Blue Cheese, Pear & Walnut Salad

1 head of lettuce ( Iceberg, Butter lettuce or Romaine lettuce)

2 Ripe pears, peeled, cored and sliced thin

¼ cup walnuts, toasted and chopped

2 oz. blue cheese, crumbled

Dressing: 

2 tbsp. Walnut oil

1 tbsp. wine vinegar / apple cider vinegar

½ tsp. Dijon Mustard

salt and pepper

Method:

Tear the lettuce into bite sized pieces and layer on a platter, then layer the pear slices over the lettuce, sprinkle the Blue Cheese over and finally sprinkle the toasted walnuts. For the dressing, blend all the ingredients together & drizzle over the salad just before serving.

Baked Lemon Cheesecake

Method:

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
2. Beat the cream cheese with the flour, sugar, Lemon Juice & Rind, eggs, the yolk and cream until light and fluffy. Pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool. 

Penne Pasta with Bacon & Spinach

INGREDIENTS:

350 g penne pasta

3 Tablespoons olive oil

8 Thick slices of Smoked bacon, chopped

2 garlic cloves – finely chopped

1 can chopped tomatoes

1 tsp sugar

1 bunch fresh spinach, rinsed and torn into bite-size pieces

Freshly Ground Black Pepper

Parmesan Shavings to Garnish

METHOD:

Bring a large pot of lightly salted water to a boil.

Add the penne pasta, & cook until tender, 8 to 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.

Place bacon in the skillet, and cook until browned and crisp.

Add garlic, and cook for about 1 minute. Stir in the tomatoes,

and cook for 5-10 minutes until slightly reduced, add a tsp of sugar to balance the flavour.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted.

Transfer to a large serving bowl, and toss with the remaining olive oil, a

nd the bacon and tomato mixture.

Serve with Parmesan Shavings.

HOT APPLE & APRICOT CRÊPES

Serves 2:

Ingredients:

Crêpe:

1 egg

1 dessertspoon flour

150ml low fat milk

½ tablespoon olive oil

Filling:

2 eating apples peeled, cored & chopped

2 fresh apricots

Dash of brandy

4 cloves

Garnish:

Toasted Sliced Almonds

Icing sugar

What you do:

Combine ingredients for Crêpe in a blender to make a smooth batter> Leave to stand at room temp. for one hour. In a saucepan, stew the apple, apricots, brandy & cloves until soft, remove the cloves and set aside.Fry the crepes in a hot non stick frying pan with a little olive oil. Fill the Crêpe with the apple mixture and garnish with dusting of icing sugar and toasted almonds. A large scoop of rich vanilla bean ice cream is a must with this dessert.

Enjoy!

Penne Pasta Carbonara             

Ingredients 

Penne Pasta

Cream

Sliced Bacon

Sliced Onion

Parmesan Cheese

2 Cloves of Garlic

Method

·         Pre-Cook pasta as normal.

·         Lightly fry onion, garlic, bacon and a knob of butter.

·         When butter is melted add cream, pasta and bring to the boil.

·         When boiling add parmesan to required thickness.

One of our most popular dishes from our A La Carte Menu:

Panfried Fillets Of Seabass with a Chilli & Mango Salsa

Serves 4

Ingredients:

4 Fillets of Fresh Sea Bass

½ Lemon – squeezed

1 ripe Mango

2 med Red Chilli’s

1 Red Onion

1 Red, Yellow, Green Pepper

125ml Olive Oil

Splash of White Wine Vinegar

Salt/Black Pepper

To Make the Salsa:

Finely Dice the Peppers, Mango & Chilli’s and lightly sauté them in a heavy based pan with a drop of Olive Oil.

Add in the vinegar & simmer for a few minutes.

Add in the remaining olive oil & heat through.

Remove from the heat and leave to cool. Season to taste.

To Cook the Seabass:

Pre heat a non stick frying pan

Season the Sea Bass & drizzle with lemon juice

Place skin side down in the hot pan, cook for approximately 3 Minutes

Turn and continue cooking for another 3 minutes, until it is cooked through  - do not overcook as this will reduce flavour and texture.

Serve the Salsa.