Dinner Menu for 18/09/2018

Vegan Dinner Menu

Provencal Tart – Courgette and Tomato Tart with Pesto and Sweet Potato Puree

(√Gluten)

 

Cauliflower and Potato Dahl with Crispy Garlic Pilau and Onion Bahjis

(√Gluten)

 

Oven Roast Pineapple with Grilled Banana and Piña Colada Sauce

 (√Gluten)

Made the pastry case and filled with sautéed Sweet Peppers and Sweet Potato Puree. Topped with char-grilled Courgettes and Tomatoes. Baked in the oven until cooked. Served with Curly Endive, Peppers and Olives with a Tomato and Caper Dressing.

Made a Potato Dahl and added blanched Cauliflower. Served with crispy Garlic Pilau, Cucumber, Onion and Mint Salad, Onion Bahjis. The curry was finished with sliced Onion and Coconut.

Pan-fried the Pineapple until coloured added Dark Brown Sugar to create a Caramel and finished in the oven. Remove the Pineapple, added Malibu, Dark Rum and Coconut Milk and reduced. Served the Pineapple with grilled Banana and Crumble.

Vegan Provencale Tart - 20180918 Vegan Cauiflower and Potato Dahl - 20180919 Vegan Pineapple and Banana Pina Colada - 20180919