Set 3 course dinner & chocolate petit fours
Set 3 Course Menu for 2:
What you get:
Remove the rice and seafood from the fridge 5 minutes before serving. Mix 2/3rds of the seafood, herbs with the rice and wild fennel dressing (in a large bowl) and divide between serving plates. Finally add the remaining seafood and herbs on the top for presentation.
For medium rare: Remove the Wellington from the fridge. Crack and mix the egg with a fork, lightly egg wash (ideally with a pastry brush) the centre diamonds and place one oregano leaf between each space (see image), finally coat with another layer of egg wash, sprinkle with Maldon sea salt and bake (on the parchment paper) in a pre-heated oven for 25-30 minutes at 180’c, or until the pastry is golden and crisp. The vegetables and the potato rosti will cook and heat up at the same time as each other, approximately 10-12 minutes in total at 180’c, before roasting simply drizzle them with a splash of olive oil and salt & pepper. Boil the sauce on the stove until you have reached desired consistency.
Bake in a pre-heated oven at 180’c, 15-20 minutes or until golden. serve with a dollop of mascarpone.
Keep refrigerated until it’s time to gobble them up!