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My highlights on Hotel Maiyango’s September Menu

Yippee September has arrived and that means the game season is here. This is the perfect time to try our game terrine. I love using game as each time it arrives it’s a complete surprise depending on what has been caught. Belle is advising me on the perfect plum compote; I want to get the flavours just right to compliment the game. Finally Sarah’s fiery radishes from her allotment that we use in this dish really finish the whole thing off.

Back by popular demand this month is our spiced pumpkin and sweet potato soup. What makes it one of my favourites is the flavour of the coconut milk and I couldn’t resist bringing it back in and not just as a pre-starter either. The pumpkin I’m using in this is butternut squash; this is really sweet and flavoursome and perfect as it is just coming into season.

Our black bream is right in season now and is a great fish to use as it’s both affordable and sustainable. I’d have to say the best part of this dish is the lobster and ginger samosas which I’m really excited about. I’m using pickled ginger in these which really cuts through the sweetness of the lobster.

Another dish I’m really eager to serve up is the sweet corn and herb risotto. The texture of this dish is amazing due to our use of both sweet corn and baby sweet corn as well as four different varieties of beans; purple, yellow, bobby and fine beans. The risotto is to go with our roasted breast of Cotswold white chicken which is great; it actually tastes like proper chicken.