private dining menu

To start

Roasted butternut squash Perl las and pomegranate salad

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Roasted winter vegetable soup with parsnip crisps

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Chestnut mushrooms with baby spinach garlic and crème fraiche

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Pressed terrine of peppers and courgettes

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Rhydlewis smoked salmon with fennel and cucumber shavings

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Fillet of sea bass with caponata

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Local mussels with bacon and cider

To follow

Tagine off peppers and aubergines with chickpeas and coriander

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Roasted beetroot and goats cheese risotto and Parmesan crisps

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Open ravioli of chargrilled piquillo peppers buffalo mozzarella and tapenade

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Tartlet of Perl lass caramelised red onions and baby rocket

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Fillet of hake with lava bread and cockles

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Roast cod loin with welsh rarebit sauce and leeks

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Chilli and lime crab linguini

To finish

Crème Brule and shortbread

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Belgian chocolate tart and organic vanilla ice cream

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Lemon tart with lemon sorbet and lemon syrup

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Small selection of all the above

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Orange posset with roast figs

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Chocolate fondants

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Welsh cheeses

 www.holdenscatering.com

simple game terrine

Game terrine  (EASY RECIPE)

1 tbsp Olive oil
225g Mini duck fillets
320g Pigeon breast fillets, cut into 1cm strips
160g Pheasant breast fillets, cut into 1cm strips
3 Bay leaves
250g Rindless, dry-cure, streaky bacon or pancetta
100g White bread, crusts cut off
2 tbsp Finely chopped sage
3 tbsp Finely chopped curly parsley
6 Juniper berries, crushed
3 Garlic cloves, crushed
450g Sausage meat
250g Duck or chicken livers
1 Egg, beaten
2 tbsp Madeira or marsala

Method

      Heat the oil in a frying pan and cook the duck fillets for 2–3 minutes over a high heat until browned. Set aside and brown the pigeon and pheasant in batches. Season well and allow to cool.

      Preheat the oven to 170°C, gas mark 3. Grease a 1.8 litre terrine or 900g loaf tin and lay the bay leaves along the bottom. Stretch the bacon rashers with the back of a knife; Line the tin with them, leaving a little overhang. Reserve 3–4 rashers.

      For the forcemeat, put the bread, sage, parsley, juniper berries and garlic in a food processor; whizz to make breadcrumbs. Add the sausage meat and liver and blend again. Add the egg and Madeira, season well and pulse briefly. Spread some of this in the terrine and press in a few strips of game. Cover with more forcemeat and continue to layer, finishing with forcemeat. Fold over the overhanging strips of bacon; patch with pieces of reserved rashers. Cover with foil. Place in a roasting tin and half fill with boiling water. Cook for 1½ hours till the juices run clear and a skewer inserted into the centre is hot when removed.

      Remove from the oven and pile 5 tin cans on top of the foil; leave for 2 hours. Put in the fridge, still with the weights on, for 2 hours. Once cool, cut into slices.

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choccy sauce !

   Rich Chocolate Sauce

      6 oz (170 g) of plain chocolate

      6 fl oz (170 ml) of water

      4 oz (115 g) of caster sugar

      2 oz (55 g) of butter

      1 tsp of vanilla extract

       

   Method

      Break the chocolate into small pieces and cut the butter into small pieces also.

      Place all of the ingredients together in a saucepan and heat over a low heat, stirring continuously.

   Once all the ingredients have melted and blended together,        the sauce is ready to serve.www.holdenscatering.com

fish soup base

Hi folks cooked this one last night for nat+ci they loved , just add any fish to the base and jobs a goodn....

Fish stew base

2 large  onions

1 celery            all cut into a brunoise

4 large carrots

8 peeled pots cut into paysanne

6 cloves of garlic

200 ml olive oil

2 tsp smoked paprika

250 gms diced chorizio

I large tin chopped toms

100gms tom puree

4lt fish stock

I gm saffron

2 tins borlotti beans salt and pepper

method

place all cut veg in large pan anf fry until soft add saffron garlic and chorizio and paprika thencook for another 2 mins and then add all tomatoes and stock and cook untill pots are al dente

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the basic stocks as asked for !

BEEF STOCK (5-6 hours)

Beef bones – roasted

Carrots

Leeks

Celery

Onions

Peppercorns

Bay leaves

Thyme

Parsley

Garlic

Tomato puree

Cold water

CHICKEN STOCK (3-4 hours)

Chicken bones / carcass/ whole

Onions

Leeks

Celery

Thyme

Bay leaves

Parsley

Garlic

Cold water

FISH STOCK (20 minutes)

Fish bones

Onions

Leeks

Celery

Fennel

White wine

Bay leaf

Parsley stalks

White peppercorns

Slice of lemon

Cold water

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