Personal Chef - Private Caterer

Canapés:

For bread bases I use Fresh Rustic Bread, Stone-baked Sour Bread, Roasted Sunflower Seeds Bread, Ciabatta, Slowly Fermented Bread Sticks, Parmesan Toast or Swedish Croustades. For spreading Home Made Mayonnaise or just Herbs Infused Olive Oil

Smoked Duck of Breast with Wasabi Mayonnaise and Smoked Paprika
Ricotta Cheese with Parmesan, Pecorino, Cherry Tomatoes and Mint
Minced Smoked Chicken with Shallots, Mayonnaise and Dill
Avocado with Olive Oil, Red Chilli, Shallots and Lemon Juice
Rockford Cheese with Walnuts and Fresh Figs
King Prawns Pan Fried with Garlic, Red Chilli, Olive Oil and Parsley
Pan Fried Sliced Scallops with Crunchy Rocket Salad and Aged Balsamic
Roasted Skinless Red Peppers with Cherry Vinegar, Olive Oil and Parsley
Italian Cured Sausages with Roasted Red Onions and Lemon Thyme
Dukkah Coated Chicken Breasts with Clementine Slice
Wild Mushrooms Pan Fried with Spring Onions, Parmesan and Parsley
Oaked Smoked Salmon with Normandy Butter, Red Onion Rings and Salted Capers

Wide selection of Sushi, Sashimi and California Rolls

They can contain for example Wild Sea Bass, Baby Red Mullet, Tuna, Avocado, Baby Spring Onions, Cucumber, Watercress, Sesame Seeds, Chives and Mustard Cress. For dippings: Soya Sauce, Wasabi Mayonnaise and Aojiso Dressing. Palate Refresher: Marinated Ginger

Nibbles (Cold):

Involtini: (small parcels) -

Grilled Aubergines and Asparagus Involtini
Grilled Courgettes and Fried Smoked Pork Belly
Roast Skinless Red Peppers and Watercress
Grilled Aubergines, Smoked Mackerel and Chives

Quesadilla (Toasted Tortilla with Melted French and Italian Cheeses):

Kalamatas Olives and Marinated Chillies
Wild Mushrooms and Cherry Plum Tomatoes Confit
Roast Onions, Smoked Chicken and Watercress

Served Hot: Soups served in shot glasses:

Fish Soup Flavoured with Zesty Cherry Tomatoe Sauce
Borsch (Beetroot Soup)
Tai Cauliflower Soup with Coconut Milk
Minestrone Soup with Basil Pesto

Roast in an oven:

Mini Thai Fish Cakes with Chilli Jam
Mini Minced Turkey Cakes with Redcurrant Relish (Star Anise, Cinnamon Bark)
Moroccan Style Vegetables in Mini Filo Parcels
Home Made Mini Sausages with Honey and Mustard Dip

Deep Fried:

Wantons Parcels with Minced Chicken Thighs, Red Chilli, Ginger, Garlic, Soya Sauce, Sesame Seeds Oil and Coriander
Battered Closed Mini White Bread Sandwiches with Parma Ham
Breaded Halibut with Gribiche Sauce ( boiled eggs, salted capers, mayonnaise, tarragon)
Risotto Balls with Wild Mushrooms, Parmesan, Pecorino Cheese, and Fresh Soft Herbs

Hot skewers:

Grilled Argentinean Beef Fillet marinated in Lemon Thyme
King Prawns with Olive Oil, Garlic, Red Chilli and Parsley
Free Range Chicken Breast marinated in a blend of tasted chickpeas and spices (Dukkah)
Asparagus, Courgettes Skins, Roast Skinless Red Peppers and Tallegio Cheese

For afters:

Pieces of Tropical Fruits (each piece has their own wooden fork in it for easy pick up)
White Chocolate and Banana Baked Cheesecake
Frangipane Pear Tart Glazed with Maple Syrup
Rich Chocolate Tart with Roast Nuts
Gluten/wheat-free Almonds and Clementine Cake