In November last year, House and leisure approached us to work with them on an event for a Mr Price launch. The theme, ‘We go together’, we came up with the following menu and a few pictures we managed to take during the event.
“Cheese and Tomato”
Bocconcinni mozzarella, cherry tomatoes and micro basil on skewers.
“Egg and Bacon”
Rye rounds topped with quail egg and dusted with bacon crumbs.
“Roast beef and Yorkshire pudding’
Rare roast beef served in Yorkshire pudding with horse raddish cream.
“Smoked salmon and cream cheese”
Smoked salmon roses with cream cheese and soy flavoured pearls.
“Cheese and fruit”
Blue cheese tart topped with caramelised fruit.
Mains: Floating dinner:
“Fish n chips”
Fish goujohns with string fries and home made tartar sauce, served in paper cones.
“Bangers and Mash”
Mini home made sausages with creamed potato.
“Bunny and Chow”
Chicken tikka massala served in mini brioche bread bun.
“Mac and Cheese”
Mini pasta shapes served in cream sauce, topped with parmesan.
“Strawberries and cream”
Mini consol jars with fresh strawberries and thick cream.
“Bread and butter”
Bread and butter pudding (made with croissants and white chocolate).
“Chocolate and orange”
Mini short crust pastry chocolate and orange tarts.
Presented a new client with the menu below, the feedback:
“Our Marketing Manager has just tried some of your food and she said that it is the best catering in terms of taste, layout and options that she has seen and had in a long time!! :)”
Will post pictures of the big event next week…
Black sesame crusted salmon, seared and served with a ponzu dressing and micro greens.
Smoked salmon mousse in edible cones topped with fresh dill.
Thai roasted butternut and sweet potato wedges with baby coriander leaf salad, ginger and sweet chilli dressing, topped with crushed peanut brittle.
Smoked springbok carpacio on crisp Italian bread with wild rocket, parmesan shavings and a balsamic reduction.
Fragrant Asian coconut broth served with chicken skewer.
Mini duck pancakes with hoisin and spring onion.
Caprese salad of pesto marinated bocconcini mozzarella, basil and cherry tomatoes.
Meringue kisses sandwiched with thick cream.
Dark chocolate andnut brownies dusted with icing sugar.
We catered for the House and Leisure house of the year awards.
Message from our client:
“Just a massive thank you again for the stunning and delicious food. EVERYONE is still raving about it. Well done!
I look forward to working with you again in the near future. “
What a fantastic evening, beautiful venue at 3 Desmond in Kramerville. We served up a feast of delicious harvest table platters, everyone consumed with delight. See links below to the House and Leisure website and Facebook page, as well as a write up in the Sunday Times.
mmm these are so yummy and so easy to make. I’ve made a batch to take with us on our weekend away at ‘the farm’, in Magoebaskloof, a beautiful part of our country and always a food extravaganza.
Photo by Lara
1.5 kg self raising flour
3 ml salt
10 ml cream of tartar
500 g butter
350 g sugar
500 ml buttermilk
Pre heat oven to 180C.
Sift dry ingredients. Melt butter and sugar. Add butter and sugar mixture and buttermilk to dry ingredients and combine. Shape into balls and pack into a lined baking tray. Bake for one hour. Remove, turn oven down to 50C. Break rusks up and place directly onto oven rack and leave in oven overnight to dry.
We catered for the House and Leisure road show, what a pleasure catering for such an appreciative audience!
“The feedback was very positive.”
The menu and some pictures:
Moroccan tea glasses with Greek yoghurt, home made muesli and berry coulis.
Freshly baked croissants topped with Belgian chocolate ganache and flaked almond.
Crisp rye toast topped with ribbons of smoked salmon trout and fresh dill.
Rustic freshly baked banana and pecan nut bread served with butter and honey.
Home made scones with thick cream and raspberry jam; and Parmesan, paprika and chives.
Dark rye bread sandwiches with creamed eggs and chives.
Lemon curd cream cup cakes.
Mini savoury pancakes with smoked salmon, cream cheese and quail egg.
Thai chicken satays with a tangy lime and ginger sauce.
Home made flat bread topped with wild rocket, grilled bringal, parmesan shavings and a balsamic reduction.
Short crust pastry tart filled with goats’ cheese cream, topped with fruit and micro greens.
Caramelised onion, blue cheese, walnut and thyme tart.
Chocolate and pecan nut brownies.
Mini meringues sandwiched with raspberry cream.
Brut chocolate cookies sprinkled with brown sugar.
Mini pots of chicken liver parfait with wafer thin melba toast.
Lemon meringue pie.
Berry cup cakes.