Danny's Menu
Danny Churchill's dishes included wild boar and Italian ice cream:
Chilled melon with a twist of Parma ham, parmesan cheese and rocket with dressing.
Ingredients
1 Honeydew Melon
10 Strips Parma Ham
10 Strips Parmesan Cheese
5 tbsps of Extra Virgin Olive Oil
2 tbsps of Balsamic Vinegar
5 Chopped Mint Leaves
Slice the honeydew melon into pieces and remove the seeds. Lay two strips of Parma ham over the melon and place rocket around the base of the melon. Then in a small bowl place 5 tablespoons of extra virgin olive oil, two tablespoons of balsamic vinegar a twist of black pepper and chopped mint. Mix and stand, when serving pour a little dressing around the side of the plate. Then place two strips of parmesan cheese on top of the Parma ham.
Wild Boar in red wine sauce (Verro Selvatico al Barolo)
Ingredients
2 1/2 pound Wild Boar
1x Cup full of Olive Oil
5 Sprigs of Rosemary
5 crushed garlic cloves
5 juniper seeds
20 green beans
10 baby fresh Carrots
2 ½ Pears
1 handful - 15 Mushrooms
5 strips of bacon
Red Wine Sauce
A large glass of Barolo wine
A tsp of sugar
1 pork stock cube
Wash and place wild boar in to an oven dish. Add a cup full of olive oil over the wild boar, five sprigs of rosemary, five crushed garlic cloves and juniper seeds. Marinate in the fridge for one hour. Place in pre-heated oven at 190 degrees. Cook for one and a half hour (based on weight of the meat).
Lightly boil green beans and baby carrots. Once lightly cooked add carrots to the dish together with sliced pears and wild mushrooms thirty minutes before the meat is finally cooked. Wrap four green beans with a thin strip of bacon and add to the dish fifteen minutes before the dish is removed from the oven and then place the boar on a warm plate to stand.
Arrange carrots, pears and mushrooms around boar to stand. Pour oil, garlic from dish and discard. Using same dish pour in a large glass of red wine, a teaspoon of sugar and pork stock cube. Slowly heat over moderate heat and reduce. Slice boar and arrange carrots, wild mushroom and pear around meat adding the Barolo sauce over the meat. Serve with baby potatoes.
Italian ice cream with summer fruits
Ingredients
5 Fresh Figs
10 Strawberries
Cup full Blueberries
Cup full Raspberries
A small amount of Limoncello liquor
1 tub of Vanilla Italian Ice Cream – 2 scoops each
Arrange fresh fig, strawberries, blueberries and raspberries on a dessert plate. Decorate with ice cream. Finally pouring a little limoncello over the ice cream.
Dinner Party 5: Rosslyn Thompson
Ingredients
1 Honeydew Melon
10 Strips Parma Ham
10 Strips Parmesan Cheese
5 tbsps of Extra Virgin Olive Oil
2 tbsps of Balsamic Vinegar
5 Chopped Mint Leaves
Slice the honeydew melon into pieces and remove the seeds. Lay two strips of Parma ham over the melon and place rocket around the base of the melon. Then in a small bowl place 5 tablespoons of extra virgin olive oil, two tablespoons of balsamic vinegar a twist of black pepper and chopped mint. Mix and stand, when serving pour a little dressing around the side of the plate. Then place two strips of parmesan cheese on top of the Parma ham.
Wild Boar in red wine sauce (Verro Selvatico al Barolo)
Ingredients
2 1/2 pound Wild Boar
1x Cup full of Olive Oil
5 Sprigs of Rosemary
5 crushed garlic cloves
5 juniper seeds
20 green beans
10 baby fresh Carrots
2 ½ Pears
1 handful - 15 Mushrooms
5 strips of bacon
Red Wine Sauce
A large glass of Barolo wine
A tsp of sugar
1 pork stock cube
Wash and place wild boar in to an oven dish. Add a cup full of olive oil over the wild boar, five sprigs of rosemary, five crushed garlic cloves and juniper seeds. Marinate in the fridge for one hour. Place in pre-heated oven at 190 degrees. Cook for one and a half hour (based on weight of the meat).
Lightly boil green beans and baby carrots. Once lightly cooked add carrots to the dish together with sliced pears and wild mushrooms thirty minutes before the meat is finally cooked. Wrap four green beans with a thin strip of bacon and add to the dish fifteen minutes before the dish is removed from the oven and then place the boar on a warm plate to stand.
Arrange carrots, pears and mushrooms around boar to stand. Pour oil, garlic from dish and discard. Using same dish pour in a large glass of red wine, a teaspoon of sugar and pork stock cube. Slowly heat over moderate heat and reduce. Slice boar and arrange carrots, wild mushroom and pear around meat adding the Barolo sauce over the meat. Serve with baby potatoes.
Italian ice cream with summer fruits
Ingredients
5 Fresh Figs
10 Strawberries
Cup full Blueberries
Cup full Raspberries
A small amount of Limoncello liquor
1 tub of Vanilla Italian Ice Cream – 2 scoops each
Arrange fresh fig, strawberries, blueberries and raspberries on a dessert plate. Decorate with ice cream. Finally pouring a little limoncello over the ice cream.
Dinner Party 5: Rosslyn Thompson
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