16 February 2012

PRIVATE DINNER PARTY, Mark and Cindy Billington,

I first met Mark and Cindy at one of my previous Dinner Parties with Julian and Sue Porter hosting the event. Mark was really enthusiastic about my cooking and it was great chatting with him. It wasn't long after that Mark contacted me and arranged  for me to cook for him again at his house in Rownhams, Hampshire. This was the first of two Dinner Parties booked in September and we had designed a fantastic first menu together which I really enjoyed preparing and finally getting to cook and present it on the night in their lovely home in Rownhams.

Fajitas are a great dish and I made my own marinade with fresh chilli, ground cumin, coriander, paprika, garlic and lime zest. Served sizzling to the table was a brilliant way to give the wow factor to the meal and accompanied with freshly made guacamole and salsa provided a fantastic touch to the dinner.


Melon swan table decoration (More)



            Dinner Party Menu                       


To Begin

Seared Scottish King scallops and King prawns
       Chilli, lime and mango salsa, Lemon and black pepper basmati rice.
  

Main-Course

Mexican Fajitas
                               British rump steak, Corn fed Chicken breast and King Prawns,      
                    Marinated with: Olive oil, paprika, garlic, crushed cumin and coriander seed. 
 Pan-fried with onions, peppers and tomatoes, fresh coriander and squeezed lime juice.
Served with:  Warmed flat breads, rocket leaves and lambs lettuce, 
                           Soured cream, tomato, red onion and smoked chipotle salsa,
grated cheese and guacamole.

               
To Follow

                                            Apple Tartin,Cinnamon custard, caramel and vanilla ice cream. 
    






Thanks Jules for your amazing photography, bringing out the best in my food. 

"A big Thank You for the fabulous dinner last night and for being so helpful and supportive in the planning. The scallops were awesome, succulent and oh so tasty. The salsa and the lemon and black pepper rice made for a beautiful combination. Every combination tasted fantastic and I am completely spoiled. Tart tartin, ice cream and cinnamon custard was sumptuous, the caramel baskets being the ultimate finishing touch. We all loved it and are looking forward to seeing you at ours for round two! 
Very best regards, Mark & Cindy"

"Top nosh again Matey!"   Julian Porter

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