26 December 2014

Private Christmas Dinner Party, Sarah and Friends




The run up to Christmas this year has been amazing, with my weekends being full of back to back celebratory and most fabulous Dinner Parties. This Saturday was especially fun and rewarding as it was a return visit to South sea, Portsmouth for Sarah and her very entertaining friends. We held the Party over a Saturday lunch time to fit in with everybody and also, there was a gorgeous little 1 year old Frankie in the house. ;) The menu was decided a few weeks before the date and as usual, I prepared most of my ingredients off site, ready for cooking at the house. Arriving to a warm greeting from Guy and Becky I unpacked my cooking utensils and food and began setting up. Every course went down exceptionally well accompanied by much Presecco! and a perfect lunchtime celebration was set, also being a huge pleasure to join everyone at the table for a glass of delicious Fizzy myself at the end of the meal. 












Menu


Canapes:

Seared Chorizo, Fire Roasted Red Peppers, King Prawn,
x x x
Crispy Duck Roll, Sweet Chilli,
x x x


To Begin:

Seared King Scallops, Pressed Pork Belly, Sea Salt Crackling, Apple sauce, Balsamic,


Main-Course:

Fillet of Beef Wellington, Wild Mushroom Pate, Parma Ham, Crisp Pastry, Red Wine Gravy,
Dauphinoise Potatoes, Carrot Puree, Buttered Carrots, Green Beans, Asparagus Tips, Parsnip Crisp,


To Finish:

Trio of Desserts:
Chocolate and Pecan Brownie, Sticky Toffee Pudding Ice Cream,
x x x
Mango, Coconut and Lime Posset,
x x x
Warming Cherry and Pear Oat Crumble, Stem Ginger Ice-Cream.
















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

17 December 2014

Canape and Drinks Party, Debbie and Brian




Although I usually fill up my weekends catering Private Dinner Parties, this Saturday I entertained an evening full of delicious and inviting canapes as part of a special 50th Birthday Celebration. I always indulge my Dinner guests with a selection of decadent canapes prior to seating but a whole evening of tasty little bites was part of a drinks party that was set up to cater for just over 20 people. It was a fantastic evening as I have previously catered for many of the guests before, providing Dinner Parties and buffet food on several occasions over the past few years. I served all the fabulous food over a period of about three hours, providing an array of savoury canapes and then finishing off with some petit fours to satisfy any sweet cravings. Debbie and Brian were perfect hosts, making the whole event a fantastic celebration!









Menu



Savoury:

Bruschetta, Green Olive, Blush Tomato, Mozzarella, Fresh Basil,
x x x
Goats Cheese and Parma Ham, 
x x x
King Prawn Tempura, Sweet Chilli,
x x x
Sushimaki, Cured Salmon, pickled Ginger, Soy,
x x x
Sushimaki, pulled spiced Pork, Teryaki, 
x x x
Crisp Parsnip and Carrot Bhaji, Chilli and Fresh Coriander,
x x x
Sesame roast and Masala spiced Sweet Potato, 
x x x
Crispy shredded Duck roll, Sweet Chilli,
x x x
Carpacio of Beef Fillet, Oyster Sauce, 
x x x
Chicken Satay, Cashew and Chilli Butter,


Sweet:

Dark and White Chocolate Coated Strawberries,
x x x
Individual Lemon Curd and Raspberry Tart,
x x x
Chocolate Orange Brownie.

















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


16 December 2014

Gluten Free Chocolate Brownie Recipe,




I really love making Chocolate Brownie! It was one of the first "Cake" recipes I ever made and so it will always bring back fond memories of my earliest baking sessions. Since that very first time I have played around with many variants of the original recipe and have tasted many many more. The success of my Chocolate Brownie is all about using a good Chocolate with high Cocoa solids (Between 60 and 70%) and plenty of it to get the right texture. A crisp biscuit edge and a fudge-like texture in the middle is a perfect combination for me. Enjoyed as it is with a Coffee or warmed back up and served with a good Ice Cream it is excellent either way. My recipe is naturally low on the amount of flour used and so it works really well just to switch the plain flour for a gluten free blend or even Rice Flour or ground Almonds. Gluten free flour is widely available now and is commonly made using a variety of Rice, Buckwheat, Tapioca and other gluten free grains.

The picture above is coated in Tempered Chocolate and I used it for a birthday cake. My recipe below is for Toasted Pecan and White Chocolate but you can easily make various other flavours to tailor it for the occasion. For example, I have made Chocolate Orange, Salted Caramel, or even Chilli and Basil or Wasabi flavoured Brownies.



You will need:
Several Mixing bowls, 
Spatula
Scales
Baking tray, 30 x 20cm Approx
Baking Parchment


Ingredients: (Makes 20 Dessert Portions)
400 Grams Dark Chocolate, 
400 Grams Butter,
350 Grams Granulated Sugar,
350 Grams Dark Brown Sugar,
240 Grams Gluten free Flour (Dove Blend)
10 Eggs,
Teaspoon Vanilla Bean Extract,
Pinch Sea Salt,
Garnish
200 Grams Toasted Pecans or other Nuts
200 Grams Mixed White and Dark Chocolate Galettes, 


Method:
1) Preheat oven to 180 Centigrade and line tray with Parchment,
2) Melt the Chocolate and Butter together,
3) Add the Sugar, Salt and Vanilla, beat in to mix well,
4) Beat in the eggs, one at a time,
5) Fold in the Flour,
6) Mix well and pour into the baking tray,
7) Add the Garnish,
8) Cook for 15 minutes at 180.



Method:

1) Preheat oven to 180 Centigrade and line tray with Parchment,
2) Melt the Chocolate and Butter together,
3) Add the Sugar, Salt and Vanilla, beat in to mix well,


4) Beat in the eggs, one at a time,

5) Fold in the Flour,

6) Mix well and pour into the baking tray,

7) Add the Garnish,

8) Cook for 15 minutes at 180.



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








15 December 2014

Private Dinner Party, Matt and Michelle Goss, Southampton





This Friday, I catered a fantastic 3 Course Dinner Party in Southampton. Having met Matt and Michelle a few months ago to help choose the menu it was a huge pleasure to finally come and get to do the part I most enjoy! Working in an open plan kitchen was a great setting for the evening, being great to be observed and feeling big part of the celebration during the course of the meal. Everyone was a star to cater for and it was a brilliant start to the weekend. 











Menu


Canapes:

Cured Salmon Sushimaki, Pickled Ginger, Soy,
x x x
Honey, Maple, Dijon and Sesame glazed Sausages,
x x x
Crispy Duck Roll, Sweet Chilli,


To Begin:

Crispy Confit of Pork Belly, Sea Salted Crackling,
Masala spiced Puy Lentils, "Burnt" Onion Ketchup, Apple Puree,


Main-Course:

Fillet of Beef Wellington, Wild Mushroom Pate, Parma Ham, Crisp Pastry, Red Wine Gravy,
Dauphinoise Potatoes, Textures of Carrot, Green Beans, Asparagus Spears,


To Finish:

Trio of Desserts:
Vanilla and Honeycomb Creme Brulee,
 x x x
Pear Tarte Tatin, Stem Ginger Ice-Cream,
x x x
Caramelised Fig and Toffee Cheese Cake, Hazelnut Crumb.















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





11 December 2014

Private Birthday Dinner Party, Paula and Brian & Friends




I had three Super Birthday Dinner Parties this weekend and the last was definitely up there as a fantastic way to finish off a great Sunday. Catering for another surprise was in line with the week and it was a covert operation to keep it all under wraps until close to kick off! We had Canapes and three courses planned and it was all in an open plan kitchen which is always my favourite way to work. Brian was a perfect host and every guest helped make my day enjoyable and most rewarding. I served up my third Beef Wellington of the weekend which has been my most popular dish ever since I started catering Private Dinner Parties. It went down really well but I think my "Trio of Desserts" finished off the Sunday perfectly for everyone. 












Menu



Canapes:

Bruschetta, Olive, Blush Tomato, Basil, Mozzarella,
x x x
Chicken Satay, Cashew and Chilli Butter,
x x x
Crispy Duck Roll, Sweet Chilli,



To Start:

Crispy Tempura Vegetable and Sushi Platter,
Carrot and Coriander Salad, Wasabi Creme Fraiche, Soy,  



Main-Course;

Beef Fillet Wellington, wild Mushroom Pate, Parma Ham, Pastry, Red wine Gravy,
Dauphinoise Potatoes, glazed Carrots, Green Beans,



To Finish:

Trio of Desserts:
Chocolate and Pecan Brownie, Peanut Butter Ice-Cream,
x x x
Lemon Curd and Raspberry Mille Fuille, 
x x x
Pear Tarte Tatin, Stem Ginger Ice-Cream.
















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

9 December 2014

Private Birthday Party Dinner, Nuala Power and Friends


"All beautifully created, each course a work of art, and the taste was out of this world! Best birthday celebration ever!" Nuala Power




I had a surprise Birthday Party this weekend which was extra super fun as it was the second special birthday Dinner I had catered for in two days! Being arranged through my very good friend and fellow chef Will, I arrived to set up early to keep everything a secret before Will's Mum arrived with all her friends. Everything went really well and it was a real pleasure to provide a great dinner to such fantastic guests. 











Menu



Canapes:

Crispy Duck Roll, Sweet Chilli,
x x x
Bruschetta, Mozzarella, Fresh Basil and Blush Tomato Pesto,
x x x
Chicken Satay, Cashew and Chilli Butter,


To Begin:

Saute King Prawn, King Prawn, Ginger, Garlic and Corinader Pastis,
Textures of Mango and Chilli,


Main-Course:

Beef Fillet Wellington, Wild Mushroom Pate, Parma Ham, Crisp Pastry, Red Wine Gravy,
Dauphinoise Potatoes, Buttered Carrots, Green Beans,


To Finish:

Trio of Desserts:
Lemon Curd and Raspberry Mille Fuille, 
x x x
Pear and Anise Tarte Tatin, Stem Ginger Ice Cream,
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