Week three January
Starter: Rillettes of Spider Crab with a Salad of Curly Endive and Goat Cheese Dressing & a Beetroot, Radish and Apple Relish .Served with a Puff Pastry Wafer.
Main: Seared Spring Lamb Rump with Stout and Rosemary Braised Shallot de Banane & Confit Leek Mash. Accompanied by Caraway and Oat Soda Farls and Hand Churned Butter.
Week four January
Main: Seared Rump of Venison with Celeriac Remoulade, Garlic and Thyme Morels & Roasted Parmesan Parsnips
Dessert: Caramel Poached Pear, Caramelised Puff Pastry Crisps with Rosemary Custard
Monday, 24 November 2008
Menu Plan For Kitchen Academy Master Classes
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