Dinner Menu for 28/08/2019

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 case, filled with Sweetcorn and Tart Filling. Cooked until set. Served with very cold wafer Apple, Apple balls, Sweetcorn, Shallot Dressing with Cidre Vinegar and Sweetcorn Puree.

Pan-fried the Lamb and finished in the oven. Cooked to 55°C. Rested for 5 minutes. Served with Mashed Potato, Pommes Fondant, Carrot and Roast Onion Puree. Sauce was made from mirepoix with Red Current Jelly, Stock and finished with Demi. Garnished with Thyme.

Brulee and Shortbread. It does not get any better.

20190828 - Sweetcorn Tart with Apple and Walnut Dressing20190828 - Lamb with Roast Onion Purée and a Redcurrant Sauce20190828 - Crème Brûlée with Shortbread Biscuits