Private Dinner Party with ChefGary, Andrew Black and Friends, Hampshire

April 04, 2017

This weekend started off fabulously, cooking for Andrew and Naomi in their lovely home in Swanick. Andrew is a dab hand in the kitchen himself and so the pressure was on from the beginning!! :) We were cooking for a table six great friends, providing one of our fabulous gourmet tasting menus, with Smoked Duck, Curried King Prawns and Moroccan inspired Chicken being some of the fantastic ingredients of the dinner party evening. All the plates of food were polished off with plenty of great feedback and all were enjoyed with some exquisite wines as Andrew has a beautifully vast collection in his cellar. We were lucky enough to sample a glass of some terrific and resplendent red which really topped off a wonderful evening of cooking a splendid array of tasty dishes :)

Menu

Canapes:
Bruschetta, Tomato Salsa, Fresh Lime, Coriander,
x x x
Caulliflower and Carrot Bhaji, Sweet Chilli,
x x x
Chicken Satay, Cashew Butter, Chilli, Soy, Ginger,

x x x

Carpacio of Seared British Beef, Oyster Sauce, Spring Onion and Red Pepper,

x x x

Roasted Squash, Sweet Potato, Coconut, Chilli and Ginger Soup,

x x x

Asian Duck Salad:
Smoked Breast, Confit of Crisp Thigh, Water Melon, Pomegranate, Cashew, Cucumber,
Spring Onion, Roasted Fig, Fresh Mint, Coriander and Basil,

x x x

Garlic and Lime Marinated King Prawn,
Green Curry Sauce,

x x x

Mango and Lime Sorbet,

x x x

Moroccan inspired Chicken:
Sumak Spiced and Roasted Breast, Cumin and Garlic Crisp Thigh,
Confit Wing in Fennel Seed Crumb, Spiced Cous Cous, Curried Puy Lentils,
Roasted Vegetables, Charred Apricot, Tomato and Tamarind "Tagine" Gracy

x x x

Trio of Desserts:
Toffee Apple and Oat Crumble,
x x x
Cardamom and Honeycomb Creme Brulee,
x x x
Salted Caramel and Toasted Pecan Chocolate Brownie, Peanut Butter Ice-Cream,

x x x

Petit Fours.