Dinner Menu for 17/06/2019

Grilled Prawns with Chorizo, crispy Pancetta and Peas

 (√Gluten, √Pork, √Shellfish)

 

Oven Roast Breast of Guinea Fowl with Black Pudding & Braised Red Cabbage

(√Dairy, √Eggs, √Gluten, √Pork)

 

Raspberry Rice Pudding Tart with Raspberry Sauce

 (√Dairy, √Gluten, √Vegetarian)

Wrapped the Prawns in Pancetta and grilled just before service. Served with Buttered Croutons topped with sliced Pancetta, Peas, Olive Oil Pea Puree and a pickled Shallot Dressing.

Made a forcemeat from the Guinea Fowl Fillet and stuffed the bird and made a Boudin. Served with braised Red Cabbage, Roast Potato, glazed Carrot, Parsnip and Broccoli. The sauce was made from Mirepoix, Sage, Thyme, White Wine and Chicken Stock finished with Demi.

Crispy Tart case with filled with Raspberry Jam and Raspberries, topped with Rice Pudding and glazed with Icing Sugar. Served with whipped Cream and Raspberry Coulis.

20190617 - Prawns with Chorizo, crispy Pancetta and Peas20190617 - Guinea Fowl with Black Pudding20190617 - Raspberry Rice Pudding Tart