MOTHERS DAY HOME COOKED MENU

BREAKFAST IN BED

Fresh Croissants with butter and Black Doris Jam

Pain au Chocolat fresh from the Oven

(See our Cooking Tips for perfect preparation of the pastries)

Fresh Coffee or Tea

Buttermilk Pancakes with Havoc Friendly Farmed Streaky Bacon and Maple Syrup

‘LOVE YOU MUM’ LUNCH – SEXY CAESAR SALAD

Serves 4

4 slices of fresh Prosciutto cut into four pieces

Parmesan shavings

One fresh Cos Lettuce – core removed and leaves washed and separated

4 x poached eggs

2 x Bostocks Organic boneless skinless chicken breasts

1 x pack Gourmet Direct Chicken Jus diluted 50/50 with hot water

*Bring the stock to the boil then pop your chicken breasts into the water. Reduce heat to simmer for 15 minutes. Take off the heat and allow to cool in the liquid.

For the Dressing:

1 Tbsp x Gourmet Direct Dill Mayonnaise

1 tsp Good Djon Mustard

A few good quality Anchovy fillets (we like the white ones because they are not as salty)

Lemon Juice of one medium lemon

Salt & Pepper to season

Whisk all ingredients, taste, season if necessary and set aside.

Croutons:

1 x small stick of good Sour Dough chopped into bite size chunks

Olive oil

Preheat a clean frypan. Toss the Sour Dough in just enough Olive oil to coat then fry off until crisp.  Set aside on a paper towel.

To Assemble:

Arrange Lettuce leaves on each plate. Slice or tear the poached chicken breast (it should be nice and moist) and arrange half a breast on each plate. Place the Prosciutto pieces among the chicken. Sprinkle Parmesan shavings over the chicken and follow with the crispy croutons.  Apply the dressing generously but not too heavily.

Top each portion with a soft poached egg.

BEEF, PEAR AND PARMESAN SALAD & DUCK FAT POTATOES

Pan seared fillet of Beef (portions to suit dining guests) Rocket and thyme mixed with a squeeze of lemon juice and salt and pepper. Add pan roasted pine nuts and red capsicum and sprinkle with shavings of Parmesan and lightly roasted Pear quarters.

Serve with crispy potatoes washed, quartered and roasted with the skin on in 2tsp of Duck fat for 1 hour at 180C.