The inclement weather of Friday put paid to the notion of 18 holes of golf prior to the Ladies Who Golf Luncheon however the the meal proceeded unaffected.
The menu provided for a Caesar Salad appetiser, followed by Tandoori Buttered Salmon entree, with Mini Beef Wellington's as a main and vanilla ice cream with raspberry and brandy sauce for dessert. Back by popular demand were Frangelio Affogato's to finish.
The Brandy & Raspberry Sauce is stunning as a simple finishing touch by way of dessert served with ice cream and wafer biscuits:
500gms of Raspberries either fresh or defrosted but retain any juice if using frozen (or any other berry should you wish)
1/3 cup of castor sugar
2 tablespoons of lemon juice
2 tablespoons of Brandy (at least a little more if you wish)
Place all the ingredients in a food processor and mix until combined into a puree. Strain the mixture through a sieve to remove pips and then chill remaining sauce in fridge and serve over ice cream.
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