23 September 2014

Private Dinner Party, Mark, Hannah & Friends,





After two amazing Dinner Parties last week and another this Wednesday it was going to be hard to finish off with another that would stand up to the recent high standards set down. I did know that it was going to be a superb menu as we had 8 fantastic courses lined up that were influenced greatly by some delicious Scottish ingredients and some fantastic seafood. To get it right on the night was crucial though as I had a few new dishes planned and having cooked for Mark and Hannah on many occasions, the bar was already set high. 

As usual, I was made to feel very welcome on arrival, setting up in the familiar setting of Mark's kitchen that I am getting quite used to! This evening was extra special as their guests, Emma and Mick had experienced my food the very first time I cooked For Hannah and Mark back in 2012 and had come all the way from Australia again to visit.  I unpacked my ingredients whilst "The Little Ones" enjoyed some pizza before going off to bed before the real feast began. There was great conversation during the evening and every course went down well, particularly getting fantastic feedback on my Soup course, Oysters dish and a fantastic Venison main. It was a real pleasure to join everyone at the table towards the end of the Dinner Party with a "small glass" of Red, sampling some exquisite local Cheeses. Another superb evening, with plenty of gourmet delights and benevolent diners to enjoy it all.






Menu



Canapes:

Crispy Duck roll, Sweet Chilli,
x x x
Bruschetta, Smoked Haggis Pate, spiced Beetroot Chutney,
x x x
Vegetable Sushi Maki, Soy and Ginger,

x x x

Roasted Sweet Potato,Coconut and Chilli Soup,
Cumin and Fennel seed, Garlic and Coriander Flat Bread,

x x x

Trio of Oysters:
 Ginger Beer Tempura, Chilli & Lime Dipping Sauce,
x x x
Grilled, Soy, Ginger & Spring Onion,
x x x
Natural, Lemon, Sea Salt, 

x x x

Saute King Prawn, Mango, Sweet Chilli, 

x x x

Seared Teryaki King Scallops, Pressed Confit of Pork,
Peanut and Coconut Curry sauce, Egg Noodles,

x x x

Raspberry Sorbet,

x x x

Assiette of Venison, Red Wine and Redcurrant Gravy,
Pan Seared Fillet, Pancetta wrapped Haunch, Venison, Duck and Haggis Pie,
Bubble and Squeak, spiced Red Cabbage, Green Beans, Carrot Crisps,

x x x

Trio of Desserts:
Pear Tarte Tartin, Stem Ginger Ice Cream,
x x x
Double Chocolate and Peanut Butter Brownie, Bailey's Cream, Pecan Brittle,
x x x
Lemon Curd and Raspberry Mille Fuille.


















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

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