Saturday 13th November - Tongue Teasers! - Places available

Seeing as I've decided to give each of my dinners a name, I was struggling with what to call this one until the name literally landed on my tongue! :-). Tongue Teasers seemed quite appropriate given the explosive and vibrant nature of the ingredients in each of the course I will be serving below. Tell me if your taste buds aren't already tingling just by reading through it all!

Entree :- Honey-baked Goat’s cheese with walnuts, grilled pears and chicory salad served with a lemon, Dijon mustard and tarragon dressing

Goat’s cheese on its own is very humble and easily dismissed but combine it with honey and the rest of the ingredients above and you can no longer ignore it. This dish is served warm

Starter:- Dill, Mustard and Yoghurt baked Salmon served with a Pea Relish

The Salmon is first marinated with ginger and garlic pastes and then dipped into cheddar cheese, Greek yoghurt, whole grain mustard and dill. It’s then seared on the hob and baked in the oven for 10-12 minutes and served with a Pea Relish which is reminiscent of Japanese Wasabi. The flavour combinations here are explosive and utterly delightful.

Main Course:- Ballotine of Lamb served with Pomme Fondant

De-boned shoulder of lamb stuffed with a combination of onions, garlic and sausage meat. The shoulder is then browned on the hob to seal in all its juices and braised in a chicken stock with a mixture of vegetables and wine and cooked for 1.5 hours until the lamb is crispy on the outside and tender on the inside.

The Potatoes are baked in chicken stock and butter added to it once the stock has reduced by half living it golden and crispy with bags of flavour.

Dessert:- Baked lemon and vanilla cheesecake served with a raspberry coulis