Dinner Menu for 30/04/2018

Grilled Halloumi with Tomatoes, Sweet Peppers & Shallots

(√Dairy)

 

Pan-fried Fillet of Sea Bass with Sauce Vierge and Charred Leeks

(√Dairy, √Gluten)

 

Iced Banana Parfait with Roast Rum Pineapple and Almond Crumble

 (√Dairy, √Gluten, √Nuts)

 

Really nice starter with pan-fried and charred Plum Tomatoes with marinaded Halloumi and Lamb’s Tongue Lettuce. Whilst the starter was enjoyed by our Guests I think I over complicated it with purée of each coloured pepper when using char-grilled peppers would have been better.

Lovely piece of Sea Bass with sauté potatoes, charred Leeks, Leek purée and Sauté Potatoes.

Like a cheesecake the base is made from Digestive biscuits and butter. the parfait is made with eggs, sugar and cream with mashed Banana. Pour the mixture into the mould on top of the biscuit base. Place in the freezer until frozen. Prepare the pineapple and sauté in butter with brown sugar and Rum. Caramelise with a blow torch. Serve with the Almond Crumble and Pineapple.

Grilled Halloumi with Tomatoes, Sweet Peppers and Shallots 20180430

Iced Banana Parfait with Roast Rum Pineapple and Almond Crumble 20180430