Private Dinner Party, Kelly Reid

This week was fantastically super busy for me and the second of three Private Dinner Parties was another amazing evening of fine food and fabulous friends. Catering for 6 in Chandlers Ford was a brilliant experience, cooking up some of my favourite ingredients with a strong Asian theme throughout. As the courses were served at the table in an open plan kitchen, the wine flowed freely and there was plenty of great banter which made the evening so enjoyable. The most memorable and funny part of the night being a"Faux Pas" from one of the delightful guests asking for intercourse between courses. An interval I presumed was meant but you can never be quite sure. ;) Anyway, I have been invited back to cook twice more before Christmas which is the biggest compliment I could wish for!!



Crispy Duck Roll, Sweet Chilli,
x x x
Salmon Maki Roll, Pickled Ginger,
x x x
Bruschetta, Baby Plum Tomato and Lime Salsa,
x x x
Parma Ham, Blush Tomato and Goats Cheese Pesto,

To Start:

Seared King Scallops, Green Chilli, Ginger, Coconut and Coriander Sauce,
Julienne of Saute Vegetables,


Assiette of Asian Pork,
Teryaki glazed Tenderloin, 5 Spiced Confit of Belly,

Spiced Coconut, Tamarind and Tomato Sauce, 
Egg Fried Rice, Spring Vegetables.

To Finish:

Trio of Desserts,
Vanilla and Honeycomb Brulee,
x x x
Chocolate Orange Fondant,
x x x
Pear and anise Tarte Tartin,

Cheese Board, Pear and Chutney.