Warm Mushroom Tart with Creamy Garlic Mushroom Puree
(√Dairy, √Eggs, √Gluten)
Pan-fried Fillet of Scottish Trout with Chorizo Fricassee & Peas
(√Dairy, √Fish, √Gluten, √Pork)
Cranachan – a traditional Scottish Dessert of Cream, Honey, Oats, Whisky and Raspberries
Chose a very nice mushroom and friend in butter until cooked. Made a rich Mushroom and Garlic Puree. Retained half for the plate and mixed the other half with an Egg and Parmesan Cheese. Made the pastry cases. Filled with the Mushroom mix, popped the cooked Mushroom in the centre and cooked until set. Served warm with Mushroom Puree and leaf salad with Tomato and Basil Dressing.
Rendered Chorizo in the pan, added Potatoes and cooked slowly in the oil.Added Smoked Paprika and then Vegetable Stock. Left to cook. Added Peas. Served the Pan-fried Trout with Spinach, Pea and Mint Puree, Fricassee and Shallot, Caper and Red wine Vinegar Dressing.
Made a purée from a Berry Mix and macerated some Raspberries. Layered with Cream flavoured with Honey and Whisky and mixed with toasted Oats. Topped with a crumb.