Dinner Menu for 19/06/2019

Sautéed Chestnut Mushrooms with Apples on Walnut Toasts with a Dijon Mustard Dressing

 (√Dairy, √Gluten, √Mustard, √Nuts, √Vegetarian)

 

Pan-fried Pork Fillet with Sage Drop Scone and Port Wine Sauce

(√Dairy, √Eggs, √Gluten, √Pork)

 

Steamed Orange Sponge with Hot Orange Sauce and Marmalade Ice-cream

 (√Dairy, √Eggs, √Gluten, √Vegetarian)

Made the Walnut and Sultana Bread. Toasted and buttered well. Served with sautéed Mushrooms and Apples with Apple Wafers, Apple Puree and Leaves. Dressing was Shallot, Cidre Vinegar, Dijon Mustard and Salt and Pepper. Finished with Chives.

Roast Pork Fillet served with Buttered Savoy Cabbage with Onion Seeds, Carrot, Roast Potato, Pommes Puree and Sage Drop Scone. Sauce was Port, Red Wine, Redcurrent Jelly, Stock and Bay Leaf finished with Demi.

Steamed Sponge Purring with Hot Orange sauce and Marmalade Ice-cream. Please remember to add Grease Proof paper to the top of the Dariole Moulds and then they may come out looking nicer!

20190619 - Chestnut Mushrooms with Apples on Walnut Toasts20190619 - Pork Fillet with Sage Drop Scone and Port Wine Sauce20190619 - Steamed Orange Sponge with Hot Orange Sauce