Sample
Menus

We use the best quality, local ingredients and are proud to be able to say where everything comes from. This way the food that is provided is of the best taste and a consistent high standard.

Added extra – recipe of the month as you scroll down after the menus.

Crab cocktail

Sample Menu 1

Starter
Crab, grapefruit and celeriac cocktail

xxxx

Main Course
Breast of duck with black cherry sauce
Served with boiled new and sauté potatoes seasonal vegetables

xxxx

Tarte au citron with home-made vanilla ice cream
Or
Selection of Cornish cheeses with biscuits and home-made caramelized onion relish

Sample Menu 2

Sample Menu 3

Starter
Six Cornish oysters served with shallot and tarragon dressing

xxxx

Main Course
Fillet steak with a choice of sauces

xxxx

Dessert
Orange panna cotta with lavender syrup
Or
Selection of Cornish cheeses with biscuits and home-made caramelized onion relish

Recipe of the month – July

Peach & Apricot Crumble Serves 4

I have been making this in June too when customers ask me for a seasonal crumble.

Ingredients;

4 peaches (or two if they are very large)

8 apricots

A tablespoon cornflour

120g plain flour

115g cold diced butter

100g caster sugar

80g rolled oats

Method

Preheat the oven to 200 C

Peel the peaches and dice them aswell as the apricots (unpeeled)

Place in a pan of simmering water with a little caster sugar and soften for two to three minutes.  Strain off the juice in to a bowl, and stir the cornflour in to a little cold water, then stir into the juice form the fruit.

Rub the butter in to the flour, add the sugar and the oats and combine well.  If you like you can also add a little chopped almonds to the mix for extra crunch and flavour.

Place the peaches and apricot into either 4 ramekins, or one larger dish, pour on some of the sauce to come up to about half way up the fruit, then top with the crumble mix.  Sprinkle a little more caster sugar on the top.

Put in to the oven for about 20 minutes, until the top is golden then bring out and leave to cool for 5 or 10 minutes.

Serve with a dollop of clotted cream or crème fraîche.

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