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Cornucopia kor-nuh-KOH-pee-uh. noun - the horn of plenty, symbol of abundance

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Starter Suggestions

May 24, 2021 By Sandy

Below are some suggestions to inspire when creating a menu.
Dishes using seasonal ingredients aren’t available all year round.
If you have any dishes you would like to suggest, please do so.

  • French onion soup served with Welsh rarebit croutons
    Celeriac and pesto soup
    Thai flavoured fish broth served with a fragrant and chili mix
    Butternut squash, coconut and lemon grass soup
    Beetroot and Bramley apple soup served with goats cheese (lovely hot or cold)
  • Papaya salad (som tum) with or without Thai fishcakes
    Fresh asparagus with hollandaise sauce
    Portobello mushroom filled with goats cheese, topped with pine nuts and served with caramelised red onions
    Grilled halloumi, Moroccan carrot salad, humus and flat bread
    Cherry tomato and pecorino tart tatin
    Mixed mushroom and cognac ragout with potato fritter
    Spinach and herb fritters served with lime butter
    Fresh figs, ricotta, pine nuts, honey dressing
    Roasted cauliflower with pomegranate molasses and currants sprinkled with Dukkah
  • Fresh poppy seed tagliatelle with a brandy and cream wild mushroom sauce
    Butternut squash and feta ravioli
    Chicken liver ravioli with sage butter
    Rabbit and black pudding ravioli in a light mushroom sauce
  • Pea, broad bean and mint risotto
    Asparagus and pancetta  risotto
    Butternut squash and sage risotto
  • Chicken liver and Marsala pate, melba toasts
    Ham hock terrine served with cauliflower piccalilli
  • Warm Duck salad with a fresh mango, pawpaw and ginger salsa and hoi sin dressing
    Moroccan spiced lamb filo parcel served with a harrisa crème fraiche
    Carpaccio of beef served with beetroot, rocket and horseradish salad
    Chicken liver, black pudding and chorizo pan fired served with patatas brava
  • Squid stuffed with mushroom, pinenut and pecorina served with a rich tomato and balsamic cream sauce
    Galician style octopus salad, crusty sour dough French stick
    Salt cod croquettes
    Grilled sardines, burnt lemon butter and samphire
    Cod fishcake served with a tomato salsa
    Smoked mackerel pate with a watercress and spinach salad, with an orange blossom dressing
    Tuna coated in a pistachio crust served with a mango and pawpaw salsa

Filed Under: Menu Planning Tagged With: ravioli, risotto, salads, soups, starters

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