25 January 2015

Private Dinner Party, Jen and Ben, Brookes Farm, Seend,




This weekend I traveled to Seend in Wiltshire, cooking at the quaint and most arresting of holiday homes, Brookes Farm. Having twice catered Private Dinner Parties there before, it was a real pleasure to return and cook for friends of my previous hosts and deliver a superb menu for five wonderful guests. Celebrating a very special Birthday, we had four generations of one family staying at the Farm to aid in jubilating the weekend. I had the warmest of greetings from the youngest lady of the house, who is just a few months younger than my own little boy! :) When it came to dinner, I had the house's grand Aga to work with in the delightful and spacious kitchen and so it was an enjoyable and fantastic evening. All the guests were extremely friendly, making me feel most welcome and I loved the whole dinner from start to finish. Between the main course of Parma Ham wrapped Monkfish and my Trio of Desserts, I offered to showcase my Apple Swan carving as it was the centre of attention at the table. It was a novelty to do so and it really helped contribute to a most splendid celebration of  a weekend.









Menu



Canapes:

Crispy Vegetable and Noodle roll, Sweet Chilli,
x x x
SMoked salmon, Cream Cheese, Horseradish, Black Pepper, Lemon,
x x x
Dijon, Honey and Sesame glazed Sauages,



To Begin:

Seared King Scallops, Black Pudding, Cauliflower Puree, 


Main-Course:

Pan roasted Monk-Fish, Wrapped in Parma Ham, Fresh Sage, Lemon Butter, White Wine Sauce,
Dauphinoise Potatoes, G;azed Carrots, Saute Green Beans,


To Finish:

Trio of Desserts:
Melting Dark Chocolate and Cherry Brandy Fondant, Creme de Casiss Ice cream,
x x x
Vanilla and Honeycomb Creme Brulee, 
x x x
Iced Pistachio, Fresh Mint and White Chocolate Parfait.













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

19 January 2015

Private Dinner Party, Marie and Friends, Hedge End.






My first Dinner Party of the year was a fabulous and most decadent evening of canapes with a further  8 delicious courses in Hedge end for four great friends celebrating a very special Birthday. Having Catered recently for Marie and her husband, it was a real pleasure to be invited back so soon after Christmas to serve another superb menu. As before, I had a beautiful spacious kitchen to work in and I was also made to feel very welcome, enjoying the evening immensely as I went through each course.








Menu


Canapes:

Chicken Satay, Soy, Honey, Chilli,
x x x
Bruschetta, Spiced pear Chutney, Double Gloucester,
x x x
Smoked Salmon, Horseradish, Lemon, Cream Cheese,

x x x

Cream of Wild Mushroom Soup, Truffle Oil, Crisp Pancetta Croutons, 

x x x

Bresaola, 
Cured Sliced Beef, Red Wine, Spices, Rocket, Lemon, Chilli Oil,

x x x

Salmon and Spinach Wellington, 
Lemon, Butter and White Wine Sauce,

x x x

Raspberry Sorbet,

x x x

Pave of Beef Fillet, Crispy fried Brisket Lollipop,
Potato Fondant, Carrot Puree, Glazed Carrots, Carrot Crisps,
Red Wine Gravy,

x x x

"Jelly and Custard"
Vanilla and Honeycomb Creme Brulee, Popping Candy,
Elderflower and Strawberry Jelly, 

x x x

Chocolate and Cherry Brandy Fondant,
Creme de Cassis Ice-Cream, 

x x x

Cheese Board, Chutney, Bread.



















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

15 January 2015

Private Dinner New Year's eve Party, James and Paula & Friends



This New Years Eve, I had a fabulous Private Dinner Party planned involving 7 courses of decadent cuisine and 12 delightful guests to enjoy it all. It was quite a large party so I had the gorgeous Hannah to help me and we arrived about 2 hours prior to serving the first course. A few Christmas themed Chipolatas wrapped in Pancetta and glazed with Dijon, Honey and Black Sesame Seeds were savored whilst drinks were served and everyone sat down soon after to enjoy the remaining plated courses. All guests were extremely hungry by the time the first course came out and so my Wild Mushroom and Truffle Soup was devoured quickly as well as the next few lighter courses. The main was my very special Beef Fillet Wellington which has been my most popular dish all year so it seemed fitting to have it as the last main-course I served before the turn of 2015! Every guest was a fantastic pleasure to serve and they all made me feel really welcome, especially James and Paula, the most convivial and jubilant of hosts.









Menu


Canapes:

Chipolatas, wrapped in Pancetta, glazed with Honey, Dijon and Black Sesame,
x x x
Green Olives, marinated with Blush Tomato, Garlic, Chilli and Fresh Basil,

x x x

Cream of Wild Mushroom and Truffle soup, Pancetta Croutons, 

x x x

Chicken Satay, Soy, Honey and Ginger, Cashew Nut and Chilli Butter,
OR
Tian of Avocado, Red Onion, Baby Plum Tomato Salsa, Balsamic,

x x x

King Prawn, wrapped in Pancetta, Garlic, Chilli, Rocket, 
OR
Tempura Vegetables, Sweet Chilli,

x x x

Mango Sorbet,

x x x

Fillet of Beef Wellington, Red Wine Gravy,
Dauphinoise Potatoes, Green Beans, in Parma Ham, Buttered Carrots,
OR
Roasted Aubergine and Cous Cous Filo Parcel, Moroccan spiced Tomato sauce,

x x x

Trio of Desserts:
Vanilla and Honeycomb Creme Brulee,
x x x
Peach Tarte Tatin, Stem Ginger Ice-Cream,
x x x
Chocolate and Pecan Brownie, sticky Toffee Pudding ice-Cream,

x x x

Cheese Board, Stone Baked Soda Bread, Spiced Pear Chutney.





















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


12 January 2015

Private Cooking Lesson, Beef Fillet Wellington

Picture from previous Dinner Party



This week I met with the lovely Caroline in Surrey to prepare and cook a complete three course meal, from Crispy roast Duck Canapes to Beef Fillet Wellington, finishing with a Duo of Delicious Desserts. I took care of all the ingredients, cooking utensils, menu planning and aimed to get the cooking completed withing four hours. Very much a hands on lesson, Caroline did everything from start to finish under my guidance and working from demonstration where needed she was a complete super star. We had a fabulous afternoon and enjoyed exchanging plenty of cooking tips with each other, whilst enjoying plenty of tea and biscuits along the way   :)





Recipes


Crispy Duck Rolls, Sweet Chilli Sauce

Ingredients: (Makes approx 20 Canapes)
Crispy Duck Filling 
1 Duck Leg, rubbed with Sea Salt and 5 Spice
4 Sheets Spring Roll Pastry
1 Spring Onion, cut into thin strips
1/2 Red Pepper, cut into thin strips
25 Grams Pre-cooked Noodles,
1 Table spoon Hoi-Sin Sauce
Little Flour and Milk for sealing the Pastry,

Sweet Chilli Sauce
250 Millimetre Rice Vinegar
250 Gram Granulated Sugard
1 Red Chilli, Seeds removed, roughly chopped
1/2 Red Pepper, roughly chopped
1 inch Ginger, cut into strips
2 Cloves Garlic, crushed,
Splash of Fish Sauce or pinch of Sea Salt


Method:
1) Rub the Duck with the Sea Salt and a teaspoon of 5 Spice and place skin side up on a baking tray, cooking for  about an hour on 180 until the skin is crisp and the meat is tender, pulling away from the bone easily when tried with a fork.
2) Whilst the Duck is cooling, thinly slice the Spring Onion and the Red Pepper.
3) Take the skin away from the Duck and shred with a knife. If it needs crispening up, pop back in a hot oven but it should be nice and dry. Pull the duck away from the bone with a fork or use your fingers. It should fall apart naturally. 
4) Mix the Duck Meat, Crispy Skin and Hoi Sin together in a bowl.
5) Lay out one Pastry square with the corner pointing towards you. Lay half the Duck across one line in the middle, along with a little Spring Onion, Red Pepper and Noodles. Brush each corner with the Flour and Milk mix and gently but firmly roll up the pastry, keeping all the filling tight in the centre of the Pastry.
6) Place another sheet of Pastry in the same manner and roll the duck again, this time ensuring everything is really tightly rolled.
7) Wrap in clingfilm and keep in the fridge until ready to cook.
8) In a hot pan, brown on all sides, slice into 10 with a sharp serrated knife and then tray up and cook in the oven for about 8 minutes to crispen up..
9) Serve with the Sweet Chili Sauce

(Sweet Chilli Sauce)
1) Place all ingredients in a sauce pan and boil for about five to ten minutes until reduced by half. 
2) When cooled slightly, blitz the sauce until nearly a puree but there should still be some texture to the vegetable ingredients.
3) Finish with a squeeze of lime for an extra Citrus kick.



Beef Fillet Wellington:
Picture from previous Lesson

Ingredients, (Feeds Four)
500 grams trimmed Beef Fillet,
Packet of Turkish Filo Pastry, (Sak Yufka)
500 grams Chestnut Mushrooms, sliced,
2 Shallots, roughly chopped,
2 Cloves Garlic, crushed,
Pinch Dried Thyme,
Pinch Dried Tarragon,
Sea Salt and cracked Black Pepper,
200 Grams Breadcrumbs,
Shot or Two of Port or Brandy,
4 Slices of Cured Ham, (Parma or Serrano)
Oil and Butter for cooking,

Method:
1) Liberally oil the Fillet Steak, also seasoning with Pepper and Thyme. Sear on all sides in a hot dry pan, adding a little butter to help colour and flavour. 
2) Wrap tightly in clingfilm to help hold the shape and allow to cool, placing back in the fridge for about an hour.
3) Add a little more oil if necessary, then add the Garlic to the same pan, sweating down for a minute before adding the Shallot, dried Thyme and Tarragon and Salt and Pepper.
4) Stir whilst cooking until the Shallots are translucent. (2 Minutes)
5) Add the Mushrooms and cook for about 3 minutes more.
6) Add The Brandy or Port and Reduce down until most of the liquor has evaporated.
7) Take off the heat and add half the Breadcrumbs, stirring them in.
8) The Duxelle should absorb all the Breadcrumbs, thickening up. Blitz in a food processor for a few minutes until chopped but not completely smooth as some texture is good. Add part of or all of the remaining breadcrumbs until the mixture is of a good dry consistency. (Not too dry!)
9) Set aside to cool.
10) Unfold the Pastry, Tearing at the seams so it falls into its natural pieces. 
11) Lay a large sheet of Clingfilm onto your work surface, layering the pastry sheets individually across each other atop. Brush each sheet on both sides with warm water as they're laid down, slightly overlapping until you have about four leave thickness and the desired surface area.
12) Lay the Parma Ham atop of the pastry sheets to the correct length of the fillet and enough width to cover its circumference.
13) Spread the chilled Duxelle onto the Parma Ham, covering the full area, about 1/2 Cm thick.
14) Place the Fillet atop the Duxelle and gently but firmly roll it as tightly as possible, folding the pastry underneath, brushing with more water if necessary to keep moist.
15) Wrap tightly in the clingfilm and re roll if necessary to ensure it's really tight.
16) Leave in the fridge until ready to cook.
17) To cook, Heat a thick bottomed pan and add a little oil. Heat 
to almost smoking before adding the Wellington. Colour on all sides, rubbing in a wedge of Butter before placing in a suitable tray for the oven. 
18) Allow 18 Minutes of cooking time for 500 Grams of Fillet at 190 and then 30 minutes resting time. It should be about 35Centigrade when coming out of the oven but the residual heat will take it to about 55. 
19) Slice carefully with a clean knife, Taking the ends off first and then judging your portions correctly. 

Dauphinoise Potatoes

Ingredients:
2 Large Potatoes, thinly sliced
1/2 Medium Onion, thinly sliced
2 Cloves Garlic, Crushed
100 ml Double Cream
100 ml Full Fat Milk
Salt and Pepper
25 Gram Grated strong Cheese

Method:
1) Line the bottom of a baking tray with sliced Potatoes, overlapping slightly. 
2) Mix the Onions with the Garlic and spread half of them over the first layer of Potatoes.
3) Pour over a little Cream and Milk. Sprinkle with half the Cheese and some salt and Pepper.
4) Place another layer of Potatoes and repeat with the remaining Onions and Garlic, Cream, Milk, Cheese and the remaining Onions and Garlic, Salt and Pepper.
5) The Potatoes should just be covered with the Milk and Cream so pour over any remaining and then cover and then with baking Parchment and Foil.
6) Bake at 180 for 45 minutes and then remove the foil, cooking for a further 15 minutes until the Potatoes are soft.
7) When cooled, slice into squares and reheat in a hot oven.


Apple Tarte Tatin,
Picture from previous Party

Ingredients: (Makes 4)
2 Apples (Granny Smiths) 
100 Grams Puff Pastry
200 Grams Granulated Sugar
Egg Yolk for Glazing Pastry

Method:
1) Put all the sugar into a thick based pan over a gentle heat and watch over until it is browned, thickened and bubbling. You may need to take it on and off the heat a little to regulate the temperature or stir a little whilst heating.
2) Pour the Caramel onto a small tray and set aside.
3) Peel and core the Apples, cutting in half and placing flat side down.
4) Roll out the Pastry, dividing into four and covering each Apple.
5) Brush Egg Yolk onto each half and place the apples into the Caramel.
6) Cook at 180 for approx 15 Minutes until the Pastry is Crisp and the apples are soft.
7) Allow to rest and serve at room Temerature.


Minted White Chocolate Cheese Cake
Picture from previous Dinner Party

Ingredients:
(Base)
100 Grams mixed Digestives and Ginger Biscuits
40 Grams Melted Butter
(Filling)
100 Grams Cream Cheese

100 Grams Double Cream
50 Grams White Chocolate (Half melted, Half grated)
25 Grams Fresh Mint, chopped finely
Drop Green Food Colour
Drop of Peppermint Extract

Method:
1) Crush the Biscuits and mix with the melted Butter. Press into a greased round dish and place in the fridge to set.
2) Melt half the White Chocolate with a little of the Cream or a splash of Milk and set aside.
3) Whip the Cream with the Cream Cheese until stiff.
4) Fold in the chopped Mint, Colour and Extract and grated Chocolate.
5) When cooled, fold in the melted White Chocolate. Add a little of your cCheesecake mix to the melted Chocolate first and then fold all back in.
6) Taste for sweetness. You may need to add a little Icing Sugar, Vanilla extract or extra White Chocolate.
7) Put the mix into a piping bag and gently spread the mix over the chilled base.
8) Leave the Cheese cake in the fridge to set.




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






5 January 2015

I'm a Celebrity, Jungle Private Dinner Party,





Between Christmas and New Year I had the huge pleasure of cooking a fantastic Dinner Party in Portsmouth for 12 amazing guests celebrating in Dramatic and Overwhelming Style! I have cooked for Gary, Craig and Friends many times, including a James Bond Themed Party in October so I knew this was definitely going to be an exciting evening!! It was fantastic to arrive and see everyone in fancy dress, complete with plenty of gimmicks and delicious looking fish bait for challenges later! I set up whilst everyone was enjoying a good drink and served canapes before I served a further Five Courses at the table. The games started after dessert which I am sure also carried on way into the early hours after I left but a brilliant evening for everyone I am sure. 

















Menu



Canapes:

Bruschetta, Crumbled Shropshire Blue, Spiced Pear Chutney,
x x x
Chicken Satay, Cashew and Chilli Butter,
x x x
King Prawn Roll, Sweet Chilli, Lime, Fresh Coriander, 


To Begin:

Cream of Wild Mushroom Soup, 


To Start:

Saute King Prawns, wrapped in Pancetta, 
Garlic Chili, Chorizo, Balsamic,


Palette Cleanser:

Lemon Sorbet,


Main-Course:

Beef Fillet Wellington, Wild Mushroom Pate, Parma Ham, Crisp Pastry, Red Wine Gravy,
Slow brasied Brisket Croquette, Dauphinoise Potates, Glazed Carrots, Green Beans,


To Finish:

Trio of Desserts:
Vanilla and Honeycomb Creme Brulee, 
x x x
Sticky Toffee Pudding, Chocolate Chip and Toffee Ice-Cream,
x x x
Mango and Raspberry Tarte.



















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

4 January 2015

Private Christmas Day Dinner Party with the Reids



I have catered for many Dinner Parties with "The Reids" so I knew I would be in good hands on Christmas Day where I was cooking for no less than 16 hungry diners. Kelly and Alan were hosting family members through the festive season and wanted to make Christmas Day extra special and so arranged for me to take over all the hassle and responsibilities of the food whilst offering a superb service together with some super delicious dining.  Although it is a tough job to cook for so many, I had an Absolutely Brilliant time! Being well looked after and made to feel part of the family. It really was one of my top Dinner Parties of the year and I certainly don't think there could have been anyone else I would rather have cooked for on such a Special Occasion! :) It was a very special day for all and I especially enjoyed plating up the desserts with all the children watching around me as I did so. 
















Menu



Canapes:

Chipolata "Pigs in Blankets" Honey, Black Sesame and Dijon Glaze,
x x x
Smoked Bresaola, Red wine and Chilli cured Beef, Blush Tomato, Stuffed Olive,
x x x
Bruschetta, Blue Stilton, spiced Pear Chutney,



To Begin:

Cromer Crab, Smoked Salmon and Paprika King Prawns, Avocado, Spring Onion, Cucumber,
Horseradish, Lemon, Black Pepper,



Main-Course:

Turkey Wellington, Cranberry, Lemon and Sage Sausage meat Stuffing, Parma Ham, Crisp Pastry,
Duck Fat Roast Potatoes, Roast Parsnips, Buttered Carrots, Spiced Red Cabbage, 
Pan-Fried Brussel's with Pancetta and Garlic Butter, 
Chipolata Sausage in Smoked Pancetta, Natural Gravy,



To Finish:

Trio of Desserts:
Sticky Toffee Pudding, "Christmas Pudding" Ice-Cream
x x x
Vanilla and Honeycomb Creme Brulee
x x x
Raspberry,Meringe and Lemon Curd "Mess"
















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