You have all seen the video recipes on the web that are designed to be practical and for everyday use at home but I have been asked by a couple of people in the last month to share the food that I would cook for clients. Its been a while since I have written any menus and I must say it is something that I miss. I find it the most exciting part of being a chef, letting your imagination run wild and created dishes on paper that will be brought to life at a later stage. When I write menus I picture walking through the markets in my head looking for the best produce and indeed some of the best dishes will actually come into your head as you are out and about shopping for produce.
So I when I sat down last week to write menus for our new catering business minted I was bursting full of ideas and knowing that these would be served at a whole host of special events it was essential to make them extra special! I have always been of the opinion though that a menu should read very simple and the real skill is bringing it to life on the plates and beating people's expectations. Let me know what you think of these examples and if they would leave you salivating or you'd rather pop down the local Mcdonalds?
STARTERS
Organic Irish Smoked Salmon with New Potato Salad, Pickled Cucumber and Lime Crème Fraiche
Pan Seared Scallops with Crispy Bacon, Watercress Salad and Warm Balsamic Vinaigrette
Cappuccino of Asparagus with Aged Parmesan and Truffle
Warm Tartlet of Roasted Peppers, Caramelised Onions and Air Dried Tomatoes with Aubergine Caviar
King Prawns with Ginger, Chilli and Lemongrass broth
Antipasti Plate with Prosciutto, Marinated Artichokes, Spiced Olives,
Parmigiano Reggiano and Roasted Onion Foccacia
Seared Duck Breast with Wilted Chinese Greens, Hoi Sin Sauce and Crispy Noodles
Roasted Fois Gras with Toasted Brioche, Caramelised Pears and Calvados Reduction
Lobster Salad with Grilled Asparagus, Summer Herbs and Saffron Aioli
Salad of Smoked Chicken, Green Beans, Quails Eggs and Basil wit
Citrus Vinaigrette
MAIN COURSES
Pan Seared Fillet of Beef with Celeriac Purée, Truffled Potatoes, Wild
Mushrooms and Thyme Jus
Slow Roast Rib of Kobe Beef with Glazed Baby Vegetables, Fondant
Potatoes and Fresh Horseradish
Herb Crusted Fillet of Lamb with Marinated Vegetables, Sundried Tomato
Couscous and Basil Oil
Risotto of Fresh Langoustines with Garden Peas, Saffron and Braised
Scallions
Pan Seared Tuna with Mango and Papaya Salsa, Glass Noodles and Baby
Fennel
Fillet of Sea Bass with Basil Mash, Sautéed Spinach, Baby Ratatouille
and Saffron Cream
Breast of Free Range Chicken Wrapped in Prosciutto Stuffed with Leeks
and Parmesan and served with Polenta and Char Grilled Aubergines
Local Lobster Tail with New Potatoes, Asparagus and Herbed Hollandaise
Fillets of Sole with Panko and Wasabi Crust, Braised Asian Greens and
Marinated Tomatoes
Fresh Pasta with Roasted Red Peppers, Char Grilled Zucchini, Porcini
Desserts
White and Dark Chocolate Mousse with Sable Biscuits
Fresh Seasonal Wild Berries with Sweet Mascarpone and Amaretto
Biscotti
Warm Chocolate Tart with Vanilla Bean Ice Cream
Lemon Tart with Raspberry Sorbet
Banana and Coconut Crumble served with Baileys Ice Cream
Classic Tiramisu
Sherry Trifle 2008
Fresh Figs Baked with Thyme and Honey and served with Sweetened
Sicilian Ricotta
Passion Fruit and Lime Mousse with Red Berry Reduction
