Starters |
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Charcuterie |
1 |
Get everything out of the fridge in plenty of time to come up to room temp (20 mins-ish) |
2 |
Spread the charcuterie around the plate and scatter with the pickles. |
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Duck, pork and pistachio terrine, pickled plum, brioche |
1 |
Take terrine out of the fridge in plenty of time (20 mins-ish) to come up to room temp |
2 |
Warm brioche roll at 180 for 2-3 mins. |
3 |
Serve with the pickled plum on the side. |
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Buffalo mozzarella, aubergine, tomato, pesto |
1 |
Pre heat oven to 180c, remove lid & heat the aubergine and tomato for 5-6 minutes until hot. |
2 |
Plate up then top with torn mozzarella and drizzle with pesto. |
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Puddings |
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Treacle tart, pouring cream |
1 |
Warm the tart in the oven for 4-5 mins. |
2 |
Serve with cream on the side. Or over the top, wherever you like. |
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Chocolate and coffee marquis, chocolate sauce. |
1 |
Get everything out of the fridge in plenty of time to come up to room temp. (30 mins minimum) |
2 |
Pour the sauce over the bottom of your dish (if its still quite stiff you can give it 5 sec bursts in the microwave till it loosens up) |
3 |
Place the marquis on top. |
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If you think there is anything missing from your order, please call 07855917031 |