Grilled Goat’s Cheese with Waldorf Salad
(√Dairy, √Gluten, √Nuts, √Sesame, √Vegetarian)
Oven Roast Breast of Guinea Fowl with Leek & Sage Stuffing and a Bacon & Sherry Sauce
(√Dairy, √Eggs, √Gluten, √Pork)
Venetian Almond Cake with Toffee Cream and Nut Brittle
(√Dairy, √Eggs, √Gluten, √Nuts, √Vegetarian)
Served the grilled Goat’s Cheese with Apples, Walnuts and Celery in a soured Cream, with Apple slithers, Apple Puree, Walnut pieces, Leaves and Dressing.
Served a Spiced Cauliflower Soup with Roast Cauliflower and Cauliflower Cous Cous for a Guest who was Dairy Free.
Made a forcemeat from the Fillets of the bird along with green of Leek, fresh and dried Sage and piped into the breast. Browned in a pan and finished in the oven and served with Roast Potato, Pommes Puree with Leeks, glazed Carrots, Broccoli and Roast Parsnip. The sauce was a mirepoix fried in Bacon Fat with Thyme, Rosemary, Garlic, Bay, Stock, Dry Sherry and Redcurrant Jelly finished with Demi.
Served the Almond Cake with GR;s Toffee Cream and Almond Brittle. It really needs the Toffee Sauce.