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Seasonal Menu

                     dishes to suit every palate and pocket
                                        Customise your meal 
            
choose seasonal and local              
             

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Put together your own menu, with a little help from me if you wish. Any of the dishes can be amended to suit your requirements, and you can add an option from my vegetarian menu if you wish.

Where not specified, dishes are served with an appropriate selection of bread, potatoes, vegetables, salads, cream, ice-cream etc., or according to your preference.

Take a look at my Prices page for an indication of any mileage charges, and to choose a level of service, choose your dishes, and I will then give you an all-inclusive quote.

Starters

Tamata Mahal (GF, NF)
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 (GF, NF)
with mango salsa and salad

Seared Scallops on Cauliflower Purée (GF, NF)
and a caper and sultana tapenade

Plaice Steamed in a Banana Leaf
with lightly spiced Mint Chutney
served with miniature Coconut Pancakes (NF)

Potted Brown Shrimps
Home potted in butter with a touch of pepper, simply the
tastiest dish on the planet. Served with toast. Heaven.

Salmon and Dill Fishcakes(GF on request, NF)
with watercress salad, and a dill dressing

Wild Salmon with Celery, Green Olive and Raisin Salsa (NF)
wrapped in chargrilled courgette, with honey and olive oil dressing, served on a bed of bulgar wheat

  Seared Balsamic and Soy Marinated Tuna (GF, NF)
on a bed of rice noodles, with watercress and coriander
[or salmon if preferred]

Haggis, Neeps and Tatties
with a rich redcurrant gravy

Soups of your choice available on request

Or choose a starter from my Vegetarian Menu



Haricot Bean Soup with Fried beans a...jpg

Haricot Bean Soup with Fried Beans and Prawns

plaice in banana leaf

Plaice in Banana Leaf, with Mint Chutney

Salmon and Dill Fishcakes.JPG

Salmon and Dill Fishcakes
(served with dill dressing, salad and Slow-Roasted Tomatoes
)

Seared Marinated Tuna with Coriander...jpg

Seared Balsamic and Soy Marinated Tuna,
(shown with optional Coconut Prawns)



Main Courses

Fillet of Venison* (GF, NF)
on a caramelised leek and pearl barley risotto
served with whisky and mushroom sauce

[* or beef]

 Slow Braised Lamb Shank (GF, NF)
cooked in a rich and lightly spiced tomato and vegetable sauce until falling off the bone, served with garlic mash
[with or without anchovies]
[served on or off the bone]

Noisette of Lamb with Tarragon Hollanndaise (GF, NF)
Boneless, rolled, very tender cut of lamb, freshly made tarragon hollandaise, served on a toasted croute - simple but delicious

  Moroccan Lamb Tagine
tender lamb marinated overnight in a rich mixture of North African spices, then slow cooked with dried fruits
served with roasted vegetable cous cous

Marinated Rack of Lamb
with Coriander and Honey
(GF, NF)
marinated for 24 hours in a blend of North African herbs and spices
served with a rich spiced gravy

Slow-Roasted Pork Belly Square (GF, NF)
with crisp crackling, marinated with thyme, lemon zest and fennel seeds,
on a bed of Apples cooked with Sage, Cider and Ouzo, 
 served with Fondant Potato, roasted vegetables and greens

Cassoulet of Chicken (NF)
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(GF, NF)
sliced chicken fillet, rolled with prosciutto and sage leaves,
served with a celery and fennel risotto

Chicken Basque (GF, NF)
  chicken thighs, olives, chorizo, red peppers, oranges and rice slowly cooked together
to make a rich and very tasty dish

Chicken Korma
Chicken Fillet stuffed with Spinach and Apricot, served with Korma Sauce and Rice.
Warming but mild spices, featuring cardamom and blade mace.

Braised Chicken with Cherry and Marsala Reduction (GF, NF)
supreme of chicken with a rich sauce,
served with a sweet potato and red onion rosti

Duo of Duck Breast and Confit of Duck (GF, NF)
on a bed of wilted greens, with a pomegranate reduction
served with fondant potato

Pan-Fried Plaice with Crispy Pancetta (GF, NF)
finished with lemon and herb butter
with buttered new potatoes and mange tout

Grilled Cod Fillet with Saffron Mash (GF)
with orange sauce, concasse tomatoes and black olive tapenade

Balsamic and Soy Marinated Seared Tuna (GF, NF)
on a bed of noodles, with watercress and coriander
[or salmon if preferred] 

For a full selection of vegetarian options, see my Vegetarian Menu

GF = Gluten Free
NF - Nut Free, but may contain sesame seeds

Pork Belly 1.JPG

Slow-Roasted Pork Belly Square

Chicken Korma

Chicken Fillet Stuffed with Spinach and Apricot,
with Korma Sauce

plaice with pancetta

Plaice with Crispy Pancetta, and Lemon and Herb Butter

Grilled Cod Fillet with Saffron Mash...jpg

Grilled Cod Fillet with Saffron Mash


Desserts

Lemon Tart (NF)
classic lemon tart served with with a strawberry, vanilla and pomegranate coulis and créme fraiche

Lemon and Marscapone Tart (NF)
a lighter, creamier, dreamier alternative to traditional lemon tart

Banoffee Cheesecake with Toffee Pecan Sauce

Panna Cotta with Vanilla Apricots (NF)
silky smooth individual panna cotta with plump lightly stewed apricots
(other fruit accompaniments available according to the season)
(contains gelatine - not V)

Ginger and Apple Steamed Pudding with Ginger Brandy Sauce (NF)

Sticky Toffee Pudding, with Ginger Toffee Sauce (NF)

Chocolate and Chestnut Truffle Cake
a rich cake served with fresh fruit

Traditional Bakewell Pudding
the authentic recipe! 

Traditional Scottish Cranachan (NF)
raspberries, cream, whisky, honey and toasted oatmeal
in a glass

Crunchy Chocolate Torte
A very rich torte with pistachios, sour cherries, raisins and kirsch
Warning - you only have to look at it to put an inch on your hips!


Ginger and Apple Sponge

Ginger and Apple Steamed Pudding
with Ginger Brandy Sauce

Banoffee Pie with Toffee Pecan Sauce...jpg

Banoffee Pie with Toffee Pecan Sauce 

Vanilla Panna Cotta.JPG

Vanilla Panna Cotta with Seasonal Fruits
(shown with grapefruit segments and passion fruit coulis)



Phone Frank on 07801 099601

Copyright Frank Boddy, 2011

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Phone:
07801 099601



View reviews of Wild In The Pantry on the FreeIndex Cooking Courses Directory

Availability

For availability on Hartingtons, Brosterfield Farm and Bodnant cookery days please contact the sites directly.

Apr 2013: fully booked

May 2013: weekends fully booked, midweek good

June 2013: ks busweekends and midweek busy

July 2013: midweeks reasonable, weekends good

Last updated Wed April 17th 2013

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