26 June 2016

Private Dinner Party, Heather and Friends, (Hayley's Mum :)





I had the huge pleasure of meeting and cooking for Hayley's Mum and Dad in their beautiful home in Bournemouth last weekend. Having cooked for Hayley and Carl on several occasions and many of their friends, I eventually met her match when I catered for Heather and friends :) It was fabulous to meet everyone after organising the menu via email, planning canapes and three delicious courses. Made to feel really welcome as I always am, I set up in the kitchen whilst everyone enjoyed per dinner drinks, and equally enjoying the kitchen aromas, :)










Menu


Canapes:

Bruschetta, Smoked Mackerel Pate, Horseradish, Lemon, Black Pepper,
x x x
Dijon, Honey and Sesame Glazed Chipolatas,
x x x 
Crispy Duck Roll and Vegetable Roll, Sweet Chilli,


To Begin:

Saute Chicken Livers, Smoked Pancetta, Wild MushroomsTruffle, Garlic Croute,


Main-Course:

Assiette of Roast Pork,
Pan Seared Loin, wrapped in Parma Ham, Crisp Confit of Pork Belly, 
Fried Black Pudding, Sea Salt Crackling,
Dauphinoise Potatoes, Glazed Carrots, Asparagus Spears, Cider Gravy, 


To Finish:

Trio of Desserts:
Banoffee Pie, 
x x x
Vanilla and Honeycomb Creme Brulee,
x x x
Salted Caramel and Walnut Chocolate Brownie.






















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


7 June 2016

Private Dinner Party, Fred and Friends,






This weekend, I drove out to the far reaches of Dorset to cook for a group of friends celebrating a stag weekend with some fantastic food at home. After quite a long but enjoyable journey from Hampshire, I arrived to a lovely little cottage on a working farm. I then set up in the kitchen as new tiles were literally being finished off, it being perfect timing :) I was made to feel very welcome by all the guys, having the great pleasure to work and serve up some fabulous plates of food in an open planned kitchen where I was on full display. :) I had an Asian and Chilli theme throughout the menu which worked really well, offering something a little spicy and different.











Menu




Canapes:

Bruschetta, Baby Plum Tomato, Chilli and Coriander Salsa,
x x x
Honey, Dijon and Sesame Glazed Chipolatas,
x x x
Dill Cured Salmon, Horseradish, Cream Cheese,


To Begin:

Pan-Asian Platter:
Crispy Duck Roll, Sweet Chilli, 
Tempura King Prawn, Tempura Vegetables, 
Vegetable Sushi, 
Spiced Boneless Chicken Wing,
Pickled Spring Onion and Red Pepper Salad,


Main-Course:

Duo of Asian Pork:
Masala spiced Tenderloin, Crispy Confit of Belly,
Fried Rice, Garlic Wild Mushrooms, Asparagus Spears, Sweet Potato and Cardamom Croquette,
5 Spiced Sea Salt Crackling, Green Chilli and Ginger Coconut Sauce,


To Finish:

Trio of Desserts:
Vanilla and Honeycomb Creme Brulee,
x x x
Plum and Anise Tarte Tatin, Vanilla Cream,
x x x
Salted Caramel and Walnut Chocolate Brownie.














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


1 June 2016

Private Dinner Party, Harry and Friends,




This Friday night was spent cooking for a lively group of friends celebrating at a beautiful holiday cottage for the weekend near Newbury. Having provided canapes and three delicious courses, it was a fantastic evening, with a great atmosphere, plenty of red wine, cold beer, fabulous food, music and dancing :) It was also fab to cook with an old fashioned Aga which I get to see quite a lot of on my travels :) All the guys made me feel really welcome and it was great to be involved in such a celebratory night. I finished though not too late and left everyone to party as I was returning the next day to cater a brilliant BBQ menu for them all again.....












Menu




Canapes:

Curried Vegetable and Lentil Samosa, Spiced Apricot Churney,
x x x
Bruschetta, Comte, Blush Tomato, Back Olive,
x x x
Chicken Satay, Soy, Ginger, Cashew and Chilli,


To Begin:

Gin cured Salmon, Saffron Pickled Fennel, Salmon Cromesquis, Crab and Celeriac Remoulade,


Main-Course:

Duo of Duck and Game, 
Pan roasted Loin of Venison, Seared Duck Breast, Individual Game Pie, 
Celeriac Mash, Chiili Beetroot, Greens, Redcurrant and Cherry Gravy,


To Finish:

Trio of Desserts:
Banoffee Pie, Ginger and Peanut Crumb, Banana Tuille, Chantilly Cream,
x x x
Vanilla and Honeycomb Creme Brulee, 
 x x x
Summer Berry "Mess"
















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