Dinner Menu for 15/08/2019

Grilled Halloumi with Tomatoes, Sweet Peppers & Shallots

(√Dairy, √Sesame, √Vegetarian)

Seared Salmon with Creamed Barley, Savoy Cabbage & Horseradish

(√Dairy, √Gluten)

Olive Oil Cake with Lemon Sauce and Lemon Curd Ice-cream

 (√Dairy, √Egg, √Gluten, √Vegetarian)

Marinaded the Halloumi with Black Pepper, Sesame Seeds, Olive Oil and Oregano. Grilled, and finished with a little Honey, and served with Tomato Salad, charred Sweet Peppers, Shallot, Basil Oil, Dressing and Black Sesame Seeds.

Coated the Salmon in Fennel and Coriander Seed spice. Cooked very slowly in clarified Butter and then charred with a blow torch. Served with Pearl Barley Risotto, steamed and deep-fried Savoy Cabbage, Fennel, Beetroot, pickled Onions, Creamed Horseradish and Butter Milk (made from Natural Yoghurt, Cream, Milk, Butter milk from Clarified Butter and Lemon Juice).

The Vegetarian Dish (Asparagus, Broccoli and Leek Gratin) was made by lining moulds with Savoy Cabbage Leaves, then layered Leeks, Asparagus and Broccoli with a Carrot, Celery and Onion mirepoix cooked in Stock, Bay Leaf and Cream, mixed with Cheddar Cheese, Pumpkin Seeds and shredded Savoy Cabbage. Topped with Cheddar Cheese and cooked in the oven, topped with the reduced and seasoned Sauce and browned under the grill.

Olive Oil Cake with bitter Lemon Sauce and sweet and sour Lemon Curd Ice-cream.

 

20190815 - Halloumi with Tomatoes, Sweet Peppers & Shallots20190815 - Salmon with Creamed Barley, Savoy Cabbage & Horseradish20190815 - Asparagus, Brocolli and Leek Gratin20190815 - Olive Oil Cake with Lemon Sauce and Lemon Curd Ice-cream20190815 -Guiness and Treacle Bread Proving