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Some of the dishes available at The
Crest Cookery School.
Cream of curried butternut squash,
and sweet potato soup.
Roasted red pepper, tomato and
basil soup.
Organic carrot and coriander soup.
A trio of chilled melon, with
peppered strawberries, and fruit of the forest chutney.
Hot and spicy tiger prawns, with
tomato and sweet chilli sauce.
Mille feuille of fresh seafood in a
Pernod and dill cream.
Warm salad of chicken, bacon bits
and vine tomatoes, in a classic ceaser dressing.
Spinach and feta cheese strudel.
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Roulade of pork with Parma ham,
emmental cheese and spinach, parsnip crisps and grain mustard cream.
Venison and mixed bean casserole,
with champ mash.
Carved fillet of beef Wellington,
wild mushroom and tarragon fondue.
Rosemary roasted fillet of monkfish
crushed new potatoes with rocket and cress.
Pan seared fillets of sea bass,
sautéed pak choi, egg noodles in a honey and soy dressing.
Pan seared fillet of tuna with a
sesame crust, asparagus and herb risotto.
Roast fillet of salmon, seafood
mousseline.
Shelled tiger prawns with Thai
green curry, basmati rice.
Roulade of plaice fillets, buttered
spinach, tomato and basil.
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Traditional home baking.
Yoghurt bread.
Coconut creamed rice with baileys
and goji berries.
Pear and amaretto tart.
Banana, carrot and walnut cake.
Chocolate fondant.
Bailey’s bread and butter pudding.
Pecan and maple tartlets.
Traditional Christmas puddings and
cakes.
Whiskey crepes, home made ice
creams.
Home made canapés
Petit fours.
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