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
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