27 May 2014

Wedding Tasting, Paul and Becky



Although my weekends are mainly full cooking for Private Dinner Parties, it is quite refreshing to do something a little different. I have the pleasure of quite a diverse vocation, also catering for Weddings, BBQ's, Afternoon Teas, Buffets and also Private Cooking Lessons. This Sunday, I did a Tasting for a Wedding booked for this June at Sopley Mill in Dorset, providing a selection of Delectable Canapes, a Delicious array of Sandwiches, Cakes and Scones for the Wedding Breakfast and some Aromatic Asian inspired Curries for the evening Buffet.



Menu


Canapes:

Bruschetta, Roasted Tomato and Garlic Hummus
x x x
Bruschetta, Baby Plum Tomato, Green Chilli and Lime Salsa,
x x x
Vegetarian Sushi Maki, Pickled Ginger,
x x x
Crayfish tails, King Prawns, Cocktail Sauce,
x x x
Salmon Gravlax, Cream Cheese, Lemon, Horseradish,
x x x
Serrano Ham, blue Cheese, Blush Tomato Pesto,
x x x
Crispy Duck roll, Sweet Chilli,
x x x
Honey, Dilon and Sesame glazed Chipolata Sausage,







Afternoon Tea:

Sandwiches on assorted Breads
Stilton, Caramelised Red Onion Chutney, 
x x x
Roast Pork, Coronation Mayonnaise,
x x x
Wiltshire Ham, Plum Tomato, Dijon mustard, Rocket,
x x x
Free range Egg Mayonnaise, 
x x x
Wiltshire Ham and Free range Egg Mayonnaise,
x x x
Salmon Gravlax, Cream Cheese, Rocket, Black Pepper,

x x x

Freshly made Scones, Fruit Preserve, Clotted Cream,

x x x

Quiches:
Wild Mushroom, Ricotta, 
x x x
Roasted Pepper, slow roasted Tomato, Cheddar,

x x x

Smoked Pancetta and Dijon, 
Black Pudding, Apple and Pork  Sausage Rolls,

x x x

Cakes:
Choloate Orange Titamisu
x x x
Cherry and Almond Cake
x x x
Tutti Frutti Chocolate Brownie, Cranberries, Prunes, Walnuts and Pecan,
x x x
Toffee and Chocolate Shortbread Fingers,
x x x
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Lemon and Berry Posset in Pastry Cup,
x x x
Chocolate coated Strawberries,
x x x
Berry and Meringue "Eton" Mess.












Evening Buffet:

Malay Inspired Pork, Mushroom, Squash and Coconut Curry,
x x x
Chickpea, mixed Bean and Vegetable Curry,
x x x
Beef Chilli, Cumin, Coriander, Tomatoes and Fresg Red Chillies,
x x x
Slow roasted Pulled Pork, Apple Sauce,
x x x
Slow roasted Pulled Mutton Lamb, Mango Chutney,
x x x
Steamed Turmeric and Cardamom Rice,
x x x
Flat Breads.








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



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