19 March 2015

Birthday Celebration, Private Dinner Party, Marie and Family






I've always loved to cook and doing so at Private Dinner Parties for special occasions is a fantastic and rewarding experience every time. It is even more so rewarding when I get to cook for my lovely clients for a return visit and this was the third time cooking at Marie's in only three months so it was a very edifying experience indeed. Although I am used to working in any kitchen, small or large, I really love cooking at Marie's, enjoying a spacious island in the centre and making use of a large gas burner and twin oven. With plenty of work space to utilise, it was fantastic to plate up 7 delicious and decadent courses for 6 fabulous diners. As on previous visits, I was made to feel most welcome, enjoying a warming cup of coffee on arrival and having a crisp cold beer after the main-course. ;)












Menu


Canapes:

Chicken Satay Skewers, Soy, Honey, Ginger, roasted  Sesame Seeds
x x x
5 Spiced Crispy Duck Roll, Sweet Chilli, 
x x x
Bruschetta, Mozzarella, Blush Tomato, Fresh Basil, Balsamic, 


Dinner:

Cream of Roasted Red Pepper and Chilli Soup, 

x x x

Oak Smoked Duck Breast, Balsamic Raspberries, Fresh Raspberries, Rocket Leaves,

x x x

Teryaki Chicken, Cashew Nut and Chilli Butter, 
Egg Noodles, Spring Onion, Soy and Honey,

x x x

Mango and Lime Sorbet,

x x x

Beef Fillet Wellington, Wild Mushroom Pate, Parma Ham, Pastry,
Dauphinoise Potatoes, Green Beans, roasted Carrots, Rd Wine Gravy,

 x x x

Trio of Desserts:
Pear and Anise Tatin, Vanilla Custard,
x x x
Sticky Toffee Pudding, Peanut Brittle, Sticky Toffee Pudding Ice-Cream,
x x x
Mango and Raspberry Tarte,

x x x

Petit Fours.

















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

17 March 2015

Private Birthday Dinner Party, Rob, Shazy & Vicky,





This Friday I catered a Superb Surprise Birthday Dinner Party for three wonderful guests in Wiltshire. Rob gave me a call after finding my details online and we arranged a seven course menu with only a three day turn around! the whole menu being decided, sourced and produced in record time! I had particular pleasure in recreating a very special dish which was well worth the time and effort to serve for everybody on the night. Each course was received well and I enjoyed talking about each dish as it came out which is always something I love to do. A fabulous evening overall, a beautiful spacious kitchen to work in, lovely diners and some most delicious and decadent dishes being enjoyed through the evening.







Menu


Canapes:

Bruschetta, Mozzarella, Blush Tomato, Fresh Basil.
x x x
Chicken Satay, roasted Cashew and Chilli Butter
x x x
Crispy Duck Roll, Sweet Chilli,

x x x

Wild Mushroom and Truffle Cappuccino, 
Warm Wild Mushroom Pannacotta, Veal stock Reduction,
Wild Mushroom and Truffle Biscotti,

x x x

Chicken Liver Parfait wrapped in Parma Ham,
Saute Chicken Liver, Ciabatta Croute,

x x x

Seared King Scallops, Chilli, Garlic Lemon,
Chorizo, Red Pepper, Balsamic,

x x x

Mango and Lime Sorbet,

x x x

Beef Fillet Wellington, Wild Mushroom Duxelle, Parma Ham, Pastry,
Pulled Brisket and Wholegrain Mustard Cromesquis,
Hand Cut Chips, Green Beans, Glazed Carrot,
Red Wine Gravy,

x x x

White Chocolate, Pistachio and Mint Cheese Cake,
Peanut Brittle, Chocolate Biscuit Crumb, Caramel Tuille, White Chocolate Shard,

x x x

Cheese Board,

x x x

Petit Fours.

















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



10 March 2015

Private Dinner Party, Anna, Chris and Friends,



I have cooked for Anna on several occasions over the last few years, at Dinner Parties and Wedding celebrations, and more recently along with Chris at their lovely home, providing a special dinner for Anna's parent's joint Birthday celebration. Every time has been a huge pleasure and so it was fabulous to be invited back to provide some more delicious dishes. I got to try out a few new combinations too so it was an exciting evening and was great to have such positive feedback after the meal. I always know I'm going to be made most welcome with Anna and Chris and it was brilliant to meet more of their friends, helping make another superb Dinner Party.











Menu


Canapes:

Bruschetta, Roasted Cumin Seed and Paprika Hummus, 
x x x
Crispy Vegetable Roll, Sticky Sweet Chilli,
x x x
Chicken Satay, Soy, Chilli, Ginger, Cashew Nut Butter,


Pre-Starter:

Red Lentil, Pancetta, roasted Pepper, Chilli and Tomato Soup, Parma Ham and Cheese Toast,


Interim:

Seared Carpacio of Beef Fillet, Lemon, Soy, Sesame Oil, 
King Prawn, Ginger and Coriander Lollipop,


Starter:

Pork and Curried Lentils,

Pressed and Smoked Crispy Pork Belly Rasher, Pulled Pork Cromesquis, Burnt onion Ketchup, Apple Sauce,



Main-Course:

Assiette of Roast Duck:
Pan-Seared Breast, Confit of Leg, Duck and Red Wine Pie, 

Corned Beef Hash Cake, Caraway roasted Carrots, Chilli and Balsamic roasted Beetroot, Cherry and Redcurrant Gravy,



To Finish:

Trio of Desserts:
Individual Toffee Pear and Oat Crumble, Salted Caramel and Popcorn Semi-Fredo,
x x x
Warm Dark Chocolate and Pecan Brownie, Sticky Toffee Pudding Ice-Cream,
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

1 March 2015

Private Dinner Party, Jan and Family, Hampshire






This weekend I served up some fantastic food for five fabulous family members in the comfort of their own home in Southampton. Jan runs her own flower business and had put a lovey centre piece on the dining table which really looked amazing. With my little Apple Bird next to Jan's beautiful flowers it was a very nice table indeed;)  Being an open plan kitchen, I had the pleasure of being on display as I prepared, cooked, plated and served each course. With plenty of great banter around the table I had a brilliant evening, enjoying the great atmosphere throughout the night and joining in on conversation. 







Menu


Canapes:

Curried Carrot and Onion Fritters, Coriander and Fennel Seed, Sweet Chilli,
x x x
Bruschetta, Toasted Cumin and Paprika Hummus,
x x x
Serrano Ham, Cream Cheese, Ale Chutney,
x x x
Treacle and Dijon Cured Salmon, Lemon, Rocket,


Pre-Starter:

Cream of Forest Mushroom Soup, Soda Bread Croute,


To Start:

Pan Fried King Prawn, Mango and Chilli,


Main-Course:

Fillet of Beef Wellington, Wild Mushroom Pate, Parma Ham, Pastry, ,
Dauphinoise Potatoes, Red Wine Gravy, 
Roasted Carrots, Carrot Crisps, Pickled Carrots, Buttered Asparagus Spears,


To Finish:
Trio of Desserts:
Sticky Toffee Pudding, Sticky Toffee Pudding Ice-Cream,
x x x
Chocolate and Pecan Brownie, Salted Popcorn and Caramel Ice-Cream,
x x x
Vanilla and Honeycomb Creme Brulee.















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