Lamb shank stargazy pie - more than your average wedding party food offering!
You can see why not many peopple serve it - took 14 hours just to put them together with the lamb shanks, veg, gravy and pastry - split between Thursday evening and Friday morning. And that's without all the time cooking 140 lamb shanks & perfecting the sauce and making the pastry before - truly a labour of love. We served these on the table for guests to help themselves with dauphinoise potato, chantenay carrots and roast cauliflower & broccoli with cumin seeds.
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| 140 lamb shanks sealed and ready to cook in red wine - an all night job! |
We had 2 pies per table and in the end so busy shifting 30 pies and trays of hot canapes around 2 ovens that we never got pics of the final result - standard. Did get a few burns from all that shifting things round the oven though - getting the pastry browned on all sides meant shifting pies up and down the oven and turning back to front at the same time as getting canapes hot - busy!
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| The key to wedding catering - count those plates, and then re-count. Then count them again. Salt beef starter plating up. |
Arancini - saffron risotto balls with mozzarella in the middle. Half the guests were Italian, half Scottish - so we had haggis filo tarts there too among the canapés.
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| Palmiers - sun dried tomato, pesto and black olive |
Canapé spoons of smoked haddock topped with welsh rarebit were also a hit!
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| Wedding cake by Contempory Cake designs in Cheltenham which we served for dessert with berries and coulis - like this. |
We had 2 pies per table and in the end so busy shifting 30 pies and trays of hot canapes around 2 ovens that we never got pics of the final result - standard. Did get a few burns from all that shifting things round the oven though - getting the pastry browned on all sides meant shifting pies up and down the oven and turning back to front at the same time as getting canapes hot - busy!
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