Some private and corporate events I have cooked for in the last 18 months
And recipes I regulary feature on my menus.
New Years Eve 2007
Moet Chandon
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French Onion Soup
Local King Scallops Tempura
With Sweet chilli sauce
Goat Cheese and Red Onion tart.
Venison, Duck, & Pheasant Game Terrine
With toasted Brioche.
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Lemon and mint sorbet
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Roast Goose
With chestnut stuffing, orange and cognac sauce.
Organic Welsh Black Fillet of Beef.
With Yorkshire pudding and rich mushroom and
Seafood Pot au Feu
Lobster crab mussels prawns and mixed white fish in a full
Flavoured fish and julienne vegetable bouillon.
Spinach, Mushroom and pine Kernel pancake with Fresh Mozzarella.
Stuffed Courgette with Fresh Tomato and Pepper sauce
Pan Seared Loin of Tuna
With Tomato, Olive and herb Salsa.
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Selection of fresh vegetables and potato
Christmas Pudding with brandy sauce.
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Selection of Cheese and Biscuits.
Chicken Satay Sticks with spicy peanut sauce.
Fillet of Beef & button mushroom skewers with Tomato salsa.
Lamb and Baby onion sticks with mint and yoghurt dressing.
Aubergine, Courgette & Tomato sticks with oil vinegar & herb dressing.
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Puff pastry rings with tomato & Mozzarella
Anti Pasti selection –fine sliced Italian cured meats.
Devilled Crab Canapés.
Duck Terrine and olive crostini
Selection of Crudités & dips
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Tomato, Olive & Feta salad
Caesar Salad
Local New Potato salad
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Fresh Fruit Platter
Brazilian Bananas
Selection of Petit Fours
Veuve Cliquot Yellow Label
Jean Geiler Gewurztraminer AC 1999
Chablis 1er Cru Vaillons, Ropiteay Freres 2001
Wolf Blass Presidents Selection Cabernet Sauvignon
Selection of international bottled beers
Ty Nant Still and sparkling water.
Mr and Mrs Rhodri Lewis Q.C
Garden Party at Tretio on Saturday July 21st 2007
70 guests
Rye Bread Baguette, olive oil and aged balsamic
Olives & Thyme
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Shellfish from local fisherman Nev George, Croesgoch
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Prime Rib of Local Beef
Langloffan Farm, St David’s.
Leg of New Season Local Lamb
Craig y mor farm. Whitesands.St David’s
Finished on the grill. with rich red wine gravy.
Local Cheese and Leek Sausage.
Mushroom and parsley sauce.
Fresh basil Pesto dressing.
Porthlisky New potatoes and fresh mint butter.
Glazed baby carrots
Creamed broad bean, spinach and onion
Creamed horseradish sauce.
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Fresh English Strawberries with Caerfai double cream
Chocolate mousse and Brandy snap Biscuit.
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A Selection of Popular Starters
Confit Duck Leg
With aromatic pearl barley and spinach.
Spinach, Mushroom, Shallot and Goats Cheese Tart
With fresh basil pesto.
Fresh Squid and Milano Salami
Sautéed with shallot, garlic, fresh herbs, white wine with garlic bread crouton
Lightly Curried Cauliflower and Sweet Potato Soup
With Cucumber, Yogurt and Fresh Coriander
Seared Local Bass Fillet
In Cajun spices. Garlic butter, sweet potato purée. Fried leeks.
Fresh King Scallops Tempura
In crisp sesame seed batter. Aromatic rice noodles, sweet chilli dressing.
Mediterranean Vegetable and Mozzarella Salad
With mixed leaf and black olives, oil balsamic dressing.
Classic Italian vegetable & pasta broth. ‘Just like Mamma used to make.’
With Foccachia bread and fresh grated Parmesan.
Mixed with fresh herbs, croutons, lemon, and horseradish dressing
on mixed leaf .Served with Brioche toast & spiced cucumber jelly.
With mixed leaf apple, celery and French dressing
With rich tomato sauce, fresh mozzarella, spinach and oregano.
Classic fish & shellfish soup with crisp garlic crouton & Aioli.
On mixed leaf salad. With an oil and balsamic dressing
With melting Dolcelatté and fresh basil pesto
Mixed leaf, baby leek, pine kernel and red pepper sauce.
Sour cream and chives.
Rocket salad and plum sauce
Smoked Haddock, crab, white fish, with lemon grass and coriander.
Mixed leaf oil and balsamic dressing
With Feta cheese, mixed seed, roast red peppers and cherry tomato,
olives and Gherkin. On mixed leaf.
On sesame prawn toast
Our award winning Cawl
A delicate version of our winning broth,
but packed with all the flavour.
On brown and wild rice.
Fine ratatouille ricotta stuffing, mixed leaf, pesto dressing
Fresh Egg Linguine Carbonara
Pancetta, Milano salami, parmigiana cream sauce.
Cream of Spinach, Pea and Mint Soup
With fresh Parmesan and garlic crostini.
With melted Gruyere and cheddar cheese crouton.
White meat only. With mixed leaf and balsamic dressing
With orange and tarragon dressing, orange segments. mixed leaf.
Spiced fresh fish with egg and herbed rice.
Romaine and Radicchio lettuce, Chorizo sausage, Anchovies, olives
& Crisp croutons and herbs in the classic dressing.
Warm Ratatouille, Mozzarella and Roast Tomato Salad
With mixed leaf balsamic and oil dressing
Game Terrine.
With toasted brioche and apple & cranberry chutney.
Cream of Carrot, Sweet Potato and Coriander Soup.
Chive Crème Fraiche.
Simmered in lightly curried, coconut cream sauce, with fresh coriander.
On steamed saffron rice.
Mushroom and Walnut Terrine with apple and Thyme stuffing.
Cranberry & port sauce
Broccoli and Gruyere Soufflé
Toasted pine kernels, butter sauce.
Seafood Paella
Free range chicken, saffron, fresh prawns, squid and mussels.
Chicken Consommé
With chicken forcemeat filled macaroni.
Main Courses
Prime Fillet of John Dory
Griddled seared in Cajun Spices.
Prime Halibut Loin and Fresh Squid.
In
Classic Chateaubriand
Roasted to your liking with baby vegetables and mushroom jus.
Fillet of
With Juniper and chocolate sauce. Parsnip crisps
With brown rice, mango chutney and
Goats milk yogurt and cucumber. Poppadom.
Scallops St Jacque
Hand Dived local Scallops from st brides bay
Baked in cream chive and vermouth sauce
With duchesse potato border and fresh Langoustine.
Local Sewin Steak (Sea Trout)
Poached with white wine herbs and lemon, with
Fresh hollandaise and Asparagus.
Slow Roast Loin of
Finished with rich tomato sauce
With fresh parmesan shavings and basil pine nut pesto.
Caerfai Cheese and Leek Sausages
Parmesan herb crust, Spicy tomato salsa, crème Fraiche and chive
Fresh Whole Ramsey Sound Lobster
Grilled with garlic, lemon and herb butter.With local velvet crab and steamed mussels.
Roast Rack of Welsh Lamb
In herb breadcrumb crust. With our own mint jelly and rich redcurrant Jus.
Baked in the shell, bacon, mushroom brandy cream sauce,
Finished with melted gruyere and breadcrumbs.
Prime Fillet of Local bass
Steamed with tomato herbs and wine, fresh pesto dressing.
Grilled Whole Field Mushroom with
Leek and cheese sausage, braised red cabbage.
Wild mushroom, green peppercorn and brandy cream
Prime Loin of Monkfish
Steamed with fresh herbs and white wine,
served with
Pan Seared Breast of Pheasant
With leeks and pine kernel,
Fillet of Fresh Lemon sole
Salmon mousse stuffing, smoked salmon saffron sauce.
Welsh Black Fillet of Beef
On apricot suet pudding and red wine Gravy.
Ballotine of Pork Loin
With
Lemon & Herb Risotto
With Roast Mediterranean Vegetables, fresh basil pesto and Parmesan
Local Cheese, Spinach and Pine kernel Soufflé
Crème Fraiche, Cucumber, mint salsa.
Fresh Scallops and Smoked Salmon Tagliatelle
Pan seared with mixed herbs with a cream and chive fish sauce.
Cassoulet de Castelnaudary
Traditional French casserole of haricot beans, pork, lamb,
Poached Fillet of Salmon
With Hollandaise sauce, asparagus.
Roast Rib of Local Organic Welsh Black Beef
With Yorkshire pudding, creamed horseradish sauce,
rich red wine gravy.
Steamed with Lemon grass, Coriander, ginger,
Fennel, garlic, shallot, soy and fish bouillon.
Steamed with fresh mixed herbs, white wine
on a tomato and Basil Provencal salsa.
Corn Fed breast of Chicken
Apricot and citrus stuffing. Tarragon cream sauce.
Fresh Swordfish Steak
With Cajun spices fresh coriander. Pimento and vermouth butter.
Vegetable and Bean Burrito.
Fresh vegetables, chilli and refried beans in a Mexican Tortilla with hot Cheddar
Crisp Breast of Gressingham Duck
Hoi sin, spring onion, baby vegetables on egg noodles.
Sautéed with button mushrooms, shallot, sherry & fresh parsley
With button mushrooms, shallot, tomato &
Rosemary & Red wine Jus.
Fresh Seafood Tagliatelle.
Fresh Fish and shellfish in a lobster cream sauce with fresh herbs and Parmesan.
A selection of some popular desserts
Fresh Fruit Pavlova
Mixed berries on meringue, whipped cream
Fruit sauce and chocolate veil.
With crisp sugar topping, and fruit sauce.
Filled with vanilla custard. Chocolate, caramel sauces, double cream
Vanilla, Coconut & Almond Ice Cream
Fresh berries. Whipped cream and chocolate wafers.
Baked chocolate sponge with soft melting centre. Chocolate sauce, crème normande.
Coconut Ice cream on
Chocolate sauce double cream
Sauce Curaçao, tangerine ice.
Brandy snap fruit basket and whipped cream, sugar lattice.
Spiced red wine reduction, Almond Ice cream, langues du chat biscuit
Crème Normande and rhubarb sauce.
With chocolate & caramel sauces and double cream, chocolate lattice
Fresh figs, plum, apricots, and Macadamia nuts. Soaked in apricot liqueur. In a brandy snap basket.
Local Apple and plum filo tart .Crème Normande, blackberry sauce
Set orange cream with confit orange and vanilla ice brandy snap basket.
With chocolate sauce and double cream
Classic caramelised French tart with clotted cream
Lime& passion fruit sauce.
Fresh mint sorbet
With double cream and fruit coulis
Filled with homemade strawberry ice cream & fresh fruit.,
with chocolate & caramel sauce
Vanilla bavois filling, redcurrant sauce.
With chocolate & caramel sauces and double cream.
With fresh mint and double cream.
Meringue with Chocolate and Baileys Mousse
Strawberry soup
Raspberry sauce and Crème caprice
Crème Normande
Clotted cream and Brandy sauce
Banana Spring Roll
Ginger anise cream & Maple syrup.
Red fruit jelly and whipped cream filling.