For my birthday party this year (well, one of three parties… but more on that later!), Adam and I decided to throw a glorious Downton Abbey-themed dinner. The inspiration came from our friend Michelle — a die-hard Downton Abbey lover, just like me.
I can’t quite decide if I’m more upstairs or downstairs (which are you?), though I suppose working in a kitchen 10 hours a day lands me squarely downstairs. So we made our menu a celebration of both elements, with upstairs decadence like endless bottles of champagne and claret; roasted bone marrow with a simple parsley and caper salad; beautiful, soft French cheeses (I don’t think I’ll ever get tired of the Tomme du Maréchal); and the crowning glory, an apple charlotte that Michelle made and brought to the party. Fellow Downton aficionados will remember this dessert from the infamous salty pavlova episode (one of my personal all-time favorite Downton moments). Michelle’s apple charlotte was so gorgeous and well-constructed I felt a little heartbroken cutting into it. But the pudding — just imagine warm, soft cooked apples incased in a crisp, buttery shell of brioche — was one of the most delicious and memorable desserts I have eaten in my life.
The main course — braised beef shin served over boiled potatoes with chives and tarragon — was resolutely downstairs. Adam bought over seven kilos (!) of beef shin from Marc at Lawrence (P.S., there’s a nice story on his remarkable butchery philosophy over here) which he slowly braised until tender. We served it with a jiggly Yorkshire pudding (Hugh’s recipe, the only one I’ve ever used), roasted brussels sprouts with pancetta, and glazed carrots, and ate it, naturally, with plenty of strong Claret.
This was the dinner party of my dreams, even if my imaginary t.v. boyfriend Matthew couldn’t make it.