Dinner Menu for 09/05/2019

Seared Black Peppered Salmon with Cucumber Pickle

 (√Fish)

 

Fillet of Haddock with Stewed Tomatoes, Pesto & Crispy Onions

(√Dairy, √Fish, √Gluten)

 

Raspberry Rice Pudding Tart with Raspberry Sauce

 (√Dairy, √Gluten, √Vegetarian

Vegan Dinner Menu

Sautéed Chestnut Mushrooms with Walnut Toasts with a Dijon Mustard Dressing

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

 

Chickpea and Butter Bean Wellington with Spinach Pesto & Soubise Sauce

(√Gluten, √Vegan, √Vegetarian)

 

Raspberry Rice Pudding Tart with Raspberry Sauce

 (√Gluten, √Vegan, √Vegetarian)

Cured the Salmon in Salt, Sugar and Black Pepper and seared in a very hot pan. Served with Cucumber Salad, Cucumber Relish, Leaves, pickled Radishes and Salmon Crackling.

Sautéed the Onions and Tomatoes until rendered, seasoned. Floured and pan-fried the Haddock fillet and served with mashed Potato, Pesto, Basil and Pea Puree and crispy Leeks.

Crispy Pastry case, coated with Jam glaze, Raspberries and Rice Pudding.

Vegan Dishes

Sautéed Mushrooms and Apples in Margarine, seasoned and set aside. Served with toasted Walnut and Sultana Bread, Leaves and toasted Pine Nuts, Sunflower and Pumpkin Seeds.

Made a pesto with Pine Nuts, Garlic, Olive Oil, Spinach, Basil and Cashew Nuts. Quick fried sliced Courgettes, Parsnip, Leeks and Chickpeas with Butter Beans and Garlic. layer of Pesto on the bottom and the top, Courgettes, Leeks, Chickpeas and Butter Beans and then Parsnip to act like the Pancake in a Beef Wellington. Rolled, glazed with Soy Milk and decorated with Onions Seeds. Served with mashed Potato, braised Red Cabbage and Soubise Sauce.

20190509 - Seared Black Peppered Salmon with Cucumber Pickle20190509 - Fillet of Haddock with Stewed Tomatoes, Pesto and Onions20190509 - Raspberry Rice Pudding Tart20190509 - Chestnut Mushrooms with Walnut Toasts20190509 - Chickpea and Butter Bean Wellington - Prep20190509 - Chickpea and Butter Bean Wellington