Scot Hot keppnin í Glasgow Skotlandi

Scot Hot keppnin hefur verið í gangi síðastliðna daga í Glasgow Skotlandi.  Hér eftirfarandi eru matseðlar þeirra þjóða sem keppa í restaurant of nations þetta skiptið, en þeir eru:

GERMAN TEAM MENU
Mousse of smoked wild salmon with white wine aspic
graved king scallop on marinated celery stalks
salad tips in vine tomato, pomgranade-vinaigrette
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Scottish saddle of lamb filet in a crisp bread cover on puree of green peas, rosemary sauce bunch of courgette, small glaced carrot and apricot-potato croustini
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Walnut-orange-cake
Flavoured plum, basil-yoghurt ice cream
Sugar decorations and Millefeuille of chocolate

LUXEMBURG TEAM MENU
Roasted zander on a mushroom-bacon ragout, ravioli accompanied with sour cream. Salade
composed of herbs, paprika coulis.
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Filet of pork rolled into Schwarzwälder ham on a Gromperenkichelchen(traditional potatoes),
braised cheek of pork. Assortiment of vegetables, chutney of fennel, onion stuffed with
shallot confits.
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Hot chocolate cake (flowing) perfumed with chili
White chocolate mousse on a Rice Crispy accompanied with a raspberry coulis.
Caramel ice cream on an apple compote.

IRISH TEAM MENU

Tortellini filled with braised oxtail,
served with buttered leeks, roast red pepper and tomato chutney,
tarragon cream and truffle oil
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Duo of Pork
Roast Loin on a foie gras crouton topped with a wild mushroom gratin,
Spiced braised belly, Celeriac and basil puree, Port and thyme jus.
Served with sweet shredded cabbage and parisien potatoes
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Pear and Apple pie,
Apple and Calvados ice cream,
Mixed berry soup

ENGLISH TEAM MENU

Tartar of Tuna with Aubergine & Avocado,
Quail Egg, Confit Cherry Tomato & Sour Dough Crisps
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Roast Loin of Venison, Savoy Cabbage, Haggis,
Confit Butternut Squash, Candied Pumpkin Seeds & Red Wine Sauce
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Chocolate & Prune Tart, Cognac Ice Cream

MALTA TEAM MENU

Roasted sea bass with a bread crust, confit and glazed chicken wings, parsnips royal, pea and broad bean fricasse
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Duo of beef slow cooked loin of beef and braised shin of beef, carrot and mango puree, potato pithivier, winter greens and a red wine sauce
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White chocolate and raspberry mousse,
warm chocolate pecan brownie and orange ice cream

USA TEAM MENU

Herb Crusted Salmon Tomato Jam, Crispy Shrimp Mango Mustard
Lobster Creamed Corn
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Dry Rub Hickory Smoked Pork Tenderloin
Molasses Glazed Pork Belly
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Carrot Cake with Vanilla Poach Pineapple
Rum Raisin Ice Cream Pineapple Jelly

SCOTTISH TEAM MENU

Salmon Pinwheel, Cous Cous, Marinated Langoustine and Scallop Salad
with curried vinaigrette and Aubergine Pickle
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Roast Loin of Venison, Stuffed Saddle of Rabbit Roulade,
Smoked Mash, Bean Cassoulet with Vegetable Garnish
and Red Wine Sauce
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Confection of Drambuie and Raspberries
Chilled Drambuie Mousse served with White Chocolate Ripple and Warm Raspberry Souffle

WELSH TEAM MENU

Terrine of red mullet and crab with an asparagus mousse, butter poached langoustine and a seafood dressing.
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Spiced pork fillet with braised belly pork, sage and onion potato fritter and an Umbrian lentil casserole.
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Chocolate and apple soufflé, chocolate and coffee cup, apple and vanilla pastels, apple sorbet and apple crisps.

INDIAN TEAM MENU

Seared Fillet of line caught Talapia
Coriander and ginger masala Prawn Bahji
Fragrant salad
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Roasted loin of venison Fenugreek and cumin crust
On spiced lentils Bombay saag potato
Dry fried vegetables
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Glazed mango tart Carrot cardamom rice pannacotta
Fruit salsa

www.scothotexpo.co.uk

/Sverrir