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

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Starter Suggestions

August 22, 2011 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)
    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
    Parsnip and sweet potato tatin
    Cherry tomato, potato and goats cheese tatin
    Mixed mushroom and cognac ragout with potato fritter
    Aubergine croquettes served with tahini sauce
    Fresh figs, ricotta, pine nuts, honey dressing
  • 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
    Squid and mussel risotto
    Chicken liver and mushroom risotto
  • 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
    Lambs kidneys and puy lentil ragout with a hint of chili
    Chorizo, butterbean and tomato salad (moro1)
    Bresola with beetroot and watercress and a light dressing
  • Squid stuffed with mushroom, pinenut and pecorina served with a rich tomato and balsamic cream sauce
    Squid and chorizo with a tomato, red pepper and chili salsa
    Salt cod croquettes
    Grilled sardines with beetroot and rocket salad
    Smoked haddock fishcakes with a watercress sauce
    Cod fishcakes served with a tomato salsa
    Salmon baked with a tapenade crust served on a bed of wilted spinach
    Smoked mackerel pate with a watercress and spinach salad, with an orange blossom dressing
    Smoked salmon served on a bed of asparagus and samphire

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

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