Dinner Menu for 23/09/2019

Grilled Halloumi with Tomatoes, Sweet Peppers & Shallots

(√Dairy, √Sesame, √Vegetarian)

 

Oven Roast Breast of Duck with Blackcurrant and Cassis Sauce

(√Dairy, √Gluten)

 

Crème Brûlée with Shortbread Biscuits

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

Cut the Halloumi into smaller but wider chunks this time. Served with Sun Dried and Oven Dried Tomato Salsa, Tomato Concasse, charred Green Pepper, warm Tomato and quick fried Cherry Tomato. Finished with Shallot, Sweet Pepper, Tomato Juice Reduction Dressing.

Cold, dry fried the Duck and cooked for 7 minutes until 55 °C. Served with Pommes Fondant, Pommes Puree, braised Red Cabbage, Pea and Asparagus Puree, Asparagus and Carrot Puree. The sauce was made from Mirepoix, Redcurrent Jelly, Port, Cassis, Stock, Bay Leaf and Demi Glace with Black Currants at the last minute.

I have nothing to add to the Crème Brûlée. It is simply the greatest dessert evs!

20190923 - Halloumi with Tomatoes, Sweet Peppers & Shallots20190923 - Duck with Blackcurrant and Cassis Sauce 20190923 - Crème Brûlée with Shortbread Biscuits