Dinner Menu for 26/06/2019

Savoury Sweetcorn Tart with Apple and Walnut Dressing

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

 

Oven Roast Rack of Lamb with Roast Onion Purée and a Redcurrant Sauce

(√Dairy, √Gluten)

 

Crème Brûlée with Shortbread Biscuits

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

Made the tart with Sweetcorn and GR’s tart filling. Served with warm Apple slices, creamed Sweetcorn and the Shallot, Apple and Walnut dressing sprinkled with Chives. Much better this time.

Served the Lamb with Pommes Boulanger (sliced, cooked in stock, reduced, pressed, sliced and then heated in the oven), roast sugared Parsnip, roast Onion puree inside an Onion and Broccoli.The sauce was made from a mirepoix with fresh Thyme, Garlic and Stock. Finished with Demi and Redcurrants.

Thousands of Crème Brûlées I have made in my time and I keep making silly mistakes. Managed to rescue them though it was touch and go. My favourite dessert. I think it is perfect.

20190626 - Sweetcorn Tart with Apple and Walnut Dressing20190626 - Rack of Lamb with Roast Onion Purée and a Redcurrant Sauce20190626 - Crème Brûlée with Shortbread Biscuits20190626 -Guiness and Treacle Bread