30 May 2014

Private Dinner Party, Barrie and Tahira and Family



I've always loved working with spices and utilizing the best out of other Culture's influences when it comes to Food and Cooking so my latest Dinner Party was a perfect menu for me, with a blend of both North African and Asian Cuisine. Starting with a few canapes before going onto a mixed plated main-course of Lamb, Chicken and Chick Pea Dishes, the menu was finished off nicely with a selection of Petit Fours, served in the middle of the table. 






Menu


Canapes:

Individual Cocktail of Crayfish Tails, Prawn and Cured Salmon, spiced Tarragon Mayo,
x x x
Bruschetta, roasted Tomato and Sesame Hummus, Parmesan Shavings,
x x x
Curried Vegetable Samosa, Fresh mango Chutney,


Main-Course:

Slow Braised Lamb Tagine, Cinnamon, Coriander, Ginger, Tomatoes, Roasted Red Peppers, Toasted Almonds and sliced Apricots,
x x x
Caribbean curried Chicken, Plantain, Yams, Coconut Cream, Fresh Lime and Coriander,
x x x
Chick Pea and roasted Butternut Squash Curry, Garlic, Ginger, Tomatoes, Lemon, Garam Masala,

Roasted Sweet Potato, Fresh Coriander, Sliced Red Chillies,
x x x
Moroccan Carrot and Orange salad, Sultanas, Chilli, Sesame, Spring Onion, Fresh Coriander,
x x x
Mushroom and Garlic Rice,
x x x
Mediterranean Cous Cous, Garlic, Roasted Peppers, Lemon, Chilli, 
x x x
Garlic and Coriander Flat breads,


Petit Fours:

Tutti Frutti Chocolate Brownie
x x x
Moroccan Sweet Pastries, Cranberries, Almonds, Sultanas, Dessicated Coconut, 
x x x
Lime and Mango Posset, pastry Cup,
x x x
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Dark and White Chocolate coated Strawberries.










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


27 May 2014

Wedding Tasting, Paul and Becky



Although my weekends are mainly full cooking for Private Dinner Parties, it is quite refreshing to do something a little different. I have the pleasure of quite a diverse vocation, also catering for Weddings, BBQ's, Afternoon Teas, Buffets and also Private Cooking Lessons. This Sunday, I did a Tasting for a Wedding booked for this June at Sopley Mill in Dorset, providing a selection of Delectable Canapes, a Delicious array of Sandwiches, Cakes and Scones for the Wedding Breakfast and some Aromatic Asian inspired Curries for the evening Buffet.



Menu


Canapes:

Bruschetta, Roasted Tomato and Garlic Hummus
x x x
Bruschetta, Baby Plum Tomato, Green Chilli and Lime Salsa,
x x x
Vegetarian Sushi Maki, Pickled Ginger,
x x x
Crayfish tails, King Prawns, Cocktail Sauce,
x x x
Salmon Gravlax, Cream Cheese, Lemon, Horseradish,
x x x
Serrano Ham, blue Cheese, Blush Tomato Pesto,
x x x
Crispy Duck roll, Sweet Chilli,
x x x
Honey, Dilon and Sesame glazed Chipolata Sausage,







Afternoon Tea:

Sandwiches on assorted Breads
Stilton, Caramelised Red Onion Chutney, 
x x x
Roast Pork, Coronation Mayonnaise,
x x x
Wiltshire Ham, Plum Tomato, Dijon mustard, Rocket,
x x x
Free range Egg Mayonnaise, 
x x x
Wiltshire Ham and Free range Egg Mayonnaise,
x x x
Salmon Gravlax, Cream Cheese, Rocket, Black Pepper,

x x x

Freshly made Scones, Fruit Preserve, Clotted Cream,

x x x

Quiches:
Wild Mushroom, Ricotta, 
x x x
Roasted Pepper, slow roasted Tomato, Cheddar,

x x x

Smoked Pancetta and Dijon, 
Black Pudding, Apple and Pork  Sausage Rolls,

x x x

Cakes:
Choloate Orange Titamisu
x x x
Cherry and Almond Cake
x x x
Tutti Frutti Chocolate Brownie, Cranberries, Prunes, Walnuts and Pecan,
x x x
Toffee and Chocolate Shortbread Fingers,
x x x
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Lemon and Berry Posset in Pastry Cup,
x x x
Chocolate coated Strawberries,
x x x
Berry and Meringue "Eton" Mess.












Evening Buffet:

Malay Inspired Pork, Mushroom, Squash and Coconut Curry,
x x x
Chickpea, mixed Bean and Vegetable Curry,
x x x
Beef Chilli, Cumin, Coriander, Tomatoes and Fresg Red Chillies,
x x x
Slow roasted Pulled Pork, Apple Sauce,
x x x
Slow roasted Pulled Mutton Lamb, Mango Chutney,
x x x
Steamed Turmeric and Cardamom Rice,
x x x
Flat Breads.








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



26 May 2014

Private Dinner Party, C Barnes, Dorchester





This weekend I had the pleasure of travelling to the Beautiful Woodsford Castle near Dorchester to deliver a feast of Asian flavours spread over no less than 7 courses. And of course, the evening began with some delectable canapes to whet the appetite before the main meal commenced! Catering for a surprise Birthday, it was a covert operation to park up and get all my equipment and ingredients into the back kitchen whilst the birthday girl was out for a walk around the amazing local grounds. It is always a wonderful thing to see the expression of surprise and titillation and it sets me up well to go on and produce some fantastic food.  It turned into a fabulous evening, everyone being so welcoming and courteous and it was quite a fun twist to have all the guests seated directly in the kitchen. Catering for 6 hungry adults and 3 children was quite challenging in a small space for such a huge Castle but it was all in a days work and a really rewarding evening.

I also had with me young Liam, who is an aspiring young Chef, very keen to experience cooking in a Dinner Party environment. It was great to have a little extra help and it was a delight to share my skills and knowledge with someone so keen to learn.  









Menu


Canapes:

Bruschetta, Baby Plum Tomato Salsa, Green Chilli, Lime,
x x x
Crayfish Tails and Prawns, Spiced Cocktail Sauce,
x x x
Crispy Duck Roll, Sweet Chilli Sauce,

x x x

Roasted Butternut Squash, Coconut and Chilli Soup,

x x x

Carpacio of British Beef, Oyster Sauce, Spring Onion,

x x x

Seared Scallops, Green Chilli, Coriander and Coconut Sauce, 
Fried Rice, Cumin and Garlic Flat Bread,

x x x

Mango and Lime Sorbet,

x x x

Duo of Asian Pork,
Masala Spiced Fillet, Teryaki Glazed Belly,
Curried Lentils, Pak Choi, Red Peppers, Baby Corn, 
Red Chilli, Tomato, Tamarind and Coconut Sauce,

x x x

Vanilla, Cardamom and Honeycomb Creme Brulee,

x x x

Petit Fours.















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



25 May 2014

Dinner Party, Stephanie, Will and Family



Cooking up a fabulous feast on a Sunny Sunday near Guildford, I had the great pleasure of a third return visit to Cater for Stephanie and Will, also getting to meet more of their extended family, including 3 week old little Rupert who was absolutely adorable! The greatest pleasure though was definitely getting to see young Henry again who is only a few months older than our own little ChefRobin. :) Henry was eating lots of Mum's delicious fresh food on my last visit so it was a delight to be able to try out a little Penne Pasta and Tomato Sauce for him and his cousins. It was lovely weather so everybody Dined Al Fresco, the Adults enjoying some succulent  King Prawns with Chorizo and a Delicious Roast Lamb Dish with Red Wine Gravy and Mint sauce. 

It was also great to be invited to the table at the end of the meal, indulging in a glass of delicious red and taking advantage of the afternoon sun in a beautiful garden. A fabtastic Sunday on all accounts. :)








Menu


Canapes:

Bruschetta, Blush Tomato Pesto, Parmesan,
x x x
Crispy Duck Roll, sweet Chilli,
x x x 
Chicken Satay, Soy, Honey, Ginger, Pumpkin Seed and Almond Butter,


To Begin:

Saute King Prawns, Pancetta, Chorizo, Roasted Sweet Potato, 


Main-Course:


Assiette of Roast Lamb, Red Wine Gravy, Mint Sauce,
Pan Seared Rump, Slow braised Shoulder, Mutton Pie, Shortcrust Pastry,
Celeriac Mash, Chilli and Balsamic roasted Beetroot, Carrot Fondants, Asparagus Spears,


To Finish:
Trio of Desserts,
Raspberry Sorbet,
x x x
Pear Tarte Tartin, Stem Ginger and Sesame Ice Cream,
x x x
Bailey's and Chocolate Cheesecake.










"Thank you so much from all of us for today. The food was as delicious as ever and thank you for being so patient. It was great to be able to have a delicious lunch at home. Hope to see you again before too long. In fact Brendan and I are keen on the idea of a cooking lesson one of these days...
Kind regards"
Stephanie Jones.


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

12 May 2014

Private Dinner Party, Kelly's Birthday Celebration



I cater for many special occasions and my latest 8 course Dinner Party was certainly no exception. Cooking for an extra special Birthday for the extremely lovely Kelly and friends, it was a huge pleasure to be part of the celebration this weekend. Presenting some Delicious Food in the midst of Convivial Company, all enjoyed in the comfort of Home being the perfect way to indulge of an evening, enjoying Fine wines, Good Food and Plenty of Lively Banter. I had a Fantastic Day, from preparing all the Delicious Ingredients at home right through to serving the complete dishes on the night. Kelly, Andy, Wayne and Michelle were all perfect hosts, making me feel most welcome and it was a fantastic end to the evening enjoying some good beer with a little cheese at the table before finishing off. 





Menu


Canapes:
Bruschetta, Roasted Tomato and Chilli Hummus, Serrano Ham, Goats Cheese,
x x x
Crispy Duck Roll, Sweet Chilli,
x x x
Spiced Vegetable Samosa, 

x x x

Roasted Sweet Potato, Coconut and Chilli Soup,

x x x

Carpacio of British Beef, Saute Asparagus, Deep Fried Parmesan Egg Yolk,

x x x

Seared King Scallop and Pork Belly, Sea Salt Crackling,
Balsamic and Apple Puree, 

x x x

Raspberry Sorbet

x x x

Roast Duck and Venison, Redcurrant Gravy,
Seared Breast, Roasted Haunch and Confit of Duck and Venison Pie,
Potato Fondant, Celeriac Puree, Chilli Beetroot, Saute Green Beans,

x x x

Trio of Desserts:
Pear Tarte Tatin, Stem Ginger, Sesame and Lemon Ice Cream,
x x x
Blueberry , Lemon Curd and Meringue Fool,
x x x
Chocolate and Walnut Brownie, Peanut Butter Ice Cream,

x x x

Cheese Board,
Stilton, Petit Pont L'Eveque, Soft Goast Cheese, Comte, Mature Cheddar,
French Bread, Caramelised Red Onion Chutney, Apple.




















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