Candidate: 82343
This candidate has worked as a private, freelance cook for the past 25 years. During these years she has cooked extensively for many high profile clientele many of whom have different tastes and dietary requirements. This candidate has a positive and personable approach. The food she produces has influences from all over the world as she loves to travel! She is based in Somerset but cooks all over the UK and internationally
This dinner is brilliant as can be adapted to different season. This candidate once catered for 120 guests with this menu!
Starter
Winter/ Spring / Autumn Rolls
A selection of julienned fresh veg, red peppers, carrot, mange tout, avocado, Ginger and cucumber.
Coriander, Basil and mint leaves loosely chopped. A sprinkling of Malvern sea salt and fresh ground black pepper.
All wrapped in a healthy rice paper and served with a sweet chilli dipping sauce
Main course
Trimmed Succulent duck breast marinated in Soy and honey
Griddled and baked in a hot oven until medium rare and left to rest. Well wrapped to stay warm
Served with smashed sweet potato, made soft and creamy with the addition of butter and a little coco milk and Fine zested ginger for that little kick.
Served with shredded Savoy cabbage, leeks, fennel and dry baked fennel seeds. Stir fried until el dente.
Gently doused in a reduced fig and masala jus.
Topped with crisp julienne leeks and a sprinkling of toasted sesame.
Dessert
Creamy infused ginger pot creams served with light Rosemary shortbread
or
Lemon and lime pots topped with mint and served with almond shortbreads
with
Mint Tisane to finish
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