27 December 2013

Private Dinner Party, Dawn Currie



Catering for a merry group of family and friends in a charming holiday home in Wiltshire over the Christmas period was a great experience, cooking for up to twenty on each visit. Starting the Saturday before Christmas, I cooked one of my favourite dishes of "Trio of Duck" which was well received all round. Working with the large Green Aga was a pleasure in an extensive kitchen, suited for cooking and plating up for large numbers which was ideal.






Menu


Canapes:

Bruschetta, Smoked Mackerel, Horseradish,
x x x
Thai Salmon Fish Cake, Sweet chilli,
x x x
 Chipolatas, Pancetta, Dijon, Sesame, Honey,


To Start:

Tian of King Prawn and Crayfish tails, Lime, Chilli, Coriander, Mango,


Main-Course:

Trio of Roast Duck, Soy and Honey Gravy,
Confit of Crispy Leg, 5 Spiced Breast, Shredded Duck Parcel,
Potato Fondant, Spiced Red Cabbage, Glazed Baby Carrots, 


To Finish:

Vanilla and Honeycomb Creme Brulee.









For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk

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