Posts by catwilliams

A traditional French menu to end 2016

January 11th, 2017 Posted by Blog, Recipes No Comment yet

Here at French Chef at Home, we like to do our bit to support good causes and last year, Yves donated various prizes for a private dinner at home to worthy charities, including to a fund raising event held by Belmont Grosvenor School. .

The winning bidder, Eleanor Richardson, founder of The Angels Events based in Harrogate,  liked the look of the prize so much that she topped it up to a dinner party for ten (six adults and four children – aged 10, 8, 5 and 3) for a special gathering over Christmas.

After consulting with Eleanor over their dietary choices, Yves created a delicious menu for the private, mid-afternoon meal.

Yves always collaborates with his clients and created a variety of dishes to ensure that both adult diners and their children were happy. The final three menus were:

 

 

Adult menu

3 canapés per person

Starters

Chestnut velouté with poached egg, white truffle espuma and mushroom nems

Main Courses

Pork tenderloin in Calvados sauce with apple in crispy filo, rösti and vegetable

Desserts

Chocolate sphere filled with blond chocolate Chantilly, served with warm caramel sauce

Victoria plum, honey and rosemary tarte fine with white chocolate Chantilly

Chocolate fondant stuffed with orange and caramel coulis

 

Three sweet petits-fours per person

~~~

Older children’s menu

Starters

Smoked salmon with avocado mousse and confit tomatoes
Main Courses

Roasted in honey pork tenderloin, confit potato and baby vegetables

 

Desserts

As the adult menu

 

Three sweet petits-fours per person

~~~

Younger children’s menu
Chicken and confit potato with vegetables

Chocolate pudding

 

Eleanor said: “What an extraordinary meal Yves produced, truly amazing, and we will most certainly be using you again.  It was incredible. At The Angels Events we’re all about recognising industry talent and striving for the best so it was great to be able to support Yves in this way.”

The guests enjoyed it so much that she is already making plans for the next dinner party – dinner for eight in the spring.

To see our full menu selection and to make a booking enquiry go to: http://www.frenchchefathome.com/dinner-party-catering/

For more information about The Angels Events go to: www.the-angels.com

 

 

 

 

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Chocolate and blackberry truffles with Brontë Liqueur

Chocolate and Blackberry Truffles with Brontë Liqueur

December 12th, 2016 Posted by Recipes No Comment yet

Makes approx. 25 truffles

If you’re tired of buying chocolates for the family each Christmas, have a go at making your own with our chocolate and blackberry truffles with Brontë Liqueur.

Ingredients

  • 230g Dark chocolate 70%
  • 175g Double cream
  • 100g Butter
  • 200g Fresh blackberries
  • 15cl Brontë liqueur
  • Cocoa powder

Method

Blend the blackberries to a purée consistency.

Finely grate the chocolate. Boil the cream and pour it onto the grated chocolate. Add butter and mix with a whisk. Blend well and add the mashed blackberries and the Brontë liqueur. Mix the whole.

Spread on a tray sized approx. 20x20x2cm.

Leave to cool in the fridge for 24 hours.

Cut out strips of 2cm width and cut these into small cubes.

Form the truffles by shaping them quickly with your hands and roll them in the cocoa powder.

Pheasant casserole with blackberries and Brontë Liqueur

Pheasant Casserole with Blackberries and Brontë Liqueur

December 12th, 2016 Posted by Recipes No Comment yet

Serves 6

If you’re looking for something a little different this Christmas, try our pheasant casserole with blackberries and Brontë Liqueur.

Ingredients

  • 2 pheasants sliced in 8 pieces each
  • 2 Blackberry punnets
  • ½ litre Chicken stock
  • ½ litre Brontë Liqueur
  • 2 Onions
  • 10cl Olive oil
  • Cornflour
  • Salt & pepper

Method

Slowly brown the pheasant in a saucepan with the olive oil, then add the onions chopped into thin slices. Brown the whole and add a punnet of blackberries, the stock and the liqueur.

Bring to the boil and leave to simmer for approximately 45 minutes.

Take the pheasant away from the saucepan, keep the juice and thicken it with the cornflour.

Add salt and pepper and put the pheasant back in the saucepan with the sauce.

Finally, add the remaining punnet of blackberries and serve.

Fried quail eggs on toast

Fried Quail Egg on Toast, Red Onion Chutney and Brontë Liqueur

December 12th, 2016 Posted by Recipes No Comment yet

Serves 6

To celebrate authentic Yorkshire food we have created these delicious quail eggs on toast with Brontë Liqueur.

Ingredients

  • 12 Quail eggs
  • 200g Red onion
  • 40g Honey
  • 20cl Brontë Liqueur
  • Salt & pepper
  • 3 slices of white bread
  • Round shape cutter 4cm diameter

Method

Thinly chop the onion and brown it with butter in a saucepan. Add the honey, caramelise the whole and add the Brontë liqueur. Blend well and leave to simmer until a chutney consistency is obtained.

Cut out 12 bread circles with a round shape cutter and let them dry in the oven until croutons are made.

In a non-stick frying pan, break the quail eggs and cook them the same way as regular fried eggs. Once cooked, make a neat circle shape by cutting through the white with the same round shape cutter used for the bread circles.

On the bread, add the warm chutney and on top of it the fried egg.