28 December 2013

Private Dinner Party, Dawn Currie, Boxing Day



My latest Dinner Party cooking for a great group of family and friends at Langley House this Festive season was for 19 on Boxing Day, also being the very last Dinner Party of the holiday period. It was a great one to finish off the year and cooking Lamb for the main course four ways was a challenge but a fantastic dish to send out to end what has been a fantastic 12 months. It was again a pleasure to cook in such a lovely kitchen and to see the familiar friendly faces of Dawn's family and friends for a third time over Christmas.






Menu


Canapes:

King Prawn and Crab, Horseradish, Black Pepper,
x x x
Bruschetta, Tomato and Chilli Salsa,
x x x
King Prawn Wonton, Sweet Chilli,



To Start:

Cream of Asparagus and Leek soup, Pancetta Croutons,


Main Course:

Assiette of Roast Lamb,
Rosemary and Garlic Roasted Cutlet, Sliced Rump, Confit of Shoulder, Red wine braised  Heart, Celeriac Mash, Glazed Baby Carrots, Saute Green Beans, 


To Finish:

Peach Tarte Tartin,
Vanilla and Caramel Custard.







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


Private Dinner Party, Christmas Day, Sue Moore



This December 25th, I took on a Festive Private Dinner Party in North Hampshire for an affable and courteous family of nine. Sue had requested a traditional Turkey Dinner which suited me well and to have Christmas Pudding at the end of the meal to keep in line with the Christmas theme. I had great pleasure in coming up with the final menu and as always, enjoyed sourcing the ingredients and preparing everything before arriving at Sue and Ian's lovely house. A modern Kitchen with an island in the middle was great to work in and the AGA fitted in perfectly, attributing to it's character. I was treated to a lovely cup of tea whilst I unpacked and prepared the Canapes before finishing off and serving the remaining titillating courses.






Menu


Canapes:

Bruschetta, Mature Stilton and Cranberry,
x x x
Sweet Chilli King Prawns, 
x x x
Parsnip Rosti, Parma Ham,


To Start:

Pressed Duck and Black Pudding Terrine, Parma Ham, 
Poached Pear, Rocket, Capers, Balsamic,


Main-Course:

Turkey Wellington, Sausage meat, Cranberry and Wild Mushroom Duxelle,
Chateau Potatoes, White wine Gravy,
Honey and Sesame roasted Parsnips and baby Carrots, 
Spiced Red Cabbage, Pancetta roasted Brussel Sprouts,



Trio of Desserts:

Christmas Pudding, Cranberry and Orange, Brandy and Vanilla Sauce,
x x x
Apple Tarte Tartin, Peanut Butter Ice Cream,
x x x
Eton mess, Raspberries, Chantilly Cream, 


Petit Fours:

Chocolate, Walnut and Pecan Brownies.





"Just wanted to repeat how much we all enjoyed our Christmas Dinner! The day was perfect in all respects due to your professionalism, Sue"

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

Private Dinner Party, Dawn Currie, Christmas Eve




My second Dinner Party in Wiltshire at the very Picturesque Langley House, I served up some more delicious Canapes and a further  array of delectable courses for 12 guests. Everyone being perfectly hospitable, it was a great pleasure to return for a busy evening. 







Menu


Canapes:

Parsnip Rosti, Parma Ham,
x x x
Smoked Salmon and Mackerel Roullade,
x x x
Chicken Satay, Cashew and Chilli Butter,
x x x
Bruschetta, Goats Cheese and Blush Tomato Pesto.


To Start:

Thai Salmon Fish Cake, Sweet Chilli, Soy and Sesame Dressing,
Pickled Ginger and Coriander,


Main-Course:

Duo of Asian Pork, Tomato, Tamarind, Chilli and Coconut sauce,
Teryaki glazed Tenderloin, Slow Cooked Belly of Pork,
Lemon and Cumin Rice, Stir Fry Vegetables,


To Finish:

White Chocolate, Pistachio and Peppermint Cheesecake.




+







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


27 December 2013

Private Dinner Party, Richard Craggs




It has been a long time coming to be cooking for Richard and his friends so it was great to be able to fit in a Christmas Dinner Party amongst my busiest Festive season yet. Travelling to Duck Farm near Winchester, it was a delight to meet Richard's mum, who was a perfect host when seeing me in. Keeping me engaged in conversation whilst setting up was both interesting and pleasing and it was a joy to learn about the history of the farm. An amazing old Building that had plenty of character and spiel, it was a pleasure to cook up a delectable feast of canapes and a further three courses for a festive group who obviously appreciated choice cuisine. I thought I would be fighting an uphill battle with Richard's palette regarding vegetables  so it was a triumph and acquisition to receive clean plates after each course. A fantastic day all round, I had a great day preparing and serving a menu that Richard gave me freedom with, so I served up a mix of some fine ingredients that I love to work with.





Menu


Canapes:
King Prawns, Thai Curry Sauce,
x x x
BBQ Spiced Confit Pork Belly,
x x x
Chipolatas, Pancetta, Seasame, Dijon, Honey,
x x x
King Prawn Roll, Sweet Chilli,
x x x
Smoked Mackerel Bruschetta, Horseradish, Black Pepper,
x x x
Goats Cheese Pesto Bruschetta, Blush Tomato,


To Start:

Parsnip and Apple Soup, Parsnip Crisps,


Main-Course:

Trio of Roast Duck, Red wine, Soy and Honey Gravy,
Confit of Crispy Leg, Pan fried 5 Spiced Breast, Shredded Duck Parcel,
Fondant Potato, Glazed baby Carrots, Green beans,



To Finish:

Trio of Desserts:
Sticky toffee Pudding, Salted Caramel ice Cream,
x x x
Chocolate Orange Fondant,
x x x
Mango and Raspberry Cheese Cake.






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


Private Dinner Party, Dawn Currie



Catering for a merry group of family and friends in a charming holiday home in Wiltshire over the Christmas period was a great experience, cooking for up to twenty on each visit. Starting the Saturday before Christmas, I cooked one of my favourite dishes of "Trio of Duck" which was well received all round. Working with the large Green Aga was a pleasure in an extensive kitchen, suited for cooking and plating up for large numbers which was ideal.






Menu


Canapes:

Bruschetta, Smoked Mackerel, Horseradish,
x x x
Thai Salmon Fish Cake, Sweet chilli,
x x x
 Chipolatas, Pancetta, Dijon, Sesame, Honey,


To Start:

Tian of King Prawn and Crayfish tails, Lime, Chilli, Coriander, Mango,


Main-Course:

Trio of Roast Duck, Soy and Honey Gravy,
Confit of Crispy Leg, 5 Spiced Breast, Shredded Duck Parcel,
Potato Fondant, Spiced Red Cabbage, Glazed Baby Carrots, 


To Finish:

Vanilla and Honeycomb Creme Brulee.









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

26 December 2013

Dinner Party, Kelly Reid and Friends




Another ace Dinner Party for Kelly and Co in Basset, being the third time since our first in November! This time it was for a Christmas get together with her girly friends, celebrating in Festive spirit with synchronous Jumpers!! Keeping up with the seasonal spirit, Sparkling Champagne was flowing as enticing canapes were served at the beginning of the evening. A brilliant night all round, receiving great feedback after each delectable course, it was a pleasure to cook for such fond friends. 







Menu


Canapes:

Chipolatas, Pancetta, Honey, Dijon, Sesame,
x x x
Crispy Duck roll, sweet Chilli,
x x x
Smoked Mackerel, Horseradish, Lemon, Black Pepper,
x x x
Beef Fillet Carpacio, Rocket, Oyster Sauce,


To Start:

King Prawns, Pancetta, Garlic and Chilli,
Roasted Sweet Potato, Balsamic, 

Main-Course:

Fillet of Beef Wellington, Wild Mushroom Pate, Parma Ham, Crisp Pastry, Red Wine Gravy,
Potato Gratin, Baby Carrots, Asparagus Spears,

To Finish:

Quartet of Desserts:
Chocolate Orange Fondant, 
x x x
Vanilla and Honeycomb Creme Brulee,
x x x
Apple Tarte Tartin, Salted Caramel Ice Cream,
x x x
Mango and Raspberry Ice Cream.
,








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


Private Dinner Party, Kevin and Bridget



The first of many Dinner Parties this December, I kicked off in style with a seven course tasting menu for 19 people in Chandlers Ford. A brilliant night to start to the Festive season, I set the standard for the run up to the Christmas. A taste of things to come. ;)






Canapes:
Smoked Salmon, Wasabi creme fraiche, Sesame, Soy
x x x
Smoked Duck Breast, Cucumber, Spring Onion, 
x x x
Bruschetta, Black Olive Tapenade, Blush Tomato, Fresh Basil,

x x x

Creamed Parsnip and Apple soup, Parsnip Crisps,
x x x 
Pressed Duck and Black pudding Terrine, Caper and Wholegrain Mustard Dressing,
x x x 
Seared Scallops, Seasame seeds, Green Chilli, Ginger, fresh Coriander, Coconut cream, 
x x x
Raspberry and Champagne Sorbet,
x x x 
Beef Fillet Wellington, Red wine gravy, Wild Mushroom Pate, Puff Pastry,
x x x

Trio of Desserts:
Walnut and Pecan Chocolate Brownie,
x x x
Pear and Star anise scented Tarte tatin,
x x x
Vanilla and Honeycomb Creme Brulee.










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