Friday 29th February:
Garlic Mushroom, Pancetta and Cheddar Tartines accompanied by a Tomato Salad with Sesame and Thyme.
Sliced field mushrooms fried in garlic butter and fresh thyme, garnished with strips of smokey streaky bacon on toasted slices of baguette, finished under the grill with small cubes of cheddar cheese (03/08 Delicious).
Saturday 1st March:
Salmon Fishcakes served with Fresh Rocket and a Caper Mayonnaise.
Flakes of poached salmon mixed with mashed potatoes; flavoured with anchovy sauce, Dijon mustard, fresh chopped tarragon, and tomato ketchup. Floured, egged and breadcrumbed then coloured in a frying pan and finished in the oven (03/08 Olive).
Monday 3rd March:
Pappardelle with Lemon and Sage Mushrooms.
Sliced chesnut mushrooms, fried in butter, garlic, and lemon juice; tossed with the cooked pasta (03/08 Olive).
Garlic Mushroom, Pancetta and Cheddar Tartines accompanied by a Tomato Salad with Sesame and Thyme.
Sliced field mushrooms fried in garlic butter and fresh thyme, garnished with strips of smokey streaky bacon on toasted slices of baguette, finished under the grill with small cubes of cheddar cheese (03/08 Delicious).
Saturday 1st March:
Salmon Fishcakes served with Fresh Rocket and a Caper Mayonnaise.
Flakes of poached salmon mixed with mashed potatoes; flavoured with anchovy sauce, Dijon mustard, fresh chopped tarragon, and tomato ketchup. Floured, egged and breadcrumbed then coloured in a frying pan and finished in the oven (03/08 Olive).
Monday 3rd March:
Pappardelle with Lemon and Sage Mushrooms.
Sliced chesnut mushrooms, fried in butter, garlic, and lemon juice; tossed with the cooked pasta (03/08 Olive).
