10 March 2013

Private Hen Party Dinner, Hook




This weekend I catered for 12 convivial ladies celebrating a Hen Party in Hook, Hampshire. I have cooked for many Hen Parties before, providing some resplendent evenings revolved around fantastic food and great friends. My latest Private Dinner Party was no exception and all the hens were great fun, helping make my evening a pleasurable experience. I served four delectable courses, utilising some of my favourite ingredients and cooking styles. 









Menu


Canapes:
Marinated Chicken skewers, Garlic, chilli and lemon, Curried Apricot chutney. 
x x x
Crayfish tails, Chilli, Coriander, Mango and Lemon Salsa,
x x x
Deep fried Geelry Rice balls, Turmeric and Raisins.

To Start:

Thai Style Fish Cake: Julienne of Vegetables, Sesame, Garlic, Ginger & Soy Dressing,
 OR
Goats Cheese and Blush Tomato Tart, Balsamic reduction, Rocket leaves,

Main

Trio Of Roast Duck:
Gressingham Duck Breast, Brushed with Clove, Cinnamon, Ginger & Honey,
Crispy Duck Leg, Duck and vegetable filo parcel,
Hand Cut Chips, Saute Cabbage and Peas, Buttered Carrots, Caraway seeds and Orange, 
OR
 Fillet of Seabass, Thai Green Chilli, Ginger, Lemon Grass and Coconut Sauce,
Basmati rice, Mange tout, Pickled carrot, red pepper, ginger and spring onion,

To Finish:

Trio of Desserts,
Lime, Mango and Cardamom Posset
White Chocolate & Ginger Cheesecake
Individual Toffee Apple, Crunchy Oat & Pecan Crumble.














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