This evening's Private Dinner Party was Catering for four affable friends in their lovely home on the way to Stockbridge from Southampton, delivering a delectable array of dishes from some full flavoured Canapes through to the delicious Dessert. It was an open plan kitchen and dining area and it was a fantastic evening to be cooking in front of all the guests and joining in on cheerful conversation. It was s second visit for me as I catered for a Dinner Party there last November, providing an Asian influenced menu with a duo of Pork cuts as the Star Course. Tonight's main dish was Duck and it is one of my top favourites meats to work with, being rich in flavour and both beautifully tender and succulent when cooked with care. As always I strive to go the extra mile and as I had a guest with coeliac disease, I prepared the entire menu Gluten Free.
Menu
Canapes:
Bruschetta, Cambazola, Parma Ham, Blush Tomato,
x x x
Bresoala, Chilli, Parmesan, Spring Onion,
x x x
Sesame and Honey Roast Duck Sushi,
x x x
Salmon, Pickled Ginger and Wasabi,
To Start:
King Prawns, Pancetta, Butternut Squash Puree,
Red Pepper and Balsamic Reduction,
Garlic Pitta Slices,
Main-Course:
Trio of Roast Duck, Red Wine and Cherry Gravy,
5 Spiced Pan roasted Breast, Confit of Leg, Crispy Hash Cake,
Caraway roasted Baby Carrots, Buttered Greens,
Caraway roasted Baby Carrots, Buttered Greens,
To Finish:
Trio of Desserts:
Chocolate, Orange and Cinnamon Fondant, Peanut Butter Ice Cream,
x x x
Mango and Lime Posset, Pickled Mango Slices,
x x x
Pistachio and White Chocolate Cheesecake, Cashew and Caramel Brittle.
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk
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