WIRRAL YOUNG CHEF OF THE YEAR: Adam’s menu

Sep 26 2012 by Lorna Hughes, Birkenhead News

Adam’s Menu

Starter

Pistachio and thyme butter grilled scallops, wild mushroom and watercress fricassee, pan-fried Samphire grass and pancetta finished with a roasted fennel and tarragon puree

Main

Pan-fried Gressingham duck breast, ballotine of pork and wild duck pate wrapped in Parma ham, oven-roasted beetroot and shallots on a bed of pan-fried chicory and savoy cabbage, finished with damson and plum jelly and red wine jus

Pudding

Mini white chocolate and raspberry tart; Hennessey X.O and dark chocolate tiffin; milk chocolate and hazelnut brownie served with blackberry compote and vanilla pod ice cream