Sample Menus

sample menus

(samples only, all menus are personally customized)

fish

SWORDFISH
with a lemon-rosemary butter sauce

ITALIAN BRAISED COD
tomato, wine, olives and capers

BREADED PAN-FRIED TROUT
with Dijon mustard and lemon sauce

BLACKENED CATFISH
with mango salsa

SLOW ROASTED SALMON
with bell pepper and corn relish

THAI HALIBUT
pineapple, bell pepper, tomatoes and sweet and sour sauce

MONKFISH TAIL
cooked with white wine, garlic and rosemary

BAKED HALIBUT
with currants, walnuts and fresh herbs

SALMON, QUINOA AND SPINACH CAKES

poultry

CHICKEN KORMA
braised in spiced yogurt-cashew sauce

HOISIN CHICKEN HOTPOT
with shiitake mushrooms and vegetables in a delicious sauce

CHICKEN CACCIATORE
braised with bell peppers, olives, mushrooms, tomato and herbs

THAI RED CURRIED CHICKEN
with vegetables and basil

MOROCCAN CHICKEN TAGINE
with cinnamon, apricots & almonds

ROASTED CHICKEN
roasted thighs with lemon, garlic and rosemary

CHICKEN TERIYAKI

CHICKEN MARBELLA
braised with wine, prunes, olives & capers

CHICKEN PICCATA WITH ARTICHOKES
thighs braised in white wine with lemon, capers and artichoke hearts

TURKEY & BEAN CHILI

CHICKEN FAJITAS

TURKEY & VEGETABLE MEATLOAF

meat

ROASTED PORK TENDERLOIN
served with soy-ginger glaze

MOROCCAN LAMB
braised with raisins, olives and spices

VEAL SALTIMBOCCA
with prosciutto, sage and wine-butter sauce

ZA’ATAR CRUSTED LAMB CHOPS

BRAISED BEEF
asian style with ginger and shiitake mushrooms

THAI MUSSAMAN BEEF CURRY
potatoes, whole spices, coconut milk and peanuts

INDIAN LAMB KEBABS
with cilantro and mint chutney

BEEF GOULASH WITH DUMPLINGS

IRISH LAMB STEW

vegetarian & vegan

MUTTAR PANEER (v)
paneer and peas in aromatic tomato sauce

SINGAPORE NOODLES (v)
stir-fried curried noodles, veggies and tofu

ORANGE-MAPLE GLAZED TEMPEH (v)
with snap peas and cashews

VEGETABLE STEW WITH GINGER, MISO AND TOFU (v)
shiitake, bok choy, carrots, scallions in a miso broth

LASAGNA
with roasted vegetables and ricotta

MOROCCAN TAGINE (v)
root vegetables, chickpeas and dates

PANEER AND VEGETABLE KORMA
paneer and vegetables in yoghurt-cashew sauce

EGGPLANT PARMIGIANA
eggplant layered with ricotta, mozzarella and tomato-basil sauce

BAKED POLENTA WITH MUSHROOM RAGOUT (v)

BLACK BEAN ENCHILADAS

BUTTERNUT SQUASH & SPINACH CANNELLONI
with parmesan béchamel

KALE & FETA PIE
kale, pine nuts, feta and raisins baked in filo pastry

STUFFED PORTABELLO MUSHROOMS

BLACK BEAN AND VEGETABLE CHILI (v)

THAI BRAISED VEGETABLE AND TOFU (v)
red curry with coconut and basil 

VEGETABLE & RICOTTA TART

NB: tofu  and tempeh are interchangeable in most recipes

side dishes, soups and salads

Thai carrot and coconut soup
zucchini, leek and fennel soup
butternut squash, cannellini bean and sage soup
stir-fried brown rice with ginger, vegetables and peanuts
sauteed kale with shiitake mushrooms
potato gratin with goat’s cheese
porcini and parmesan crusted roasted cauliflower
roasted brussels sprouts with pomegranate molasses
quinoa and vegetable biriyani
green beans braised with tomato, allspice and cinnamon
corn and cheddar fritters
orzo salad with roasted beets and feta
roasted potato wedges with smoked paprika and cumin

sample menus for entertaining

first course

SHAVED FENNEL, APPLE AND AVOCADO SALAD
with grapefruit vinaigrette and pink peppercorns

BUTTER LETTUCE AND NECTARINE SALAD
with goat’s cheese and nectarine-honey dressing

WATERCRESS AND ORANGE SALAD
with jicama and cilantro-lime dressing

ASPARAGUS MIMOSA SALAD
grilled asparagus with egg and shaved parmesan

ARUGULA SALAD
marcona almonds, grapes and shaved manchego 

KALE SALAD WITH CURRANTS, PINE NUTS AND SHAVED PARMESAN

main course

ROASTED BEEF TENDERLOIN
madiera sauce, crispy roasted potatoes and broccolini

COD FISH
braised with tomato, wine, olives and capers with saffron risotto and haricot vert

PAN-FRIED HALIBUT
with romesco sauce a potato galette and grilled zucchini

PAN-FRIED RICOTTA & PARMESAN POLENTA
with wild mushroom ragout roasted broccoli

VEGETABLE STRUDEL
vegetables and goat’s cheese baked in puff pastry with a roasted bell pepper sauce served with broccoli rabe

SLOW ROASTED SALMON WITH CARAMELIZED SHALLOTS, TAMARIND AND CHIPOTLE
saffron rice and 
seasonal vegetables

EGGPLANT PARMIGIANA
with broccoli rabe and fingerling potatoes

BUTTERNUT SQUASH & SAGE LASAGNA

PAN-FRIED SPICE RUBBED CHICKEN BREASTS
with ratatouille and orzo risotto

ROAST RACK OF LAMB
with potato gratin, red wine sauce and haricot vert

PAN-SEARED RIB-EYE STEAK
with red-wine shallot sauce

BEEF SHORT-RIBS
with potato purée and seasonal vegetables

desserts

seasonal fruit crisp
light-as-air chocolate cupcakes with marsala sweetened whipped cream
almond custard tart with dates and cinnamon (v)
profiteroles with ice-cream and warm chocolate sauce
flour-less chocolate cake
ricotta, orange and chocolate budino
banana tart tatin with rum laced whipped cream
apple galette
apple bread and butter pudding
tiramisu
creme brulee
buttermilk and rhubarb tart (seasonal)
strawberries with zabaglione