25 November 2012

Grayshott Gallette Dinner Party, November 2012




November has been a cold month which was a perfect setting for my latest monthly Private Dinner Party at the Grayshott Gallette. A Winter themed menu starting with a hearty soup of roasted butternut squash and coconut milk with a warming chilli and ginger kick, followed by slow braised lamb provided a great start. Finishing off with an individual apple and pecan crumble was a fantastic end, providing a filling meal to help combat the cold weather.






Menu


To Start:

Sweet chilli King prawns & fresh coriander,
Curried sweet potato, black sesame seeds,
Goat’s cheese, wrapped in Parma ham,

To Kindle:

Chunky butternut squash and coconut soup: 
Chilli, lemongrass, ginger, coconut milk,

To Savour:

Slow braised shank of lamb, Tarragon and balsamic gravy,
Mustard seed mash, seasonal vegetables,

To Delight: 
Individual Toffee apple, crunchy oat and pecan crumble,
Chilled vanilla and cinnamon custard.






Grayshott Gallette Dinner Party, May 
Grayshott Gallette Dinner Party, July 


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

18 November 2012

Private Dinner Party, Andy Franklyn-Miller



My most recent Dinner Party in Surrey was for ten fantastic guests who gave great feedback on all of my food which always makes for the most rewarding evening. I was initially greeted very warmly by Andy and his wife and had great pleasure in producing a delicious four course menu in their attractive home. On arrival, I unpacked my equipment and ingredients in their capacious and beautiful kitchen, which was a complete delight to work in.

It was a great evening all round, with the guests enjoying the canapes with a few drinks in the kitchen area before sitting down for the remaining three courses. Everyone was friendly throughout the evening and I really enjoyed cooking some of my favourite ingredients.






Menu


To Begin:

Smoked Duck, Cucumber, Raspberry, Balsamic, Spring onion,
x x x
Spiced Chicken Satay, Soy, Cashew and Chilli,
x x x
King Prawn Tempura, Mango, Chilli, Lime,


To Start:

Crayfish tails and Prawns, Red pepper, Tomato, Chilli and Coriander Salsa,


Main-Course:

Assiette of roast Pork:
Pan roasted Tenderloin, Confit of Belly, Sea salt Crackling, Stilton and Cider Gravy,
Dijon mustard Mash, Buttered Carrots, Green Beans,


To Finish:

Trio of Desserts:

Vanilla and Honeycomb Creme Brulee
x x x
Chocolate Orange Fondant,
x x x
Toffee Apple Crumble.








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

5 November 2012

Private Dinner Party, Mark and Cindy.

"Awesome Dinner Party! Once again your food was the star of the evening" Mark Billington




I have been catering for Private Dinner Parties for a few years now and Mark and Cindy were amongst the first to sample my cooking! It has been a huge pleasure cooking for them on many occasions, trying out savorous and delectable dishes as I expanded my repertoire and developed my skills along the way. I also have the pleasure to able to class them as good friends, being introduced by Julian and Sue Porter a good while back at their own Private Dinner Party for Jules' Birthday. Jules and Sue are long standing friends of Marks and Cindy's and my wife and I had the great titillation of their amazing photography at our wedding over 5 years ago, staying friends since. My latest Dinner Party for Mark and Cindy was definitely in my all time top ten and I cooked up one of Mark's favourites, "Trio of Duck" tonight, though the main reason for the latest celebratory dinner was for Cindy's Birthday. 





It was great to catch up with both of them whilst I unpacked my kitchen equipment and I enjoyed a lovely cup of tea from Cindy whilst Mark tried to ply me with beer throughout the rest of the evening. They are always the perfect hosts and I enjoyed cooking for an intimate number of six guests, putting out four courses of some great tasting, pleasing and aromatic food. Mark and I both enjoy our photography due to Jules and we both got trigger happy around the food. As always, I enjoy posting the pictures on my Blog afterwards as it is a perfect way to end each Dinner Party.





Menu


To Begin:

Hoi Sin glazed Pork belly skewers,
x x x
Blue cheese, Parma ham, Blush tomato,
x x x
Bruschetta, Sweet baby Plum Tomato and Basil Salsa,

To Start:

Saute King Prawns, Chorizo, Chilli, Garlic, Spring Onion,

Main-Course:

Trio of Duck:
Seared 5 Spiced Breast, Confit of Leg, Crispy Duck Parcel,
Cajun Chips, Spiced Red Cabbage, Soy and Honey fused Gravy,

To Finish:

Trio of Creme Brulees,
Vanilla and Honeycomb,
Baileys, Toffee and Cinnamon,
Cardamom and Orange.













"Awesome Dinner Party! Once again your food was the star of the evening" Mark Billington


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