Dinner Menu for 14/06/2017

Confit Duck Leg with Sweet & Sour Beetroot


Pan-fried Lamb Cutlet with Red Wine Sauce & Shepherds Pie

(√Dairy, √Gluten, √Lamb)

Fruit FREE! Bread & Butter Pudding with Vanilla Custard

 (√Dairy, √Gluten)

Craig’s Notes

Nice dish. Duck legs needed more cooking I think and in deeper fat. Fresh Beetroot was nice. Brushed with Honey and Balsamic Glaze. Served with little salad of dressed Raddishes.

Best Sheperds Pie I have made in a while. Served with a Duchesse Potato (not served one since college – I am so uncool and I love it!). Pan-friend the Lamb Cutlette. Simple Red Wine Sauce and some braised roots. Dripped some mint oil on the Cutlette before serving.

Brilliantly simple and delicious. Used Brioche and Salted Butter. Lots and lots of Vanilla Custard with Cream. It has to come out of the over crispy on top, and soft below with Custard oozing out.


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