KOKKI KOTIIN

KOKKI-KOTIIN KESÄ 2021

Kesällä saavun kotiinne / mökille / yritykseen tai muuhun paikkaan n.1-2 tuntia ennen ruokailua. Tuon mukanani ruuan,  kattilat, pannut, ruokailuastiat ja -välineet. Tarvitsen siis vain tilan, jossa työskennellä, jossa on liesi.

Jos mahdollista, hoidatte itse lasinne, jotta voitte jatkaa siemailua senkin jälkeen kun olen lähtenyt.

Pääsette nauttimaan päivästä / illasta ystävienne ja perheenne kanssa ilman huolta ruuan valmistumisesta tai keittiön siivoamisesta.

Tyypillisin ruokailuelämys on 5 – ruokalajin menu maailman makuja. Helpottaakseni menun sisällön valintaa, liitteenä löydätte esimerkkejä eri lajeista. Valitkaa listasta yksi annos per ruokatyyppi. Voitte myös antaa minulle vapaat kädet valita teemanne ja toiveidenne mukaisesti. Pystyn tuomaan teille tuulahduksia maailman ääristä – kansainvälinen keittiö on avoin!

Teen toki myös pienempiä ruokakokonaisuuksia tai voitte kokeilla maistelumenuta – 10 pientä ruokalajia haluamanne teeman mukaisesti. Mitä erikoisempi toive, sitä parempi! Viime aikoina olemme mielikuvituksissamme matkustaneet Indonesiaan, Menu Marsista, 1920-luvulta, duetto-teemalla jne.

5-tuokalajin illallisen hinta alkaen 50€/henkilö sis ALV (min.6 henkilöä). 

(2 henkilölle: 75€/ hlö; 4 henkilölle: 65€/hlö)

Kuljetusmaksu on ilmainen Turun seudulla.

Veloitan erikseen pitkistä ajoista esim. Tampere ja Helsinki on + 100 € lisä/keikka

Olettehan yhteydessä siitä millaisen ruokailuelämyksen voisin teille tarjota. Liitteenä oleva lista on apunanne, tai sitten voin luoda teille ihan omannäköisen kokonaisuuden.

Pitopalveluterveisin,

JJ de Nier

ON ARRIVAL

South African poached prawns on baby lettuce, avocado and ruby grapefruit. Topped with a homemade whisky cocktail sauce (L;G)

Dutch “bitterballen” – pulled beef flavoured with nutmeg and parsley. Crumbed, deep-fried and served with Dijon mustard (L)

French pan-fried scallops marinated in lime, set on a cauliflower puree with bacon and green pea salsa and salmon roe (L;G)

Middle Eastern toasted pita bread wedges with humous, tzatziki, tomato salsa, pomegranate seeds, toasted chick peas and curried lentils (L;(G))

Italian black pepper crusted beef carpaccio served with herbed bruschetta, onion marmalade, sauteed mushroom, parmesan cheese and a balsamic glaze (L;(G))

American sugar and rosemary cured salmon set on a potato, onion and thyme rosti. Topped with a lemon-dill crème fraiche (L;G)

Italian crumbed, deep-fried mushroom risotto balls served with a blue cheese dip and a tomato salsa (L)

Finnish toast skågen on homemade Archipelago bread (L)

South African beef or potato samosas with a homemade apricot chutney (L)

Asian prawn and vegetable rice paper rolls with a homemade tomato sweet chilli (L;G)

SOUP

Dutch wholegrain mustard soup topped with warm smoked salmon and dill. Served with rye bread (L;(G))

South African butternut and orange soup with air-dried beef strips and freshly baked herb bread (L;(G))

East African chicken, lime, lemongrass, chilli and coconut soup with prawn chips (L;G)

Thai Tom Yum Goong with mushrooms, sweetcorn, snow peas, paprika, bean sprouts and prawns. Accompanied by sesame coated rice cakes topped with salmon (L;G)

Indian curried carrot and lentil soup topped with toasted seeds and served with naan bread (L;(G))

Italian gazpacho with tomato, cucumber, green pepper, garlic, spring onion and vinegar. With toasted bruschetta (L)

South African chilled avocado soup with chilli shrimp and cheddar cheese sticks (L;(G))

French creamy asparagus and blue cheese soup topped with crispy bacon. Served with baguette (L;(G))

Central African curried apple soup with dried apple chips and spicy chicken nuggets (L)

French onion soup topped with a Gruyere toast (L)

STARTER

Indonesian chicken sate skewers on butter lettuce with a spicy peanut sauce and a crunchy peanut and coconut topping (L;G)

Asian prawn and vegetable tempura on a julienne of vegetables with a sweet soya dip (L)

French confit of duck with an orange marmalade and fried potatoes (L;G)

Italian asparagus risotto with herbed fishcakes and a tartar sauce (L;G)

Asian crispy fried pork belly marinated in soya sauce, green peppers and chilli set on sauteed pakchoi (L;G)

Italian pasta carbonara with homemade pasta, bacon, egg yolk and parmesan cheese (L)

Ethiopean chicken doro wat served with Injeera bread and boiled egg (L;G)

American grilled asparagus topped with smoked salmon and a shrimp and rye crumble. Topped with grilled apple chips (L)

French onion and goat’s cheese tarte tatin (L)

Tunisian grilled tuna set on a Mechouia salad of grilled onions, tomatoes and peppers seasoned with olive oil and caraway seeds. Served with boiled egg and black olives (L;G)

MAIN COURSE

Togo style Gboma Dessi of beef entrecote spiced with cloves, aniseed, ajwain seeds, cardamom and ginger. Served with a spicy tomato and spinach sauce on tomato, garlic, ginger and onion cornmeal cakes (L;G)

South African paprika, tarragon and black pepper marinated fillet of beef set on a white polenta with roast sweetcorn and peppers. Served with a red wine, chilli and chocolate jus (L;G)

Argentinian chimichurri marinated beef entrecote. Served with fried potato wedges and steamed cauliflower (L;G)

Italian parmesan and herb encrusted fillet of salmon set on homemade noodles with a white wine and dill cream. Served with honey and balsamic glazed brussels sprouts (L;G)

Greek aubergine, mushroom, zucchini and feta phyllo parcel served on a tomato coulis. Topped with toasted seeds and fresh herbs (L)

British peppered fillet of beef on roasted shallots and carrots with a blue cheese mousse and port reduction (L;G)

Moroccan lamb fillets marinated in paprika, cinnamon and tomato. Pan fried onto a bed of savoury couscous (L)

South African grill platter offering:

Apricot marinated chicken thighs; boerewors sausage; cream cheese filled mushrooms wrapped with bacon; coca cola marinated ribs (L;G)

Indian lamb curry on basmati rice with a yoghurt raita, tomato salsa, chana dhal and homemade naan bread (L)

Thai red duck, coconut and litchi curry on rice. Served with roast aubergine and minted peas (L;G)

DESSERTS

JJ’s chocolate mudcake with fresh berries and a burnt orange cream (L;G)

Moroccan citrus salad marinated in honey, mint leaves and pistachio nuts. Served with a homemade coconut ice cream (L;G)

Italian lemon and lime pannacotta with a berry coulis and fresh berries (L;G)

South African Amarula crème brulee (L;G)

Dutch “poffertjes” – mini yeast pancakes topped with butter and icing sugar (L)

French chocolate fondant with a warm berry sauce and homemade vanilla ice cream (L)

Baked New York cheesecake topped with poached apple and rhubarb (L)

Australian pavlova of meringue nests filled with a selection of fresh fruits and nuts on a vanilla cream (L;G)

British banoffee pie of pastry filled with bananas, caramel and topped with whipped cream (L)

Mexican Margarita cheesecake mousse (L;G)