11 December 2011


I first cooked for Louise back in January of this year so it was great to be invited back to cook for her and her husband Tony again. Amongst the guests were also some friends of theirs whom I have cooked for before so it was a great familiar evening. The occasion was a get together of friends for Christmas and as always the atmosphere was great. I had a choice of two starters and two mains with a "Trio of desserts" to finish off. Scallops are a big favourite and are a pleasure to cook, with most of the guests choosing this to start. It was no surprise when Louise asked me to cook a beef Wellington which went down really well back in January. I have done many different desserts but find that offering a selection of three smaller choices has gone down really well for many dinner parties and offers a wow factor, with differences in flavours, colours and textures.

I had great feed back from the evening and it was great to be invited to join everyone for a drink at the end of the evening.

                                                        Menu for Louise Bush                                                                    

To Start:

Freshly made cheese, blush tomato, olive and spring onion bread.

Seared scallops, prosciutto ham, balsamic dressing.
Asparagus spears, Parma ham, Bernaise sauce.


Beef fillet Wellington, Wild mushroom pate, Parma ham, puff pastry, red wine gravy.


Pan fried cod fillet, crisp chorizo slices, saffron, white wine and cream sauce.

Served with:

Fondant potato, honey roast chantenay carrots, sauté broccoli florets and baby spinach.

To Finish:

Trio of desserts:

Vanilla and honeycomb brulee,
Raspberry cheesecake, black sesame shortbread,
Chocolate and orange brownie, chocolate and ginger tuile.

"Thanks again for a fantastic evening, I still can't believe how good the food was! 
Gary Connolly, Guest.

"Thank you again for a wonderful evening you came up trumps and the food was truly fabulous" 
Louise bush

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