I've been to India on many occasions and I have to say the food is absolutely exquisite. What kind of mind would produce a perfectly wonderful aubergine curry, then decide to pour vegetable oil over burning charcoal and cover the whole dish so that it smokes away for 20 minutes to finish it off. We would love to do a Traditional Indian wedding one day. We did cook lunch for 1000 guests at the Facebook Summer Party a few years ago, so we're not too worried about the number of guests.
Then again, the classics aren't classics for no reason, they've earned their place at the table, even if it's just a side dish of these honey coloured fondant potatoes basking in a little olive oil, while they wait for the arrival of the madeira sauce.
Massive tiger prawns are a thrilling treat for most people and they look fabulous topping off a paella Valenciana. We use raw, peeled tigers for our canapes, sauteed in ginger, garlic, olive oil, lemon and coriander.
This is one of our most popular canapes, succulent skirt steak marinated in apple juice and soy sauce with red onion, garlic, black pepper and sesame oil. Griddled a minute either side, thinly sliced and dressed with spring onion, ginger and mirin. We also do it as a starter, served with home made kimchi, it's knock out.
Sauteed greens, and when we say green, we mean green, a big, bold bonanza of beans, sugar snaps, mangetout, peas and shredded spring greens, folded into a warm, garlic flavoured olive oil, Brindisa North and South to be precise, then seasoned and served warm, not too hot.
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