Lytes Cary Manor

 

Lytes Cary Manor Personal chef pavlova with mixed berries berry sauce and vanilla cream

Yesterday Lunchtime we cooked our first meal at Lytes Cary Manor in Somerton as a personal chef for Nancy and her family. There we a few requirements for this meal. there needed to be some gluten free options and dairy free. There was also a rather large table to fill so we decided to serve everything family style on rustic boards and platters. We are there for four days over the next week but this is the menu we decided on four their first lunch with pictures underneath. We are looking forward to returning there tonight for their second meal.

Lytes Cary Manor Menu 1

Starter

Asparagus, parmesan, macadamia nut and spinach salad with a lemon and poppy seed dressing

Salmon and lemon mini fish cakes with rocket

Main

Chicken breast with pine nut puree, spinach with pine nuts, tarragon and chicken sauce

Braised beef with roasted squash, kale and mushrooms with sage and a red wine sauce

Served with dauphinoise potatoes, one normal one made with goats milk

Desserts

Pavolva with berries and a berry sauce one with a vanilla cream the other with a vanilla oat crème fraiche

Flourless chocolate pear cake with crème fraiche or oat cream

If you would like to book us for your own holiday catering then please contact us Contact UsLytes Cary Manor Flourless chocolate and pear cake Lytes Cary Manor asparagus macadamia nut, spinach and parmesan salad with lemon poppyseed dressing braised beef brisket with kale squash sage and mushrooms Lytes Cary Manor

Blackcurrant pavlova

A great summer dessert

As a caterer Somerset, during the summer season pavlova is a great desert. This is a great summer dish with a refreshing tartness and just enough sweetness to balance the flavours. Home grown blackcurrants are used to create these mini pavlova’s. I used them fill the pavlova with a blackcurrant Chantilly cream using double cream, vanilla, a little icing sugar. I then macerated blackcurrants to ripple through the cream. Topping the pavlova with fresh blackcurrants and drizzling with a mint and blackcurrant sauce to finished the pavlova nicely. The meringue is also made with dehydrated blackcurrants. These were then powdered and added to the meringue mix to give it that purple hue. A great dessert for a warm summer evening.

If you would like bespoke menu created for you the please contact us or to see out latest menu click here

Caterer Somerset. Blackcurrant pavlova with a blackcurrant chantilly cream, fresh blackcurrants and a mint and blackcurrant sauce
Caterer Somerset. Blackcurrant pavlova with a blackcurrant chantilly cream, fresh blackcurrants and a mint and blackcurrant sauce
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