Dinner Menu for 22/06/2017

Twice Baked Goats’ Cheese Soufflé

(√Dairy, √Gluten)

Oven Roast Pork Fillet with Apples, Celery & Cider

(√Celery, √Dairy, √Pork)

Panna Cotta with Strawberries & Sable Biscuits

 (√Dairy, √Gluten)

Craig’s Notes

This is a great Souffle but as with all things a lot of hard work so start early and do the glaze. Served with a simple side salad, dressing and Chive oil.

Nice dish and good combination. The sauce was Butter, Onion and Celery, reduce Cider, Chicken Stock and Jus Lie de Veau. Added some Cider Vinegar and Honey to sweeten. Monter au Beaurre. Served with Dauphinoise and Creamed Peas.

Served the Panna Cotta in a cup which looked nice. Think I need to reduce the Cream and increase the Milk ratios in the mix. Mascerated Strawberries on top. Sable Biscuits were OK but Shortbread are better in every single way.


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