Tonight's Menu - Spiced Coconut Rice Pudding with Mango & Pineapple

Starter

Red Sea Seafood Tower

Main

Burmese Pork Curry with Mushroom Bhaji

Dessert

Spiced Coconut Rice Pudding with Mango Coulis, Caramelised Pineapple and a Ginger Tuile

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The starter was a light dish made with crab and cucumber surrounded by a red sea made from  a light tomato based sauce

 

The main dish was a lovely Burmese Pork curry served with fluffy white rice and mushroom bhaji. The sauce base is water!

The dessert didn't last very long at all, one even asked for the rest of the spiced coconut rice pudding (I made a bit over)! Home made mango coulis and a ginger tuile on top. The tuile filled with caramelised pineapple

Tonight's verdicts from around the table is:

I'm surprised that the pattern on the plate is still visible. Another successful meal!







 

LAST Wednesday's Menu - Slow Roasted Pork and Bulgar Wheat Salad

Starter

Cucumber Salad with Corn Beef

Main

Slow Roasted Pork with home made BBQ & Apple Sauce

Side Dish

Bulgar Wheat Salad

Dessert

Banoffee Pie

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I had last Wednesday off from cooking as Damian wanted to have another bash!

 

 

For starter a fresh cucumber salad filled with cornbeef on bed of lettuce drizzled with home made dressing

 

The main was slow roasted pork with home made BBQ & Apple sauce served with the side dish of Bulgar Wheat salad which includes onions, tomatoes, coriander and pomegranate seeds



Finished off with a calorie busting, creamy and sweet Banoffee Pie. Everyone had a generous helping

 

 

The verdict for last weeks menu:

 

Empty plates all round!

 

Tonight's Menu - R-r-r-r-raspberry R-r-r-roulade

Starter

Crab Tartlets with Sweetcorn Salsa

Main

Duck Lasagna with Porcini & Basil

Side Dish

Red Lentil Kedgeree with Avocado & Tomatoes

Dessert

Apple Charlotte with Thyme Custard

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The starter was made with double cream, lemon juice and chili flakes

There is no sauce in the duck lasagna. The lasagna was made with Porcini mushrooms and Basil leaves

The lasagna was served with Red Lentil Kedgeree made with lentils, rice, avocado, tomatoes and spices

The lasagna and the kedgeree served together

Dessert went down a storm! Raspberry Roulade with walnuts, cream and lovely fresh raspberries

And the verdict from the table is...



Empty plates all round!



Last Wednesday's Menu - Thyme Custard

Starter

Pepper Cannelloni

Main

Meatballs in Creamy Cashew Nut Sauce

Dessert

Apple Charlotte with Thyme Custard

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Apologies for the late upload of last week's dinner! This is what we had:

 

The starter. The cannelloni is made with red peppers. The ingredients included capers, pine nuts, golden raisins, anchovies and mint

 

The meatballs were made with lamb. This dish was made with yogurt, cardamon, nutmeg, mint, cinnamon, cloves, garlic, onions, ginger, turmeric, chili, fennel, pistachio, cashew nuts and cream

Here is the lamb meatballs which was served with white rice and naan

The dessert went down a treat! This dish was made with Braeburn apples, lemon juice, butter, bread, double cream, milk, eggs and fresh Thyme

The verdict:

Big thumbs up all round!









 

Tonight's Menu - Aloha from Hawaii

Starter

Smokey Hawaiian Ahi Salad

Main

Big Island Hawaiian Chicken with Halau Noodle

Dessert

Almond Float

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Started off the Hawaiian menu with Ahi salad. The ingredients included fish, raisins and pineapple on a lettuce leaf and two minature cheese crackers

The main course was the chicken breast with cajun seasoning accompanied with a thick horseradish and orange sauce. The flavours were very unusual, quite bitter but fruity

As well as the horseradish and orange sauce, there was also a shallot compote which was sweet compared to the bitterness of the other sauce

The Walau Noodle was made with Char Sui pork, beansprouts, celery, snow peas, green beans and mushrooms. It went really well with the Big Island Hawaiian Chicken

The main courses and sauces together

The dessert was light and and really tasty. The Almond Float itself was made with milk, almond oil and gelatine. This was served with cherries, papaya and lychees.

The verdict from around the table

A big Hawaiian seven thumbs up!

Tonight's Menu - Blueberry Burst Gateau

Starter

Seared Scallops with Leeks & Lemon Chilli Butter

Main

Spicy Creole Fish

Dessert

Blueberry Burst Gateau

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We started off with Seared Scallops, tagliatelle leek and home made lemon chilli butter

The main dish was Spicy Creole Fish made with Yellow Fin tuna. It was marinaded overnight cooked with green and red peppers

Spicy Creole Fish with the side dish which was rice

For dessert, I made individual Blueberry Burst Gateau (ingredients included lemon zest and toased almonds) served along side home made blueberry coulis and finished off with frosted blueberries

The verdict:

Seven happy full bellies. Success!

Tonight's Menu - Railway Man's Tucker

Starter

Stuffed Mushrooms with Herbs

Main

Railway Pork and Vegetables

Side Dishes

Garlic and Chilli Flavoured Potatoes with Cauliflower

Dessert

Flakey Pear Tartlet

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Damian made the dishes this evening. I had the day off!

The mushrooms were grilled and stuffed with more mushrooms, chopped walnuts and herbs, topped with Parmesan cheese

Railway Pork and Vegetables is a popular dish with travellers on many of India's vibrant railways. The dish provides the traveller with a hearty meal of both meat and vegetables. Ingredients include ginger, chilli and potatoes
Damian works on the railway so a natural main for him to cook!

  

The side dish of garlic and chilli flavoured potatoes with cauliflower is a dry curry and which complimented the Railway Pork and Vegetables dish nicely

Both main and side together with rice

To finish off the evening meal, we had Flaky Pear Tartlet made with double cream and drizzled with home made caramel sauce

The verdict for tonight's dishes:

Thumbs up all round. Well done Damian!