This weekend I was personal Chef for a very special Birthday Dinner Party for Brian, who was celebrating with his close family at home. Having cooked for all on several occasions before, it was a brilliant evening, sharing in a little wine at the end of the meal. As usual, I served up some delicious little canapes prior to seating, then followed with the remaining courses at the table. We had a very special course in the middle as one of Brian's favourite dishes is classic Lasagna, and so I served it up as an interim course before the Mains. It went down really well as it was a surprise for Brian and gave a few laughs :) It was hard to pick a favourite course over al but it was especially rewarding to produce my Pork Main Dish, taking a lot of practise and skill to get just right. Showing off different cooking styles, textures and flavours on one dish is something I love to do with all my cooking, whether it be meat, fish or vegetarian, but Pork is especially pleasurable to work with. :) Anotther fabulous Dinner Party under my belt and I am booked in with them all again soon.
Menu
Canapes:
Crab and Smoked Salmon Rarebit, Horseradish, Dijon, glazed Mature Cheddar
x x x
Bruschetta, Stilton, Cranberry, Orange,
x x x
Crispy Duck Roll, Sweet Chilli,
x x x
Smoked Mackerel Pate, Cucumber,
To Begin:
Pan Fried King Prawn, Chilli, Garlic, Lemon,
Chorizo, Pancetta, Roasted Red Pepper,
Main-Course:
Celebration of Roast Pork,
Pan roasted Tenderloin, wrapped in Serrano Ham,
Slow roasted Pork Shoulder Cromesquis, Crispy fried Confit of Belly,
Black Pudding, Sea Salt Crackling, Apricot and Sausagemeat Stuffing,
Buttered Green Beans, Asparagus, Glazed Carrots,
Apple and Cider Gravy.
To Finish:
Trio of Desserts:
Sticky Toffee Pudding, Salted Caramel and Popcorn Ice-Cream,
x x x
Kaffir Lime and Lemongrass Creme Brulee, Honeycomb,
x x x
Pear and Anise Tarte Tatin, Stem Ginger Ice-Cream.
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk
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