Holiday Information
Meals by Fiona Burn
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Fiona Burn offers the finest seasonal cooking using local produce.
Please arrange your choice directly with Fiona.
Contact Details
Suggestions for Easy Suppers 2009
- Luxury Fish Pie - made with salmon and tiger prawns in a parsley sauce and topped with creamy mashed potato
- Shepherds Pie - using best British steak mince, baby carrots and creamed potato top
- Moussaka - lots of fried aubergines, minced Northumbrian lamb and rich egg sauce topped with Parmesan cheese
- Chicken, Leek and Parsley Pie - with homemade buttery puff pastry
- Chicken and broccoli bake mild curry sauce and a wholemeal breadcrumb and gruyere top
- Steak and Ale Casserole - best British top side of beef, casseroled with shallots, mushrooms and thyme in Newcastle Brown Ale
- Lasagne - the traditional recipe using the best ingredients
- Mediterranean Vegetable Lasagne - a dish suitable for vegetarians, lots of roasted, colourful vegetables with basil and capers, lasagne Verdi and a creamy spinach and Parmesan sauce
Something Sweet
- Pavlova - with cream and passion fruit
- Hazelnut Meringue - with raspberry cream
- Chocolate and Amaretto Torte
- Raspberry and White Chocolate Torte
- Fresh Lemon Tart
- Plum, Apple or Rhubarb Crumble - with Doddington ice cream
All dishes serve six people generously and are delivered in disposable containers.
- Main courses : £35
- Puddings : £25
Orders under £100 will have a delivery charge.
Suggestions for Dinner 2009
Starters
- Cream of leek soup with croutons and crispy pancetta
- Carrot, honey and ginger soup with a slice of griddled ciabatta
- Curried parsnip and apple soup with parsnip crisps
- Fresh tomato and basil mousse served with herb salad and Melba toast
- Spinach and goats cheese roulade with creamy pesto sauce
- Cucumber mousse with Eyemouth hot smoked salmon
- Salad of tiger prawns, avocado and pink grapefruit
- Hot Thai prawns with griddled ciabatta
- Fresh Lindisfarne Oysters on ice with a lemon wedge
- Caramelised onion and smoked bacon tartlets with mascarpone
- Smoked haddock and lemon tart with watercress salad
- Asparagus timbales with roasted hazelnut vinaigrette
Main Courses
- Rare fillet of Northumbrian beef with Bernaise sauce
- Roast loin of pork with crackling, apple sauce and cider gravy
- Roast quail with Piperfield air-dried ham, garlic, bay and thyme
- Loin of lamb with onion marmalade and minted hollandaise sauce
- Pan-fried duck breast with spicy mango sauce, watercress and pine nuts
- Free range chicken or pheasant breast stuffed with Gruyere cheese and wrapped in proscuito accompanied with a roasted red pepper sauce and fresh basil
- Fresh organic salmon fillet roasted with butter and dill and served with a cream and prawn sauce
- Crepes filled with creamy, garlic mushrooms
All served with seasonal fresh vegetables or salad and potatoes of choice.
Sweets
- Treacle tart with Doddington ice cream
- Sticky toffee pudding with cream
- Bitter chocolate and marmalade tart, served warm
- Pistachio pavlova with passion fruit and cream
- Raspberry and white chocolate torte with raspberry coulis
- Iced ginger meringue with pineapple carpaccio
- Crème Brule
- Fruit crumble and cream
- Caramelised deep lemon tart
These are just a few ideas for a set menu at £35 per head.
The minimum order is for eight people.
The price includes all ingredients and table linen and service of the meal, followed by coffee and mints and a tidy kitchen.
These are only a few of my suggestions; please feel free to discuss any other favourite dishes.
I feel passionate about using fresh, seasonal and whenever possible local ingredients and because of this some dishes are not always available.
Early booking is highly recommended.
If you require waitress service, this can be arranged at a cost of £10 per hour.
