31 August 2014

Hen Party BBQ, Lymington

"Just wanted to say a big thank you for such amazing food on Sat. You absolutely made our day, it was fantastic."    Pippa Longley




I really love a Great outdoor BBQ, having catered quite a few this year in a mix of rain and sunshine, so it was with anticipation that I had been keeping an eye on the forecast for this weekend! As it happened, luck was in and I went on to cook up a delicious feast for a fantastic bunch of girls that helped make a brilliant afternoon. It was a pleasure to be able to serve my BBQ Buffet Al fresco and then join in on tasting a superb Cherry Chocolate Cake that one of the Hens had made. It was also especially fun to be part of some recipe sharing with some delectable sounding desserts which I may have to get cracking on if I want to keep up with ChefJacqui!! ;)








Menu


Peppered Rump Steak, 
x x x
Peri Peri marinated Chicken Breast, Chilli, Red Peppers, 
x x x
Seared Seabass Fillet, Lemon and Rosemary,
x x x
Pulled Pork Belly, Tandoori Spices, 

Cajun Potato Wedges,

Spring Onion and Cheddar Baked Baguette,

Chorizo, Beetroot, Green Bean and caramelized Sweet Potato,
x x x
Mozzarella, Avocado, Blush Tomato, Fresh Basil,
x x x
Mediterranean Penne, Chilli, roasted Tomato, Red and Green Peppers, Cumin Seed.












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


28 August 2014

BBQ Birthday Party, Keri Thomas, Southampton,



Celebrating at home for any special occasion is a perfect way to enjoy the company of close friends and family whilst relaxing in privacy and comfort. My latest BBQ Party was for 18 guests, commemorating a very special Birthday at home with a Delicious BBQ Menu that suited all. With a perfect mix of adults and children, it was a fabulous atmosphere to work in and even more so than expected as some very good friends were there with their one week old newborn. :)  

I supplied all crockery, cutlery, napkins and even brought my own BBQ to cook everything fresh on the day. Shirley and Keri were perfect hosts, making me most welcome and ensuring the day was a fantastic celebration for everyone.








Menu


Pulled Shoulder of Pork, Sea Salt Crackling, Apple sauce,
x x x
Char Sui marinated Chicken and Green Pepper Kebabs, BBQ Sauce,
 x x x
Yellow Fin Tuna and King Prawn Skeweres, Chilli, Lemon, Black Pepper and Garlic,
x x x
Ground Beef Burgers, Chilli, Caramelized Red Onions, fresh Basil, Garlic, 
x x x
Honey, Dijon and Sesame glazed Pork Sausages,
x x x
Char-Grilled Halloumi, Blush Toamtoes, Fresh Basil,


Warmed Chorizo, Green bean and Baby Beet salad, Balsamic Dressing,
x x x
Mozzarella, Rocket, Red Onion, Plum Tomato,
x x x
Asian 'Slaw, Chilli, Lime and fresh Coriander,


Garlic and Coriander Pitta and toasted Ciabatta,


To Finish:

Vanilla, Cardamom and Honeycomb Creme Brulee
OR
Lemon Curd, Cream Cheese and Raspberry Mille Fuille.


















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

27 August 2014

Private Dinner Party with Jo and Friends, Dorchester



My latest Dinner Party in Dorchester was quite fantastic and also a little different, serving up a breakfast theme through four courses as part of a delectable menu for ten great friends for a brunch get together. I came up with a bespoke menu, utilising some top favourite breakfast ingredients put together to create some unique modern dishes. It was good fun to do so and an amazing pleasure to serve up some decadent plates of food to such a jovial group of diners. We battled with the rain at the beginning of the day, deciding to eat in or out but in the end it didn't really matter as the day was mostly about enjoying delicious food in good company.






Menu


Canapes:

"Breakfast" Sausages, Glazed in Honey, Dijon and Sesame seeds,



Pre-Starter:

"Beans on Toast"
Garlic Ciabatta: Haricot and Cannellini Beans, Chorizo, Chilli, and Tomato Sauce, 



To Begin:

"Smoked Haddock Kedgeree"
Haddock Fillet, marinated in Turmeric and Smoked Milk,
Haddock and Risotto Cake, Fennel and Mustard seed Crumb,
 Baby Spinach, saute with Garlic, Nutmeg and Black Pepper,
Poached free range Egg Yolk,


Main-Course:

"Sausage, Black Pudding, Bacon, Mushrooms, Hash Brown"
Pork Fillet Wellington, Sausage meat, Black Pudding & Wild Mushroom Duxelle, 
Red Wine Gravy, Apple Puree,



To Finish:

Trio of Desserts:
Chocolate and Cinnamon Doughnut, Peanut Butter and Chocolate ice-Cream,
x x x
Caramelized Apple Tarte Tatin, Stem Ginger Ice-Cream,
x x x
Blue Berry and Strawberry Crumble, Almond and Pecan Granola, Vanilla Ice-Cream.












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




22 August 2014

Private Dinner Party, Steve and Friends





My latest Dinner Party was catered for near Bursledon in Hampshire, held on a Tuesday night for six great friends simply celebrating each other's company with some fantastic food. I was really excited to be serving the starter as I only recently came up with a fantastic Vodka cured Salmon dish after being inspired by Janine's amazing Cucumber Vodka at Discover Wines. Served with a pickled Cucumber and spring Onion Salad, I was really chuffed with the flavour and it is now part of one of my Gourmet Seven Course Menus. Following with one of my top favourite dishes, my Beef Fillet Wellington went down a real treat, served with a portion of slow braised Brisket in a Rich Red wine Gravy. All guests were perfect diners, bringing jovial banter to the table and giving great feedback on the evening's cooking. It was really great to also enjoy a small glass of Delicious Red at the end of the evening supplied by the lovely Janine.







Menu


Canapes:

Water Melon, Marinate Feta, Fresh Mint Leaf,
x x x
Bruschetta, Blue Stilton, Comte, Caramelized Red Onion, spiced Beetroot Chutney,
x x x
Crispy Duck Roll, Sweet Chilli,


To Begin:

Vodka Cured Salmon, Pickled Cucumber and Spring Onion Salad, 
Horseradish and Lemon Creme Fraiche,
Mini Salmon Fish Cake, Shot of Cucmuber Vodka,


Main-Course:

Beef Fillet Wellington, Wild Mushroom Pate, Parma Ham, crisp Pastry, 
Slow Braised Brisket, Red Wine Gravy,
Dauphinoise Potatoes, roasted Carrots, Green Beans, spiced Red Cabbage,


To Finish:

Trio of Desserts:
Sticky Toffee Pudding, Peanut Butter and Chocolate Ice-cream,
x x x
Warmed Double Chocolate, Chilli and Mango Brownie, Pistachio and Mint Ice-cream,
x x x
Cardamom, Vanilla and Mango Cheese cake, Vanilla and Coconut Tuille.












21 August 2014

Private Dinner Party, Williams, Kelly Rowe & Co




It was a perfect Sunday lunch this weekend, cooking up some delicious ingredients for a fantastic bunch of friends in Botley, Hampshire. Wayne and Kelly have indulged in my catering services many times and it has been a great experience on each occasion, the latest being no exception, especially as I was also feeding "The Little Ones" We had three flavoursome courses on the menu, preceded by some decadent little canapes which were enjoyed by all before sitting down for a fabulous Dinner for the whole Family :) 







Menu


Canapes:

Salmon Sushi Maki, Soy Dipping sauce,
x x x
Curried Lamb Samosa, 
x x x
Bruschetta, Blue Stilton, Spiced Beetroot Chutney,
x x x
Water melon, Marinated Feta, Fresh Mint Leaf,


To Start:

Oak Smoked Duck Breast, Crispy Duck Parcel,
Egg Noodles, Mango, Raspberry Balsamic,


Main-Course:

Pan roasted Beef Fillet Wellington, Pulled Brisket and Red Wine Pie,
Dauphinoise Potatoes, roasted Carrots, Green Beans, Red wine Gravy,


To Finish:

Trio of Desserts:
Sticky Toffee Pudding, Peanut Butter and Chocolate Ice cream,
x x x
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Lemon Curd and Raspberry Cheese Cake.








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

18 August 2014

Private Dinner Party, Charlotte, Geoff and Family,


"Thank you for making a family celebration such a wonderful occasion. The food was unbelievably beautifully presented and completely delicious. The children and adults alike loved seeing our meal being crafted"  Charlotte.







I always enjoy catering for my Private Dinners as there is so much to love about what I do. From meeting new people, working in different environments, through to the immediate satisfaction of guests smiling over their plates of food, there are many rewards and benefits to going out and serving up delicious dishes for a living. There are always a few Dinner Parties that stand out and this weekend was one of those that I would put in my group of most memorable. Having cooked for "The Smailes" back in 2012 on two separate occasions, it was a pleasure to be invited back to do so again this August. Cooking for twelve, made up of 8 adults and 4 (nearly adults) it was fantastic to be producing the same menu for everyone. The children especially made my evening by helping out with serving and also being so attentive into what I do. As I carry a lot of passion when it comes to cooking it was great to be asked so many foodie questions, gain fantastic feedback and also being admired as I plated up the desserts! The menu was also definitely one of my top favourites, with Asian influence over the King Prawn starter and the Beef main-course finishing off with a "Trio of Desserts!"








Menu


Canapes:

Cured Salmon Sushi Maki, Soy dipping sauce,
x x x
Water Melon, marinated Feta, Fresh Mint leaf,
x x x
Crispy Duck Roll, Sweet Chilli,
x x x
Curried Lamb Samosa,
x x x
Bruschetta, Blue Stilton, spiced Beetroot and Tomato Chutney,


To Begin:


Saute King Prawn, Sweet Chilli, Mango,
Spring Onion, Red Pepper and fresh Coriander,


Main-course:

Duo of Asian Beef,
Seared Teryki Fillet, Slow Braised Brisket, 
Cashew, Green Chilli, Ginger, Coconut and Lime sauce,
Fried Wild Rice, Wok fried Vegetables,


To Finish:

Trio of Desserts,
Lemon Curd and Raspberry Mille Fuille, layered with Puff Pastry sheets,
 x x x
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Whipped Chantilly Cream, Fresh Raspberries, White Chocolate, Meringue.







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