up at our Ottolenghi event, very wet in texture, but once fried they were soft yet crisp, offset nicely by the sweet pumpkin hummus and toasted pumpkin seeds.
Dinner at the Manor 