meal plan 2

Download Meal Plan 2 Recipes

Starter 1

TOFFEE’D BALSAMIC BRIE

~ Take one small wheel of Brie and slice in half sideways.
~ Cover bottom layer with crushed pecans and place cheese lid back on top.
~ Drizzle with Toffee’d Balsamic and Vanilla Syrup.
~ Serve with crackers.

Starter 2

TOMATO RELISH BRUSHETTA

One bread stick.
Diced Roma Tomato.
Chopped flat leaf parsley or basil if you prefer.
Salt and pepper.
Shaved Parmesan.

~ Slice bread stick, spread Tomato Relish on bread.
~ In a bowl mix diced tomato, cut parsley, salt and pepper together.
~ Place on bread stick and scatter shaved Parmesan on top.
~ Place under grill until golden brown.

Main

RED WINE PINK PEPPERCORN GLAZE BAKED CORNBEEF

~ Boil corn beef for one hour.
~ Drain water and place meat into roasting tray. Glaze meat with Red Wine Pink Peppercorn Glaze.
~ Place two cups of chicken stock in the roasting tray.
~ Bake meat for one hour in a moderate oven.
~ Serve with whole baby carrots and steamed green vegetables.

Dessert

BAKED CHEESE CAKE WITH RHUBARB AND VANILLA BEAN JAM

Cream Cheese	500gr
Egg	3
caster Sugar	½ Cup
Lemon Juice & Zest	2 lemons
Vanilla	1 tsp
Sour Cream	½ Cup
Plain Biscuit	250gr crushed

Melted butter to make the base

~ Press crushed biscuits into the base of an 8” spring form tin.
~ In a blender mix all ingredients
~ Pour on biscuit base.
~ Using a skewer swirl one TBSP of Rhubarb Raspberry and Vanilla Bean Jam onto top of the cake.
~ Bake in a moderate over for one hour or until set.
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