Heartland

Chocolate..
Suppose to be suppertime tho. A lazy supper tonight of eggs with melted swiss cheese on two buns

A "heartattack" burger
Sooo good tho

Rivella light

My new spring menu----which is hopefully going to get me in The List magazine's Hit List for the 5th year running

clue us Weegies in, we like oor fuid

And not just the weegies

James Blast wrote:clue us Weegies in, we like oor fuid

Soup of the Day (v option)
Choice of two freshly prepared daily

Antipasto
Italian cured meats, marinated vegetables, served with a red onion and barlotti bean salad, parmesan shavings and drizzled with white truffle oil dressing

Pate Maison
Smooth chicken liver parfait with sweet onion chutney, crisp bread and a bitter endive and walnut salad

Duo of “Burns Country Smokehouse� Platter
Duo of sliced smoked duck and smoked chicken served with a ruby port and black grape chutney

Roast Halibut and Scallops
Fillet of halibut and seared scallops with a light asparagus and lemon cream

Warm Tartlet (v)
Filled with braised leeks, mascarpone and grain mustard served with a sundried tomato and basil oil

Lasagne
Made to our own recipe with the finest ingredients

Venison Carpaccio
Wafer thin slices of peppered venison served with an apple and caraway seed filo basket, parmesan shavings and rocket leaves

Lobster Ravioli
Lobster filled ravioli tossed in sage butter, topped with fresh parmesan shavings and king prawn


Main Course

Sea Bass Fillet
Seared sea bass fillet served with scallop and prawn ravioli and an Italian parsley and lemon gremolata

Roast Salmon Fillet
Wrapped in Parma ham with a crispy spinach and french bean potato cake and a light vermouth and tarragon butter sauce

Duck Breast
Cracked peppercorn marinated duck breast with braised cabbage and pancetta, a marsala, shallot and thyme jus and buttered mash potato

Char-grilled Fillet of Beef
Griddled 8oz beef fillet with a potato and onion gratin and a rich wild mushroom and cognac cream sauce

Sirloin Steak
10oz sirloin steak served with roast potatoes, gorgonzola and spring onion butter and roast vine tomato

Pork Fillet
Scaloppini of pork fillet cooked in a rich madeira sauce served with a potato, sundried tomato and truffle rosti

King Prawns
Sauté king prawns cooked in a light fennel, crab and petit pois cream and served with braised saffron and lemon rice

Corn Fed Chicken Breast
Corn fed chicken breast served with a pancetta and mushroom ‘ragout’, parmesan and chive mash potato and a sundried tomato pesto

Chicken Farcito
Chicken stuffed with McSweens haggis and spinach, served with crushed new potatoes and a rich glayva cream

Bauletti Mediterranea (v)
Ricotta, tomato and black olive ravioli tossed with cherry tomatoes and drizzled with a truffle parsley oil and parmesan shavings

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not that I want to advertise myself you understand!!
I don't want to put where I work as well---ANYBODY could read this!!

sam1 ~ you are a very evil person when one has the munchies at this time of night! do you deliver to almere?

gawd here i'm enjoying a rasin bun with cheese and spicy mustard.

A nice cuppa (maybe two)
Poptarts

Lemon & Coriander Cous Cous with Red Chili Tuna and Hoummous

gonna fire up the barbie around 4:30 and get some lamb & mint burgers done, avec meatefruit and blood sausage

James Blast wrote:gonna fire up the barbie around 4:30 and get some lamb & mint burgers done, avec meatefruit and blood sausage

Don't forget the Cornish Cruncher

which one, I have three varieties?

James Blast wrote:which one, I have three varieties?

I'd go for a hefty slice of each


For dessert i've got Aldi's own Apple Pie and Vanilla-Caramel Ice Cream

noted

MadameButterfly wrote:sam1 ~ you are a very evil person when one has the munchies at this time of night! do you deliver to almere?

gawd here i'm enjoying a rasin bun with cheese and spicy mustard.

sorry---not trying to be evil--I cook for a living!---all i eat is cheese and onion crisp sandwiches ...and lager

an healthy diet, that's what I like to hear, I do hope the crisps are Seabrook's

James Blast wrote:an healthy diet, that's what I like to hear, I do hope the crisps are Seabrook's

sorry--I use Disco's for sandwich fillings

sam1 wrote:

James Blast wrote:an healthy diet, that's what I like to hear, I do hope the crisps are Seabrook's

sorry--I use Disco's for sandwich fillings

and he calls himself a cook, well really...

whaur aboots on the SS ur ye?

I usually feast on Lark's tongues and Swan, but its usually only Discos in the cupboard!!

sam1 wrote:I usually feast on Lark's tongues and Swan, but its usually only Discos in the cupboard!!

Ah, a Queens Park lad. For a moment I thought you may have 'cum fae Govan'

Big Si wrote:

sam1 wrote:I usually feast on Lark's tongues and Swan, but its usually only Discos in the cupboard!!

Ah, a Queens Park lad. For a moment I thought you may have 'cum fae Govan'

not at all..i'm in "upper "cathcart-I just import the larks and swans from Queens park!

Cathcart eh, Chateau B'last is situated not far, you must come and give me an hard time at the next Blaast!-B-Q or bring some o' them Larks' Tongues, preferably in Aspic