KOKKI-KOTIIN 2022
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: 85€/ 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
x-x
ON ARRIVAL
Potato, green pea and fresh coriander samosas served with an apricot chutney and a green chilli-cucumber dip (L)
Beef “bitterballen” of pulled beef in a bechamel sauce, rolled in breadcrumbs and deep-fried. Served with Dijon mustard (L)
Rice paper rolls filled with steamed vegetables. Served with a mango sweet and sour sauce (L;G)
Prawn tempura set on an avocado and wasabi mousse. Served with soya sauce for dipping (L)
Arancini balls of risotto balls stuffed with mozzarella and deep-fried. Served with a herbed tomato coulis (L)
Chicken sate skewers served on butter lettuce with a spicy peanut dip. Topped with prawn chips (L;G)
Smoked salmon fishcakes flavoured with lemon, lime and dill. Set on an Archipelago bread crumble with a soft boiled egg (L)
Bruschetta topped with crushed avocado, tomato, red onion, coriander and feta. Drizzled with a fig and balsamic glaze (L)
JJ’s special – let me surprise you with an exotic dish from around the world. Just let me know about any restrictions you may have
SOUP
Curried turnip, lentil and apple soup (L;G)
Butternut and orange soup (L;G)
Mulligatawny – a curried chicken and vegetable soup (L;G)
Onion soup topped with a Gruyere crouton (L;(G))
Gazpacho (L;G)
Pho with beef, rice noodles, spring onion, coriander and lime (L;G)
Caldo Verde potato and kale soup topped with pork sausage (L;G)
Sopa de Tortilla with tortilla strips, chicken, feta and fresh cheese
Hot and sour soup with mushrooms, bamboo, white pepper, red vinegar and tofu (L;G)
JJ’s special – let me surprise you with an exotic dish from around the world. Just let me know about any restrictions you may have
STARTER
Grilled king oyster mushrooms with a chilli, garlic and tamarind butter. Served on a green pea puree with pickled ginger mayonnaise (L;G)
Beetroot risotto topped with a goat’s cheese mousse, pine nuts and rucola (L;G)
Poached prawn and vegetable phyllo parcel set on a spicy hollandaise sauce (L)
Fettucine carbonara with pancetta, parmesan cheese and egg yolk
Asparagus wrapped in parma ham with caramelised shallots and a tarragon mayonnaise (L;G)
Salmon with a parmesan, lime and herb crust set on potato (L;G)
Shakshuka of spicy tomatoes, peppers, onions and carrots topped with a poached egg and served with toasted pita bread wedges (L;(G))
Caramelised pork belly served on steamed pakchoi, mustard leaves and mushrooms (L;G)
Panfried scallops set on a cauliflower puree with fresh peas, baby lettuce and a lime glaze (L;G)
JJ’s special – let me surprise you with an exotic dish from around the world. Just let me know about any restrictions you may have
MAIN COURSE
Lemon and chilli marinated lamb fillets set on a broad bean, mint and fennel pesto (L;G)
Caramelised onion and chicory tart with gorgonzola and hazelnuts (L)
Pan-fried cod poached in white wine. Set on paprika roast potatoes and steamed broccoli (L;G)
Roast duck breast with a maple syrup glaze served with sauteed mushrooms and spinach (L;G)
Paprika, tarragon and black pepper crusted fillet of beef on seasonal vegetables with a red wine, chilli and chocolate jus (L;G)
Slow cooked lamb shank in red wine and figs. Served with potatoes, carrots and toasted brussel sprouts and topped with a blue cheese mousse (L;G)
Roast pork fillet with a sour cream, mushroom and vodka sauce. Set on fresh pasta (L)
Ginger, garlic, soya and hoisin marinated beef entrecote with orange glazed broccoli and carrots (L;G)
Potato gnocchi with zucchini, cherry tomatoes, garlic and a lemon-parsley dressing (L)
JJ’s special – let me surprise you with an exotic dish from around the world. Just let me know about any restrictions you may have
DESSERTS
Lemon and lime pannacotta (L;G)
Amarula crème brulee (L;G)
Poffertjes – mini pancakes with butter and icing sugar (L)
Brandy snap basket filled with homemade orange ice cream and fresh berries (L)
Chocolate mudcake with a berry coulis and burnt orange cream (L;G)
Pavlova of meringue nests filled with a custard cream and fresh fruits. Topped with a passion fruit cream (L;G)
Lemon meringue pie (L)
Mango and coconut trifle (L)
White chocolate and berry cheesecake (L)
JJ’s special – let me surprise you with an exotic dish from around the world. Just let me know about any restrictions you may have