Smoked Haddock and Goat’s Cheese Tart with Leeks and Tomatoes
(√Dairy, √Fish, √Gluten)
Oven Roast Breast of Guinea Fowl with Caramelised Onions and White Wine Sauce
(√Dairy, √Gluten, √Pork)
Tiramisu – Chocolate, Coffee and Cheesecake Cream flavoured with Amaretto and Almond Biscotti
(√Dairy, √Eggs, √Gluten, √Nuts)
Make pastry cases. Poached the Smoked Haddock, leave to cool and dry. Add the Haddock to the pastry case, topped with flaked Goat’s Cheese and then fill with Tart Mixture. Bake until set. Char and then braise the Leek. Quick fry the Tomatoes. Flame Tomatoes, add warmed Leek and Tart. Dress with Leek and Tomato Dressing and finish with deep fried crispy Leeks.
Prepare and trim the Guinea Fowl, removing and keeping the fillet. Make a mousseline with trimmings, Smoked Bacon and Leeks. Pipe into the breast. Served with Roast Potatoes, braised Red Cabbage, Spinach and White Wine Sauce.
Make the Biscotti. Mix Cream, Cream Cheese, Icing Sugar and Amaretto and whip until firm. Layer the Cream Cheese with broken Biscotti, Amaretto and Chocolate Coffee Sauce.