Dinner Menu for 03/09/2018

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)

Dried and marinaded the Halloumi in Sesame Seeds, Oregano, Pepper and Olive Oil. Roasted a Green Pepper and Red Mirabella Pepper. Simply sliced the Green Pepper and used the Red for a purée dressing made from Sun Dried Tomatoes, Pepper and Red Wine Vinegar. Served 3 quick fried Tomatoes with sliced Green Pepper and pickled Shallots with half a cocktail Gherkin, the grilled Halloumi, Curly Endive and the Red Pepper Dressing.

Served the pan-fried Sea Bass with charred Leeks, Green of Leek Cream. Broccoli and Sauté Potatoes finished with Sauce Vierge.

Made a Banana Parfait with Rum and Lime served with a slow fried piece of Pineapple with Black Pepper caramelised in Dark Brown Sugar and Rum. Served with Caramel Sauce and small ‘balls’ of Almond Crumble.

Grilled Halloumi with Tomatoes, Sweet Peppers and Shallots 20180903

Sea Bass with Sauce Vierge and Leeks - 20180903 Iced Banana Parfait with Roast Rum Pineapple and Almond Crumble 20180903