THE SEASONED CHEF
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FOOD FOR THOUGHT

As a thought starter, here is just a selection of the dishes I have cooked.  I am happy to talk through these or discuss your own suggestions to help you create your perfect menu. 
CANAPES
Fish
  • Beetroot and Whisky cured Halibut on a rice cracker
  • Cured Salmon and grapefruit cubes
  • Salmon tartare with red onion crème fraiche cornets
  • Blinis with cod roe and tomato confit
  • Prawn and avocado salsa on spoons
  • Prawn cocktail tartlets
  • Crispy focaccia oysters with oyster mayo
  • Smoked salmon Gourgeres
  • Monkfish fingers wrapped in Parma ham
  • Smoked haddock croquettes with pea puree
  • Smoked mackerel pate with cranberry on toast
  • Crab cake with crab chutney
  • Taramasalata picked cucumber
  • Scallop pops
  • Cream cheese and smoked salmon roulade
  • Smoked salmon pate on Blinis with dill
  • Prawn and Chorizo skewers
  • Smoked haddock scotch quail’s eggs
 
Meat/Poultry
  • Black Haggis and apple bon bon
  • Beef tartare bread tubes
  • Devils on horseback
  • Warm spiced pulled brisket with horseradish on spoons
  • Cheese straws with Parma ham
  • Quail scotch eggs
  • Mint lamb and feta burgers with mint
  • Duck pate and beetroot toasts
  • Chicken liver parfait with bacon shots
  • Poached quail’s eggs with smoked bacon on spoons
  • Crispy chicken
  • Foie gras parfait and grape brioche
  • Thai chicken skewers with satay dip
 
 
Cheese
  • Gruyere cheese Gougeres
  • Goat’s cheesecakes with red onion jam
  • Roquefort and cranberry endives
  • Blue cheese and filo bites with pear and pecan
  • Mini red onion tarts with blue cheese and pear
  • Port and Stilton toasts
  • Stilton and Chutney bites
 
Vegetable
  • Blini with roast peppers and aubergine caviar
  • Parmigiano crisps with goat’s cheese mousse
  • Mini baked potatoes with bacon and sour cream and chive
  • Mushroom vol au vents
  • Devilled eggs
  • Balsamic tomato and pesto toasts
  • Mini minted pea tartlets
  • Gazpacho shots
  • White Gazpacho shots
  • Iced vodka Gazpacho shots
  • Bloody Mary foam with salsa
  • Wild mushroom choux buns
  • Cheese straws
  • Mustard and cauliflower macaroons
  • Bloody Mary cherry tomatoes
  • Caramel glazed cherry tomatoes with toasted sesame seeds
starters
Soup
  • Fish soup with rouille and croutons
  • Spicy smoked haddock soup
  • Bubble and squeak soup
  • Gazpacho
  • Onion veloute with onion bhaji
  • Bouillabaisse
  • Cream of walnut soup with pear puree
  • Pea soup with poached egg
  • Chunky tomato soup
  • Lobster bisque soup
  • Vegetarian scotch broth
  • Cream of watercress soup
  • Normandy onion soup
  • Vichyssoise
  • Minestrone soup
 
Fish
  • Seared tuna and guacamole with soy dressing
  • Plaice fillets with leeks, bacon, mint and Beaujolais
  • Roasted scallops with black pudding and pea puree
  • Tempura soft shell crab with tartare sauce
  • Treacle cured salmon with beetroot remoulade
  • Crab cannelloni with cauliflower custard
  • Trout with cucumber and horseradish panna cotta
  • Smoked salmon cannelloni with sauce Gribiche
  • Cullen Skink
  • Oysters with apple and beetroot
  • Prawn cocktail
  • Tandoori prawns with Kachumber salad
  • Lobster ravioli with tomato and basil sauce
  • Sashimi of sea trout, brill and scallop
  • Tuna carpaccio with rocket and parmesan
  • Moules marinières 
 
Pasta and Risotto
  • Penne a la carbonara
  • Penne with tomato and balsamic
  • Spaghetti con la bottarga
  • Linguini with crab
  • Mushroom risotto
  • Risotto al Amarone Valpolicella
  • Risotto Nero
  • Cauliflower cheese risotto
 
Meat
  • Chicken liver parfait with melba toast
  • Carpaccio of beetroot with white onion ice cream
  • Ham hock Ballontine with Quail’s egg and smoked pineapple
  • Chicken terrine with piccalilli
  • Pheasant Terrine
  • Quail’s with egg and bacon
  • Pigeon with beetroot
  • Rabbit with Granola
  • Poached duck foie gras with pickled cherries
 
Salad and Vegetables
  • Blue cheese, walnut and pear endive salad
  • Vegetable tempura with aïoli 
  • Spring Vegetable Garden
  • Greek Salad with feta mousse
  • Caesar salad
  • Salad niçoise
  • Capricious salad with truffles
  • Beetroot and goats cheese salad
  • Curates salad (egg and bacon)
  • Cherry tomato and tomato sorbet salad
  • Asparagus, poached egg and crispy Parma ham
 
Eggs and Cheese
  •  ​Souffles with Swiss Cheese
  • Twice baked Cheese Souffle
  • Scrambled eggs with caviar
  • Eggs careme
  • Emmental with spiced carrot and raison puree
  • Omelette Arnold Bennett
  • Blue Murder pear and walnut
  • Baked Brie with Kumquat and rhubarb
  • Cheese Fondue
main courses
Beef
  • Beef casserole with thyme
  • Fillet of poached beef in red wine
  • Beef Wellington with Por and red wine sauce
  • Beef Stroganoff
  • Roast rolled Sirloin of beef traditional accompaniments
  • Beef Rendang
  • Beef two ways- sliced poached fillets and small pie of braised beef cheeks
  • Beef bourguignon 
 
Lamb
  • Lamb cutlets with Sorrel sauce
  • Lamb Tagine, flat breads and Cous Cous
  • Roast lamb loin with a cabbage wrapped Shepherd’s pie
  • Slow braised shoulder of lamb with onions, thyme and balsamic
  • Double rib lamb chops with cassoulet of beans and rosemary
  • Lamb Biriyani
 
Pork
  • Pork fillet medallions in Cider, cream and sage
  • Roast loin of Pork with s sage and apricot stuffing
  • Roast pork belly with braised pork cheek tart and sweetcorn
  • Hoisin and ginger pork with squid broth
  • Pork Kalu Pol curry
 
Chicken
  • Ballantine of chicken stuffed with spinach, sun dried tomatoes and pine nuts
  • Chicken Milanese
  • Roast Chicken dinner
  • Poussin Francoise
  • Escalopes of chicken Andree
  • Hunters Chicken Stew
  • Chicken tikka Masala
  • Thai green curry

Game
 
  • Roasted partridge with Spelt and Romanesco
  • Duck breast with confit leg sausage roll
  • Grouse with heather honey
  • Roast partridge with pear
  • Ballotine of rabbit with leaks
  • Loin of venison, roast vegetables with chocolate sauce
  • Roulade of Peking duck breast with mushroom sauce
  • Breast of squib pigeon with Swiss chard and foie gras
 
Fish
  • Roast cod loin with risotto Nero and saffron sauce
  • Monkfish vindaloo
  • Roast sea bass with roasted red peppers, tomatoes and waxy potatoes
  • Trout with almonds and razor clams
  • Halibut with cauliflower and dill
  • Salmon with cucumber and saffron mayonnaise
  • Mackerel with pea and orange
  • Chocolate and red wine poached turbot
  • Fish and chips
  • Surf and Turf, Monkfish and oxtail
  • Cod with red wine sauce and lentils
  • Fish pie
  • Red mullet en papillote with thyme
  • Dover sole a la meuniere
  • Roasted troncons of Turbot with Sauce vierge
​
Crustaceans
  • Lobster with confit potatoes
  • Lobster Thermidor
  • Goan Lobster with cucumber and lime salad
  • Singapore chilli crab
  • Maryland crab cakes with tarragon and butter sauce
  • Pad Thai with prawns
  • Prawn Caldine
  • Vietnamese prawn hot pot
  • Prawn and rice noodle salad
 
Vegetarian and Vegan
  • Barley Risotto with marinated feta
  • Creamy mushroom pancakes with roast thyme tomatoes
  • Spinach and ricotta lasagne
  • Stuffed roast red peppers with tomatoes
  • Red onion tart tartin
  • Pumpkin and goat’s cheese wellington
  • Quinoa patties and Tzatziki 
  • Nut and spinach roast
  • Sweet potato and aubergine Tagine
  • Wild beef stroganoff
  • Caramelised balsamic and red onion tart with goat’s cheese
  • Vegetarian Shepherd’s pie
  • Savoury feta cheesecake
  • Roast tomato and goats cheese tart
  • Vegetarian goulash with smoked Pimentos
  • Courgette and Potato cakes with tomato sauce
  • Thai Green vegetable curry
  • Cauliflower and yellow split pea curry
  • Roasted cauliflower with capers and parsley
  • Carrot fritters with pickle juice emulsion
  • Bulger and tomato with Aubergine and lemon yoghurt
  • Puy lentil and aubergine stew
  • Roasted butternut squash with lentils and chraimeh sauce
  • Roasted whole cauliflower with green tahini sauce
sWEETS AND SAVOURIES
  • Lemon tart, basil sorbet and butterscotch sauce
  • Soft chocolate cake with crème fraiche
  • Chocolate roulade with raspberry coulis
  • Strawberry Fraisier
  • Lemon posset with Florentine biscuits
  • Cranachan cheesecake
  • Eton Mess
  • French apple tart
  • Poached apples with cinnamon ice cream
  • Treacle tart with honeycomb
  • Rhubarb crumble and custard
  • Baked Alaska
  • Chocolate tart with rum ice cream
  • Brown sugar cheesecake with blackcurrant sorbet
  • Chocolate and marmalade fondant, ginger ice cream
  • Raspberry bonfire
  • Pear jam jar
  • Cranachan
  • Strawberry feuilette 
  • Peaches poached in champagne
  • Strawberry shortbread
  • Raspberry souffles
  • Peaches in nutty caramel
  • Melon surprise
  • Banana split
  • Coffee and doughnuts
  • Cheeseboard and wine selection availabile via our association with Liquorice Wine Shop and Deli
CONTACT ME
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