Duck Rillette with Crispy Toast & Cumberland Sauce
Pan-fried Pork Fillet with Sage Drop Scone & Port Wine Sauce
(√Dairy, √Gluten, √Pork)
Glazed Lemon Tart with Lemon Curd Ice Cream
I think this was really nice. Used the Robo to break the meat down but did not puree it. Used the fat and heavily seasoned as recommended. Placed in small dishes and topped with clarified Butter. Served with Melba Toast and Cumberland Sauce and a few dressed leaves. Got the Rillette out about 60 minutes prior to serving which allowed it to “raise it’s temperature” as it were.
Beautiful Pork Fillets. Really nice. Pan-fried and then finished in the oven. Served on the Drop Scone which I then warmed through in the pan juices. Simple sauce but just right I think.
Classic tart. Well cooked Pastry. Excellent Ice Cream although it takes an age in the machine and then never really sets. Very high sugar content. Worked OK together but too much Lemon. Needed a balancing addition. Even some Chantilly Cream would have helped.