Dinner Menu for 06/09/2017

Twice Baked Smoked Mull Cheddar Soufflé with Apples & Walnuts

(√Dairy, √Gluten, √Nuts)

Pan-fried Sea Bass with Chorizo, Red Onions & Tomatoes

(√Dairy, √Fish, √Gluten, √Pork)

Cappuccino Mousse with Almond Biscuits

 (√Dairy, √Gluten, √Nuts)

 


Craig’s Notes

Very delicious souffle using the Mull Smoked Cheddar. The smoke is striong and astringent so served with tangy Apples, Apple Sauce, Walnuts, Celery, Soured Cream and Honey to sweeten. Treat.

Delightful way to serve Sea Bass. The idea was from a recipe on the BBC to which I added a little Sun Dried Tomato and served with Saute Potatoes, Peas and Red Wine and Red Onion Dressing.

Really worked on this dessert. Increased the amount of Egg White and ensured it was folded well and incorporated slowly. I did not over-whip the cream either which resulted in a much lighter and before set, a more liquid mousse. Very good.

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