Crab, Mango and Avocado Salad with a Lime, Chilli and Sesame Dressing
Moroccan Spiced Lamb Cutlets with Char-grilled Courgettes, Cous Cous and Mint Yoghurt
Glazed Lemon Tart with Chantilly Cream
(√Dairy, √Eggs, √Gluten)
Thinly slices the Mango and lined a mould. Mixed the Crab with a Guacamole Mayonnaise and filled the lined mould. Topped with flaked Crab, toasted Sesame Seeds and Marie Rose. Made a Crab fritter with Mascarpone Cheese, Breadcrumbs, Crab, Mint and Basil and pan-fried. Served with Salad with the Crab fritter with Mango Puree and Mango julienne.
Seasoned the Lamb with Ras-el-Hanout and marinaded. Pan-fried and finished in the oven. Served with Moroccan Cous Cous, Barbecue Sauce, Cucumber, Shallot and Mint Yoghurt and Cumin spiced braised Carrot.
Sweet Pasrty with Lemon Zest, filled Lemon and served with thick and delicious Crème Chantilly.