Dinner Menu for 06/05/2019

Twice Baked Goats’ Cheese Soufflé with Tomatoes & Chilli

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

 

Pan-fried Pork Fillet with Sage Drop Scone and Port Wine Sauce

(√Dairy, √Eggs, √Gluten, √Pork)

 

Bramley Apple Crumble with Custard

 (√Dairy, √Gluten, √Vegetarian)

 

Made the souffles and baked in the oven. Left to rest and then removed from the ramekins. Reheated with the Parmesan glaze and served with Melba Toast with Tomato mix, garnish of fresh Tomatoes, Leaves, Black Sesame Seeds and Pickled Shallots.

Pan-fried the Pork and finished in the oven. Served with a Sage and Apple Drop Scone, sauté Potato, braised Carrot, Parsnip puree, Black Pepper Pear and Port Sauce made from a reduction of Shallots, Bay, Garlic, Red Wine, Port and Stock and finished with Demi.

Peeled and emptied a Granny Smith, brushed with Butter and cooked in the oven. Filled with Bramley Apple and topped with Crumble. Cooked in the oven and served with a lot of sweet Custard with lots of Vanilla.

20190506 - Goats' Cheese Soufflé with Tomatoes20190506 - Pork Fillet with Sage Drop Scone20190506 - Bramley Apple Crumber