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For the next 3 weeks we are treating you to an early summer tour of the world.  The skies are quiet, we are all staying local, so Kerry’s Kitchen is taking you on a culinary global adventure… don’t forget your sunhat…

All courses are suitable or adaptable to a vegan diet.

 

Costs including local delivery:

£10 for a main course

£12.50 for two courses

£15 for three courses

Friday 22nd May - KOREA

 Starter

Crunchy, crispy, sweet and sticky vegetable dippers including cauliflower and broccoli and sweet peppers

Main

Korean slow braised mushrooms or beef served on a bed of sticky rice and a side of fresh greens

Dessert

Fresh fruit salad OR Korean coffee brownies

Saturday 23rd May - MEXICO

Starter

Crunchy nachos served with homemade tomato and cucumber salsa with a crumbling of feta cheese

Mains

Lime and garlic marinated chicken, halloumi or tofu served with colourful Mexican fiesta rice and a side serving of fresh sweetcorn and black bean salsa

Dessert

Fresh fruit salad OR pineapple and rum upside down cake (slightly kitsch but, hey, its pineapple and rum)

Thursday 28th May - JAPAN

Starter

Crunchy, sweet and sour salad bursting with Chinese leaves, beansprouts, mange tout and more in a lime, soy and chilli dressing

Main

Ginger, soy and sesame teriyaki spiced chicken or tofu and mixed vegetables served on a bed of sesame garlic noodles

Dessert

Rich, sweet chocolate tart (not entirely Japanese but that’s minor detail) OR fresh fruit salad

Friday 29th May - KENYA

Starter

Sweet potato patties served with homemade piri piri

Main

One pot potato, sweetcorn and pea stew served with a wedge of crusty bread

Choose okra or chicken thighs to add to the dish

Dessert

Coconut and sweet potato pudding (yes, you read that correctly… you need to try it!) OR fresh fruit salad

Friday 5th June - THE SEYCHELLES

Starter

Seychelloise chilli cakes served on a bed of salad with a spicy tomato sauce

Main

Kerry’s Kitchen Carri Coco Curry (… and no, I haven’t just made that up)

A coconut milk curry sauce filled with sweet potatoes, carrots and Chinese leaf

Served with added butternut squash or fresh white fish (whichever looks nicest on the day)

Dessert

Mango and passion fruit cheesecake OR fresh fruit salad

Saturday 6th June - PERU

Starter

Crunchy salad with white cabbage, cucumber, red pepper, spring onions and mangoes with a lime juice and garlic dressing

Mains

Peruvian Andes potatoes sliced with onions, sweetcorn and spices cooked in a feta cheese and milk sauce

Served with marinated grilled halloumi, crispy tofu or marinated chicken thighs

Dessert

Cream cheese and apricot empanadas OR fresh fruit salad