Tag Archives: dinner

A right Royal Feast… a night to remember?

Well we have been asked back to Yalding Gardens following the success of last years Apple Day Dinner and this time we will be cooking and serving a special dinner to celebrate the Royal wedding of “William & Kate”…. so make a note of the date…

Date: Saturday April 30th 2011

Time: 7:30pm Aperitif and Nibbles

Dinner: Served 8pm

Cost: A suggested minimum donation of £40 per person includes the welcome aperitif

(A small wines and drinks list will be offered on the night at additional reasonable prices)

We will be serving 48 guests on six tables of 8 so there will be a need to share tables unless you book as a party of 8

The menu will be as follows subject as always to market purchases and availability

Pressed Terrine of ” Yalding Gardens” Spring Leeks

served with toasted Kent cob nuts and cobnut oil dressing

****

Risotto of  locally foraged Wild Garlic topped with a “Hastings” Skate Knob

****

Roasted Chump of Kentish Lamb with a light redcurrant jus

Gratin Dauphinoise and Green Beans

****

The award winning “Winterdale Shaw” local Cheddar

 served with a homemade Banana & Date Chutney, Porridge Oat Biscuits

****

Roasted Spring Rhubarb Gratin, Taywell Cinnamon Ice Cream, Duchy Original Shortbread Biscuit

****

Coffee served with Homemade Chocolates

We have tried to provide a royal connection to each course and celebrate with great seasonal and locally sourced products which we hope you will appreciate.

To reserve your places please complete the following form and in the comments box please state “Yalding Gardens”. If there are any special dietary needs please let us know. We will then make contact with you to take a credit card number to confirm your places.

Advertisements

Achieve More @yourhome…

We have now just completed yet another @yourhome dinner and we must say we think it went well rather well…

It’s always a challenge to cook in someone else’s home as there is the vagaries of a strange cooker and different surroundings… but as ever Hari loves a challenge and this was an ask that we could not refuse. So the party was a birthday celebration for a super fit (ask her about her press-ups challenge!) and climbing enthusiast Ruth Malone. I had cooked a couple of times for her sister Hannah and they are both “Twuddlers” who have been very supportive of my little enterprise.

Well, after having spent a week at our home in France I returned laden with some special goodies for their chosen menu…Ruth had left the menu choices pretty much carte blanche to me with the only proviso they had fairly conservative tastes so nothing too off the wall!!!

Well we kicked off the evening in her home with some canapés that are very much my favourites of the moment. I had made some Parmesan Lollipops that with the addition of some caraway seeds made a good visual impact, some mini toasts topped with black olive tapenade provided a nice salty Mediterranean memory and finally shot glasses with a warm pea & curry soup.

One of the guests (Alex) had previously joked he was expecting a KFC meal from Ruth… so we duly obliged him by serving the lollipops in a KFC meal bag… the lengths I had to go to purloin a bag was fun… and another story!!!

We then served the first course a light delicate salmon quenelle mousse that had been poached and served with a warm vinaigrette sauce made with extra virgin olive oil and more unusually a light Cameroon Mango vinegar. The addition of some finely chopped peppers and diced mango and chopped chives provided a stunning visual impact to the salsa, this was well received as plates came back licked clean.

Next we served a dish that had been well received at our last dinners a chicken breast roulade that was stuffed with spinach, toasted pine nuts and feta cheese. We then poached the breasts in a light stock and served the roulade with sherry sauce infused with sun-dried tomatoes. We served this with a creamy gratin dauphinoise and some green beans wrapped in pancetta

So as the meal progressed we had got to grips with the kitchen and we served our next course a selection of specially selected and imported cheeses from our local fromagerie (Chez Juliette Gauby) in France… having just returned on the Wednesday it meant we could import some more unusual and locally difficult to obtain cheeses.

We had managed to find a wonderfully ripe Vacherin Mont D’or for me a king of cheeses… this unpasteurised milk cheese is a winter speciality that has a wonderful unctuous flavour best served with a spoon!!! We then also served a cheese made by the cheese shop owner called a “Bleu de rancio”… the blue is a Bleu d’Auvergne and then raisins marinated in a local rancio sherry like wine that is mixed with a cream cheese and layered – it has inspired me to have a go to copy with Hari’s Buttons as served at some of our previous dinners but the real McCoy was very well received.

We had a fresh goats cheese from the Sancerre region creamy and with a light acidic tang and for our hard cheese we had a classic Tomme from the Pyrenees that had been made from the mixed milk of cows, sheep’s and goat and well matured to produce a really strong flavoured cheese. All served with our classic porridge oat biscuits seasoned with sea salt and Szechwan peppercorns.

To complete the meal we then served a dish of grilled slices of fresh pineapple that was then marinated in a syrup of honey and cardamom that with the addition of some ruby red grapefruit segments, blood orange segments and candid peel provided a sweet and citric balance of flavours…With this we served a scoop of coconut ice cream.

Ruth had warned me she was somewhat lacking in the plate department…so we also used our own plates, which have a bit of history… in fact one of my best buys… Robert Niederer designed Hergiswil glass plates from Switzerland. I bought them some fifteen years ago direct from the factory and they are only ever used for special occasions… we felt Ruth’s birthday celebration was such a worthy occasion!

Ruth’s partner Nathan had arranged a celebratory cake that arrived with the men folk singing “Happy Birthday” to her…

It was a very scrummy and moist Carrot Cake topped with four vegetable garnishes… a picture to behold and I presented some homemade chocolate ganache and some Spanish chocolate & almond Turron.

As I left the party with them finishing off the copious wine and leftover cake!!! As I cleared away our debris I managed to reflect upon the evening… It’s always a pleasure to cook and serve a meal to an appreciative audience and we think this one had loved their very exclusive event… so if you find it difficult to make a dinner date chez Hari then why not consider booking Hari for your own exclusive @yourhome event!

Cheers

Hari

Game on… February 2011

Game On Menu…

Welcome aperitif and nibbles

≈≈≈≈

Wood Pigeon Breast served “Two ways”

With a Green Bean and Kent Cobnut Salad

and a Chinese Black Bean Sauce

≈≈≈≈

Butternut Squash Risotto topped with pan-fried Venison Liver

≈≈≈≈

Supreme of Pheasant with a cider jus bacon and baby onions

Braised Red Cabbage

New Potatoes

≈≈≈≈

Chocolate Cardamom Bread & Butter Pudding

served with a glass of dessert wine

≈≈≈≈

Coffee & Petit Fours

Phew… that’s our January dinners done and dusted and well it has been a bit of a busy month for us… Firstly we did a special dinner for the winners of the Slave Auction that took place in Tunbridge Wells last July…. The Wilkey household had bid and won dinner for four and on a cold dark January night we fulfilled our obligations and provided a dinner in their home…they chomped their way through four courses. They kicked off with a butternut squash risotto topped with scallop and chorizo and followed it with a roasted Barbary duck breast with a blackberry & red wine jus and then some Winterdale Shaw and Stichleton Cheeses with our porridge oat biscuits. Finally a decadent chocolate torte served with a red berry compote completed the meal.

Quickly following on from this I then spent a day with Robin & Carla Betts at Winterdale Shaw assisting in the production of a batch of cheeses (where some will be used later in the year at a special dinner we are planning… more on that at a later date) A 1000 litres of their morning milk straight from the cows went through the process of cheese making to produce eight 15kg cheeses… it was a labour of love and will post more details on this in the future.

So for this months dinners it was a theme of “Game” and we decided to showcase this with the use of wood pigeon, pheasant and then some rather rare but tasty Venison liver.

To kick the dinners off we served some varied nibbles, a classic black olive tapenade on toasts and some Parmesan Lollipops flavoured with black mustard seeds and caraway seeds. We also served some shot glasses of pea and curry cappuccino that seemed to go down well with a welcome glass of bucks fizz

The first course we served was a pink roasted wood pigeon breast served with a green bean and cobnut salad dressed with Kent cobnut oil and the other half of the breast we served a classic Chinese black bean sauce garnish with some pea shoots.

To follow we then served a creamy roasted butternut squash risotto that was garnished with slivers of pan fried venison liver. The liver having been soaked in milk was still slightly pink and had a great earthy flavour against the sweetness of the risotto. The liver is something of a rarity as normally it is the reserve of the Gamekeeper but my butcher EC Wilkes in Cranbrook came up trumps… it was akin to eating calves liver but slightly more earthy.

So the meat fest progressed to the main course of roasted breast of Pheasant that came garnished with bacon lardons and roasted onions and a delicate crème fraiche and cider sauce. Simply boiled new potatoes were chosen to accompany this as after such a rich meal it was felt something plain was needed and the deep ruby red braised red cabbage was the vegetable garnish.

To round it all off we then served individual warm Chocolate and Cardamom Bread & Butter puddings that had a heavenly scent of chocolate and almost as one guest commented a citrus flavour to it. Some fresh Greek yoghurt was served to cut the richness of the pud.

It was a challenging menu to prepare as so much was “a la minute” cooking and the balance of flavours and richness of the meat meant it was a challenge for diners to eat it all.. still they all seemed to manage and we now move onto our next dinners in February.

Cheers

Hari Covert

Covert by name, covert by nature

Chocolate Fest…

CHOCOLATE FEST… FRIDAY 19TH & SATURDAY 20TH MARCH

Well we had a reasonable turnout for our latest dinner but more are always welcome…

The menu was based on chocolate… with Easter around the corner we felt this food needed showcasing as to its versatility. A menu dedicated to a plant seed that has been cultivated for at least three millennia was challenging, as some dishes were a marriage made in heaven whilst others were more experimental…

We kicked the evening off with a smooth chicken liver parfait… no chocolate here but we moulded this rich and buttery pate into what basically looked like a chocolate truffle… the parfait was rolled in roasted hazelnuts and toasted sesame seeds as you would a chocolate ganache…serving this with a redcurrant sauce to help cut the parfaits richness and some simple melba toast… the culinary heritage of the toast is well documented as it was inspired by chef Auguste Escoffier whilst cooking at the Savoy and named in honour of Dame Nellie Melba an opera singer of the Victorian and early 1900’s. Many classical dishes are so named and a fuller list can be checked outhere

We then moved onto a slightly more experimental dish of a basic risotto that was cooked normally using a vegetable stock made from the cauliflower trimmings. Cauliflower florets were browned in butter to garnish the risotto, a cauliflower puree added to enrich the risotto and also deepen the cauliflower flavour and then just before serving some freshly grated white chocolate over the top. A simple and quite effective dish.

The main course dish was then an amalgamation of another classic French dish known as a Paupiette de Bouef or Beef Olive. A thinly sliced piece of beef topside is then filled with a sausage meat stuffing and on this occasion was then slowly braised in a Mexican inspired Mole (Mo-Lay) Sauce. The richness of this chocolate laden sauce and fiery chilli notes produced a warming and filling dish. It was served alongside Spatzli a southern German / Swiss pasta to soak up the sauce… all served with our signature dish of Green Beans… To check out the way the Spatzli is made check out our blog here

To complete the meal we named the dessert as chocolate overload as here we served three different chocolate desserts.

Firstly a classic dark chocolate mousse made with 70% cocoa solids chocolate, cream and egg whites that when set was spooned onto a sauce made from melted white chocolate, coffee and some sea salt…

Then a decadent chocolate torte I am unashamed to declare was a very easy recipe from chef Phil Vickery’s book called a Passion for Puddings it uses an oft forgotten ingredient Carnation Condensed Milk (the whole book is sponsored by them and I have done a whole series of puddings from it). Garnished with fresh raspberries the raspberry wheat beer from Whitstable Brewery we served with the pudding went well with this torte.

The third chocolate dessert was a dish inspired from my training in Switzerland… a dessert we used to serve in honour of our local neighbour Dr Sprungli of Lindt & Sprungli fame. A freshly poached pear once cold is served atop a ball of vanilla ice cream then placed into a brandy snap basket. The pear is then coated with a chocolate kirsch cream. The chocokirsch made by melting 70% dark chocolate with best Swiss Kirsch and then added to whipped cream. It added a lighter more refreshing touch to go with the other two desserts.

Coffee served with little Easter chocolate eggs, bunnies and chocolate bugs were in most cases taken home…

This was a fun menu and I think it went rather well… now thinking about the April menu as Spring will have well and truly sprung by then… I think I might use as inspiration some of the dishes I had recently at The Sportsman in Seasalter a re-knowned establishment with a Michelin star…

Happy Eating

Hari Covert

Covert by name, covert by nature