25 July 2017

Private birthday dinner party for Maria and Rob with ChefGary, Egham


"Thank you so much for a wonderful meal. All were impressed hugely impressed at the quality, creativity & presentation, a really enjoyable evening" Maria Williams





We catered another brilliant birthday dinner party this weekend, providing a fabulous gourmet tasting menu for 12 guests in Surrey. I have cooked for Rob and Maria on many previous ocassions as our very first meetings go back to Yateley Manor Prep School before ChefGary was born!! It was a huge pleasure to be invited to cook for Maria's very special birthday celebration, and just as much so to sample a few wines that had been matched to each course! The whole evening went really well, each course ging down superbly. 













Menu 


Chef's delectable selection of canapes

x x x

Amouse Bouche
Asparagus spears, crisp pancetta, slow cooked duck egg yolk,

x x x

Poached lobster tail, ginger, lime, fresh coriander,
tian of crab, avocado, grapefruit,

x x x

Blood orange sorbet

x x x

Assiette of roast spring lamb, red wine gravy,
buttered new potatoes, broad beans, peas, mint,

x x x

Elderflower and strawberry jelly, 
vanilla tuille, granola, white chocolate shard,

x x x

Cheese board,

x x x

Petit fours.























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

12 July 2017

Private birthday dinner party, David and Caroline (and friends)




This weekend was a brilliant birthday celebration with fabulously fond friends, delicious and wonderful wines and  superbly phenominal food. Catering a surprise dinner party in Hursley was a huge pleasure for me, creating a gourmet tasting menu for a table of 8, dining in the comfort of their own home. Made to feel so very welcome, it was a succesful evening with a great atmosphere from start until finish. Another great evening and a delightful dinner party. 








Menu


Chef's selection of delectable canapes,

x x x

Roasted butternut squash, coconut and chilli soup,

x x x

Asian inspied duck salad:
Masala spiced and smoked breast, crisp confit of leg, 
watermelon, spring onion, fresh coriander, mint, cashew, hoi sin style dressing,

x x x

Garlic and chilli marinated King prawn,
Thai style coconut curried sauce,

x x x

Mango and lime sorbet,

x x x

Moroccan inspired chicken: 
Sumac spiced breast, cumin and garlic marinated crispy roast thigh,
cous cous, curried lentils, baby vegetables,
roasted fig and apricot, tomato, tamarind and "tagine" gravy,

x x x

Vanilla and cardamom creme brulee, 

x x x

Petit fours.
























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


10 July 2017

ChefGary's "healthy" low calorie cottage pie recipe




Cottage pie is a hugely popular home cooked dish for lots of cooks and chefs at all levels. It's certainly one of my own personal favourite comfort "dinners" bringing back plenty of childhood memories at the family table with Grandma, a master at classic British dishes and my very own food hero. Using a good quality lean minced beef with plenty of flavour, enhanced by the onions, carrots and natural gravy that the meat is casseroled in makes for a hearty and fabulous filling dish. The crisp topping of browned mashed potatoes with grated cheddar is the perfect texture balance, leaving no wonder as to why it's such a home and pub food favourite. 

Of course, having red meat as the main ingredient along with a carbohydrate feuled topping, cottage pie is not perceived as a "healthy" dish... Recently though, I got together with Terry (CoachAnderson) to see if we could put together some traditional easy to cook comfort dinners, with essence on low calorie and balanced nutritional values.  Aiming to create a simple recipe that would be easy enough to reproduce was a different challenge to what I am used to but having a cook off together, carefully weighing out ingredients to ensure all the numbers added up made for an interesting and tasty afternoon ;) Wanting to create a "decent" portion that would fill a healthy appetite and give that satisfied feeling became our biggest challenge. We played around with various options, though decided to stay traditional with beef, mainly due to flavour and staying true to what we both wanted to create. We opted to incorporate swede and sweet potato into the topping, using just enough cheese to add texture though not increase the overall fat in the recipe. Our end result was an extremely tasty dish that easily satisfied our stomachs and at an incredibly low calorie count :)








Recipe:
Serves four, (Only 500 calories per portion)


Ingredients:
Base:
300grams lean minced beef
2 medium onions, finely diced
2 large carrots, finely diced
3 sticks celery, finely diced
1 teaspoon dried mixed herbs
1 tablespoon tomato purée
2 tablespoon Worcestershire sauce
2 tablespoon branston pickle
1 tin chopped tomatoes
100 grams peas
Salt and pepper
Topping:
1 large white potato, roughly chopped
2 medium sweet potato, roughly chopped
1 small swede, roughly chopped
Teaspoon Dijon mustard
50 grams grated cheddar


Method:
1) Preheat a large saucepan before chucking in your mince to brown. No added fat/oil is necessary.
2) Meanwhile, plunge the potatoes and swede in cold water and bring to the boil, allowing to simmer until soft.
3) Add the onion, carrot and celery to the beef mince, cooking for another 5 minutes, whilst stirring occasionally.
4) Add the dried herbs and tomato purée and cook for a further few minutes.
5) Add the remaining ingredients, bring to the boil and then add salt and pepper to taste.
6) Whilst the mince is still simmering, drain off the potatoes and swede and whisk to a rough mash, adding the Dijon mustard, salt and pepper,
7) Pour the mince "mix" into a shallow tray, spreading the "mash" over the top. Sprinkle on the grated cheese and bake @ 220 centigrade until browned (about 30 mins)
8) Serve with fresh steamed vegetables and gravy.


Chef's tips:
1) Browning your mince and onions for a longer time before adding any liquid will increase the natural flavour to the dish.
2) Filling your plate up with fresh vegetables will only add about 100 calories to your dinner. A serving of bisto gravy is only 12 calories.
3) Prep in advance as much as possible, saving time to cook on the evening.




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


19 June 2017

Private Birthday Dinner Party, Pat and Family, Essex

"An Amazing 90th Birthday Celebration - Thank you Gary for making my dad’s 90th birthday celebration such a day to remember, both yourself and Liam were a big part of that special day. The menu was excellent as was the presentation, from the canapés through to the dessert it was faultless. Each course was cooked to perfection and absolutely delicious, everyone so appreciated the hard work and effort put into making such a perfect lunch for all of us. To have a professional chef come to our home set up, cook and present the most amazing lunch was the ultimate luxury – thank you Gary" Pat Sullivan





We love to cook for any occasion, be it a special birthday, wedding anniversary, family get together or any other simply warranting celebrating with some special food at home. Our latest dinner party was held in Essex for a big birthday, hosted by Pat and her lovely family. We first cooked for Pat and her friends in The New Forest in a lovely holiday home, celebrating a fab hen party. It was a huge pleasure to be invited to travel upto Essex to cook again and cater for her Father's own celebrations :) Being welcomed warmly into their lovely home, we set up as normal, having all the preparation boxed off, leaving setting the table and finishes touches to be done prior to canapes. The day was absolutley fabulous, with a great atmosphere, delicious wines, superb food and lots of friendly compliments on each course. A huge pleasure to sample some of the wine but ofcourse, more so to cook for everyone :)









Menu 



Chef's delicious selection of canapes

x x x

Chicken liver parfait, garlic croute, caramelized red onion and balsamic chutney,

x x x

Seared King scallops, 
black pudding, peas, cauliflower,

x x x

Passion fruit sorbet,

x x x

Pave of pan roasted beef fillet, red wine gravy,
slow braised brisket pie,
Dauphinoise potatoes, roasted carrots, greens,

x x x

Trio of filled profiteroles:
Drak chocolate, orange and cointreau,
white chocolate and pistachio,
Bailey's and toffee.























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

7 June 2017

Private birthday dinner party, Rob and Shaz and family







The latest dinner party with ChefGary catered for an amazing birthday celebration for four guests in Melksham, Dorset, whom we have cooked for on many fabulous occasions. Always celebrating with a special gourmet tasting menu, there has been a fantastic repertoire of delicious dishes for each evening we have cooked for Rob and Shaz. This time, we served up a decadent array of canapes followed by seven superb plates of food, finishing off with a trio of cheese cakes ;) All went down superbly with everyone which made for another rewarding and enjoyable evening :)










Menu


Chicken liver and wild mushroom parfait, caramelised red onion chutney,
garlic croute, rocket, balsamic,

x x x

Roasted butternut squash, sweet potato and chilli soup, coconut and lime foam,

x x x

Pressed confit of pork belly, confit of duck egg yolk, sea salt crackling,
asparagus spears, apple sauce,

 x x x

Seared King scallop, garlic marinated King prawn, 
chorizo, roasted red pepper dressing, citrus dressed quinoa,

x x x

Mango and lime sorbet,

x x x

Pave of beef fillet, slow braised brisket and ox cheek pie, crisp pulled short rib, red wine gravy,
fondant potato, honey roasted parsnip and carrot, greens,

x x x

Trio of cheese cakes:
Coconut, mango and lime,
White chocolate and raspberry,
Dark chocolate and cointreau.









































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


30 May 2017

Private birthday dinner party celebration for Jackie and family, Portsmouth, Hampshire

"The food was spectacular, could not have been better. Everything was so lovely from the canapes onwards" 
Jackie Douglas







Our latest dinner party had us catering for 13 guests, celebrating a special birthday at home in Hampshire. Tastes were simple yet precise, requesting an elegant roast lamb dinner for the main course with a good old apple pie amongst the desserts, both being great comfort food for all. Having cooked for Jackie before for a surprise birthday last year it was a huge pleasure to be able to do so again so soon and the day went fabulously. Being welcomed so warmly and receiving fabulous feedback on all courses made for a fabulous Sunday! :) 





Menu



Chef's decadent selection of canapes:


To Begin:

Cream of roasted butternut squash, coconut, chilli and lime soup,
Panko breaded sweet potato, 


Main-course:

Pan roasted rump of British lamb, slow braised neck fillet, confit of belly,
Fondant potatoes, roasted carrots, honey glazed parsnips,
buttered greens, spiced red cabbage, red wine gravy.


To Finish:

Trio of desserts:
Apple pie, sweet pastry, vanilla custard,
x x x
Vanilla and honeycombe creme brulee,
x x x
Salted caramel and toasted walnut chocolate brownie, peanut butter ice cream.












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