Dinner Menu for 03/06/2019

Grilled Goat’s Cheese with Apples, Walnuts & Celery

 (√Dairy, √Gluten, √Nuts, √Sesame, √Vegetarian)

 

Oven Roast Breast of Guinea Fowl with Leek & Sage Stuffing and a Bacon & Sherry Sauce

(√Dairy, √Eggs, √Gluten, √Pork)

 

Venetian Almond Cake with Toffee Cream and Nut Brittle

 (√Dairy, √Eggs, √Gluten, √Nuts, √Vegetarian)

Served the grilled Goat’s Cheese with Waldorf Salad, Apple Puree, wafer this Apple, Soured Cream on Walnut and Sultana crouton.

Made a mousse from the Fillet with sautéed White of Leek, Sage, Egg and Cream. Piped into the Breast and wrapped the bottom in Bacon. Served with Butter Cabbage with Bacon and Onion Seeds, braised Carrots and Roast Potatoes. The sauce was made from frying a mirepoix in rendered fat from the Bacon, with Bay, Garlic, Sherry, Red Current Jelly and Stock. Finished with Demi.

Cake was nice. Brittle was too big. Cream was too soft. Need to make the cream earlier and allow to set in the fridge. Stick to recipe.

 

20190603 - Goat's Cheese with Apples, Walnuts & Celery 20190603 - Guinea Fowl with Leek & Sage Stuffing 20190603 - Almond Cake with Toffee Cream and Nut Brittle