Sautéed Chestnut Mushrooms with Apples on Walnut Toasts with a Dijon Mustard Dressing
(√Dairy, √Gluten, √Mustard, √Nuts, √Vegetarian)
Pan-fried Pork Fillet with Sage Drop Scone and Port Wine Sauce
(√Dairy, √Eggs, √Gluten, √Pork)
Steamed Orange Sponge with Hot Orange Sauce and Marmalade Ice-cream
(√Dairy, √Eggs, √Gluten, √Vegetarian)
Sautéed the Mushrooms and the Apples and served on the hot Buttered Walnut and Sultana Bread with Leaves, Chives, hot Mushroom Puree, cold Apple Puree and a dressing made from pickled Shallots in Sugar, Salt and Cidre Vinegar, Mayonnaise and Cream.
Pan-fried the Pork Fillet and bested well with Butter. Served with Roast Potatoes, Mashed Potato, Braised Red Cabbage, glazed Carrot and Asparagus. The sauce was made from white Mirepoix, Redcurrant Jelly, Port, Red Wine, Bay Leaf. Beef and Chicken Stock and finished with Demi.
It is the Orange Sauce that is the key to this dessert. Orange Juice reduced by half, flavoured with Sugar and thickened with Corn Flour. Add some to the Sponge and coat with loads of it.