Article published: December 2nd, 2013
Last Saturday evening took us through to the small village of Yoxley, to cater for x9 gentlemen who were holding their annual shooting day. The gents, all old school friends and colleagues, meet every year without fail and usually head across the border to Wales, but this year decided to keep it on home ground and host an evening of fine food and wine.
On the menu for the gents evening were a selection of canapés to start including –
• Chicken liver parfait, pistachio, clarified butter
• Crab mimosa
• Feta, chilli, mint and courgette bites
And a few more selections to start there evening topped off with some chilled Bollinger!
The canapés went down a storm. They were called through to their table for the arrival of the starters.
• Pan seared scallops, pea purée, pancetta, pea shoots
The main course certainly was not a choice for the vegetarians amongst us!
• Rare rib of roast beef, carved on the bone, roast bone marrow, and all the trimmings.
The beef was absolutely perfect, rare but with no blood. Cooked to around 30c for 1 hour and half, then a good testing period of about the same time resulted in the most succulent beef.
Top tip and a saying to remember – less cooking – more resting!
Always results in fantastic beef ,whatever cut you are using.
Straight to the cheese course, a lovely blue from Cropwell Bishop, with quince and a 25 year old port and cigars.
This truly was a gentleman’s evening!
All the clients were over the moon and the feedback we received was absolutely fantastic http://m.freeindex.co.uk/profile(craigfloatechef)_532490.htm
If you are planning on holding your own event, and want to make it that little bit more special then get in touch
www.craigfloatechef.com
