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(A) Mother’s Day 3 Course for 4

Set 3 course dinner & chocolate petit fours

Description

Set 3 Course Menu for 4:

  1. Italian Venere black rice, wild fennel, pine nuts & mixed seafood salad (Tiger prawn, scallops, mussels, squid & moscardini).
  2. Fillet of beef Wellington, wrapped in Parma ham, mushroom duxelles and mustard. Served with wild garlic potato rosti, roast asparagus, cherry tomatoes & Marsala wine jus.
  3. Rhubarb & ginger oat crumble with elderflower and mascarpone cream.
  4. Chocolate Petit fours

What you get:

  • STARTER
  • 4 portions x cooked black rice
  • 4 portions x marinated seafood mix
  • 1 tub x wild fennel dressing
  • 1 tub x Mixed herbs
  • MAIN COURSE
  • 1 x beef fillet Wellington for 4
  • 1 x potato rosti for 4
  • 16 x spears of prepped asparagus
  • 4 x 6 cherry vine tomatoes
  • 1 x tub Marsala wine jus (sauce)
  • 1 x tub Maldon sea salt
  • 1 tub x oregano leaves
  • 1 x egg (for washing the pastry)
  • DESSERT
  • 1 x rhubarb crumble for 4
  • 1 x elderflower & mascarpone for 4
  • PETIT FOURS
  • 8 x Chocolate & Frangelico (hazelnut liquor) truffles

 

 

Method:

STARTER

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.

MAIN COURSE

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 30-35 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.

DESSERT

Bake in a pre-heated oven at 180’c, 15-20 minutes or until golden. serve with a dollop of mascarpone.

PETIT FOURS

Keep refrigerated until it’s time to gobble them up!

Buon appetito!

allergens
Gluten Wheat Cereals Shellfish Celery Nuts Sulphates Dairy Eggs Mustard Parmaham

£170.00

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