Dinner Menu for 13/09/2018

Shakshuka – Egg Baked in rich Tomato & Sweet Pepper Sauce with Feta Cheese

(√Dairy, √Eggs, √Gluten)


Moroccan Spiced Lamb Cutlets with Char-grilled Courgettes, Cous Cous and Mint Chutney

(√Dairy, √Gluten)


Profiteroles with Hot Chocolate Fudge Sauce

 (√Dairy, √Eggs, √Gluten)

Made a Romesco Sauce, placed Peas in the bottom of the dish, topped with hot sauce, cracked the Egg on top to fill the bowl and then sprinkled with Feta Cheese. Baked in the oven on Gas Mark 6 for 23 minutes. Served with hot buttered Toast.

Marinaded the Lamb in Ras-el-Hanout for 4 hours. Pan-fried and finished in the oven. Served with Courgette Lattice, Cumin and Orange Carrot, Moroccan Cous Cous, Onion, Cucumber and Mint Chutney with Mayonnaise and Yoghurt and Moroccan Barbeque Sauce.

Profiteroles filled with Crème Patisserie and topped with hot Chocolate Sauce.