H FIELDMAN PROFESSIONAL CHEF

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Peruse Some of My Previous Dishes For Inspiration

Chorizo Cups with Feta and Slow Roasted Tomato

Fresh Crudités with a Beetroot and Coriander Dip and a Butterbean and Rosemary Dip

Crab Filo Cups with Coriander, Lime and Chilli

Mushroom Tartlets with Parmesan Shaving

Mozzarella, Prosciutto, Mint and Fig Skewers

Scallops Wrapped in Pancetta with a Lemon Aioli

Pancetta Wrapped Rabbit Loin with Tarragon Gnocchi and Confit Leg Bon Bon

Halibut with a Cucumber Beurre Blanc

Gnocchi with Spring Vegetables and Sage Butter

Roasted Celeriac and Parsnip Salad with Pistachios and a Smokey Apple Compote

Porchetta and Crispy Crackling

Chargrilled Carrot Salad with Orange, Nuts, Raisins and Manchego

Ricotta Ice Cream with Candied Peel and Pistachios

Tuscan Grape Bread

Vegan Kholrabi Ravioli with Guacamole

Pink Grapefruit Tart with Stem Ginger Ice Cream

Dark Chocolate Tart

Shallot and Radish Pickle

Roasted Almond Panna Cotta with Lemon Gel, Macerated Apricots and Apricot Sorbet

Chocolate and Walnut Tart and Panna Cotta with Poached Pineapple

Crudités and Smoked Salmon Horseradish Blinis

Rose and Raspberry Mille-Feuille

Salmon Tartare with a Homemade Rye Cracker and Pickled Cucumbers

Pistachio and Orange Tart

Cheese Straws

Yuzu and Lemon Tart with Black Sesame Meringue

Chicken Caesar Lettuce Cups Canapé

Mini Pavlova with Stem Ginger Cream and Blackberry

Endive Cups with Whipped Goats Cheese, Candied Almond and Truffle Honey

'Gnudi', Little Ricotta Dumplings with a Sage Brown Butter

Slow Cooked Ox Cheeks in Red Wine with Pomme Puree

Cauliflower Steak with Pomme Puree and a Caper, Parsley and Lemon Sauce

Pavlova with Ginger Cream, Seasonal Berries and Sesame Brittle

Jewelled Cous Cous with Pickled Onions, Pine Nuts, Pomegranate and Herbs

Pineapple Carpaccio with Mint Sugar and Lime Zest

Chargrilled Courgette Salad with Mozzarella, Mint and Lemon

Chicken Satay Skewers and Rice Noodles with Ginger, Garlic and Toasted Peanuts

Citrus & Za’atar Roast Chicken, Cumin Roasted Aubergine and Maftoul with Chickpeas and Apricots

Selection of salads: Potato Salad with Cornichons, Chargrilled Broccoli with Garlic and Chilli, Roasted Tomatoes with Mozzarella

H Fieldman Food ©2021