Hi sorry a bit late with this weeks news but thankfully been busy!I f you have run out of ideas for Xmas gifts...how about a voucher for a dinner party.Just contact me on 07743 937178 and we can organise a menu. All that happens after that is I turn up on the chosen date with all the food,pots,pans,cutlery and crockery then start cooking all you do is sit back have a wine or three enjoy the evening with your guest(s) and worry if the foood will come out ok(only joking,of course it will be good!). If that isn't appealling how about a cookery lesson in your own home.
We can create a menu prepare it in your own home then sit down and eat it! If there is something you are unsure of how to cook then let me know and we can build a menu round it.
It can be your favourite starter or fish or that divine sweet youve had somewhere and wish you asked for the recipe whatever it is let me know and we'll sort it.
Last Saturday we did a dinner party for Sheila and Rab Elder for there daughter's forthcoming wedding. The following menu was requested for the big day.

Green split pea and smoked ham hock with herb croutons then Prime scottish sirloin of beef with fondant potato, courgette,fine green beens,carrot and parsnip with a thyme and red wine jus followed by a white chocolate and strawberry cheesecake,raspberry sauce and fresh cream...all homemade using the best ingredients available! The day before we did a Lobster dinner for four for Fraser Robb and his wife Ann which we did for a charity event and they were the lucky winners. The meal started with a smooth chicken and duck liver parfait with red onion marmalade and toasted brioche and finished with Sticky toffee pudding,butterscoth sauce and vanilla ice cream.

Here is a quick simple recipe to try out this week: Home cured salmon with pickled cucumber.
You need around 1kg of fresh salmon, 50gsea salt, 100g caster sugar, bunch of dill and for the pickled cucumber 2 cucumbers, 1 teaspoon of dijon mustard, 50ml of white wine vinegar, 50ml of caster sugar and touch of chilli if you wish!
(Method) 2 days before serving rub the salt,sugar and dill together well then rub all over the salmon wrap in cling film put on a tray and then a little weight on top for 24 hours. After the first 24 hours turn over the salmon for another 24 hours. When ready to serve the salmon peel the green skin of the cucumbers then finally slice mix the sugar,mustard and vinegar together and pop in your sliced cucumber.Scrape of the sugar,dill and salt mix of your salmon cut thin slices lay on plate with pickled cucumber mix and if you wish serve with small salad and some bread of your choice. Healthy,quick and tasty...enjoy!

Hi there, this is my first attempt at blogging! so please post your thoughts(nice ones!) I am a freelance chef who does outside catering from sandwich deliveries, hot and cold buffets, weddings, dinner parties, canapes and any other thing you can think off relating to food. Should any of you viewers be an owner of hotels, bars, restaurants, golf clubs etc. and you are in need of a reliable, honest,hard working individual please contact me and I will be more than happy to help. I work in and around the Fife area and have been in a few establishments over the years, some good some bad and the rest forgettable! Please don't hesitate to call for any food ideas for any reason. Dinner parties are getting more popular as you have the chef and waitress in your home looking after all your needs and clearing up the kitchen afterwards. You will also save money on transport and drinks as you can buy your own quality wines for the price of a glass in some restaurants! Just contact me on 07743 937178 to discuss menu, price, time and place.

Thanks for viewing.

Here is a recipe which I will now feature on a weekly basis.
Happy cooking!
Asian style duck wrapped in chinese pancake with plum and ginger dip
You need: 2 Duck legs
Half a packet of veg for stir frying
2 floz of oyster sauce
thumbnail of fresh ginger
1 chilli or tspoon of chilli paste
2 tbspoon of toasted cashew nut
1 clove of garlic
some coriander
and a bottle of plum sauce

Method:
Slowly in some duck or goose fat (if poss) is expensive but worth it, roast the duck legs preferably for an hour till falling of bone.
Sweat of in some sesame oil (ordinary will do) the veg for couple of minutes then add oyster sauce, garlic and cashew nut leave to cool.
When duck legs are cooked, shred into pieces add to veg then add coriander, mix well. Grate the ginger into the plum sauce.
Lay out pancakes add some of the duck and veg mix roll up and dip into the plum sauce mix and enjoy!
Nice for a starter or small portions for a canape.