Dinner Menu for 01/05/2019

Mushroom Bruschetta with Garlic Mushroom Sauce

 (√Dairy, √Gluten)

 

Albóndigas con Picada de Almendra

(√Gluten, √Nuts, √Vegan, √Vegetarian)

 

Banana Parfait with Roast Pineapple, Banana Fritters & Piña Colada Sauce

 (√Dairy, √Egg, √Gluten, √Vegetarian)

Sliced and arranged the Mushrooms on an oven tray, drizzled with Olive Oil and Seasoned and cooked in the oven. Made a Garlic Mushroom puree, toasted the Bread and put a layer on top. Added the Mushrooms and finished in the oven. Served with a Leaf Salad with Radishes, pickled Shallots, Caper Dressing, Black Sesame and Onions Seeds and sprinkled with Yeast Flakes.

Served the Spanish Meat Balls with Rice with charred Garlic, Potato, Chilli and Parsley, Romesco Sauce and a cold Salsa made from Olives, charred Peppers, Sun and Oven Dried Tomatoes, Capers and Gherkins.Topped each Meat Ball with Picada and a little Parmesan Cheese.

Served the Banana Parfait with Pineapple sautéed in a little Butter with Dark Brown Sugar and Dark Rum. Served with Banana Fritters in a Coconut Milk Batter and a Piña Colada Sauce made from Pineapple cooked in Coconut Milk with Malibu. Blended, thickened and passed.

20190501 - Mushroom Bruschetta20190501 - Albóndigas con Picada de Almendra20190501 - Banana Parfait