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14-Days' Menus
Day Seven
Breakfast
Fish Omelette
This dish is a useful way of using up leftovers of
a fish dish from the previous day. Any white fish may
be used.
Remove any skin and bones from the remains of any
cold white fish and break it into small flakes. Melt
butter in a frying pan, add the fish, salt and
cayenne pepper seasonings and enough white sauce to
moisten the fish. Keep it hot.
Slightly beat 2 eggs in a basin, add 1 tbsp cream
the milk and season to taste. Melt a full 30 grams (1
oz) of butter in an omelette pan or small frying pan,
pour in the eggs and stir over a high heat until the
mixture begins to set. Then release from the bottom
of the pan, put the prepared fish in the middle, fold
the omelette over, allow it to colour, then serve
immediately.
Follow with a piece of fruit.
Lunch
One roasted, sliced chicken breast in 100g (3½
oz) ciabatta and 50g (2 oz) feta cheese with
salad.
Dinner
Lamb Chops with Mint Vinegar
Sauce
For the sauce: Mix 2 tbsp white wine vinegar and 2
tsp sugar, stirring, until the sugar has dissolved.
Stir in 2 tbsp fresh spearmint leaves, minced. Season
the sauce with salt and pepper to taste.
For the chops: Rub 12 small lamb chops with the
cut sides of a garlic clove, halved across, and
sprinkle them on both sides with ½ tsp dried thyme,
crumbled, and white pepper to taste. Sauté in a
larded pan over a moderately high heat, on both sides
for about 2 minutes for medium rare meat. Serve with
the sauce. Serves 4
Dessert
Dark Chocolate Mousse with Mandarin
Oranges
Line a shallow 200mm (8-inch) round cake tin with
clear film. Break up and melt 225g (8oz) continental
dark chocolate (70% or more cocoa solids) in a bowl
over a pan of hot water. Separate 4 large pasteurised
eggs. Beat the egg yolks and 2 tbsp orange liqueur
(or juice from mandarin oranges) into the chocolate
then fold in 6 tbsp double cream, mixing well. In a
separate bowl whisk the egg whites until stiff, then
gently fold them into the chocolate mixture. Pour the
mixture into the prepared cake tin, level the surface
and chill in a refrigerator for several hours until
set. Turn out the mousse onto a plate and serve with
1 tin (295g) mandarin oranges, drained. Serves up to
4
Total Carbohydrate: 47 g
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