Archive for the ‘Food’ Category

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Chilli Con Carni

Monday, September 6th, 2010

1 tbls oil, 1 onion, 1 red pepper, 2 cloves garlic, 1 heaped tsp chilli powder, 1 tsp paprika, 1 tsp ground cumin, 500g mince beef, 1 beef stock cube, 400g tin chopped tomatoes, 1 tsp sugar, 2 tbsp tomato puree, 410g can kidney beans.

Heat a deep pan put the oil in as well as the chopped onion, chopped pepper paprika and cumin and continue to cook until the onions are soft.
Add the garlic and the meat and stir in and cook till all the pink bits are gone, keep the heat quite high as you don’t want it to stew.
Add the chopped tomatoes stock cube and chilli powder and leave to cook out stiring occasionally.
Add 500ml water, sugar then stir and season with salt and pepper. Cover with a lid lower the heat and simmer for 20 minutes.
After 20 take the lid off and stir in the kidney beans and the puree, cover and cook for 15 more minutes stirring occasionally.
Serve with plain boiled rice and enjoy.

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Homemade Burgers

Monday, September 6th, 2010

It’s barbecue season but in London it’s not so much barbecue weather, so what do we do, because there’s alot of parties so that means there’s alot of people catering for other people. So if your in London catering for a barbi with no weather here’s how you make homemade burgers, and keep dry.

Prep time 20 mins, cooking time 20 mins.

500g sirloin steak (minced), 1 onion diced, 1 tbls dijon mustard, 1 tbls olive oil, 1 egg yolk, salt and pepper.
Cheddar cheese, 5 tbls mayonaise, lettuce, 4 burger rolls, 1 red onion, 1 tomato.

Put the mince, the diced onion, dijon mustard, egg, olive oil, and season with salt and pepper into a mixing bowl and mix in well, then shape into burger shape pates.
Heat the grill so it’s hot then put the burgers under the grill for 15 minutes, turn only once.
Slice the cheese you want about 5 slices per burger, shred the lettuce then mix with the mayo, slice the red onion and tomato, and half the rolls.
Lightly toast the rolls, then on the bottom piece, put your lettuce, then a slice of onion, then tomato. Put the burger on next then cover with cheese, dollop of ketchup, then show off your homemade in door barbi.

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Burritos

Saturday, September 4th, 2010

The pancakes are filled with meat and served with a cheese sauce. You can use mini burritos for Mexican catering. Make this tiny can you can serve these at your catered parties as finger food.

250 ml 1/2 pt pancake batter

4 portions chilli con carne,
500 ml Mornay sauce flavoured with Dijon-type mustard grated cheese, parmesan or cheddar

1 Make the pancakes in the normal way (see below).

2 Fill the pancakes with chilli con carne. Place in a suitable earthenware dish.

3 Mask with Mornay sauce and sprinkle with grated cheese.

4 Glaze under the salamander or in a hot oven and serve.

Pancake batter

100g 4 oz flour, white or wholemeal pinch of salt 1 egg

250 ml 1/2 pt milk, whole or skimmed 10g melted butter, margarine or oil oil for frying

1 Sieve the flour and salt into a bowl, make a well into the centre.

2 Add the egg and milk, gradually incorporating the flour from the sides, whisk to a smooth batter.

3 Mix in the melted butter.

4 Heat the pancake pan, clean thoroughly.

5 Add a little oil, heat until smoking.

6 Add enough mixture to just cover the bottom of the pan thinly.

7 Cook for a few seconds until brown.

8 Turn and cook on the other side. Turn on to a plate.

9 Repeat until all the batter is used up.

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Perfect Eggs

Wednesday, September 1st, 2010

How to properly fry an egg, your be hard pressed to find anyone in the catering industry in London that really knows the secret, and it’s so simple.
For the perfect fried egg try frying it in butter.
Thats it simple but you won’t find anywhere in london that does it unless you want to pay about 12 pound for fried egg on toast, so try this simple luxury at home, and i guarantee you won’t go back to oil.

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Catering with Eggs

Wednesday, September 1st, 2010

Egg is one of the most versatile foods out there, think how you like your egg, maybe fried, then you got boiled, and poached for starters, what about an ommelette, if you are catering for friends an spanish ommelette is a great starter.

6 eggs, 2 potatoes, 1 onion, 1 red pepper, salt and pepper.

  • Peel and dice the potatoes.
  • Heat a deep frying pan and drizzle with vegetable oil, add the potatoes, slice the onion and the pepper.
  • When the potatoes start to brown add the onion and pepper season with salt and pepper and continue to fry.
  • Now crack the eggs into a bowl and beat together until smooth.
  • The potato, onion and pepper should now be cooked if not wait a couple of minutes, then add the egg, lower the heat to medium and leve to cook. After 5 minutes you will have to put the pan under the grill to cook the top of the ommelette. Season with salt and pepper, cut it like a cake and divulge.

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Sushi Rice

Wednesday, September 1st, 2010

Sushi rice is the KEY ingredient to can sushi catering. Ensure you have the correct mixtures of ingredients others with your dinner party might not go with a bang but more with a fizz! Selecting the rice rice is of the most importance. If the rice isn’t sticky, when you place the fish ontop or make sushi rolls, the rice will simply fall apart, as will any party that you might be catering for. So for best results us Japanese short-grained white rice.

  • 150g  rice
  • 375 ml  water salt
  • few drops of oil
  • 3 tablespns rice vinegar
  • 1 tablespns sugar
  • 1 teaspn salt
  • 1 tablespn mirin (sweet sake) or dry sherry;

Method:

1 Thoroughly wash the rice.

2 Place the rice, water, salt and oil in a heavy-based pan.

3 Bring to the boil, cover with a tight fitting lid and reduce the heat.

4 Allow to simmer for 20 mins.

5 Remove from the heat and stand with the lid on for 15 mins.

6 Meanwhile place the dressing ingredients in a pan and bring to the boil.

7 Sprinkle the rice with the dressing whilst both are still warm, and mix thoroughly but lightly.

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Sushi

Wednesday, September 1st, 2010

Sushi is a style of serving a variety of foods. The main ingredient is vinegared rice, which is served cold with raw fish, shrimps, prawns, vegetables etc. The proportion of rice to water will vary according to the rice used, and the cooking time may also need to be adjusted. Firm short or long grain rice may be used, but not soft pudding rice or brown rice. When cooked the rice will be white and the grains will cohere. Sushi catering can be prefect for large parties, but always ensure your fish is fresh as you wouldn’t want to give your clients a runny tummy

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Sashimi

Tuesday, August 31st, 2010

This is a sytle of serving raw fish, which must therefore be absolutely fresh for your catered guests. Bream, salmon, trout etc. may be used, either individually or as a mixture of different fish. The thoroughly washed fillets are very thinly sliced with a sharp knife and the slices arranged neatly on the plate. A delicate garnish, such as a decorative leaf, curl of carrot or chopped spring onion may be used in sushi catering.

Sashimi is served with dipping sauce normally soy sauce and wasabi paste. This is pungent, like horseradish sauce. It is obtained in powdered form and made up with little water, as if using dried mustard.

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Teppanyaki

Monday, August 30th, 2010

Yakitori and teppanyaki are Japanese styles of catering  poultry or meat. Grilled fish is known as shioyaki.

Restaurants that specialise in serving grilled foods are known as teppanyaki restaurants and in most cases the food is cooked on a table-top grill in front of the diner.

For yakitori, small pieces of chicken, duck or other small birds are marinated for 30-45 minutes in a mixture of soy sauce and sake (rice wine) or sherry, pierced on skewers and grilled over charcoal.

For teppanyaki, the best quality steaks or pork fillets or chops are marinated for 45 minutes to 1 hour. They are then dried well and grilled on flat metal plates or domed grills of perforated metal.

Marinade

3 tablespns soy sauce 3 tablespns sweet sherry 1 tablespn sesame oil 1 tablespn white vinegar 1 tablespn sugar

Yakitori and teppanyaki dishes would usually be accompanied by a dish of lightly stir-fried vegetables, e.g. shredded Chinese or ordinary cabbage, mushrooms, sweet peppers, broccoli florets, bean sprouts, asparagus tips, etc. Bowls of dipping sauce would also be served.

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Fresh Veg to make Stock

Friday, August 27th, 2010

In this era of food it’s all about taste, it’s got to taste good, and it’s got to be fresh. People have wised up to food so they don’t want artificial flavours, and you need to try and source your ingredients locally, so if you are going to succeed you have to do all you can to provide this.
Look at London for instance you’d think you can’t find things locally because it’s so built up, but you’d be surprised, go to an allotment near you they’d be happy to sell you some veg. Borough market is an ideal place to buy veg just ask where it was grown and i guarantee you find somewhere where it was grown not more than 5 miles away. So if your catering for friends impress them with your locally sourced veg grown with no pesticides, and i bet you will taste the difference.

To make a vegetable stock

1 onion, 2 carrots, 2 sticks celery, 1 parsnip, 2 cloves garlic, salt and pepper, 1 bunch parsley and 1litre water.

Put the water in a pan and boil, now chop every thing into 1 inch pieces, don’t even bother to peel, and put everything in the pan, now season with salt and pepper, bring to boil, now cover the pan and leave to simmer for about 2 hours. Now strain the stock so all you have is the liquid, and there you have it, vegetable stock, now use this to make gravy or maybe a nice pie or casserole.

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