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.
Bruschetta, Smoked Mackerel, Horseradish,
x x x
Thai Salmon Fish Cake, Sweet chilli,
x x x
Chipolatas, Pancetta, Dijon, Sesame, Honey,
Tian of King Prawn and Crayfish tails, Lime, Chilli, Coriander, Mango,
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,
Vanilla and Honeycomb Creme Brulee.