ChefGary Caters Private Dinner Party in Hedge End With "The Walklates"
"Yet another great meal, canapes fantastic, main dishes splendid, dessert excellent. As always, Gary makes sure that the dairy free dessert is light years away from many restaurant offerings. Thank you yet again" / Steve Walklate - Hedge-End /
It was a very special birthday celebration in Southampton, Hampshire this weekend, cooking for Steve and Jane and their close family. We had a table of 7 adults including one vegetarian guest along with three of the younger generation helping polish off some deliciously decadent plates of food. On this occasion, rather than have a starter, we opted for a large range of mixed pre-dinner canapes to suit everyone's tastes. It was great to see even the youngest of the children having healthy and broad appetites, trying a little bit of everything :) With main-course, we had a multi choice menu with pan seared duck breast or roasted sirloin of beef and of course, a superb vegetarian dish of roasted Mediterranean vegetables and halloumi with toasted sunflower seeds. All guests finished off with a trio of desserts, including one dairy free option so it was certainly a busy and challenging, yet doubly rewarding day in the kitchen! :)
Menu
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Decadent selection of canapes:
Honey and Dijon glazed sausages, sesame seeds
Chicken satay skewers, toasted cashew, chilli, soy, ginger
Crayfish tails, King prawns, avocado, sumak spice,
Mini fish cake, lemon, horseradish, panko crumb
Vegetable spring roll, red peppers, spring onion, grated carrots, noodles, sweet chilli
Spiced cauliflower and carrot bhaji, chilli, garlic, ginger, turmeric
Falafel "veggie burger" sandwiched with Lebanese flat bread, natural yoghurt, pickled gherkin
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Main-Course:
Pan - seared duck breast, confit of leg, individual duck pie,
Duck fat chips, glazed carrots, Autumn greens, red wine and plum gravy
or
Roasted sirloin of beef, braised ox cheek and wild mushroom cottage pie,
fondant potato, glazed carrots, Autumn greens, red wine gravy
or
Charred Mediterranean vegetables and halloumi,
sunflower seed, blush tomato and fresh basil pesto
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Trio of Desserts:
Baked "burnt" orange and cointreau cheese cake
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Apple and blackberry crumble
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Salted caramel and toasted walnut chocolate brownie, peanut butter ice cream.
