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Seasonal Menu
dishes to suit every palate and pocket Customise your meal choose seasonal and local |
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If you would prefer to put together your own menu, with a little help from me, then here are some suggestions to choose from. Any of the choices can be changed, and a vegetarian dish is always an option. Each menu includes ingredients, food preparation and serving (if required), and clearing down the kitchen. It does not include expenses (e.g. travel), wines spirits and other drinks, washing of crockery and other tableware.
Dishes are served with an appropriate selection of bread, potatoes, vegetables, salads, cream, ice-cream etc., or according to your preference.
Choose your dishes, and I will then give you an all-inclusive quote.
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Starters Haricot Bean Soup a smooth soup finished with cream, topped with fried beans, prawns and chives (can be served without prawns for vegetarians)
Tamata Mahal Stacks of tomato, avocado, mozzerella and red onion with a lightly spiced ginger dressing [can be served with or without (V) king prawns ]
Salad of Seared Duck Breast with mango salsa and salad Seared Scallops on Cauliflower Purée and a caper and sultana tapenade Salmon and Dill Fishcakes with watercress salad, and a dill dressing Balsamic and Soy Marinated Tuna on a bed of noodles, with watercress and coriander [or salmon if preferred]
Red Onion and Goats Cheese Tartlet (V) served with salad and slow-roasted tomatoes [more vegetarian options on the Vegetarian page]
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Main Courses Fillet of Venison* on a caramelised leek and pearl barley risotto served with whisky and mushroom sauce [* or beef] Slow Braised Lamb Shank cooked in a rich and lightly spiced tomato and vegetable sauce [with or without anchovies]
Moroccan Lamb Tagine tender lamb marinated overnight in a rich mixture of North African spices, then cooked in a traditional Moroccan style tagine
Marinated Rack of Lamb with Coriander and Honey marinated for 24 hours in a rich blend of herbs and spices served with marinade sauce
Cassoulet of Chicken chicken breast, mini chorizo sausages, fennel, seasonal greens (asparagus or sliced beans), roasted lemons and haricot beans in a white wine sauce. Rich and warming.
Chicken Saltimbocca sliced chicken fillet, rolled with prosciutto and sage leaves
Chicken Basque chicken thighs, olives, chorizo, red peppers, oranges and rice slowly cooked together to make a rich and very tasty dish
Braised Chicken with Cherry and Marsala Reduction supreme of chicken with a rich sauce, served with sweet potato and red onion rosti
Duo of Duck Breast and Confit of Duck on a bed of wilted greens, with a pomegranate reduction
Grilled Cod Fillet with Saffron Mash with orange sauce, concasse tomatoes and black olive tapenade
Balsamic and Soy Marinated Tuna on a bed of noodles, with watercress and coriander [or salmon if preferred]
Broad Bean, Pea and Mint Risotto (V) rich and creamy vegetarian risotto [other vegetarian risottos and dishes on request, or see Vegetarian page]
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Desserts Lemon Tart
Banoffee Cheesecake with Toffee Pecan Sauce
Prune and Armagnac Tart
Panna Cotta with Vanilla Apricots silky smooth individual panna cotta with plump lightly stewed apricots (other fruit accompaniments available according to the season)
Sticky Toffee Pudding, with Ginger Toffee Sauce
Chocolate and Chestnut Truffle Cake a rich cake served with fresh fruit
Traditional Bakewell Pudding the authentic recipe!
Crunchy Chocolate Torte A very rich torte with pistachios, sour cherries, raisins and rum Warning - you only have to look at it to put an inch on your hips!
Filo Horns, filled with Summer Fruit Cream served with fresh fruit and raspberry coulis
Knickerbocker Glory jelly, ice-cream, cherries, mango, strawberries, clementines, amaretti biscuits and chocolate buttons stacked in a glass!
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Contact Frank
Phone: 07801 099601
Availability
For availability on Hartingtons and Brosterfield cookery days please contact the sites directly.
Feb 2012: weekend of 18th available, midweek reasonable
Mar 2012: weekends all busy, midweek good
Apr 2012: weekends of 7th and 14th available, midweek good
Last updated Sun 5th Feb 2012
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