Dinner Menu for 29/05/2019

Sautéed Chestnut Mushrooms with Apples on Walnut Toasts with a Dijon Mustard Dressing

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

 

Oven Roast Breast of Guinea Fowl with Black Pudding & Braised Red Cabbage

(√Dairy, √Eggs, √Pork)

 

Steamed Orange Sponge with Hot Orange Sauce and Vanilla Ice-cream

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

Finally really pleased with this dish. Made the Walnut Bread, Bramley Apple puree, sautéed Apple, wafer thin Apple and Apple brunoise. Prepared and sliced the Mushrooms nice and thickly and made a Mushroom Puree with the trimmings. The dressing was made with Crème Fraîche, finely diced Shallot, Dijon Mustard, Cidre Vinegar and seasoning. Added the Apple brunoise just before serving. Toasted the sliced Bread in the pan then added lots of Butter to make it crispy and hot. Served Leaves, Apple puree, sliced Apple, hot sauteed Mushrooms, sauteed Apple and toasted Bread on the plate, added a little Salad Dressing and the Dijon Dressing and sprinkled with toasted Walnuts.

Stuffed the Guinea Fowl with a Black Pudding Mousse, pan-fried, Butter naper and finished in the oven. Served with a Butter Roast Potato, Parsnip, Parsnip Puree, Red Cabbage, and Brocolli with Onions Seeds. The sauce was mirepoix of Vegetables with Bay, Parsley, Sage, Thyme, White Wine, Redcurrant Jelly and Stock.

Served the Meringues with Chantilly Cream, mascerated Fruit, poached Pears and a warm reduction of the poaching liquer and the natural juice from the Fruit.

20190529 - Mushrooms with Apple and Walnut Toast20190529 - Guinea Fowl with Black Pudding20190529 - Eaton Mess with Poached Pears