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!