I traveled to Dorset this Friday evening to serve eight delectable courses at a superb Dinner Party for 4 delightful guests. From start to finish, it was a huge pleasure and it was the first time that I had cooked Grouse. A delicious game bird, it went really well with a fruity gravy and glazed baby vegetables. All the courses were fantastic but I have to say that the main-course was one of my top favourite dishes of the season.
Crispy Duck roll, Sweet Chilli,
x x x
Bruschetta, Plum Tomato and Chilli Salsa
x x x
Smoked Salmon, Horseradish, Spring Onion,
Roasted Butternut Squash, Coconut, Chilli and Lemongrass,
Cumin and Garlic flat bread,
Lemon and Lime cured Seabass fillet,
Wasabi Creme Fraiche, Tamarind and Gninger Cromesquis,
Pan-Seared breast of Grouse, Pastis of Confit leg, Redcurrant Gravy,
Potato Fondant, Glazed baby vegetables,
Vanilla and honeycomb creme brulee,
Biscuits, Celery, Grapes, Caramelized Red Onion Chutney,
Selection of Chocolates.
"Thank you for giving us such a good evening. The four of us have been having dinners now for (frighteningly) 29 years! I can safely say that you produced one of the best "At home" Dinners in all that time. You were flexible on timing, relaxed but professional and above all enthusiastic and interested. The food was all delicious and I was able to describe every single thing we ate the following day and that is rare!" Jasper.