Scrumptious Catering
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Mains

Scrumptious Catering Mains

MAINS

  • Guinea Fowl with Chive and Parsley Mashed Potato, Cavolo Nero and Roasted Beetroot and Dressed in a Light Apricot Jus
  • Classic Lamb Rack with Brioche and Herb Crumb, with Chunky Roasted Parsnips and Potato Mash Rosemary and Redcurrant Scented Jus and Curly Kale with Sultana
  • Rare Roasted Fillet of Beef with Béarnaise Sauce,  Dauphinoise Stacked Potatoes, Fine Green Beans and Slow Roasted Vine Tomatoes
  • Confit of Duck Leg with Flageolet Bean, Pancetta and Leek Cassoulet and Spring Greens
  • Supreme of Chicken with Herbed Mascarpone Stuffing and wrapped in Pancetta, Pea Fricassee and Sautéed Potatoes with Thyme and Garlic
  • Sea Bass Fillets painted in Herb Oil with Green Pea Risotto, Asparagus and garnished with Pea Shoots 
  • Gressingham Duck Breast with Blackberry and Game Jus, Duck Fat Roasted Potatoes, Roast Carrot and Baby Leeks
  • Butternut Squash Risotto with rumbled Blue Cheese, Crispy Sage and Toasted Walnuts with Baby Leave Salad
  • Haddock Loin with a Chorizo and Almond Pesto, Butterbean Mash, Green Beans and Pine Nuts
  • Lamb Canon with Salsa Verde, Giant Couscous with Roasted Mediterranean Vegetables, Feta and Rocket
  • Slow Cooked Duck Leg with Parsley Pomme Puree, Red Cabbage and Cavolo Nero 
  • Salmon Fillet Pan-fried in Coconut oil and Topped with Coconut Crisp with Quinoa and Sesame Pak Choy 
  • Guinea Fowl Breast with Butternut Squash Gnocchi, Roasted Butternut and Spinach
  • Griddled Chicken Breast on Wild Rice with Roasted Beetroot, Sweet Potato and Kale with Pomegranate Molasses 
  • Pork Fillet Wrapped in Parma Ham on a Bed of Apple, Leek and Crème Fraiche with Parmentier Potatoes and Buttered Cabbage
  • Local Sausages with Wholegrain Mustard Mashed Potato, Garden Peas and Caramelised Onion Gravy Topped with Crisp Fried Onions
  • Chickpea, Spinach and Root Vegetable Tagine with Fig, Date and Apricot and Jewelled Quinoa
  • Fillet Steak with Port and Wild Mushroom Jus on a Bed of Sautéed Mushrooms and Spinach with Pomme Puree 
  • Fried Gnocchi with Roasted Tomatoes, Spinach and Parmesan with Baked Goats Cheese 
  • Teriyaki Salmon Fillet with Chinese Greens, Braised Wild Rice with Mixed Seeds