Private Dinner Party, Christine Reid and friends, Berkshire

March 12, 2017

This weekend ChefMike and I travelled out together to cook for a table of 8 fabulous guests in Berkshire, providing some delicious and decadent canapes along with a further three enticing courses. With a split starter choice, we catered for a few "different" tastes to start the evening off though all guests indulged in the same delicious plate of roast guinea fowl for the main course. Of-course, everyone finished on our trade mark trio of desserts which was the perfect ending for all :) Enjoying a delicious glass of red towards the end of the evening was a very appreciated pleasure and both Mike and I were made to feel very welcome throughout the evening, making for another fabulous dinner party. :)

Menu

Canapes:

Beetroot Bruschetta, Mozzarella, Blush Baby Plum Tomato, Blacl Olive, Fresh Basil,
x x x
Crispy Duck and Noodle Roll, Hoi Sin, Duck Crackling,
x x x
Pulled Pork and Chorizo Skewers, Sweet Red Pepper and Chilli Dressing,
x x x
Crayfish Tails, Maryrose, Pickled Fennel, Fresh Dill,

To Begin:

Confit of Crisp Pork Belly, Sea Salt Crackling,
Garlic, Chilli and Paprika marinated King Prawn,
Chorizo, Apple Sauce, Balsamic,

Or

Goats Cheese, Saffron Pickled Pear, Textures of Beetroot, Pickled Fennel,
Garlic Croutons, Balsamic, Rocket Leaves,

Main-Course:

Roast Plate of Guinea Fowl,
Ballontine of Pancetta wapped Breast, Rocket and Spinach Mousseline,
Pan Roasted "Boneless" Leg, Confit of Thigh and Wild Mushroom Pie,
Bubble and Squeak, Buttered Greens, Wild Mushrooms, Guinea Fowl Gravy,

To Finish:

Trio of Desserts:
Vanilla and honeycomb Creme Brulee,
x x x
Lemon and Raspberry Posset,
x x x
Apricot and grand Marnier Chocolate Brownie.