Dinner Menu for 07/05/2019

Sautéed Chestnut Mushrooms with Apples on Walnut Toasts with a Dijon Mustard Dressing

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

 

Oven Roast Breast of Guinea Fowl with Black Pudding & Braised Red Cabbage

(√Dairy, √Eggs, √Pork)

 

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

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

 

Made Walnut and Sultana Bread (150 each of flour, 50 Sultana, 100 Walnuts, 1 Salt, 3 Yeast). Served slice of the Bread toasted and Buttered with Bramley Apple puree, sautéed Chestnut Mushrooms, sautéed Apple, diced tangy Apple, Leaves, Dressing, soured Cream with Dijon Mustard topped with toasted Walnuts, Sunflower Seeds and Pine Kernels.

Prepared and stuffed the Guinea Fowl with the Black Pudding mousse. Served with Pommes Puree, Roast Potatoes, Minted Pea Puree, Broccoli, Red Cabbage and White Wine Sauce.

Steamed Orange Sponge with lots of hot Orange sauce and Marmalade ice-cream. Better than last week. Much better. More sauce.

20190507 - Chestnut Mushrooms with Apples on Walnut Toasts20190507 - Guinea Fowl with Black Pudding20190507 - Steamed Orange Sponge