Dinner Menu for 10/06/2019

Grilled Halloumi with Tomatoes, Sweet Peppers & Shallots

(√Dairy, √Sesame, √Vegetarian)

 

Oven Roast Breast of Duck with Blackcurrant and Cassis Sauce

(√Dairy, √Gluten)

 

Olive Oil Cake with Lemon Sauce and Lemon Curd Ice-cream

 (√Dairy, √Egg, √Gluten, √Vegetarian)

Marinated the Halloumi with Olive Oil, Black Pepper, dried Oregano and Sesame Seeds. Sliced a Plum Tomato and compressed in the fridge. Removed from the fridge 30 minutes prior to service, seasoned and drizzled with Basil Oil. Served topped with Leaves and char grilled Peppers, Tomato Dressing (don’t blend the bits again!) and pickled Shallots.

Served the Duck with Roast Potato, Parsnip Puree, Parsnip Crisp, Carrot and Savoy Cabbage with Onion Seeds. Sauce was Mirepoix, Cassis, Redcurrent Jelly, Port, Bay Leaf, Rosemary, Thyme, Sage and Parsley, finished with Berry Puree and Demi. Do not cold start the Duck next time. Hot pan, hot oil and allow to render. Remove Duck Fat, add Butter, baste and be brave.

This is a really lovely cake with the easiest and most velvety ice-cream you can imagine. Lemon sauce to finish.

20190610 - Halloumi with Tomatoes, Sweet Peppers & Shallots20190610 - Duck with Blackcurrant and Cassis Sauce20190610 - Oil Cake with Lemon Sauce and Lemon Curd Ice-cream