Dinner Menu for 15/07/2019

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.

20190715 - Goat's Cheese with Waldorf Salad20190715 - Spiced Cauliflower Soup20190715 - Guinea Fowl with Leek & Sage Stuffing and a Bacon & Sherry Sauce20190715 - Venetian Almond Cake with Toffee Cream and Nut Brittle