Got a new camera this week, so thought I would take a few pictures at work of the various starters and desserts on the menu this week.
Starting at the top we have my chicken terrine from last week, im slowly refining my recipe each time I make it, almost happy with it now and when I am finally satisfied with it will update the recipe below.
After that we have portobello mushrooms, raspberry vinagrette dressing, poached pears and pine nuts; I can't stop eating the pears off this one, they are slowly poached in just white wine and sugar for about 30 minutes until soft and the wines starting to reduce.
Third is a dessert, warm cherries (in port and kirsch) with vanilla icecream rolled in toasted almonds and a caramelised cherry on top, the twin sauces are a cherry liquer and a light cherry syrup
Next we have some chocolate dipped strawberries for one of our romance packages.
The Next two photos are of our chocolate marquis, served with a lime creme fraiche, caramel sauce and some sugar work/garnish.
Finally the last two are of some of the starters and preparation for them, on there is the mushrooms dish from before; a tomato/smoked bacon bruschetta; pea, poached egg & peashoots soup; seared tuna nicoise salad & last the home made gravlax with a horseradish cream and dill scone.
Got a busy week ahead then looking to do some home cooking next monday for here :)
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