30 May 2014

Private Dinner Party, Barrie and Tahira and Family



I've always loved working with spices and utilizing the best out of other Culture's influences when it comes to Food and Cooking so my latest Dinner Party was a perfect menu for me, with a blend of both North African and Asian Cuisine. Starting with a few canapes before going onto a mixed plated main-course of Lamb, Chicken and Chick Pea Dishes, the menu was finished off nicely with a selection of Petit Fours, served in the middle of the table. 






Menu


Canapes:

Individual Cocktail of Crayfish Tails, Prawn and Cured Salmon, spiced Tarragon Mayo,
x x x
Bruschetta, roasted Tomato and Sesame Hummus, Parmesan Shavings,
x x x
Curried Vegetable Samosa, Fresh mango Chutney,


Main-Course:

Slow Braised Lamb Tagine, Cinnamon, Coriander, Ginger, Tomatoes, Roasted Red Peppers, Toasted Almonds and sliced Apricots,
x x x
Caribbean curried Chicken, Plantain, Yams, Coconut Cream, Fresh Lime and Coriander,
x x x
Chick Pea and roasted Butternut Squash Curry, Garlic, Ginger, Tomatoes, Lemon, Garam Masala,

Roasted Sweet Potato, Fresh Coriander, Sliced Red Chillies,
x x x
Moroccan Carrot and Orange salad, Sultanas, Chilli, Sesame, Spring Onion, Fresh Coriander,
x x x
Mushroom and Garlic Rice,
x x x
Mediterranean Cous Cous, Garlic, Roasted Peppers, Lemon, Chilli, 
x x x
Garlic and Coriander Flat breads,


Petit Fours:

Tutti Frutti Chocolate Brownie
x x x
Moroccan Sweet Pastries, Cranberries, Almonds, Sultanas, Dessicated Coconut, 
x x x
Lime and Mango Posset, pastry Cup,
x x x
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Dark and White Chocolate coated Strawberries.










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


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