Fish Pie |
A mixture of fish, including plain and smoked fish,
such as
Haddock and smoked Haddock, Cod, Trout,
in a white wine
and tarragon sauce,
with Mashed New Potato and Olive Oil topping
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Casserole of Local Lamb |
Either
‘Armenian’- with tomatoes, onions and garlic,
cumin – spicy but not hot,
or
Daube Provencal: marinated in red
wine and herbs
and casseroled with onions, garlic and carrots.
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Casserole of Beef in Morocco Ale |
Casserole of local Beef, cooked with Onions and Carrots
in Morocco Ale – a local beer brewed from
an ancient recipe found at Levens Hall
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Casserole of Pork in Cider & Cream |
Casserole of local Pork, cooked in Cider and Cream, with Sage
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Chilli Chicken |
Pan-fried strips of chicken marinated in chilli, lemon and mint
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Casserole of Venison
[+£2.00] |
Slow cooked in red wine with redcurrants,
juniper berries
and herbs and served with redcurrant jelly
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Coq au Vin
[+£2.00] |
A classic Burgundian chicken recipe, cognac, lots of good wine,
garlic, herbs and mushrooms
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Aubergine Gallette |
Layers of Aubergines in a Tomato herbs, and garlic sauce with Ricotta Cheese
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Salad Tiede |
Roasted butternut squash, sweet potato, red peppers, cherry tomatoes
fresh basil, sprinkled with crumbled feta or goats cheese
served with rocket and spinach salad
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Triple Tomato Rice Pilaf |
Sun-dried and Fresh Tomatoes, and Tomato Passata, Rice, Fresh coriander
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Provencal Pasta Bake |
Oven roasted Mediterranean vegetables with
a fresh
tomato and herb sauce, penne pasta and cheese.
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