17 February 2012

PRIVATE DINNER PARTY, Gary Connolly


I attain great pleasure and reward when I get a return invite to cook again for a previous guest. It is a testament to my cooking and gives me a great feeling of satisfaction. I first cooked for Gary's wife at the beginning of this year for a birthday party and cooked for them together just last week. I had great feedback from both occasions and was looking forwards to cooking up some great food again. The party was a get together of good friends for Christmas and it was a great atmosphere to be a part of. I felt very at ease cooking in an open plan kitchen, putting my culinary skills on display throughout the evening. Everything went brilliantly and I was invited to enjoy a few beers with everyone at the table after the desserts were enjoyed.


Menu

To begin:

Crispy fried calamari, spring onion and red chilli, Garlic, lemon and fresh basil mayonnaise.
Or
Trio of bruschettas, 
Wild mushroom, garlic and Parma ham, Tomato and chilli salsa, Black olive, blush tomato and mozzarella.


Main course:

Marinated sirloin medallions, rosemary and garlic, char grilled, cream of Marsala and peppercorn sauce.
Or
Chicken breast, rocket mousseline, smoked pancetta and puff pastry, roasted tomato and basil sauce.

Served with: Hand cut chips, sweet potato croquette, kale, asparagus, broccoli, roasted butter nut squash.


Dessert:

Strawberry and white chocolate cheesecake.
Or
Caramelised pear tartin.









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