Dinner Menu for 07/06/2017

Seared Peppered Salmon with Cucumber Pickle


Sautéed Chicken with Red Wine Onions


Treacle Tart with Vanilla Custard

 (√Dairy, √Gluten)


Craig’s Notes

Recipe derived from RAB V2 Page 32. Very nice dish. Salmon is cured with Pepper and then very quickly pan-fried. Cucumber Relish is delicious but needs time to prep. Used the cucumber skin as crackling and had some lovely fresh baby Asparagus which we served as a bed.

Very rich dish. The receipe calls for 1 bottle of red wine for the onions and another for the redwine sauace and that serves 4. Adjusted to compensate. Served Breast and Leg meat. Vegetables from the Red Wine sauce served as a garnish. Red Wine Onions were excellent. Needs the Field Mushroom. Served with Parmentier Potates. Needed something more to counter the richness of the dish. Mashed Potato next time.

First Treacle Tart. Simple but easy to get wrong. Used dried Brioche crumbs. Need to be fresh Breadcrumbs. Went down well though with Guests and family. Served with Custard and Toffee Cream!

Leave a Reply