Aroma Kitchen – Programme 18 – 26.01.17

Manuel:
Tomato risotto with spinach and mascarpone
Pearl barley and carrot risotto with cumin and coriander

Aaron:
Duo of rabbit
Carrot cake bread

Neil:
Guinea fowl balotine, green peppercorn reduction and pumpkin timbale
Duck and fig Wellington with a fennel and thyme caponata

Aroma Kitchen – Programme 17 – 19.01.17

Manuel:
Vegetable and oat polpetti with minted tzatziki
Gluten-free onion and coriander crackers with tomato quacamole

Aaron:
Vegetable cutlet, spinach salad and baked sweet potato fries
Stuffed marrows with ricotta

Neil:
Parmesan crusted lamb rack on a sundried tomato crushed potato thyme & pumpkin
Beetroot & mozzarella salad with caramelized peaches on a balsamic onion tart tatin

Aroma Kitchen – Programme 16 – 12.01.17

Manuel:
Gluten-free and vegetarian potato pizza with minted yogurt drizzle
Vegetarian stuffed aubergines with black rice

Aaron:
Breakfast baked avocados with savoury scones
Peanut butter, banana and almond milk smoothie
Mushrooms, tomato and spinach scramble on toast

Neil:
Courgette and Brie parmeggiana with fresh thyme and beetroot orange salad
Supreme of guinea fowl on asparagus risotto with black grape Marsala reduction

Aroma Kitchen – Programme 15 – 05.01.17

Manuel:
Salmon encroute with feta cheese, spinach and black olive pate
Perch fillets with sun-dried tomato crust and tomato jam

Aaron:
Gluten-free festive lest-over quiche
Stuffed saddle of lamb

Neil:
Duck and pear flan with Camembert and cranberry drizzle
Salmon and prawn tortellacia on a leek and tomato compote, brandy cream bisque

Aroma Kitchen – Programme 14 – 29.12.16

Manuel:
Festive cinnamon iced bunt cake
Chocolate and chestnut festive rings with white chocolate and raspberries

Aaron:
Duo of duck
Gluten-free pasta with tender duck strips, porcini mushroom and Burrata

Neil:
Caper and sun-dried tomato crispy stuffed gbejna on a chill mango risotto
Mint crusted Lamb cutlet on fig compote and butter tossed veggies


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