Private Dinner Party, Mark and Hannah

Cooking for Dinner Parties always brings me great reward and pride, from designing the menu and sourcing the best available produce, to preparing all the ingredients together to create the most delectable dishes. On finally serving an array of delicious plates of food, it is the reaction of my clients that really give me the passion that I have for cooking, helping spread the love and enticement for fantastic  food. It is even more pleasurable when it is for such brilliant hosts, as Mark and Hannah, whom I have cooked for on many occasions, dating back to when I first started my venture into Private Dining. Opting for my Gourmet 7 course menus, it is always a real showboat of an evening at the Sherwin's and I always leave with a great buzz, having cooked my heart out each time. This time around, I served up a seven course Asian themed menu that ticked all the boxes, with both Wow factor and amazing flavours.

Menu

Canapes:

Crispy Duck Roll, Hoi Sin,

x x x

King Prawn Wonton, Sticky Sweet Chilli,

x x x

Chicken Satay, Cashew, Sesame and Chilli Butter,

x x x

Chilli and Ginger spiced Lobster and Prawn Bisque, Crayfish Tails,

x x x

Cured Salmon, Pickled Ginger, Red Chilli, Wasabi and Sesame Dressing,

x x x

Sesame Seared King Scallops, Green Chilli, Coconut, Fresh Coriander, 

x x x

Mango Sorbet, Pickled Mango slices, Candied Lime Zest,

x x x

Duo of Asian Pork,

Masala Marinated Tenderloin, Confit of Belly, Teryaki Glaze, 5 Spiced Sea Salt Crackling,

Curried Puy Lentils, Red Peppers, Broccoli, Chestnut Mushrooms, 

Tamarind, Chilli, Coconut and Tomato Sauce,

x x x

Trio of Desserts:

Chocolate and Walnut Brownie, Peanut Butter Ice cream,
x x x
Bailey's, Toffee and Honeycomb Creme Brulee,
x x x
Pear and Anise Tarte Tartin.

"Thanks for yet another amazing, tasty evening!"  Mark Sherwin

For further enquiries, please contact me via email or telephone.

Tel: 07775560126   Email: Chef@Chefgary.co.uk

ChefGary
ChefGary Hampshire Dinner Parties

ChefGary Dinner Party Menus

About ChefGary

Buffet lunch for Monks Brook U3A.

Catering for a Buffet Lunch at St Boniface Church to celebrate a big Anniversary with over 100 guests was a very busy and brilliant afternoon. I served a mix of hot and cold finger food, providing some great flavours and delectable bites of tasty food.

Menu

Sandwiches:

Smoked Salmon, Cream Cheese, Rocket leaves,

Coronation Chicken, Salad,

Ham, Tomato, Cress,

Free range Egg mayonnaise, 

Served on Granary bread and open rolls.

Bacon and Cheddar Quiche,

Mushroom, Cheese and Tomato Quiche,

Pork, Dijon Mustard and Black Pepper sausage Rolls,

Vegetable Samosas, Mango Chutney,

Chicken Satay, Crushed Cashew and Chilli,

Coleslaw, Dressed Tossed Salad.

Crudites, Roasted Tomato Hummus, soured Cream,

x x x x x x x x x x 

Fruit Tarts,

Fresh Fruit,

Chocolate Eclairs.

For further enquiries, please contact me via email or telephone.

Tel: 07775560126   Email: Chef@Chefgary.co.uk

ChefGary
ChefGary Hampshire Dinner Parties

ChefGary Dinner Party Menus

About ChefGary

Recipe for Sweet Chilli Sauce and Tempura Caulliflower

I really love cooking with sweet chilli sauce!!! It is so versatile, working great as a dipping sauce, BBQ marinade, a glaze for vegetables during cooking and added to stir fried rice and noodles. I make my own, having taken the best bits from several recipes I have used over the years. It is full of fresh flavour and is really simple too! It keeps really well and I have made it several weeks in advance and kept it in the fridge in an airtight container. This recipe really packs a punch and will put to shame any pre made product on the market and iit is such a pleasure to be able to tell your friends that you have made it from fresh!

Ingredients for Sweet Chilli Sauce:

1 Red Pepper,

2 Red Chilli Peppers,

2 Inches Fresh Ginger,

2-4 Cloves Fresh garlic,

1 Cup Caster sugar,

1 Cup Rice Vinegar,
Pinch of Salt.

Method:
1) Finely dice all vegetable ingredients,

2) Place all ingredients into a pan and bring to the boil,

3) Simmer until reduced and thickened, approx 10 minutes.

ChefGary's Top tips,

1) For a quicker method, roughly chop the ingredients and blend at the end of the cooking process,

2) Reduce the sauce further for a more jam like consistency,

3) Try adding some finely shredded lemon grass at stage 1,
4) A squeeze of fresh lime at the end of the cooking adds a zesty finish,

5) For extra heat, use more chilli or leave the seeds in,

6) Always taste as you go, adjusting the quantities to your preferences.

For Cauiflower Tempura, 

1) Cut some small florets of caulliflower,

2) Mix equal quantities of self raising and corn flour,

3) Add a pinch of turmeric, salt and garam masala,

4) Add enough cold Fizzy water to the flour to make a single cream consistency, a few lumps are ok,

5) Toss the florets in a little flour before dipping in the batter and deep fryi for 2 minutes at approx 180 Centigrade until crisp,

6) This recipe works well with any vegetables or tofu pieces and is the perfect choice for dipping in your sweet chilli sauce.

Vegetarian ChefGary

Vegetarian Chef of the Future, 2013

One of my biggest passions is in Vegetarian cuisine. I have entered twice into Salon Culinaire and won two consecutive gold medals for my live vegan and vegetarian cooking classes. Also competing in theVegetarian Society's annual Vegetarian Chef of The Future three years running, I reached the finals in 2011 and was proud to take the winner's title in 2012 and this year in 2013.

Winning Menu 2013

To Start

Trio of Asian Flavours

Butter Bean Pattie, Ginger, Sesame and Panko Breadcrumbs,

x x x

Sweet Chilli Noodle Salad,

x x x

Soy, Ginger and Lemon Grass Broth,

Main-Course

Sri Lankan Spiced Sweet Potato, Spinach, Cashew and Coconut Curry, 

Tempura Cauliflower, Saffron and Cardamom rice, Garlic and Cumin Flat Bread.

To Finish

Mango and Lime Panna cotta, 

Vanilla and Orange Tuille, Sesame seeded Caramel.

Winning Menu 2012

To Start

Mixed Tapas 

Spiced Sweet Potato, Tomato and Chilli sauce,

x x x

Bruschetta, Black Olive Tapenade, Blush Tomato,

x x x

Wild Mushroom Rissotto,

Main-Course

Roasted Vegetable Tagine, 

Cous Cous Fritter, Roasted Peppers, Apricot and Almond Chutney,

To Finish:

Trio of:

Mango, Strawberry and Basil Sushi Maki,

x x x

 Cardamom Creme Brulee, Honeycomb,

x x x

Strawberry, Lychee and Elder Flower Jelly.

Runner up Menu, 2011

To Start

Deep Fried Smoked Tofu, Walnut and Mustard seed Breadcrumbs,

Warmed Asparagus Spears, Dijon Mustard Mayo,

Main-Course

Red Lentil, Spinach and Coconut Curry,

Basmati Rice, Garlic and Coriander Naan,

To Finish

Celebration of Strawberries

Strawberry and Almond crumble

x x x

Strawberry Jelly,

x x x

Strawberry and White Chocolate Cheese Cake,

x x x

Strawberry and Vanilla Creme Brulee.

Winning in 2013

Winner, 2012

For further enquiries, please contact me via email or telephone.

Tel: 07775560126   Email: Chef@Chefgary.co.uk

ChefGary
ChefGary Hampshire Dinner Parties

ChefGary Dinner Party Menus

About ChefGary

Vegetarian Chef of The Future, 2013

I have entered The Vegetarian Society's most prestigious competition 3 years running, finishing as a runner up on in 2011 but managing to achieve the accolade of the Vegetarian Chef of The Future's title in 2012! Both occasions were a fantastic achievement for me and such a great experience that I have entered again on the back of last year's success! My latest menu includes plenty of Asian influence with the use of some fantastic British produce. I cook for many tastes and would dream of even the most resilient of non vegetarians to appreciate top quality Vegetarian cooking, putting to rest their misdirected preconception of vegetarian cuisine.

Spiced Butter Bean Pattie, Ginger, Chilli and Soy Broth, Noodle and Sweet Chilli Vegetable Salad,

Sri lankan Themed Curry, Sweet Potato, Spinach, Tempura Cauliflower, Cashew, Bamati Rice, Coriander and Garlic Flat Bread

Sri lankan Themed Curry, Sweet Potato, Spinach, Tempura Cauliflower, Cashew, Bamati Rice, Coriander and Garlic Flat Bread

Sri lankan Themed Curry, Sweet Potato, Spinach, Tempura Cauliflower, Cashew, Bamati Rice, Coriander and Garlic Flat Bread

Mango, Lime and Cardamom Panna cotta, Sesame and caramel Tuille, Orange and vanilla Biscuit, Shaved Coconut.

For more information please contact me on 07775560126 or Mailto://chef@chefgary.co.uk

ChefGary
About ChefGary
ChefGary, Private Dinner Parties
ChefGary, Weddings