14 April 2017

Private Dinner Party, Jaime and Matt and Friends






It was a fabulous return visit to cook for Jaime and Matt this weekend, providing a tantalizing and delicious gourmet tasting menu in Chandlers Ford, Southampton. Having catered for them on several ocassions already, it was easy to set up in their "fab" kitchen and get things underway.... I was welcomed very warmly as always with a good cup of coffee which turned into a delicious glass of French red as the evening wore on :) Every course went down fabulously with plenty of good conversation around the table  to match. An all round fabulous evening of fabulous food and great wine with ChefGary ;)










Menu


Canapes:

Beetroot Bruschetta, Tomato, Chilli and Lime Salsa,
x x x
Chicken Satay, Cashew Nut Butter, Sesame, Soy Sauce, Ginger, 
x x x
Cumin and Coriander spiced Cauliflower and Carrot Bhaji,

x x x

Carpacio of British Beef, Oyster Sauce, Sesame Seeds, Spring Onion,

x x x

Crab and King Prawn Bisque, Seared King Scallop, King Prawn,

x x x

Asian inspired Crispy Duck Salad, 
Smoked Breast, Confit of Thigh, Water Melon, Roasted Fig, Cashew, Sprig Onion,
Fresh Mint, Coriander, Basil, Balsamic and Soy Reduction,

x x x

Garlic and Chilli marinated King Prawn, 
Green Curry Coconut Sauce, Egg Noodles,

x x x

Passion Fruit, Raspberry and Grand Marnier Sorbet,

x x x

Morrican Roast Chicken,
Sumak spiced Breast, Cumin and Garlic Crispy Thigh, Fennel Seed Bredcrumbes Wing,
Spiced Puy Lentils, Lemon Cous Cous, 
Roasted Red Pepper, Glazed Carrots,
Tamarind and Tomato "Tagine" Gravy,

x x x

Trio of Desserts:
Salted Caramel and Toasted Pecan Chcolate Brownie, Peanut Butter Ice-Cream,
x x x
Individual Toffee Apple and Oat Crumble,
x x x
Vanilla and Honeycomb Creme Brulee,

x x x

Petit Fours.




 


















For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk






4 April 2017

Private Dinner Party with ChefGary, Andrew Black and Friends, Hampshire




This weekend started off fabulously, cooking for Andrew and Naomi in their lovely home in Swanick. Andrew is a dab hand in the kitchen himself and so the pressure was on from the beginning!! :) We were cooking for a table six great friends, providing one of our fabulous gourmet tasting menus, with Smoked Duck, Curried King Prawns and Moroccan inspired Chicken being some of the fantastic ingredients of the dinner party evening. All the plates of food were polished off with plenty of great feedback and all were enjoyed with some exquisite wines as Andrew has a beautifully vast collection in his cellar. We were lucky enough to sample a glass of some terrific and resplendent red which really topped off a wonderful evening of cooking a splendid array of tasty dishes :) 










Menu


Canapes:
Bruschetta, Tomato Salsa, Fresh Lime, Coriander,
x x x
Caulliflower and Carrot Bhaji, Sweet Chilli,
x x x
Chicken Satay, Cashew Butter, Chilli, Soy, Ginger,

x x x

Carpacio of Seared British Beef, Oyster Sauce, Spring Onion and Red Pepper,

x x x

Roasted Squash, Sweet Potato, Coconut, Chilli and Ginger Soup,

x x x

Asian Duck Salad:
Smoked Breast, Confit of Crisp Thigh, Water Melon, Pomegranate, Cashew, Cucumber, 
Spring Onion, Roasted Fig, Fresh Mint, Coriander and Basil,

x x x

Garlic and Lime Marinated King Prawn,
Green Curry Sauce,

x x x

Mango and Lime Sorbet,

x x x

Moroccan inspired Chicken:
Sumak Spiced and Roasted Breast, Cumin and Garlic Crisp Thigh, 
Confit Wing in Fennel Seed Crumb, Spiced Cous Cous, Curried Puy Lentils, 
Roasted Vegetables, Charred Apricot, Tomato and Tamarind "Tagine" Gracy

x x x

Trio of Desserts:
Toffee Apple and Oat Crumble,
x x x
Cardamom and Honeycomb Creme Brulee,
x x x
Salted Caramel and Toasted Pecan Chocolate Brownie, Peanut Butter Ice-Cream,

x x x

Petit Fours.



















For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk


31 March 2017

Gluten/Dairy Free Recipe: Toasted Pecan and Salted Chocoloate Brownies




Who doesn't love making and then indulging in a really good Chocolate Brownie! Being one of the first "Cake" recipes I ever made, it will always bring back fond memories of my earliest baking sessions and taking place as one of the most popular desserts on our current menu this recioe shows with how our menus have evolved since. We've played around with many variations of the original recipe and have tasted many many more, believing we now have a super tasty version that is easy to reproduce. The success of our latest Chocolate Brownie recipe is all about using a good Chocolate with high Cocoa solids (70% is perfect) and cooking to create a crisp biscuit edge with a gooey fudge-like texture in the middle. The absolute perfect combination for me :) You may need a bit of trial and error though with timings as every oven is different.... I love mine not long out of the oven after it's first bake with a really good espresso though it is equally good warmed back up and served with a fabulous rich Ice Cream. Our recipe is naturally low on the amount of flour used and so it works really well just to switch the plain flour for a gluten free blend. Gluten free flour is widely available, being commonly made using a variety of rice, buckwheat, tapioca and other gluten free grains. I have listed the recipe below with gluten free flour and also coconut oil in place of butter so this version is dairy free too. The coconut oil gives it a great depth of flavour as does the dark brown sugar and isn't overly sweet. Please do make sure you read the label on the chocolate you use to ensure your recipe is completely dairy free if you have allergies or intolerances. Happy baking! :)








Ingredients:  
200 Grams Dark Chocolate, (70% cocoa solids)
200 Grams Coconut Oil,
200 Grams Soft Brown Sugar,
150 Dark Brown Sugar,
120 Grams Gluten free Flour (Dove Blend)
5 Eggs,
Teaspoon Vanilla Bean Extract,
Pinch Sea Salt,
Garnish:
200 Grams Toasted Pecans,
200 Grams Chipped Dark Chocolate
,

Method:
1) Preheat your oven to 160 Centigrade 
2) Melt the Chocolate and Coconut Oil together, (microwave is fine)
3) Add the Sugar, Salt and Vanilla and mix well,
4) Beat in the eggs, one at a time,
5) Fold in the Flour, mixing until completely dispersed into the Chocolate,
6) Fold in the Pecans and Chocolate Chips,
7) Cook for 20 minutes at 160. 
(The Brownie should still be quite gooey, your knife coming out with a trace of chocolate . on it)
8) Let it rest for half an hour minimum before cutting or leave to cool overnight.





























 For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk


29 March 2017

Private Dinner Party, Denis Gibson and Family, Winchester


"An amazing experience and some of the best food I've tasted."  Dan Gibson





Cooking in Winchester this weekend, ChefMike and I went out together to produce a fabulous tasting menu for six great diners celebrating at home. It was a great party to do as Denis and Jane's family had presented them the thoughtful gift of a voucher for dinner at home with ChefGary as a Christmas present. Once contact was made, it was easy to arrange a date to suit all and dinner for 6 was in the diary :) I have some fabulous menus to choose from and it was a pleasure to be asked to produce one of our delicious tasting menus for all. With a few slight dietary requirements sorted, everything was set and all that was left to do was turn up on the evening with the food :) Mike and I were both made to feel very welcome and it was a great evening with lots of coompliments for each dish :)










Menu



Canapes:

Dijon, Sesame and Honey glazed Sausages,
x x x
Bruschetta, Ham Hock, Pickles, 
x x x
Mozzarella, Blush Tomato, Black Olive, Fresh Basil,

x x x

Roasted Butternut Squash, Coconut and Chilli Soup,

x x x

Smoked Duck Breast, Confit of Crisp Thigh, 
Pomegranate, Toasted Cashew, Spring Onion, Cucumber, 
Fresh Mint, Basil, Coriander, 
Hoi Sin and Balsamic Glaze,

x x x

Saute King Prawn, Green Curry Sauce,
Soused Carrot and Fennel Salad,

x x x

Mango and Lime Sorbet,

x x x

Morrocan inspired Chicken,
Sumak Spiced Breast, Garlic and Cumin maronated Crisp Thigh,
Mediterranean Cous Cous and Puy Lentils, 
Roasted Vegetables,
Tomato, Cinnamon and Tamarind Tagine Gravy,

x x x

Vanilla, Cardamom and Honeycom Creme Brulee,

x x x

Petit Fours.



















 For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk