This Saturday was a fabulous evening cooking near Farnborough catering for the lovely James and Kim. Having shared quite a few dinner parties together over the years it was a huge pleasure to cook again for them again, this time around providing canapes alongside a fabulous four course dinner. Each plate of food went down exceptionally well, especially the main course of roast guinea fowl that was particularly enjoyed as it was accompanied with James' and Kim's favourite of an individual pie :) The recipe using a fabulus water pastry and the filling utilising the moist part of the guinea fowl thighs and hand picked wild mushrooms :) I was made to feel more than welcome as usual and indulged in a small glass of a delicious Shiraz towards the later half of the evening ;)
Menu
Canapes:
Crispy Duck and Noddle Roll, Hoi Sin,
x x x
Vegetable and Red Lentil Bhaji,
x x x
Bruschetta, Mozzarella, Blush Tomato,
x x x
Beetroot cured Salmon, Pickled Fennel, Saffron Aioli,
To Begin:
Seared King Scallop, Black Sesame Seeds,
Dehydrated Pork Scratching,
Escabache of SeaBass, Pickled Red Peppers, Fennel, Spring Onion, Lime,
To Start:
Pressed Ham Hock and Pulled Pork,
Slow Cooked Confit of Duck Egg Yolk,
Warmed Asparagus Spears, Sea Salt Crackling,
Caramelised Plum Ketchup, Balsamic,
Main-Course:
Assiette of Roast Guinea Fowl,
Stuffed Breast, Rocket and Spinach Mousseline,
Pan-roasted Crisp Thigh,
Individual Pie, Guinea Fowl Leg and Wild Mushrooms,
Bubble and Squeak, Buttered Greens,
Ginea Fowl Gravy,
To Finish:
Trio of Desserts:
Vanilla and Honeycomb Creme Brulee,
x x x
Salted Caramel and Pecan Chocolate Brownie, Peanut Butter Ice Cream,
x x x
Whisky and Marmalade Cheese Cake.
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk
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