Dinner Menu for 07/08/2019

Savoury Sweetcorn Tart with Apple and Walnut Dressing

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

 

Oven Roast Rack of Lamb with Roast Onion Purée and a Redcurrant Sauce

(√Dairy, √Gluten)

 

Crème Brûlée with Shortbread Biscuits

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

 

Made the Tart and filled with Sweetcorn and Tart Mix. Served on chilled sliced Apple, hot Sweetcorn Puree with pan-fried Apple, Sweetcorn, Walnuts and a Shallot Dressing made with Cidre Vinegar.

Served the Lamb with Pommes Fondant, glazed Carrot, Asparagus and Roast Onion Puree made with thicker sliced Onion and Butter in the oven. Sauce was a mirepoix with Stock, Redcurrant Jelly, Red Wine and finished with Demi and Redcurrants.

We had a vegetarian guest for whom I made Shepherds pie from Mushrooms. Piped the Potato into a case and baked blind. Filled and then topped with Potato and backed until cooked. Need to colour the outside next time. Served with an Onion and Mint Gravy.

I have nothing to say about the dessert other than it is my favourite.

20190807 - Sweetcorn Tart with Apple and Walnut Dressing20190807 - Rack of Lamb with Roast Onion Purée and a Redcurrant Sauce20190807 - Shepherds Pie with Mint Gravy20190807 - Crème Brûlée with Shortbread Biscuits