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Email: info@tyronepower-personalchef.com
Telephone:
+44 (0)7920 066 075



7-Day Yacht Charter Menu
Monday
Breakfast
Corn fritters with bacon, tomato relish and fresh rocket
Mixed poached fruit
Lunch
Sardines stuffed with hummus with a tomato parsley olive salsa
Caesar salad
Cheese
Cropwell bishop stilton
Tymsborough Ash chevre
served with toasted fruit bread
Breakfast
Scrambled eggs with smoked salmon and chives
White chocolate and raspberry muffins
Lunch
Seared tuna steak on nicoise salad
Pomme frites
Dinner
Chargrilled squid with greek salad and lemon feta
Risotto of taleggio, parsley and walnut
Herbed butter baby beans
Tomato and basil salad
Dessert
Passion fruit crème brulee
Breakfast
Poached eggs with cured ham, toasted muffins and hollandaise
Seasonal fresh fruit
Lunch
Scallops pan seared with white bean puree and crispy pancetta
Iceberg, sea salt and olive oil salad
Dinner
Roasted duck breast with hoi sin, spring onion and mandarin pancakes
Beef fillet mignon on fondant pumpkin with spinach and blue cheese custard
Polonaise global artichoke
Cauliflower cheese
Dessert
Rich blueberry and chocolate tart with double cream
Thursday
Breakfast
Twice baked cheddar cheese soufflé
Watermelon and mint salad
Lunch
Over roasted lamb loin with cauliflower puree and capon ate
Tossed garden salad with a tomato vinaigrette
Dinner
Linguini with king prawns, broad beans, shaved fennel and lemon thyme
Chargrilled swordfish on zucchini ribbons, tomato compote and lemon beurre blanc
Creamy mashed potato
Honey glazed baby carrots
Dessert
Bread and butter pudding with citrus anglaise
Cheese
Crozzier blue
Kervella chevre
Served with quince paste
Friday
Breakfast
Spanish omelette
Strawberry brioche with marscapone
Lunch
Pork and herb sausages with soft polenta and ratatouille
Warm fennel and broad bean salad
Dinner
Homemade gnocchi with roasted pumpkin, sage and burnt butter
Parsley stuffed chicken on Jerusalem artichoke gratin, green beans
Rosemary potato
Braised red cabbage
Desserts
Mille-feuille of apricot
Cheese
Gabeen washed rind
Pecorino ewes milk
Served with date loaf
Saturday
Breakfast
Bicher muesil with honey and yoghurt
Sweet potato and basil savoury muffins
Lunch
Wild mushroom and raclette tart with onion jam
Rocket and parmesan salad with scorched beurre bosh pear
Dinner
Roma tomato soup with toasted goats cheese fingers
Confit duck leg with braised borlotti beans, boudin blanc, pancetta and jus
Balsamic braised beetroots
Dessert
Compote of summer berries with marscapone ice-cream
Cheese
Quickes cheddar
Emlett ewes milk
Served with lavosh
Sunday
Breakfast
Banana pancakes with butterscotch sauce
Fruit salad
Lunch
Warm chicken waldorf salad with rum soaked prunes
Truffle infused crushed kipflers
Dinner
Cropwell bishop stilton tart with port poached pears
Lamb rack with puy lentils, beans and sauce soubise
Grilled aubergine
Lyonnaise potatoes
Desert
Three things from an apple
Tart Sorbet Panna cotta


Autumn / Winter Canape Menus 2008/2009
Mini tartlet with wild mushrooms and Gruyere cheese

Autumn/Winter Menus 2008/2009
Entree
Pan seared scallops on cauliflower puree, with confit pumpkin lardons, candied baconMain
Pan fried duck breast with beetroot chutney, apple puree, celeriac rosti and blackberry jus
Loin of venison, braised red cabbage, bubble and squeak, port demi glaze
Homemade soft herb and potato gnocchi with wild mushrooms
Partridge stuffed with chestnuts, apricots and apple, served on soft polenta with Madeira jus
Breast of Guinea fowl with caramelised parsnips, creamed celeriac, buttered curly kale and honey and thyme jus lie
Desert
Pavlova with warm spiced pears and zabaglione
Hot chocolate fondant with clotted cream
Crumble of winter berries with vanilla ice cream
Stuffed baked apples with marzipan and candied fruits
Warm rhubarb soup with cinnamon mascarpone and honeyed shortbread fingers


Spring/Summer Canape Menus 2009
Smoked haddock and pea pasties
Filo parcel of wood pigeon, almond and cinnamon
Crab cakes with caper mayonnaise
Sumac spiced lamb kebabs with preserved lemon
Gravadlax of sea trout with horseradish cream on pumpernickel
Oysters with tomato and chilli salsa
Gazpacho in shot glasses
Oak smoked salmon on chive pikelets
Chinese soup spoons with crab, coriander and lemongrass
Smoked mackerel pate with garlic crostini
Warm tartlets of artichoke and asparagus
Filo parcel of smoked aubergine, fennel and feta
Chocolate and rum soaked cherry tartlets
Ceviche of scallops
Shots of strawberry soup


Spring/Summer Menus 2009
Entree
Vietnamese style chicken salad with hot and sour dressing
Risotto of fennel, calamari and chilli with steamed red snapper
Oysters tempura with wasabi cream and pickled Japanese radish
Wood pigeon wrapped in vine leaves with Persian feta, grapes and walnuts
Pork and pistachio terrine with fig chutney
Main Course
Crispy skinned cod with chorizo, chickpea, red peppers and herb mayonnaise
Roasted rump of lamb with a salad of asparagus, broad beans and fennel
Seared yellow fin tuna with with a black olive and petit herb salad
Baked lobster with green peppercorn and martini sauce
Poached sea trout in soy stock with soba noodle, shitake mushrooms and crispy tofu
Dessert
Strawberry soup with buttermilk panacotta
Poached stone fruits in green ginger wine with lemon mascarpone
Baked amaretti stuffed peaches with vanilla ice cream
Passion fruit and mango pavlova
Chocolate mousse with rum soaked cherries


Autumn/Winter Menus 2009/2010
Canapes
Morel and Asparagus vol au vents
Mini venison sausage rolls
Roast pumpkin, goats cheese and almond filo parcels
Curried quail eggs with coriander
Clams pickled in Chinese rice wine
Entree
Pastrami of cod with salad of tea smoked oysters, pickled cucumber, radish, chive and apple
White bean veloute with salsa verde and candied pancetta
Seared scallops wrapped in pancetta with gruyere crust
Watercress soup with crab ravioli, chive foam
Smoked ham hock terrine with fig chutney
Main
Chinese red braise of beef with mint, coriander and chilli salad
Thyme roasted quail with prosciutto and red wine lentils
Roasted pheasant with trompets and Madeira sauce
Coq au vin, dauphinoise of winter veg, wilted greens
Duck confit, bortolotti bean and saucisson casoulet
Dessert
Chocolate and chestnut self saucing pudding
Steamed lemon and pistachio puddings with passion fruit custard
Apple and yoghurt sponge with lemon panna cotta
Pear and walnut tart
Savarin with goats curd cream, rosemary honey syrup and pecans
