Smoked Mackerel Pate with Horseradish Mayonnaise
(√Dairy , √Gluten)
Oven Roast Guinea Fowl Breast with Braised Red Cabbage & Red Wine Sauce
(√Dairy , √Pork)
Sticky Toffee Pudding with Custard
(√Dairy, √Gluten)
Craig’s Notes
Put a nice piece of fillet in the bottom of a ramekin and then made a pate from the remainder with a bit of the Horseraddish Mayonnaise, Cream and Butter. I then spooned the pate into the moulds and left to set. They need to warm up a little before service. The Butter must be allowed to soften. Servved with a Beetroot salad, Gherkins, Capers and large toasted Croutons.
Wrapped the Guinea Fowl in Pancetta and roasted in the oven with Parmentier Potates. Served with the Red Cabbage, Parsnip Puree, Roast Parsnips, Parmentier Potatoes and Red Wine Sauce.
Brilliant recipe from GR. Very easy. Cooked in individual ramekins and then removed. Coated with the Sticky Toffee sace and then reheated for service with custard.