21 April 2014

Private Dinner Party, Debra and Colin





Seven courses of Ineffable Gastronomic Triumph enjoyed by benevolent and lively friends. That was my Saturday night, cooking up some delightful and delectable dishes of food, served in the comfort of home with an added touch of professionalism, and of-course, No Washing Up! ;). From Asian inspired Cured Salmon, to Prawn and Crab Bisque, Pan-roasted Venison Loin and Confit of Duck, it was a pleasure throughout. I have cooked for Debra and Friends several times and it is always a great personal reward to be invited back to test my culinary skills another time. I didn't disappoint, especially as I was given complete free range with the menu to try out some new dishes! I finished off with a Platter of Desserts and then with the extra indulgence of a delicious and Choice Cheese Board to round off a Titillating Culinary Journey.








Menu


Canapes:

 Sushi Maki, Pulled BBQ Pork, Soy Sauce, Honey, Sea Salt Crackling.
x x x
Bruschetta, Ham Hock, Carmelised Red Onion Chutney, Pear and Apple Puree,
x x x
Serrano Ham, Goats Cheese, Blush Tomato and Fresh Basil Pesto,

x x x

Spiced Prawn and Crab Bisque, Tarragon and brandy Cream, French Bread,

x x x

Ginger and Wasabi Cured Salmon Fillet, 
Lime cured Salmon Nigiri, Salmon and Sesame Maki,
Fresh Coriander and Pickled Ginger Salad,

x x x

Raspberry Sorbet,

x x x

Assiette of Venison and  Duck:
Pan Roasted Pink Venison Steak, Individual Venison and Duck Pie, 

Confit of Crispy Duck Leg, Creamed Potatoes, Chilli roasted Beetroot, Roasted Carrots, 
Cherry and Balsamic Gravy,

x x x 

Platter of Desserts
Dark Chocolate and Cherry Brandy Fondant, Vanilla Ice Cream,
x x x
Cardamom, Lemongrass and Mango Brulee, Honeycomb,
x x x
Lemon Curd and Raspberry Cheese Cake, Vanilla Tuilee, 
x x x
Trio of Ice-Creams.....
Peanut Butter and Chocolate Chip,    
Stem Ginger, Lemon and Sesame,   
 Pistachio, White Chocolate and fresh Mint,

x x x

Cheese Plate, 
Selection of Mature Cheeses, French Bread,
Caramelised Red Onion Chutney, Celery, Red Apple.




















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

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