You get a phone call and asked the question, can I come in and cook lunch for the team at H&C News? The person asking is Daksha Mistry, Masterchef 2007 final runner up, so not much thought needed for the answer, which of course is an immediate yes please followed by thanks very much.
The conversation then gets even more interesting when Daksha asks, what would you like me to cook? My reply, is there anything you would recommend or particularly like cooking? No I can cook anything you want but it has to be three courses. My next reply is can you give me a few days.
Over the next few days much thought is given to the question, and think about it yourself, what would your answer be?
Then it struck me, if three dishes in 2007 cooked by the same chef made runner up in the MasterChef final there’s the answer. So I asked the question and Daksha immediately agreed.
So we set the date for Friday 7 October and just needed wines organised to complete the experience, come in The Wine Inspector aka Alistair Morrell our Wine Content Exec.
The Menu and wine selections
Starter: Lamb Samosa Parcels with mixed leaf salad, yoghurt, mint sauce and olive oil drizzle
Wine: Pierre Fontaine Minervois Rose 2015 – Steinklotz Alsace Grand Cru Gewurztraminer 2013
Main Course: Roasted Partridge with Spiced Pear, Cabbage parcels, chestnut puree, parsnip crisp and rich jus
Wine: Bourgogne Rouge Domaine Bottled Cave d’Aze 2014
Dessert: Tart au citron
Wine: Domaine des Patits Quarts – Coteaux du Layon 2014
We had been looking forward to this for weeks and the day arrived as did Daksha laden with ingredients and cooking utensils.
Sue Wood our Office Manager and ardent foodie was Daksha’s eager assistant, the rest of us enthusiastically watched the ingredients being prepared and then plated with painstaking attention to detail, Daksha is a perfectionist.
The starter was then served, Lamb samosas – A brilliant parcel of crisp pastry filled with delicious lightly aromatic lamb mince partnered with a dash of yoghurt and mint sauce. Each mouthful was a sensation as the flavours delicately complimented each other and combined cleverly with bite.
As we enjoyed the dish Alistair explained his wine choices and we were invited to taste both, the verdict was unanimous, the Gewurztraminer from Alsace was the partner of choice. Alistair also then introduced Healey’s Cornish Unfiltered Elderflower Presse, a light aromatic non-alcoholic alternative suitable for all the courses. All tried and many agreed that the non-alcoholic alternative was a real alternative.
We discussed the starter course and compared our thoughts as we eagerly waited for the main course, Roasted Partridge with Spiced Pear, Cabbage parcels, chestnut puree, parsnip crisp and rich jus. What a delight this dish was! Plump, moist boned Partridge with savoy cabbage parcels and chestnut puree. It was the perfect autumnal hunter’s dish. There was something incredibly satisfying about it without being heavy or too rich, it had balance. Partnered with a Domaine bottled Red Burgundy, which is a medium bodied elegant wine made from Pinot Noir grape, this was Friday lunchtime bliss.
Then the dessert and oh what a dessert it was, there is nothing more refreshing than lemon to cleanse the palate and this was perfect for that job. A lozenge of tenderly flavoured lemon, partnered with some chattily cream with a dash of lemon and light biscuit. This dish looked sensational and tasted even better. The Coteaux du Layon once again complimented the dish well, a skillful match.
At the end of the meal we all sat around extolling the lunch that chef had prepared, cooked and served in front of our eyes, a true culinary delight. Like many that work in our industry we are very fortunate to try more than our fair share of great food, lunch last Friday took fortunate to a whole new level.
From myself and the whole team at H&C News a HUGE Thank You to Daksha for a food experience we savored and will do for a very long time to come.
Please contact Daksha for any Fine catering services or similar at Dakshas Catering London