The Kitchen Range

The Kitchen Range

• Welsh Cawl
  A delicious and filling home made stew, made to traditional recipe with potatoes, parsnips, carrots, celery and leeks, with lamb, garnished with fresh parsley.
• Fishguard Fisherman's Pie
  A medley of cod, salmon and prawns in a rich, creamy fish stock flavoured with dill, and topped with mashed potato.
• Coq au Vin
  Made to traditional French recipe, with tender chicken breasts marinated for 24 hours in Burgundy wine, completed with brandy and cream.
• Chicken Korma
  An authentic Korma recipe is used in this spicy, Indian dish, flavoured with creamed cocnut, yoghurt, ginger, turmeric, coriander and garlic.
• Pembrokeshire Turkey
  Tender turkey breast in a mustard and leek sauce, garnished with bacon, mushrooms and fresh herbs.
• Celtic Lamb
  Premium Welsh lamb in a rich casserole of red wine, leeks, mint and rosemary.
• Beef Lasagne
  Layers of mince and lasagne verdi topped with white sauce with pesto and Parmesan cheese.
• Cottage Pie
  Lean quality mince and onions cooked in an aromatic meaty stock, topped with creamy mashed potatoes sprinkled with wholemeal crumbs, paprika and Caerphilly Cheese.
• St. David's Steak and Kidney Pie
  Braised prime steak and kidney with onions, in a rich Felinfoel Ale stock, with brown mushrooms, topped with a puff pastry lid.
• Carew Chicken and Mushroom Pie
  Plump chunks of roast chicken, gammon and mushrooms in a Bechamel sauce topped with a flaky pastry crust.
• Pork a la Preseli
  Roast pork tenderloin in a casserole of onions, tomatoes, red peppers, white wine and fresh herbs.
• Merlin's Beef
  Braised steak in Madeira with a selection of mushrooms.
  
  
  
• Walwyn's Vegetable Hot-Pot
  A healthy choice of fresh vegetables in season, including aubergines, courgettes, onions, peppers, carrots, garlic and herbs, served with a wholemeal garlic-bread roll.
• Vegetable Lasagne
  Layers of ragu, ratatouille and lasagne verdi in a Parmesan cheese sause, topped with shredden cheddar cheese.
• Cauliflower Cheese
  Large florest of cruchy cauliflower in a vegetarian cheese sauce, topped with breadcrumbs, sesame and sunflower seeds.
• Chilly Bean casserole
  Containing cannellini flageolet and red kidney beans with a selection of vegetables and arometaic herbs in an medium hot chilli sause. A portion of rice accompanies this dish.
  
  
  
• Accompaniments
  Basmati Rice, Potato Bake, Creamy Vegetable Gratinee.
  
  
  
• Desserts
  
  • Rhiannon's Walnut Tart
    A walnut, pecan and syrup tart with a sprinkling of cinnamon in a rich shortcrust pastry base.
  • Gwyn's Spicy Apple Torte
    A spicy anpple crumble with sultanas and cinnamon in a rich shortcrust pastry base.
  • Cleddau Mud Pie
    A wicked chocolate and mallow cream mixture on a crunchy crushed biscuit crumb base.
  • Californian Carrot Cake
    A delightful carrot sponge made with walnuts, pineapple chunks, orange juice and shredded coconut, topped with a Philadelphia cheese and vanilla icing.