Tiny Tim Caters

Tiny Tim Caters Classically trained Chef with over 35 years experience offering private catering events.

25/12/2024

He's been! He's been! 🎅

Though I think he really likes pizza, because he must have known that we needed more coal for the pizza oven. An unusual gift 🤷‍♂️

Wishing a Merry Christmas and if you don't celebrate it, wishing you a lovely couple of days off!
Thank you to all for your support of our new venture this year and for the continued support going on into the next year.

25/12/2024

Wishing all my followers a very happy christmas. Hope you all have a great day.

24/12/2024

Happy Christmas Eve everyone. We've got some explaining to do to Santa about the mischief we get into but we're sure he understands and hoping he still comes to visit!

23/12/2024

It's time to start thinking about getting the turkey done as the star of the show for Christmas Day. This recipe will ensure your turkey stays moist and your reputation as Christmas dinner extraordinaire will be sealed!

Ingredients:

• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups salt
• ½ cup butter, melted, divided
• 2 large onions, chopped, divided
• 4 carrots, coarsely chopped, divided
• 4 stalks celery, chopped, divided
• 2 sprigs fresh thyme, divided
• 1 bay leaf
• 1 cup dry white wine

Method:

1. Rub turkey inside and out with salt; place in a large stockpot and cover with cold water. Cover and refrigerate to allow turkey to soak in brine solution for 12 hours, or overnight.
2. Preheat the oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey; discard the brine mixture.
3. Brush turkey with 1/2 of the melted butter.
4. Place breast-side down on a roasting rack in a shallow roasting pan. Stuff turkey cavity with 1/2 the onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and bay leaf. Scatter remaining vegetables and thyme in the bottom of the roasting pan; pour white wine over vegetables.
5. Roast turkey in the preheated oven, uncovered, until no longer pink at the bone and the juices run clear, about 3 1/2 to 4 hours. Carefully turn turkey breast-side up about 2/3 through the roasting time, and brush with remaining butter. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. Allow turkey to rest for 30 minutes before serving.

NOTE: Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

A huge thank you to G N Badley & Sons - Family Butchers for their amazing produce and support, which has hugely contribu...
23/12/2024

A huge thank you to G N Badley & Sons - Family Butchers for their amazing produce and support, which has hugely contributed to the on-going success of our events! Wishing all the staff there a very merry Christmas!

22/12/2024

Roast potatoes have to be a staple favourite with any Christmas dinner.
If you are having more than one potato dish though, here’s a delicious dish to add excitement into for your Christmas dinner or future Sunday roasts.

Braised potatoes with onions bacon and peppers (serves 6-8)

Ingredients:
5 large Maris Piper or King Edward potatoes, peeled and diced into approx 2cm cube pieces.
6 slices smoked streaky bacon sliced into 1cm pieces
1 large onion diced
1 large red pepper diced into 1cm pieces
1 ½ pts chicken stock
ÂĽ tsp rosemary
Salt and pepper
1 tbsp olive oil

Method:
1. Preheat the oven to 180 degrees Celsius.
2. Fry off bacon, onions and peppers in oil for 2 minutes.
3. Place these into oven proof dish, but keep the pan with any oils/juices in it.
4. Place the potatoes in the pan used and cook for 3 minutes.
5. Add rosemary and stock.
6. Add ÂĽ tsp salt and pepper.
7. Transfer to the oven proof dish with the other ingredients and mix up together.
8. Cover with foil and bake for 45 minutes.
9. Once cooked, serve up!

A fantastic night at the Church Eaton Oompah Night! We certainly enjoyed serving up our infamous hotdogs and Bratwurst!G...
22/12/2024

A fantastic night at the Church Eaton Oompah Night! We certainly enjoyed serving up our infamous hotdogs and Bratwurst!
Great to see the The Royal Oak team there, serving lots of flowing drinks. Great fun had by all clearly from the dancing going on!

The night is finally here!! We're on route to set up to provide some delicious food to the good people attending tonight...
21/12/2024

The night is finally here!! We're on route to set up to provide some delicious food to the good people attending tonight's Church Eaton Oompah Night!!

We're really looking forward to it. Pictures to follow!

We are super excited to be supporting this fantastic evening in Church Eaton!
The butcher is already on board to make delicious fresh bratwurst for the evening!

Please note, tickets cannot be obtained through ourselves. Please see details on the poster attached to book your tickets.

20/12/2024

The big day is fast approaching, so here’s some quick and easy vegetable dishes with a twist…
Carrots, orange and star anise (serves 6-8)
Ingredients
4 large or 6 med carrots, peeled and sliced
2 star anise
1 pint orange juice
1 tbsp honey
Salt and pepper

Method
1. Place sliced carrot in a medium saucepan
2. Add star anise, orange juice and honey
3. Bring to boil then simmer for 6-7 mins,
4. When cooked remove and place in a bowl
5. Reduce remaining liquid until it resembles a cream consistency.
6. Return carrots to the liquid and reheat
7. Finally, add a pinch of salt and pepper to taste.

Sprouts, smoked bacon and peas (serves 6-8)
Ingredients
1 bag of sprouts (outer leaves removed) and cut into quarters
6 rashers of smoked streaky bacon
200g peas
1 Dessert spoon olive oil
1/4 tsp dried thyme
2oz butter
Salt and pepper

Method
1. Fry off bacon in olive oil until it starts to colour, approx. 1 min
2. Add sprouts and thyme and fry for 2 mins
3. Add peas and butter cook for further 2-3 mins
4. Add salt and pepper to taste

Broccoli with crispy chestnut crumbs (6-8)
Ingredients
1 head of broccoli cut into 2inch florets
1 pack vacuum packed chestnuts, sliced
1 box panko breadcrumbs
50g flaked almonds
4oz butter
Salt and pepper

Method
1. Par boil broccoli for 1min in boiling salted water
2. Remove and refresh in cold water until cold
3. Drain well add 1/2 the butter to a frying pan, heat until slightly foaming
4. Add chestnut and cook for 2 mins
5. Add breadcrumbs and almonds and fry until the almonds and crumbs are golden
6. Remove and place onto to kitchen roll
7. In same pan add the rest of butter and heat until foaming
8. Add broccoli and warm through for 2 mins.
9. Season with salt and pepper
10. Place in serving dish and cover with crumbs

Only 2 more sleeps to go...until Church Eaton's Oompah Night 2024! We can't wait to see you there and be serving our del...
19/12/2024

Only 2 more sleeps to go...until Church Eaton's Oompah Night 2024! We can't wait to see you there and be serving our delicious food to soak up all those steins being consumed!

We are super excited to be supporting this fantastic evening in Church Eaton!
The butcher is already on board to make delicious fresh bratwurst for the evening!

Please note, tickets cannot be obtained through ourselves. Please see details on the poster attached to book your tickets.

12/12/2024

Recipe number 3

Most people love and turn to a prawn cocktail for christmas lunch starter, heres my spiced up version if you fancy something different but delicious

Ingredients: serves 6

3 packets of cooked king prawns (approx 600g total)
200g fresh pineapple (pre-packed is fine if you don't want a whole one)
1/2 iceberg lettuce
1/2 lime
1 lemon cut into wedges
1 chilli
1/2 cucumber
6 baby plum tomatoes
25ml vodka (also extra for the chef if required)
Worcestershire sauce
Tabasco sauce
1/4 tsp celery salt
Pinch of cracked black pepper
1/4 tsp paprika
300ml mayonnaise
100ml tomato ketchup
Small jar of capers
4 slices of buttered brown bread cut into 4 quarters

To make the sauce:
1. Mix together the mayonnaise, tomato ketchup, vodka, 2 dashes of Worcestershire sauce, 3-4 dashes of tabasco sauce, paprika, capers and celery salt in a bowl and set aside

For the pineapple salsa:
1. Dice the pineapple into 1cm cubes
2. Finely chop 1/4 a chilli
3. Dice a 2 inch piece of cucumber to the same size as the pineapple
4. Cut 6 baby plum tomatoes into quarters.
5. Mix all of these into a bowl and squeeze 1/2 lime over it and set aside.

To assemble:
1. Finely shred the lettuce and arrange either on to small plates or into large glasses.
2. Top this with equal amounts of prawns and pineapple salsa.
3. Top with the sauce.
4. Serve with a wedge of lemon and bread and butter.

Enjoy

06/12/2024

So here is the second recipe. Whether you are doing some nibbles for friends at the office do or you have a large family day these pulled chicken canapes are great.

Canapes ( makes 16-20)
Pulled chicken, onion jam & wensleydale cranberry cheese toasts:

Ingredients:
1 pack of skin on chicken thighs
1 jar onion chutney
1 wedge wensleydale with cranberries cheese, grate 1/2.
3 slices seeded bread
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
2 tbsp oil.

How to make:
1. Mix all spices and dry fry on low heat for 2 minutes, add oil, and make into paste.

2. Score the chicken thighs. Then add paste and massage into chicken. Leave in fridge for 1 hr.

3. Place into slow cooker on high with cup of chicken stock and cook for 3 hours or air fry on 150 for 1hr 30 mins. Leave to cool in juices.

4. Pull meat with a fork once rested and set aside.

5. Toast the bread, cut of crusts, and cut into 6 squares.

6. Spoon 1/2 tsp of chutney on to each of the pieces of toast.

7. Add a heaped tsp of the chicken on top of the chutney on the toast.

8. Then, divide the cheese over the top of each of the squares and serve.

01/12/2024

December is finally here! Where has the time gone?

The first recipe we will be sharing with you for this festive season is cranberry mulled wine. This festive favourite is great for greeting your guests, having a glass while wrapping gifts, or putting your feet up after a long day battling Christmas crowds and trying to think of another idea for that flipping elf that you'll wish you never started by 10th December!

Ingredients:
Red wine 1x 70cl bottle
Either brandy or dark rum or sloe gin depending on preference (50ml-60ml)
1 tbsp Honey (dark sugar can be substituted)
300ml cranberry juice
1 Orange (cut in quarters)
1 cup of fresh or frozen cranberries
4 Cloves
Cinnamon stick (1 large stick or 2 small ones)
1 star anise
(Do not use ground spices - they just float!)

How to make this:

1. Add all the ingredients into a large pan. Bring to simmer, but DO NOT boil; you'll just burn off the alcohol. Simmer for 10 minutes.

2. Turn off heat and allow the ingredients to infuse for 30 mins.

3. Gently re-heat through and serve in to mugs or heatproof glasses and enjoy!!

You may wish to sieve the infusion items out, or include these as decorations in the drinks.

Really excited to be returning to The Anvil Shifnal doing our infamous posh footlong hotdogs, supporting Thom & Eloise f...
01/12/2024

Really excited to be returning to The Anvil Shifnal doing our infamous posh footlong hotdogs, supporting Thom & Eloise for their last New Years Eve. We look forward to seeing you there!
Menu and timings to follow...

🍾🎇Our LAST New Years Eve party The Anvil Shifnal!!🎆🍾

We have a great New Year’s Eve every year and this will be pur last we are hoping this year is even better!!

we stay true to our values but we do turn the music right up as we count down to midnight….

Hot food available outside until around 10.30/11pm

*we currently have roughly 35 tickets left so grab them whilst you can*

Good morning all.I have been playing about with an idea for pop ups/ street food/ festivals for the new year and would l...
30/11/2024

Good morning all.
I have been playing about with an idea for pop ups/ street food/ festivals for the new year and would love all of you lovely peoples feedback. So im thinking of doing loaded hash browns.

28/11/2024

Does anyone else get wound up by the Ninja advert with David Beckham?
He only serves a roast turkey, carrots and a pie with 1 scoop of ice cream for what looks like 8-10 people! We'd be disappointed with that on the big day!

Over the next 2-3 weeks we will be sharing hints and tips for making your Christmas day meal a bit more exciting than maybe you have done before - better than David Beckham's advert!

Sadly, due to unforseen circumstances,  we were unable to go to The Good Food Show this weekend as planned. Instead were...
24/11/2024

Sadly, due to unforseen circumstances, we were unable to go to The Good Food Show this weekend as planned.

Instead were hunkering down as the winds and rain lashes outside with a Sunday afternoon film.

No-one wants salad in this kind of weather, so we've made a hearty warming soup that is simple, easy to make, but full of goodness!

Ingredients:
1/2 Butternut squash (peeled and de-seeded) cut into approx 2-3cm chunks
1 medium sweet potato (peeled) cut into 2-3cm chucks
1 red onion cut up chunky
2 cloves garlic
1 red bell pepper (deseeded) cut up into 2cm chunks (you can also use yellow or orange peppers - but avoid green ones)
1 red chilli (deseeded) cut into 2cm pieces
500ml vegetable stock
300ml double cream (or coconut milk if vegan)
Tsp mixed spice
Salt/pepper to season
Drizzle of olive oil

To make:
1. Put all the ingredients into a large oven proof dish, with the exception of the stock and cream.

2. Drizzle the olive oil over and sprinkle over the mixed spice and the salt/pepper to season.

3. Roast the vegetables in an oven on 190c for 25-30 mins until soft (don't worry if the onions darken - this adds flavour!)

4. Once cooked place into a blender and add 1/2 the stock. Blend until smooth (add more stock if required). If you do not have a blender, you can add the cooked ingredients to a large pan and use a hand blender.

5. Once smooth, sieve the mixture into a large pan, to remove any fibrous bits.

6. Add any remaining stock and cream and bring to the boil. Simmer for 5 minutes whilst stirring to ensure everything is cooked through.

7. Serve and enjoy!

We are super excited to be supporting this fantastic evening in Church Eaton! The butcher is already on board to make de...
21/11/2024

We are super excited to be supporting this fantastic evening in Church Eaton!
The butcher is already on board to make delicious fresh bratwurst for the evening!

Please note, tickets cannot be obtained through ourselves. Please see details on the poster attached to book your tickets.

Address

Shifnal

Website

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