Dinner Menu for 28/07/2017

Crab Cakes with Chilli, Garlic & Sesame

(√Dairy, √Fish, √Gluten)

Baked Salmon Fillet with Tapenade Noodles & Carrot Puree

(√Dairy, √Gluten)

Profiteroles with Cheesecake Cream and Chocolate Sauce

 (√Dairy, √Gluten)



Craig’s Notes

Mashed Potato, Crab, sauteed Shallot, Chill and Garlic all mixed together. I put them in rectuangular moulds and froze them so they looked very nice when they came out of thier moulds. Problem was by the time I had pane’d them they we-re cylindrical anyway. Served them with a julienne vegetable salad with Flat Leaf Parsley, Sweet Chilli Sauace, Sesame Oil, Spring Onions and toasted Sesame Seeds. Looked a treat.

When I made the noodles I added the Tepende into them which caused a few breakages but added some good flavour. Simply baked the Salmon, brushed the skin with Tapende and grilled just before serving. Created a simple Shallot and Tomato Cream Sauce for the pasta and served with the naturally sweet Carrot Puree and a warm dressing.

Simple, old fashioned and yet wonderful Profiteroles. Used RAB’s Cheesecase Cream and a warm Chocolate Sauce.

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