Dinner Menu 21/08/2020

Cullen Skink

(√Dairy, √Fish, √Gluten)

Beef with Black Pepper

(√Beef, √Dairy, √Gluten)

Lemon Meringue

(√Dairy, √Eggs, √Gluten, √Vegetarian)

 

Made Pommes Puree with trimmings from making the Chips and retained the cooking water. Made a soup with Onion and Leek using the Potato Water. Blended, finished with Cream and passed. Poached the Smoked Haddock in the soup. Served Pommes Puree with the Smoked Haddock, added the soup, crispy Leeks and Chives.

Seared the Steak and finished in the oven, Gas 4, until 55°C. Served with Heston’s Chips, Onion Rings in Black Pepper and Onion Seed Breadcrumb, Asparagus, Carrots and Pea Puree. Served with the Sauce and flat Mushroom coated in Mushroom Powder.

Many Chefs would laugh at this dessert – and I would laugh back at them. My Mum always used to make this for me when I was young. It’s my favourite! Rich Butter Pastry, filled with tangy Lemon Curd and topped with Meringue. I served it with Lemon Verbena Gel, Limes and Lemon Curd Ice Cream.

 

20200821-Cullen Skink 20200821-Beef and Black Pepper 20200821-Lemon Meringue