November’s Starter of the Month


Butternut Squash Soup with Curry, Pear & Parmesan Crumble


3pc.  Butternut squash, split in half, seeded & roasted. 45 min @ 185c with a little water in the bottom

1pc.  Onion (chopped)

2 pc. Green Apples

2 tbs. Curry Powder

1 tsp. Cayenne Pepper

4 litres Chicken Stock (approx.)

3 litres  Water (approx.)

salt and pepper

Sweat onion, apple, curry and cayenne. Add squash , stock and water. Season with salt and pepper. Puree.

Parmesan Crumble:   

Bake grated parmesan with ½ red onion and chopped herbs on silpat.

Chill and crumble in robot coupe.


Brunoise of pear, sauteed


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s