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
Meat/Poultry
Cheese
Vegetable
- 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
- Cheddar beignets with sesame dressing
- 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
Pasta and Risotto
Meat
Salad and Vegetables
Eggs and Cheese
- 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
- Ravioli with pumpkin
- 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
Lamb
Pork
Chicken
Game
Fish
Crustaceans
Vegetarian and Vegan
- 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
