24 November 2013

Private Dinner Party, Elizabeth Salter



Saturday Night's Dinner Party was yet another fabulous evening. Cooking in an open plan kitchen and Dining area there was plenty of cheerful banter as I was setting up and it made for a great atmosphere whilst I continued onto serving Dinner. I love bringing Asian influence and spices into my cooking and tonight's menu blended perfectly with some of my favourite styles. A great night all round and it was a pleasure to talk through some of the recipes with both a cordial and lively group of friends.






Menu



Canapes:

Crispy BBQ Duck Roll, 
x x x
King Prawn Blini, Sweet Chlli Mayo,
x x x
Bruschetta, Tomato, Chilli and Lime Salsa,


To Start:

Sticky Sweet Chilli Crispy Beef, Rice Noodles,
Soy, Sesame and Coriander,
OR
Sesame roasted Sweet Potato, 
Sweet Chilli Noodles,


Main-Course:

Duo of Asian Pork, 
Teryaki Glazed Fillet, 5 Spiced Belly,
Egg Fried rice, Wok fried Vegetables,
Chilli, Coconut, Tamarind and Tomato sauce,
Or
Teryaki Salmon,


To Finish:

Trio of Desserts:
Chocolate Orange Fondant, Pecan Brittle, Salted Caramel Ice Cream
x x x
Strawberry, White Chocolate and Coconut Cheese Cake,
x x x
Lemon, Lime and Mango Posset, Tuille biscuit. 










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



Private Dinner Party, Karen and Phil Brown




Catering for a Fab Birthday Celebration Dinner Party  near Hook this weekend went Brilliantly. Starting with a light starter of Crab, cured Salmon and Avocado, followed by Beef Wellington was superbly chosen by Karen and it was finished off perfectly with a Winter Dessert of Toffee Apple and Pecan Crumble. Fantastic ingredients, prepared, cooked and presented beautifully always have an allure for me and made for a culminating menu all round. It was also a return visit to Karen and Phil which was an affording pleasure and  also great to see their  boys again whom I Know well from Yateley Manor School.

I always bring my camera to every Private Dinner Party to take photos of the food but I couldn't believe it when I arrived to find I had left it on and drained the battery!! Being a perfect adjutant host, Karen lent me her cannon for the evening which was much appreciated. ;-) I have become quite adapt from with my Nikon 7000 which I love and learnt how to use with the aid of Julian and Sue Porter's workshop days, but I enjoyed working with a new model which I hope I utilised well.







Menu


To Begin:

Granary and Olive Bread, Marinated Olives,

Crispy Duck rolls, Sweet Chilli,


To Start:

White Crab Meat, Cured Salmon, Avocado, Horseradish,


Main-Course:

Fillet of Beef Wellington, Wild mushroom Pate, Parma Ham, Crisp Pastry,
Potato Gratin, Calliflower puree, Glazed Carrots, Saute Greens,


To Finish:

Toffee Apple and Pecan Crumble,
Cinnamon Custard, Caramel and Chocolate Ice Cream.







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


18 November 2013

Private Dinner Party, Tracy Bell, Special Birthday Celebration



My Private Dinner Party this Saturday was the second time catering for Tracy and her Friends in one weekend, celebrating an extremely special Birthday! Cooking in an intimate atmosphere with a perfect four on the Thursday, the Saturday was for  8 more guests, continuing along with the festivity and hullabaloo! I really enjoyed the whole weekend, being made to feel most welcome and it was a pleasure to be invited to enjoy some wonderful cheeses at the end of the evening with a very special glass of Port. 







Menu


Canapes:

King Prawn Wonton, Sweet Chilli,
x x x
Bruschetta, Tomato, Chilli and Lime Salsa
x x x
Carpacio of Venison, Black Pepper, Lemon, Rocket,
x x x
Parma Ham, Cream Cheese, Basil,


To Start:

Trio of Asian Salmon
Lemon and Ginger cured Fillet,
Salmon and Tamarind Cromesquis,
Teryaki seared Salmon.,
Spring Onion and Fresh Coriander Salad,


Mango Sorbet


Main-Course:

Trio of Roast Duck
Confit of Crispy Leg,
5 Spiced Pan Seared Breast,
Shredded Duck Parcel,

Hand cut Chips, Wok fried Vegetables, Soy infused Gravy,


To Finish:

Trio of Desserts
Red Berry and White Chocolate Cheese Cake,
x x x
Toffee, Vanilla and Honeycomb Creme Brulee,
x x x
Pear and Anise Tarte Tartin.










"I wanted to say a huge thank you for the fantastic dinner you made for us at the last minute on the actual day of my birthday, and again the beautiful feast on Saturday evening.  How you did all of this in my small open plan kitchen is beyond me.  The food was exquisite and everyone was so impressed with the flavours and design when presented on the plates.  I will certainly be using your services again in the future.  Your skills, flair and presentation to detail are exceptional and I am so very glad to have met you"   Tracy Bell


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

Private Dinner Party, Trevor and Michelle Deacon



Friday night's Private Dinner Party was in Porchester, returning to a great bunch of friends that I first catered for last year. Making me feel most welcome once again, it was a brilliant evening, enjoyed with fantastic food and convivial and collective conversation. Cooking in a lovely homely kitchen is always a pleasure and everyone squeezed around the table next door made for a gregarious and affable atmosphere.







Menu


Canapes:

Bruschetta, Blush Tomato, fresh Basil, Brie,
x x x
Crayfish Tails, Lemon, Chilli, Fresh Coriander,
x x x
Crispy Duck Roll, sweet Chilli,


To Start:

Saute King Prawn, Pancetta, Garlic, Chilli,
Roasted Butternut Squash, Red Pepper Puree, Balsamic,
OR
Baked Goats Cheese, Blush Tomatoes Pesto, Rocket leaves,

Main-Course:

Fillet of Beef wellington, Parma Ham, Wild Mushroom Pate, Puff Pastry, Red Wine Gravy,
Chateau Potatoes, Glazed Baby Vegetables,
OR
Seared Sea Bass Fillet, Garlic and Rosemary,


To Finish:

Trio of Desserts,
Mango and Elderflower Pannacotta
x x x
Berry and white Chocolate Cheese cake
x x x
Pear and anise Tarte Tartin, Chocolate and Caramel Ice cream.














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

Private Dinner Party, Tracy Bell


"The food was exquisite and everyone was so impressed"




It was a fantastic Birthday Celebration in Gosport this weekend, with my first of three Dinner Parties being for a perfect intimate number of four. Cooking for a fabulous host and her amiable friends in a modern kitchen was both a privilege and a pleasure, having a great evening utilising some amazing ingredients into four delectable courses. Being invited to the table after dessert for a delicious glass of wine was a perfect finish to a splendid Dinner Party. 





 Menu

Canapes:

Crispy Duck Roll, Hoi Sin,
x x x
Marinated Crayfish, Chilli, Lemon, Fresh Coriander, 
x x x
Sesame Salmon Fish Cake, Sweet Chilli,

To Start:

King Prawns, Pancetta, Garlic and Chilli,
Roasted Butternut Squash, Sweet Red Pepper Puree, Balsamic,

Main-Course:

Fillet of Beef Wellington, Wild Mushroom Pate, Parma Ham, Puff Pastry, Red Wine Gravy,
Dauphinoise Potatoes, Glazed Baby Carrots, Saute Greens,

To Finish:

Trio of Desserts,
Raspberry and Elderflower Pannacotta
x x x
Toffee and Pecan Cheese cake,
x x x
Chocolate Orange Fondant.









"I wanted to say a huge thank you for the fantastic dinner you made for us at the last minute on the actual day of my birthday, and again the beautiful feast on Saturday evening.  How you did all of this in my small open plan kitchen is beyond me.  The food was exquisite and everyone was so impressed with the flavours and design when presented on the plates.  I will certainly be using your services again in the future.  Your skills, flair and presentation to detail are exceptional and I am so very glad to have met you"   Tracy Bell


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

2 November 2013

Private Dinner Party, Stephanie and Will Jones





I Catered for 6 friends in Pirbright, Surrey this weekend, celebrating a special Birthday for previous guests from a Dinner Party last Year. It is always a fantastic feeling to cook  for those that I have catered for previously and on this occasion it was a real pleasure from start to finish. Stephanie chose some great dishes from my menu page and I put together some of her favourite desserts as a trio which is always a popular feature at my Dinner Parties. 

When I arrived to set up it was a delight to meet young Henry who is only a few months older than our little Robin. He had a delicious dinner which I would've been proud to have made myself but I was busy preparing the evening meal for the adults. ;-) He was a very good boy and went to bed in time for everyone to enjoy some delectable and delicious canapes with a glass of champagne before sitting down for a further three courses at the table. 






Menu


Canapes:

Hoi Sin spiced Pork Belly, Sea Salt Crackling,
x x x
Bruschetta, Mediterranean Blush Tomato and Chilli Hummus, Brie, Fresh Basil,
x x x
Marinated Crayfish Tails, Corriander, Ginger and Chilli, Guacamole,

To Start:

Caramelised Figs, roasted with Pancetta, Blue Stilton and Cinnamon,
Rocket Leaves, Balsamic and Honey,

Main-Course:

Fillet of Beef Wellington, Parma Ham, Wild Mushroom Pate, Puff Pastry, 
Red Wine Gravy,
Dauphinoise Potatoes, Glazed baby Carrots, Asparagus spears, Saute Green Beans,

To Finish:

Trio of Desserts,
Toffee Apple and Pecan Crumble, Chilled Cinnamon Custard,
x x x
Chocolate Orange Fondant, Salted Caramel Ice Cream,
x x x
Caramelised Plum Bake Well Tart.








"Thank you so very much for such a lovely evening on Friday.  Having you cook for us was such a treat and my friends and Will and I had a great time. The food was all absolutely delicious and so beautifully presented and I loved that we could relax in our own home as we ate.  It was lovely to chat with you as you set up and not having to worry about the clearing up afterwards was also a distinct bonus!  

Thanks again for making my birthday such a special and memorable one and I wish you every success in growing your wonderful business.  

Very best wishes, 
Stephanie
"


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