31 March 2017

Gluten/Dairy Free Recipe: Toasted Pecan and Salted Chocoloate Brownies




Who doesn't love making and then indulging in a really good Chocolate Brownie! Being one of the first "Cake" recipes I ever made, it will always bring back fond memories of my earliest baking sessions and taking place as one of the most popular desserts on our current menu this recioe shows with how our menus have evolved since. We've played around with many variations of the original recipe and have tasted many many more, believing we now have a super tasty version that is easy to reproduce. The success of our latest Chocolate Brownie recipe is all about using a good Chocolate with high Cocoa solids (70% is perfect) and cooking to create a crisp biscuit edge with a gooey fudge-like texture in the middle. The absolute perfect combination for me :) You may need a bit of trial and error though with timings as every oven is different.... I love mine not long out of the oven after it's first bake with a really good espresso though it is equally good warmed back up and served with a fabulous rich Ice Cream. Our recipe is naturally low on the amount of flour used and so it works really well just to switch the plain flour for a gluten free blend. Gluten free flour is widely available, being commonly made using a variety of rice, buckwheat, tapioca and other gluten free grains. I have listed the recipe below with gluten free flour and also coconut oil in place of butter so this version is dairy free too. The coconut oil gives it a great depth of flavour as does the dark brown sugar and isn't overly sweet. Please do make sure you read the label on the chocolate you use to ensure your recipe is completely dairy free if you have allergies or intolerances. Happy baking! :)








Ingredients:  
200 Grams Dark Chocolate, (70% cocoa solids)
200 Grams Coconut Oil,
200 Grams Soft Brown Sugar,
150 Dark Brown Sugar,
120 Grams Gluten free Flour (Dove Blend)
5 Eggs,
Teaspoon Vanilla Bean Extract,
Pinch Sea Salt,
Garnish:
200 Grams Toasted Pecans,
200 Grams Chipped Dark Chocolate
,

Method:
1) Preheat your oven to 160 Centigrade 
2) Melt the Chocolate and Coconut Oil together, (microwave is fine)
3) Add the Sugar, Salt and Vanilla and mix well,
4) Beat in the eggs, one at a time,
5) Fold in the Flour, mixing until completely dispersed into the Chocolate,
6) Fold in the Pecans and Chocolate Chips,
7) Cook for 20 minutes at 160. 
(The Brownie should still be quite gooey, your knife coming out with a trace of chocolate . on it)
8) Let it rest for half an hour minimum before cutting or leave to cool overnight.





























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


29 March 2017

Private Dinner Party, Denis Gibson and Family, Winchester


"An amazing experience and some of the best food I've tasted."  Dan Gibson





Cooking in Winchester this weekend, ChefMike and I went out together to produce a fabulous tasting menu for six great diners celebrating at home. It was a great party to do as Denis and Jane's family had presented them the thoughtful gift of a voucher for dinner at home with ChefGary as a Christmas present. Once contact was made, it was easy to arrange a date to suit all and dinner for 6 was in the diary :) I have some fabulous menus to choose from and it was a pleasure to be asked to produce one of our delicious tasting menus for all. With a few slight dietary requirements sorted, everything was set and all that was left to do was turn up on the evening with the food :) Mike and I were both made to feel very welcome and it was a great evening with lots of coompliments for each dish :)










Menu



Canapes:

Dijon, Sesame and Honey glazed Sausages,
x x x
Bruschetta, Ham Hock, Pickles, 
x x x
Mozzarella, Blush Tomato, Black Olive, Fresh Basil,

x x x

Roasted Butternut Squash, Coconut and Chilli Soup,

x x x

Smoked Duck Breast, Confit of Crisp Thigh, 
Pomegranate, Toasted Cashew, Spring Onion, Cucumber, 
Fresh Mint, Basil, Coriander, 
Hoi Sin and Balsamic Glaze,

x x x

Saute King Prawn, Green Curry Sauce,
Soused Carrot and Fennel Salad,

x x x

Mango and Lime Sorbet,

x x x

Morrocan inspired Chicken,
Sumak Spiced Breast, Garlic and Cumin maronated Crisp Thigh,
Mediterranean Cous Cous and Puy Lentils, 
Roasted Vegetables,
Tomato, Cinnamon and Tamarind Tagine Gravy,

x x x

Vanilla, Cardamom and Honeycom Creme Brulee,

x x x

Petit Fours.



















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


21 March 2017

Private Dinner Party with ChefGary, James, Kim and Friends in Hampshire




This Saturday was a fabulous evening cooking near Farnborough catering for the lovely James and Kim. Having shared quite a few dinner parties together over the years it was a huge pleasure to cook again for them again, this time around providing canapes alongside a fabulous four course dinner. Each plate of food went down exceptionally well, especially the main course of roast guinea fowl that was particularly enjoyed as it was accompanied with James' and Kim's favourite of an individual pie :) The recipe using a fabulus water pastry and the filling utilising the moist part of the guinea fowl thighs and hand picked wild mushrooms :) I was made to feel more than welcome as usual and indulged in a small glass of a delicious Shiraz towards the later half of the evening ;)








Menu


Canapes:

Crispy Duck and Noddle Roll, Hoi Sin, 
x x x
Vegetable and Red Lentil Bhaji, 
x x x
Bruschetta, Mozzarella, Blush Tomato,
x x x
Beetroot cured Salmon, Pickled Fennel, Saffron Aioli,


To Begin:

Seared King Scallop, Black Sesame Seeds, 
Dehydrated Pork Scratching,
Escabache of SeaBass, Pickled Red Peppers, Fennel, Spring Onion, Lime,


To Start:

Pressed Ham Hock and Pulled Pork,
Slow Cooked Confit of Duck Egg Yolk, 
Warmed Asparagus Spears, Sea Salt Crackling,
Caramelised Plum Ketchup, Balsamic,


Main-Course:

Assiette of Roast Guinea Fowl,
Stuffed Breast, Rocket and Spinach Mousseline,
Pan-roasted Crisp Thigh, 
Individual Pie, Guinea Fowl Leg and Wild Mushrooms,
Bubble and Squeak, Buttered Greens,
Ginea Fowl Gravy,


To Finish:
Trio of Desserts:
Vanilla and Honeycomb Creme Brulee,
x x x
Salted Caramel and Pecan Chocolate Brownie, Peanut Butter Ice Cream,
x x x
Whisky and Marmalade Cheese Cake. 




















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






12 March 2017

Private Dinner Party, Christine Reid and friends, Berkshire






This weekend ChefMike and I travelled out together to cook for a table of 8 fabulous guests in Berkshire,  providing some delicious and decadent canapes along with a further three enticing courses. With a split starter choice, we catered for a few "different" tastes to start the evening off though all guests indulged in the same delicious plate of roast guinea fowl for the main course. Of-course, everyone finished on our trade mark trio of desserts which was the perfect ending for all :) Enjoying a delicious glass of red towards the end of the evening was a very appreciated pleasure and both Mike and I were made to feel very welcome throughout the evening, making for another fabulous dinner party. :)












Menu 


Canapes:

Beetroot Bruschetta, Mozzarella, Blush Baby Plum Tomato, Blacl Olive, Fresh Basil,
x x x
Crispy Duck and Noodle Roll, Hoi Sin, Duck Crackling,
x x x
Pulled Pork and Chorizo Skewers, Sweet Red Pepper and Chilli Dressing, 
x x x
Crayfish Tails, Maryrose, Pickled Fennel, Fresh Dill,


To Begin:

Confit of Crisp Pork Belly, Sea Salt Crackling, 
Garlic, Chilli and Paprika marinated King Prawn, 
Chorizo, Apple Sauce, Balsamic,

Or

Goats Cheese, Saffron Pickled Pear, Textures of Beetroot, Pickled Fennel,
Garlic Croutons, Balsamic, Rocket Leaves, 


Main-Course:

Roast Plate of Guinea Fowl, 
Ballontine of Pancetta wapped Breast, Rocket and Spinach Mousseline, 
Pan Roasted "Boneless" Leg, Confit of Thigh and Wild Mushroom Pie,
Bubble and Squeak, Buttered Greens, Wild Mushrooms, Guinea Fowl Gravy,


To Finish:

Trio of Desserts:
Vanilla and honeycomb Creme Brulee,
x x x
Lemon and Raspberry Posset,
x x x
Apricot and grand Marnier Chocolate Brownie.




















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











7 March 2017

Private Dinner Party, Tara and David, Durley,





This weekend, ChefMike and I travelled up together to Durley to cater a fabulous tasting menu dinner party to aid celebrate a very special birthday celebration. Having cooked for Tara and David previously, it was great to do so as part of a duo and also meet Tara's Mother. Each course was appreciated at the table and it was so rewarding after each delicious plate to receive such great comments :) We were cooking on show, with our wonderful guests dining in the kitchen area which made for an equally wonderful atmosphere. Being extremely well looked after for the duration of the evening, it was almost a shame to serve dessert!! A delightful and tantalizing trio of puddings was the last dish to finish off another all round excellent dinner party evening. 










Menu 


Canapes:

Crayfish Tails, spiced Mary Rose, Pickled Fennel, Fresh Dill,
x x x 
Mini Fish Cakes, Sweet Chilli, 
x x x
Pulled Pork and Chorizo Skewers,
x x x
Bruschetta, Mozzarella, Blush Tomato, Black Olive,#

x x x

Beetroot and Horseradish cured Salmon,
Cucumber Ribbons, Spring Onion, 

x x x

Roasted Sweet Potato, Chilli and Ginger Soup,

x x x

Buttered Asparagus Spears, Pancetta, Garlic Crouton, Confit of Duck Egg Yolk,

x x x

Seared Seabass Fillet, Crisp Calamari, Soy, Ginger and Lime,
Soused Carrot and Celeriac,

x x x

Raspberry Sorbet,

x x x

Assiette of Lamb, Red Wine Gravy:
Pan roasted Rump, Garlic and Rosemary, Crisp Confit of Belly,
Individual Braised Shoulder and Potato Pie,
Bubble and Squeak, Celeriac Puree, Spiced Red Cabbage, Minted Peas, Parsnip Crisp, Glazed Carrot,

x x x

Tri of Desserts:
Vanilla and Honeycomb Creme Brulee,
x x x
Lemon and Raspberry Posset,
x x x
Grand Marnier and Apricot Chocolate Brownie, Pecan Brittle, Peanut Butter Ice-Cream.
























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