Dinner Menu for 24/06/2019

Grilled Goat’s Cheese with Apples, Walnuts & Celery

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

 

Oven Roast Breast of Guinea Fowl with Leek & Sage Stuffing and a Bacon & Sherry Sauce

(√Dairy, √Eggs, √Gluten, √Pork)

 

Venetian Almond Cake with Toffee Cream and Nut Brittle

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

Grilled the Goat’s Cheese, finishing with Honey, and sat on a circle of Melba Toast with Waldorf Salad with added Raisins and Pumkin Seeds, Apple Wafers, Soured Cream, Leaves and Raddishes.

Stuffed the Guinea Fowl with a forcemeat made from Bacon, Fillet, dried and fresh Sage, Egg and Cream. Served with Roast Potato, glazed Carrot, pan-fried Cauliflower, and Pea Puree. Sherry sauce was made from rendered Bacon trimmings, Mirepoix, Thyme, Rosemary, Bay, Garlic, Sherry and Stock finished with Demi and a little Cream.

Much happier with the cake this time. Served with Toffee Cream and Toffee Sauce. To make the cream loosed the Toffee and then add to whipped Cream. Do not mix them and then whip. It will not work. Make in advance and store in the fridge.

20190624 - Goat's Cheese with Apples, Walnuts & Celery20190624 - Guinea Fowl with Leek & Sage Stuffing and a Bacon & Sherry Sauce20190624 - Venetian Almond Cake with Toffee Cream and Nut Brittle