Frank Boddy – Portfolio Of Work 2009
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Transcript of Frank Boddy – Portfolio Of Work 2009
![Page 1: Frank Boddy – Portfolio Of Work 2009](https://reader033.fdocuments.net/reader033/viewer/2022061221/54bcf9334a79598c588b4654/html5/thumbnails/1.jpg)
Frank Boddy – Portfolio of Work 2009
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SUSHI AND CANAPÉS
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Spiced Fish Balls
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Hand-rolled salmon and vegetable sushiwith oriental salad and a sesame and soy dip
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Sushi rollsWith shredded vegetable salad, sushi ginger and wasabi
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Seared Venison and Red Pepper tartletsSmoked Salmon, Cream Cheese and Quail Egg Blinis
Onion Marmalade Puff Pastries
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Vegetable SushiSmoked Salmon and Mango Salad Crostini
Shredded Duck and Vegetable Pancake Rolls
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Courgette Candlesfilled with Roasted Pepper and Sun-Dried Tomato
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Black Pudding and Salsa Verde Crostinion Thick Parsley Dressing
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Mini Lamb Koftaserved with Roasted Cumin and Coriander Raita
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Prawn and Smoked Salmon Pastrieswith Yellow Pepper and Roasted Artichoke Purée
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STARTERS AND SNACKS
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Tempura Vegetableswith Rice Noodles and a Ginger and Soy Dip
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Roasted Vegetable StackRed Pepper, Courgette and Aubergine with a Pesto Dressing
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Haggis, Pesto and Yoghurt Tortilla Wrap
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Roasted Tomato Tartletin a Puff Pastry square
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Salmon and Dill Fishcakeswith Sliced Cucumber, and a Yoghurt and Grain Mustard Dip
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Squash, Leek and Blue Cheese Tartletserved with Watercress Salad
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Mille Feuille of Seared Plaicewith a Teriyaki and Ginger Dressing, and Wasabi Mayo
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Goats Cheese and Blue Cheese Twice-Baked Souffléwith Roasted Vine Tomatoes and Rocket
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Hand-Raised Pork Pie
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Eggs Benedictwith Roasted Ham, on a Blini
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MAIN COURSES
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Pan-Fried Fillet of Sea Basswith Cucumber and Nettle Velouté, on a bed of Stir-Fried Courgette and
Carrot with Mustard Seeds
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Cod with Saffron MashOrange and Chilli Sauce, and Black Olive Tapenade
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North African Spiced Vegetable Filo Wrapcomplete with Cumin Hummus, Flatbreads, Yoghurt, Mint and Harissa
Dip
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Salad of Chargrilled Chickenmixed with Wild Garlic, Sliced Orange, Salsify, and Orange Dressing
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Lamb Taginewith Dried Apricots, Prunes and Dates,
served with Chargrilled Aubergine and Vegetable Cous-Cous
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Lamb Avgolemonoserved with Tomato, Cucumber and Olive Salad, and Olive Bread
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Prawn and Lentil SaladWith Roasted Vegetables, Roast Baby Tomatoes, Egg, and Chilli Dressing
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Chargrilled Vegetableson a bed of pan-fried Cabbage and Romenesco Sauce, with Spiced Sweet
Potato Chips, and a Pear and Parsnip Purée
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Vegetable Terrineserved sliced as an accompaniment
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Beef Wellingtonwith Red Wine Jus, served with Sweet Potato Chips and Buttered
Asparagus
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Pan-Fried Chicken Breastwith a Tarragon Butter filling, on a bed of Lettuce and Herb Risotto
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Quiche Lorraineserved with a Mixed Salad and freshly baked Bread
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Hand-Made Spiced Beef Ravioliwith Tarragon Butter and Chives
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Hand-Made Potato Gnocchiwith Roasted Tomatoes, Courgette and Parmesan Shavings
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DESSERTS
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Prune, Almond and Cognac Tartserved with a rich Plum Ice-Cream
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Sticky Toffee Puddingoozing with Toffee Sauce and Crème Anglaise
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Pain Perdusprinkled with Cinnamon Sugar and served with Caramelised Apples
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Profiterolesfilled with Fresh Cream, topped with Vanilla Icing and Stem Ginger
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Profiterolesfilled with Fresh Cream, and dipped in Chocolate
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Tartlets of Cointreau-Soaked Cherry and Apricotfilled with Créme Anglaise
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Assortment of Glazed Blackcurrent and Strawberry Tartletsfilled with Créme Anglaise
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Caramel Custards
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Chocolate Boxwith marbled chocolate, and bow on lid
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Chocolate Roulade
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BREADS
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Sun-Dried Tomato and Rosemary Ciabatta
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Bagelswith Poppy Seeds, and Sesame Seeds
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Brioche
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Olive Bread
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Herb Scones
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Croissants
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Flatbreadswith Cumin Seeds and Herbs, served with Hummus