Tag Archives: Autumn

Fancy a dinner on us?…

It has been sometime since we have held a competition so we thought we would have one now.

It is very simple to enter, we want your recipe for your favourite Autumn dish.

What for you epitomises this lovely season? It can be anything you like.

To enter all you need to do is email us your recipe at covert.hari@yahoo.co.uk with the phrase Recipe Competition in the subject line.

We will then look at them and test the best ones and then pick a winner which we will share with you all in our November Newsletter.

All entrants will then go into a free draw to win a free place at our next event in November where they will be invited to attend and have  their dinner on us!

So simple – just send us your recipes as soon as possible

Closing date is Friday 20th October at 5pm

You can also send more than one recipe and increase your chances!

 

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October Fe(a)st…

Well, we thought for our October event we would highlight a few of our favourite dishes and try something a bit different as well.

It will take place in our home venue only on Saturday 14th October so spaces are limited.

We will kick the evening off with a welcome drink and some seasonal nibbles… We love the challenges of providing something tasty and topical to our diners and seeing them explore some new flavours or experiences!

Bang Bang Chicken Salad

We will, for our first course,  do a classic Chinese inspired starter… Bang Bang Chicken Salad. This is cold poached shredded chicken that is dressed with a peanut butter and sesame dressing. My friend Chef Kam Po But has taught me well (Please watch this space – for a return visit from him… we are working on it)

Next course is a bit different…instead of our normal cheese course we thought we would serve a fish course so will be serving a pan fried salmon fillet garnished with roasted beetroots and a beurre blanc (butter sauce) flavoured  with horseradish – a simple combination that should provide some great complimentary flavours!

Beef Olives

The main course will then be a dish we have done before – a classic beef olive… a slowly braised, rolled & stuffed top rump steak served in a rich stout sauce. We will serve this with some creamed potatoes and a classic braised red cabbage – a truly comforting flavour combination with the beef olive!

Finally, an Orange Polenta Cake served with Greek Yoghurt and runny local honey will be the way to round off what will be a great autumnal feast.

We do hope you will join us for what we are calling our “Fe(a)st” and we will also have soon our plans for November and December to complete yet another year of “Covert” dining.

We are now taking bookings and request a £5 deposit per person to secure your places with a balance of £30 per person required on the night.

We just ask you to complete the form below and we will call you within a 48 hour period to take your booking deposit over the phone and confirm your places.

Time : 7:30pm Prompt for welcome drink and nibbles

Dinner: 8:00pm

Suggested Donation: £35 per person service not included

Menu

Welcome Drink &  Seasonal Nibbles

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Bang Bang Chicken Salad

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Salmon Fillet with roasted beetroots and a horseradish beurre blanc

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Slow Cooked Beef Olive with Stout Sauce

Creamed Potatoes

Braised Red Cabbage

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Orange & Polenta Cake with Greek Yoghurt & Local Honey

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Coffee or Tea with Petit Fours

Menu Subject to Market Purchases and Ingredient Availability 

Just 99 days left in Twenty Seventeen…

So for our September pop up event we thought we would do just the one night as we have had a mega busy month so far and well we need to recharge our energies a tad.

We will do just the one night on Saturday September 23rd which believe it or not will then be just 99 days away from the end of 2017… where has this year gone we hear you all say.

We will kick the evening off with a welcome drink and some seasonal nibbles and then our first course will be a autumnal favourite of a freshly made risotto with roasted butternut squash, goats cheese and some toasted Kentish cob nuts.

Main Course will be another firm favourite of a pink roasted Barbary Duck Breast served with a plum sauce and served alongside a classic Gratin Dauphinoise and some ubiquitous Haricots Vert…

Cheeses

Next in true Hari tradition a selection of cheeses… our infamous porridge oat biscuits and some chutney (we have been making a few recently and will see which fits the bill best)

Finally to finish another autumn classic an – Apple Tart Tatin served with a generous dollop of creme fraiche and we will also include a snifter of Muscat de Rivesaltes – our stalwart dessert wine from the south of France!

Tea or Coffee will finish it all off with a Petit Four (or five) …

We are taking bookings now and request a £5 deposit per person to secure your places with a balance of £25 per person required on the night.

We ask you to complete the form below and we will call you within a 48 hour period to take your booking deposit over the phone.

Time : 7:30pm Prompt for welcome drink and nibbles

Dinner: 8:00pm

Suggested Donation: £30 per person service not included

Menu

Risotto of Roasted Butternut Squash, Crumbled Goats Cheese & Toasted Cobnuts

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Magret of Barbary Duck with Plum Sauce, Gratin Dauphinoise, Haricots Vert.

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Hari’s Cheese Boards, Porridge Oat Biscuits, Homemade Chutney

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Apple Tart Tatin,  Creme Fraiche & Glass of Muscat de Rivesaltes

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Coffee or Tea, Petit Fours

Menu Subject to Market Purchases and Ingredient Availability 

Autumn cometh…

Well as we head into the autumnal season we thought we would make this months menu truly reflect this time of mellow fruitfulness.leaf1

We are now open for bookings for the chance to experience a secret supper club in our secret location on Friday 11th & Saturday 12th October.

We thought we would offer a menu of some of our favourite dishes that also reflect well the Autumn season.

Arrival: 7:30pm for Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

Cost: £35 Suggested donation

 

Menu

Welcome Drink & Nibbles

@MrHariCovert

Wild Mushroom Risotto with roasted Chorizo

@MrHariCovert

Roasted Barbary Duck Breast with a tangy plum sauce

Gratin Dauphinoise

Green Beans

@MrHariCovert

Hari’s Selection of Cheeses

with Porridge Oat Biscuits & Banana Jam

@MrHariCovert

Individual Apple Tart Tatin

Salted Caramel and Walnut Ice Cream

@MrHariCovert

Coffee & Petit Fours

Menu subject to Market Purchases and Ingredient Availability

So to kick the meal off the first course will be an earthy flavoured and creamy wild mushroom risotto but will have the addition of some piquant spicy roasted chorizo sausage as  a garnish to the rice to provide another flavour dimension. I love cooking risotto as there is a skill to get the rice slowly absorbing the stock and ensure the flavours all balance, this will be a warming start to the meal and will be a vibrant beginning.

The main dish will be pink roasted French Barbary Duck Breast that will be served with a tangy plum based sauce that will balance well with the richness of the meat. We will serve with his a creamy and garlicky Potato gratin and of course what would a Hari Covert meal be without some Green Beans!!!

We will then serve our selection of cheeses in the French fashion after our main course and this will be a 3/4 different cheeses subject to our purchases along with our Porridge Oat biscuits that seem to always intrigue our guests. We will also serve a spoonful of our homemade Banana Jam!

Finally what could be better to complete this autumnal meal than a classic Apple Tart Tatin. These will be little individual ones of buttery caramelised apples atop crisp puff pastry bases and then served with a salted caramel sauce and dollop of walnut ice cream. A glass of Muscat de Rivesaltes will be served with the dessert and provide another unctuous sweet flavour to complete the meal.

Coffee will be served with our petit fours. The table configurations will be subject to booking numbers but please indicate if you would be happy to share a table or not!

Please make sure you book as early as possible to secure the desired number of places. Just complete the form below. We will normally contact you within 48 hours to confirm your booking with a credit card number.