Dinner Menu for 03/05/2019

Soft Poached Egg with Asparagus, Pancetta & Béarnaise Sauce

 (√Dairy, √Eggs, √Gluten, √Pork)

 

Sirloin Steak Balmoral – Pan-fried Scottish Sirloin Steak with Prawn and Whisky Sauce

(√Beef, √Dairy, √Gluten, √Shellfish)

 

Steamed Orange Sponge with Hot Orange Sauce and Marmalade Ice-cream

 (√Dairy, √Egg, √Gluten, √Vegetarian)


Vegetarian Main Course

Cauliflower and Potato Dahl with Crispy Garlic Pilau and Onion Bahjis

(√Gluten, √Vegan, √Vegetarian)

 

Very easy but delicious starter. Prep and steam the Asparagus and chill. Wrap in Pancetta (not for Vegetarians) and grill just before service. Make Béarnaise or Hollandaise sauce and poach the Egg. I served with a Parmesan and Onion seed crisp.

Beautiful Sirloin from Jackson’s of Oban served with Prawn and Whisky Sauce and crispy Chips.

The Dahl is made with lots of Onion and Garlic, Potatoes, Cauliflower, Chickpeas and Split Peas. Curry Powder, Tomato Puree, Tomato Ketchup and Coconut Milk. Served with cispy Garlic Pilau, Onion Bahji’s, Cucumber and Onion Salad and my very own Sultana and Mango Naan.

Sponge Pudding with Orange Zest and Orange Juice, served with a lovely Orange Sauce and Marmalade Ice-cream.

 

20190503 - Soft Poached Egg with Asparagus20190503 - Sirloin Steak Balmoral20190503 - Cauliflower and Potato Dahl20190503 - Steamed Orange Sponge with Hot Orange Sauce