Dinner Menu for 25/04/2019

Poached Egg, Bacon & Black Pudding Salad with Red Wine Sauce

(√Dairy, √Egg, √Gluten, √Pork)

 

Pan-fried Fillet of Scottish Trout with Chorizo Fricassee & Peas

(√Dairy, √Fish, √Gluten, √Pork)

 

Dark Chocolate Cappuccino Mousse with Shortbread Biscuits

 (√Dairy, √Egg, √Gluten)

 

Roast Potato wedges, grilled Bacon and Black Pudding and served with Mixed Leaves, Bacon Bits, pickled Celery and fried Sage Leaves. Poach the Eggs to order next time and reduce the size of Potato wedges but increase the number and reduce the amount of Black Pudding.

Crispy fried the Chorizo, added the diced Potato and and cooked slowly until ready. Added stock and Peas. Pan-fried the Trout, finished with Butter and Lemon juice. Served with Chorizo Flavoured Crisps (Chorizo Powder), Pea Puree and Red Wine and Shallot Dressing. Add the Chorizo to the dressing next time and work on presentation!

Cappuccino Mouse with Short Bread Thins. Very nice but too much I keep being told by Tash. Work on another way to present it.

  20190425 - Poached Egg Bacon and Black Pudding Salad with Red Wine Sauce 20190425 - Pan-fried Fillet of Scottish Trout with Chorizo Fricassee and Peas 20190425 - Dark Chocolate Cappuccino Mousse with Shortbread Biscuits