This week we enjoyed the pleasure of meeting an Italian lady and her English gentleman husband, for whom we were asked to prepare our rendition of the Italian classic, seafood pasta.
Preparation began with collecting and washing of eleven fresh herbs from the garden and here they are.
With ciabatta baking and the oven performing food alchemy to create Mediterranean roast vegetables, one of our favourite combination aromas was tantalisingly wafting throughout the house. It is of course, yet another advantageous and appetising facet of home cooking, one which restaurants do not replicate.
Funghi Ripieni Here it is presented as stuffed Portobello mushrooms and the finished product dressed with fresh Parmesan.
For the main course we prepared and individually cooked eight treasures of the sea: Westray organic salmon, langoustine, monkfish, prawns, squid, scallops, mussels and tuna each one matched with its own herb partner. To suit dietary preferences, one of the seafood pasta dishes was served without mussels and scallops ever having been in the mix.
'Frutti di Mare Passato' The gentleman's main course included all eight seafood delicacies. (By the way, can you spot the pasta?)
Finally, we prepared a Missing Bell, pana cotta.
Here are the leftovers.
You can see more food happenings from the Missing Bell if you click here
Catch of the Day - Dining Experience
La tradition Française - soupe à l'oignon
Caramelised onion, home-made beef consommé and sherry. Topped with toasted pain bâton, wholegrain mustard and melted Gruyère cheese. Garnished with fresh parsley. Served with pain bâton française.
Soupe à la tomate et le pétoncle - Substitution first course for a pescatarian guest
Tomato and scallop soup.
Catch of the Day - 'Barbu' (Brill)
Brill (sourced from Kirkwall Bay Shellfish), mussels à la marinière, radish, grapes, prawns, scallops (sauteed in Chablis), courgettes, asparagus, carrots , fennel, orange pepper.
Sélection de fromages Français
Chaource, Le Grand Rustique, Epoisses.
For more catch of the day excitement salivate here:
Ecology Consciousness and Guest Comfort
We have continuously invested in environmentally conscious technologies to reduce our impact upon the resplendent natural environment of these beautiful Islands.
Our latest advance is the installation of air source heating combined with air conditioning that provides enhanced comfort for guests.
Solar Powered, Photovoltaic Electricity Generation
A south facing four kilowatt array of photo-voltaic panels contributes eco-friendly electricity.
Air Source Heating and Air Conditioning
The house benefits from investments in ecologically friendly air source heating.
In addition, the dining room and luxurious guest lounge have full air conditioning facilities for added guest comfort during the hot summer season.
Natural Light Sources
We have invested in light-source tunnels bringing natural daylight to rooms without windows, thus reducing the demand for electricity most of which relies upon ecologically unfriendly production.
Electronic Vehicle Charging
We pioneered the advent of electronic vehicle charging services from B&B hospitality providers in Orkney.
We continuously monitor power usage to conserve resources.
For the comfort of all guests and the family occupants of Eastward House all forms of smoking are prohibited within the building. This includes the smoking of vapours (E cigarettes).
We thank the team from Heat Orkney for their professional expertise in project planning and managing the installation of air source heating and air conditioning.
In particular, we acknowledge their ability to minimise closure days during the installation and reduce the impact upon our building that is commonly associated with such installations.
"This church had 134 years of weddings, blessings and Sunday school; it must be Inculcated with love, the walls must exude happiness and joy." Keiko Yamaga-White November 2007