30 September 2014

Private Dinner Party, Sally and Mark





This weekend has been a busy one with some Excellent Private Dinner Parties, Friday being one of my favourites, cooking for a great bunch of friends and serving up some utmost delicious plates of food. Sally and Mark dined with me as guests at another Dinner Party a few months back so it was really exciting to be cooking for them again in their own home. I can work in any kitchen but working in a spacious area is always  a  pleasure! The Table was just around the corner and so it made for a fabulous night, getting brilliant feed back after each course.






Menu


Canapes:

Bruschetta, Feta, Blush Tomato, Fresh Basil,
x x x
Sweet Chlli Salmon Fish Cake,
x x x
Smoked Haggis Pate, Caramelized Red Onion Chutney,


To Begin:

Seared King Prawns, Mango, Chilli, 


Main-Course:

Pork Fillet Wellington, Apple Sauce, Red Wine Gravy,
Slow cooked Confit of Crispy Belly, Sea Salt Crackling,
Dauphinoise Potatoes, Glazed Carrots, Green Beans, 


To Finish:

Vanilla, Cardamon and Creme Brulee, 
Vanilla and Caramel Tuille, 
Strawberries and Blueberries.

















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

27 September 2014

Private Dinner Party, Gordon Dent and Family



This weekend has been fantastic, with my first Dinner Party of the weekend cooking for the lovely Dent Family in Southampton. Having already met in person a few weeks ago to arrange the menu, it felt as if we had known each other for much longer when it came to the evening and there was a great atmosphere in the kitchen and at the table. Although Gordon and his very beautiful wife look far from being 60 themselves, they will soon be celebrating their Diamond(60th) Wedding Anniversary. And so it was an extra special pleasure to serve an array of delicious cuisine and indulge in cordial conversation with them both throughout the evening. We had a fabulous menu, with Asian influence through the starter and main-course, providing a few spicy ingredients with plenty of Chilli, Ginger, Lime and Coconut Milk. 










Menu



Canapes:

Garlic Bruschetta, Tomato, Green Chilli & Lime Salsa,
x x x
Sweet Chilli Salmon Fish Cakes, Sesame Seeds,
x x x
Bruschetta, Feta, Slow roasted Tomato, Basil,


To Begin:

Tempura King Prawn and Vegetables, 
Spring Onion, Red Pepper Salad,
Dipping Sauces,


Main-Course:

Sri Lankan Chicken and Cashew nut Curry
Turmeric and Chilli marinated Supreme, Garlic and Ginger marinated Thigh,
Mushroom Fried Rice, Sweet Potato in spiced Crumb, Green Beans, Baby Corn,
Cashew, Coconut and Green Chlli Sauce,


To Finish:


Trio of Desserts:
Chocolate & Cherry Brandy Fondant, Peanut Butter Ice-Cream,
x x x
lemon Curd and Raspberry Mille Fuille, Puff Pastry Layers,
x x x
Pear Tarte Tatn, Stem Gnger Ice-Cream.













"Thank you so much for the very successful dinner party you orchestrated at our home last Thursday. Your professionalism created a relaxed atmosphere, easy conversation and, of course, a superb menu. The food being chosen well, correctly prepared and cooked to perfection"  Gordon Dent



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



23 September 2014

Private Dinner Party, Mark, Hannah & Friends,





After two amazing Dinner Parties last week and another this Wednesday it was going to be hard to finish off with another that would stand up to the recent high standards set down. I did know that it was going to be a superb menu as we had 8 fantastic courses lined up that were influenced greatly by some delicious Scottish ingredients and some fantastic seafood. To get it right on the night was crucial though as I had a few new dishes planned and having cooked for Mark and Hannah on many occasions, the bar was already set high. 

As usual, I was made to feel very welcome on arrival, setting up in the familiar setting of Mark's kitchen that I am getting quite used to! This evening was extra special as their guests, Emma and Mick had experienced my food the very first time I cooked For Hannah and Mark back in 2012 and had come all the way from Australia again to visit.  I unpacked my ingredients whilst "The Little Ones" enjoyed some pizza before going off to bed before the real feast began. There was great conversation during the evening and every course went down well, particularly getting fantastic feedback on my Soup course, Oysters dish and a fantastic Venison main. It was a real pleasure to join everyone at the table towards the end of the Dinner Party with a "small glass" of Red, sampling some exquisite local Cheeses. Another superb evening, with plenty of gourmet delights and benevolent diners to enjoy it all.






Menu



Canapes:

Crispy Duck roll, Sweet Chilli,
x x x
Bruschetta, Smoked Haggis Pate, spiced Beetroot Chutney,
x x x
Vegetable Sushi Maki, Soy and Ginger,

x x x

Roasted Sweet Potato,Coconut and Chilli Soup,
Cumin and Fennel seed, Garlic and Coriander Flat Bread,

x x x

Trio of Oysters:
 Ginger Beer Tempura, Chilli & Lime Dipping Sauce,
x x x
Grilled, Soy, Ginger & Spring Onion,
x x x
Natural, Lemon, Sea Salt, 

x x x

Saute King Prawn, Mango, Sweet Chilli, 

x x x

Seared Teryaki King Scallops, Pressed Confit of Pork,
Peanut and Coconut Curry sauce, Egg Noodles,

x x x

Raspberry Sorbet,

x x x

Assiette of Venison, Red Wine and Redcurrant Gravy,
Pan Seared Fillet, Pancetta wrapped Haunch, Venison, Duck and Haggis Pie,
Bubble and Squeak, spiced Red Cabbage, Green Beans, Carrot Crisps,

x x x

Trio of Desserts:
Pear Tarte Tartin, Stem Ginger Ice Cream,
x x x
Double Chocolate and Peanut Butter Brownie, Bailey's Cream, Pecan Brittle,
x x x
Lemon Curd and Raspberry Mille Fuille.


















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

20 September 2014

Private Dinner Party, Devizes





This Wednesday I catered a fantastic 3 course menu for 8 guests in a lovely little village near Devizes. With a beautiful kitchen to work in and a magnificent dining room for everyone to enjoy my delicious food, it was an elegant occasion, producing and serving up some decadent and quality cuisine. I was well looked after and it was a pleasure to cook for everyone, finishing off the evening feeling proud and happy with my cooking.








Menu


Canapes:

Crispy Duck roll, Sweet Chilli,
x x x
Bruschetta, Caramelized Red Onion Chutney, Brie, Blush Tomato,
x x x
King Prawn, spiced Maryrose sauce,


To Begin:

Seared King Scallops, Black Pudding, Cauliflower Puree, Pancetta Crisps, 


Main-Course:

Trio of Roast Duck, Cherry and Redcurrant Gravy,
Pan Seared Breast, Crispy Confit of Leg, Individual Duck Pie,
Mashed Potatoes, Red Cabbage, Green Beans, 


To Finish:

Trio of Dessets:
White Chocolate and Raspberry Meringue,
x x x
Pear Tarte Tartin, Stem Ginger Ice cream,
x x x
Strawberry and Elderflower Jelly.











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

16 September 2014

Private Dinner Party, Katie & Family, Dorchester





My second of two Dinner Parties this weekend was in Bridport, a lovely little market town near Dorchester. Held in beautiful rented accommodation for the weekend, there were ten fabulous guests to cater three courses for. Many of my Dinner Parties are to help celebrate special occasions and are also often done as a surprise on the night and my latest was no exception, being a joint Birthday surprise! Katie did a brilliant job of keeping it all secret and chose a delicious menu for everyone. Canapes were enjoyed in the lounge, with all guests sitting in a large dining room separate to the kitchen for the remaining three courses. It was a huge pleasure serving up the dinner as everyone was so hospitable, making the evening a really rewarding experience all round. 








Menu



Canapes:

Vegetable Spring rolls, Sesame and Soy,
x x x
Bruschetta, Brie, Blush Tomato, Rocket,
 x x x
Spiced Haddock and Risotto ball, Fennel, Mustard seed and Ciabatta Crumb,


To Begin:

Puff Pastry Tart, Caramelized Red Onions, Feta, Toasted Walnuts, Fresh Basil, Rocket, Balsamic,


Main-Course:

Duo of Asian Beef, Masala spiced Fillet, Teryaki glazed Brisket, 
OR 
Teryaki Salmon and Garlic King Prawns,

Wild Mushroom fried Rice, Sugar Snap Peas,
Peanut, Coconut, Green Chilli and Ginger Sauce,


To Finish:

Trio of Desserts:
Strawberry and Elderflower Jelly, 
x x x
Double Chocolate and Pecan Brownie, Peanut Butter Ice Cream,
x x x
Lemon Curd and Raspberry Mille Fuille, Fresh Raspberries, Raspberry Sauce.












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

15 September 2014

Private Dinner Party, James and Kim Stockdale





This Saturday, I started off the weekend with a superb Dinner Party near Guildford. Cooking for four good friends that certainly appreciated the lovely dishes that I cooked for them all through the evening, it was a fantastic start to my food fuelled weekend. James and Kim made me feel really welcome, making for a fabulous occasion with me delivering some of my top favourite ingredients all in one night. Starting off with a decadent course of Scottish Scallops, Black pudding and Cauliflower, we then went on to a new dish of mine, "Assiette of Mutton" Consisting of Pan roasted Loin and Fillet, Crispy roast Belly and pulled shoulder it really was a showcase of some delicious Lamb. Finishing off with three delectable desserts on one plate, I had four very happy guests at the end of the evening.










Menu



Canapes:

Crispy Duck Roll, Sweet Chilli, 
x x x
Bruschetta, Brie, Caramelized Red Onion Chutney, Blush Tomato,
x x x
Spiced Haddock Rissotto ball, Fennel, Mustard seed and Ciabatta Crumb,


To Begin:

Seared King Scallops, Crisp Black Pudding, Cauliflower Puree, Parma Ham Crisps, 


Main-Course:

Assiette of Mutton, Red-Currant and Mint sauces, Red Wine Gravy,
Garlic and Rosemary marinated and Pan-roasted Loin and Fillet, 
Crispy confit of Belly, Pulled mutton and Red wine Pie,
Creamed Mash, Saute Greens, Glazed Carrots,


To Finish:

Trio of Desserts:
Chocolate and Cherry Brandy Fondant, Peanut Butter Ice-cream,
x x x
Lemon Curd and Raspberry Mille Fuille, crisp Puff Pastry, Raspberry Sauce,
x x x
Bailey's and Toffee Cheese cake, Caramelized Hazelnuts.


















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