Harriet’s Kitchen – menu 13 October 2020

Image above: Alan Weavis & Harriet Benton, who are Harriet’s Kitchen

Chiswick catering businesses are adapting to the challenges of the pandemic by creating a new trend for fine dining at home. If you’re shielding, anxious about eating in restaurants, or just can’t be doing with the whole mask and social distancing palaver, you can now eat top quality meals produced by experienced high end caterers, delivered to your home.

Harriet Benton launched Harriet’s kitchen during lockdown as a way of helping neighbours in Bedford Park. With more than forty years in the catering business, she has a well tried repertoire of delicious dishes, which her team will deliver to your door, with no charge in Chiswick, and with a 10% discount for Chiswick Calendar Club Card members.

Order on Tuesday for delivery on Thursday.

To place your orders contact
harriet@harrietbenton.com
or phone  020 8747 1627 / 07973 858 642.

Images above: Mishal, one of Harrit’s team who deliver the food; table laid and ready; Andy, a friend, delivers fresh basil from his allotment

Here’s this week’s menu, to order on Tuesday 13 October for delivery on Friday 16 October

Menu

Pea & leek soup with Basil oil. Crusty bread. £5.00

Luminous green & silky smooth, topped with basil & mint.

Up a level Chicken Caesar salad. S £6.75 / L £12.00

Books have been written about this salad & its authenticity, originally coming from Mexico. Offering this is quite anarchic for me but it is absolutely delicious. We brine the chicken for extra juiciness, crisp the skin & serve with cos or romaine lettuce, croutons & the perfect authentic Caesar dressing. Small or large

Red wine roasted Jacob’s Ladder, carrot mustard puree. £12.70

There aren’t many foodstuffs that can take their name from religious mythology, but Jacob’s ladder is one of them, named after a stairway between earth and heaven that Jacob dreamed of. 6 hours roasting & horseradish on the side.

Confit shoulder of lamb, Madeira & lamb sauce. £12.50

Slightly different cooking method this week, the shoulder is cooked with rosemary & garlic & then pressed so the serving will be a lovely chunk with a rich sauce, creamed potatoes.

Sri Lankan Pork belly curry with yellow rice. £11.50

Melting pork belly cooked in a fragrant Sri Lankan spice mix, gently braising away until the sauce clings to the meat.

Sri Lankan green bean curry with yellow rice. £8.50

Poulet Sauté au vinaigre. £11.00

Chicken in Vinegar, A classic French dish made with the whole leg, bone in. it may sound strange, but the tangy, deeply savoury sauce is a revelation. The sauce is piquant yet sweet & served with bread or lyonnaise potatoes.

Cod with lentils. £12.00

Puy lentils cooked with herbs & pancetta, baby carrots spring onions & topped with a cod fillet just roasted in oil.

Also available:
Aged rare roast sirloin, Roast salmon (200gms), Salmon paté served with salads / & or new potatoes. Start from £9.00

Meringues with cream & autumn fruits. £5.00

Spice apple & pecan crumble, custard or cream. £5.00

Read more stories on The Chiswick Calendar

See also: Chiswick House awarded £308,000 from Culture Recovery Fund

See also: Lyric Hammersmith sets £50,000 fundraising target to reopen

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