Christmas catering menu’s to inspire you. Expect a few recipes in my next newsletter, subscribe to receivePosted: November 18, 2012 | |
Watery images from the great southern land and from the cold north. Winter is represented by the element water.
Sadly, for me there will be no in-house Christmas catering appointments in beautiful Palm Beach downunder. However if you need any ideas or information for your events let me know.
I am still in England, where my mothers health has improved beyond expectation. I like to think that our loving care and my nutrient dense cooking have been the cause. I am certain these have helped but my mother is a woman of great heart and spirit with a fighting passion for life and she is loving having my sister and I ‘at hand’. So here I stay, for now.
In Britain it is the season for hunting, shooting and fishing and game is in plentiful supply. It is also time to get close to a roaring fire and spend time celebrating with friends. There is masses of fantastic produce here, which I can’t wait to utilise in my Christmas events catering.
I have recently had the great pleasure of cooking up some exquisite local produce for the most delightful people. There is nothing more fulfilling than spending the time it takes to produce beautiful food, for people who recognise what that takes and enjoy the results.
Although it is Autumn here I was asked to deliver very light, interesting food with Australian/Asian style and to ensure the diners were sated but in no fear of being overly full. I generally develop menu’s in conjunction with a clients wishes and cost according to the number catered and the menu chosen. The possibilities are endless and with wonderful winter local grass fed meats, game, seafood and produce to use I am anticipating sumptuous events – now all there is to do is spread the word and bring on the clients!
If you have friends in London please pass this on, so that they might utilise my talents over the festive season and beyond. If I have catered for you and you have appreciated the results, your introductions and recommendations would be most appreciated.
My UK Mobile 07786922248 or firstname.lastname@example.org
Here are two recent menus that may inspire you this season. If you need ideas for substitutions of seasonal produce local to you, drop me an email. All animal produce chosen is organic, free range and grass fed, and fish are line caught or sustainably fished.
- Crisp Kombu bows
- Daikon and lotus root with ginger arame
- Kohl rabbi with chilli cured sashimi
- Seared eye fillet twists with sesame mustard oil and shiso leaves
- Whole poached hake
- Short grain brown rice and mixed toasted seeds salad
- Blanched mixed radish salad with arame, sprouts and a brown rice vinegar dressing
- Wilted kale and green beans with toasted sesame seeds
- Crisp bitter greens
- Pears poached in a light ginger, mirin and vanilla syrup
- Mascarpone cream and maple sugar shards
- Native Oysters – with umeboshi and fresh mint
- Steamed Orkney hand dived scallop; on the shell, with yuzu and ginger juice – if you haven’t yet, subscribe (on right) to receive my newsletter and this recipe
- Seared Tuna with shiso and fresh horseradish
- Hot smoked guinea fowl breast with garlic chives and beets wrapped in pickled red cabbage
- Barberry duck breast with star anise, mandarin and ginger
- Sautéed quinoa with puy lentils and tiny cut vegetables
- Citrus fennel salad with watercress
- Crisp bok choy with tamari dressing and toasted seeds
- Almond milk jelly in green tea syrup with a crisp hazelnut macaroon – if you haven’t yet, subscribe (on right) to receive my newsletter and these two recipes