Smoked Haddock and Goat’s Cheese Gratin with Leeks and Tomatoes
(√Dairy, √Eggs, √Fish, √Gluten)
Seared Salmon with Creamed Barley, Savoy Cabbage & Horseradish
(√Dairy, √Gluten)
Walnut Butter Scones with warm Berries and Orange Double Cream Custard
(√Dairy, √Egg, √Gluten, √Nuts, √Vegetarian)
Vegetarian Dinner Menu
Field Mushroom and Goat’s Cheese Gratin with Leeks and Tomatoes
(√Dairy, √Eggs, √Gluten, √Vegetarian)
Provençal Tart with Pesto Sauce
(√Dairy, √Eggs, √Gluten, √Vegetarian)
Walnut Butter Scones with warm Berries and Orange Double Cream Custard
(√Dairy, √Egg, √Gluten, √Nuts, √Vegetarian)
Baked the Smoked Haddock and placed on a bed of Leeks with Spinach, topped with Mornay and sprinkled with Goat’s Cheese and Tomato Concasse. Started under the grill and finished in the oven. Topped with crispy fried Breadcrumbs and Parsley. Start with hot Leeks and slightly thinner Mornay. Don’t forget the crispy Leeks!
Same process and ingredients for the Mushroom Gratin but roast the Mushrooms flat in the oven first.
Dried Cabbage, blanched Cabbage, pickled Onions, Beetroot, Fennel and Pearl Barley Risotto. There is a lot to do on this dish. Serve with the marinated seared Salmon and made a Buttermilk substitute and mixed with the Horseradish.
Tart Case filled with sautéed Onion, Sweet Peppers and Tart Mix, topped with Tomatoes and Courgettes and baked in the oven. Served with Pommes Anna and a warm Shallot, Olive, Caper and Tomato Dressing with the juice from the Tomatoes and Red Wine Vinegar. Finished with fresh Oregano.
Warm Walnut Scones, Warm Berries with added Sugar this time (hurray!) and sweet and hot Orange Custard. This really is a very good dessert. Well done GR!
