The Modern Celt – Page 3 – Pan Celtic Cuisine

Veal fillet with Broccolini, roast potatoes and a citrus jus

Veal 500g of portion of veal Olive oil Sea salt Cracked black pepper Broccolini Bruch of broccolini Zest of lemon 1 table spoon of lemon 1 garlic clove, crushed Baby potatoes Baby potatoes Olive oil Chopped rosemary Salt and cracked black pepper

VIP Berry Bowl

Shopping List Strawberries 150g Blueberries 100g Blackberries 100g Red currant 50 g Raspberries 100 g plain chocolate 100g Mixed nuts. Mint leaves Method Break your chocolate up into small pieces and place on a bowl. Put your bowl in a microwave and heat for two minutes until the chocolate is melted. Add your nut mixContinue reading “VIP Berry Bowl”

Leek and cheese tart

Shopping list 225g leeks washed, trimmed and chopped 1 Tablespoon Oil 100g Mature Cheddar 2 Large Eggs 300 ml Milk 1 slice tomatoe Salt and Pepper Flat pastry sheets Method Preheat the oven to 190 degrees l Roll out the pasty to fit your dish size Fry the leeks in oil until golden, then withContinue reading “Leek and cheese tart”