I have started cooking for the Grayshott Gallette Dinner Club on a regular basis on the last Saturday of each month, being a brilliant opportunity to cook some great food up for some hungry diners. Noel and his wife Michelle waited on the tables and helped in the kitchen along with their daughter, Ellie. I received great positive feed back on some delicious dishes so I was really pleased with the whole event. We will be continuing to work together to promote what has become a brilliant Dinner club in Grayshott, East Hampshire.
Menu
Canapes:
Smoked salmon, cream cheese, fresh chives, granary toast,
Bruschetta: Cranberries, orange, crumbled Stilton ,
Sticky sweet chilli King prawns in filo, with pastry, fresh coriander.
To Start:
Tian of crab & avocado with pink grapefruit and chervil dressing.
To Savour:
Roasted breast of free range chicken, wrapped in smoked pancetta,,
stuffed with asparagus mousseline, white wine and cream sauce.
Buttered new potatoes, glazed carrots, savoy cabbage.
To Delight:
Freshly made warm plum and ginger bake well tart,
Vanilla creme Anglais, caramelized plums.
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| Noel and Ellie Reidy |
Grayshott Gallette Dinner Party, December
Grayshott Gallette Dinner Party, January
Grayshott Gallette, Dinner Party February
Grayshott Gallette, Dinner Party March
Grayshott Gallette Dinner Party, April
Grayshott Gallette Dinner party, May
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