Working hard in the Pembroke kitchen
Friday's herb crusted cod supreme with confit tomato, zucchini, lemon and basil compote
Friday's aubergine and mozzarella croquettes
Friday's roast pheasant with chestnut dumplings, baby carrots, broad beans, fondant potato and juniper berry jus
Friday's goat's cheese and polenta tart
Friday's blackberry vacherin with berry curd
Saturday's smoked trout mousse
Saturday's cream cheese and artichoke mousse
Saturday's London Broil sous vide
Saturday's Bailey's Bread and Butter Pudding
Sunday's grilled mackerel with fennel and sauce vierge
Sunday's grilled aubergine and Parmesan with plum tomato and basil
Bon Appetite!
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