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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
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 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

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