Frank Boddy – Portfolio of Work 2009

SUSHI AND CANAPÉS

Spiced Fish Balls

Hand-rolled salmon and vegetable sushiwith oriental salad and a sesame and soy dip

Sushi rollsWith shredded vegetable salad, sushi ginger and wasabi

Seared Venison and Red Pepper tartletsSmoked Salmon, Cream Cheese and Quail Egg Blinis

Onion Marmalade Puff Pastries

Vegetable SushiSmoked Salmon and Mango Salad Crostini

Shredded Duck and Vegetable Pancake Rolls

Courgette Candlesfilled with Roasted Pepper and Sun-Dried Tomato

Black Pudding and Salsa Verde Crostinion Thick Parsley Dressing

Mini Lamb Koftaserved with Roasted Cumin and Coriander Raita

Prawn and Smoked Salmon Pastrieswith Yellow Pepper and Roasted Artichoke Purée

STARTERS AND SNACKS

Tempura Vegetableswith Rice Noodles and a Ginger and Soy Dip

Roasted Vegetable StackRed Pepper, Courgette and Aubergine with a Pesto Dressing

Haggis, Pesto and Yoghurt Tortilla Wrap

Roasted Tomato Tartletin a Puff Pastry square

Salmon and Dill Fishcakeswith Sliced Cucumber, and a Yoghurt and Grain Mustard Dip

Squash, Leek and Blue Cheese Tartletserved with Watercress Salad

Mille Feuille of Seared Plaicewith a Teriyaki and Ginger Dressing, and Wasabi Mayo

Goats Cheese and Blue Cheese Twice-Baked Souffléwith Roasted Vine Tomatoes and Rocket

Hand-Raised Pork Pie

Eggs Benedictwith Roasted Ham, on a Blini

MAIN COURSES

Pan-Fried Fillet of Sea Basswith Cucumber and Nettle Velouté, on a bed of Stir-Fried Courgette and

Carrot with Mustard Seeds

Cod with Saffron MashOrange and Chilli Sauce, and Black Olive Tapenade

North African Spiced Vegetable Filo Wrapcomplete with Cumin Hummus, Flatbreads, Yoghurt, Mint and Harissa

Dip

Salad of Chargrilled Chickenmixed with Wild Garlic, Sliced Orange, Salsify, and Orange Dressing

Lamb Taginewith Dried Apricots, Prunes and Dates,

served with Chargrilled Aubergine and Vegetable Cous-Cous

Lamb Avgolemonoserved with Tomato, Cucumber and Olive Salad, and Olive Bread

Prawn and Lentil SaladWith Roasted Vegetables, Roast Baby Tomatoes, Egg, and Chilli Dressing

Chargrilled Vegetableson a bed of pan-fried Cabbage and Romenesco Sauce, with Spiced Sweet

Potato Chips, and a Pear and Parsnip Purée

Vegetable Terrineserved sliced as an accompaniment

Beef Wellingtonwith Red Wine Jus, served with Sweet Potato Chips and Buttered

Asparagus

Pan-Fried Chicken Breastwith a Tarragon Butter filling, on a bed of Lettuce and Herb Risotto

Quiche Lorraineserved with a Mixed Salad and freshly baked Bread

Hand-Made Spiced Beef Ravioliwith Tarragon Butter and Chives

Hand-Made Potato Gnocchiwith Roasted Tomatoes, Courgette and Parmesan Shavings

DESSERTS

Prune, Almond and Cognac Tartserved with a rich Plum Ice-Cream

Sticky Toffee Puddingoozing with Toffee Sauce and Crème Anglaise

Pain Perdusprinkled with Cinnamon Sugar and served with Caramelised Apples

Profiterolesfilled with Fresh Cream, topped with Vanilla Icing and Stem Ginger

Profiterolesfilled with Fresh Cream, and dipped in Chocolate

Tartlets of Cointreau-Soaked Cherry and Apricotfilled with Créme Anglaise

Assortment of Glazed Blackcurrent and Strawberry Tartletsfilled with Créme Anglaise

Caramel Custards

Chocolate Boxwith marbled chocolate, and bow on lid

Chocolate Roulade

BREADS

Sun-Dried Tomato and Rosemary Ciabatta

Bagelswith Poppy Seeds, and Sesame Seeds

Brioche

Olive Bread

Herb Scones

Croissants

Flatbreadswith Cumin Seeds and Herbs, served with Hummus