Private Dining by Rachel

28/09/2022

Decided to try making a butter board!

Caramelized onion butter is a game changer 😍 served with homemade ciabatta rolls, pistachio and mortadello and chorizo, stunning!

09/09/2022

Unbelievable feed last night in Belfast's newest spot

Highlight was the rare beef

09/09/2022

06/09/2022

Lasagna, focaccia and a hazelnut pesto 😍

05/09/2022

Indian inspired starter last night!
Lamb seekh kebab
Chicken sixty five
Homemade onion bhajis
Served with spicy mint sauce and a tamarind and tomato sauce

Not pictured- the 20 poppadoms we ate....

16/08/2022

Pork, fennel and tarragon tortellini, confit tomatoes, wild mushroom consomme and home made sourdough ciabattas with roasted garlic butter

First time making tortellini! Swipe for a surprise 🐶

04/08/2022

Spiced Italian sausage, fennel and cherry tomato risotto with a parmesan tuille

25/07/2022

Biarra tacos 😍

21/07/2022

N'duja, pancetta and carmelised onion ravioli in a sage and mushroom sauce 😍 might be the nicest ravioli I've ever made

19/07/2022

So finally taking the leap...

Starting my own private dining company based in NI. I will be able to travel and cook you a three course meal in the comfort of your own home.

Menus will be priced at £55 per head to cover the cost of locally sourced ingredients and travel. I will be offering four different menus to start with: Gastropub inspired;
Italian;
Asian; and
Ukranian, with £10 per head donated straight to the UNICEF Ukranian relief fund. All menus will come with reccomended wine pairings also.

Pm me for more info and I will post my menus in the coming days. I'm planning to cover the Belfast, Newry and Derry/L'derry areas

16/06/2022

Beef vindaloo with pilau rice and garlic rotis

My take on an Indian classic, nice and spicy 🌶️

Vindaloo paste
15-20 Kashmiri chillis
1tsp green cardamon
1/2 inch cassia
1.5 tsp cumin
1tsp fenugreek
2tsp black mustard seeds
1tsp peppercorns
6 cloves
1/2 star anise
3tbsp cider vinegar
2tsp jaggery sugar

Toast the spices, combine with other ingredients and blend

For the sauce
Stewing beef
1 onion
6 cloves garlic
Thumb sized piece of ginger
8 ripe tomatoes
Tomato puree
Beef stock

Sauté onions, garlic and ginger and add the beef when they start to go translucent
Cook beef until well browned
Add spices, tomatoes and tomato puree and cook out for a few minutes
Add beef stock, cover and leave to simmer for 2 hours

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