Barbecue catering

Talk about déjà vu. A week minus 4 hours after I was cooking a barbecue at Wellacres near Moreton in Marsh, I was back cooking another one. This time for 30 adults and a childrens buffet for 15.

Thai style blackened cod was on the menu again - even more popular this week than the one before if that was possible.

Blackened cod

The name comes from the colour the marinade imparts, rather than it being burnt on the barbecue (it wasn't).

I cut 100 - 120g steaks for this and marinaded them in the morning in a mixture of soy sauce, oyster sauce, thai fish sauce, lime zest, dark brown sugar, microplaned ginger and garlic, ground cumin and coriander seeds, chillies and fresh coriander. With all that umami it's no wonder it became the talk of the day, and people came back for more.

Beef rib eye steaks

Marinaded in barbecue sauce

Harrissa marinaded lamb steaks

Lamb from Home Farm.

This was accompanied by spinach salad, roasted vegetable cous cous and potato salad.

Chocolate fondue with fruit skewers and marshmallows

We cleared the salads and as I put down the first plate of fruit skewers down one of the children spotted them and picked one up. I took over the bowl of chocolate fondue, and the word was out and the chocolatefest began. This only increased when I put down the plate of marshmallows. Chocolate fondue is such a great party dessert!

The figs, now in season, were more for the adults, and next to grilling them with blue cheese it is one of the nicest ways to eat them.

Related posts

Some other barbecues we have served

Link:

Michael Saxon's thai blackened cod recipe

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Wedding in the Cotswolds

Hello James, I can't thank you enough for the wonderful wedding buffet you provided for Paul and Sophie at Wellacres on Saturday. The food was amazing and everybody was so impressed with the quality. You certainly helped to make the day one to remember. Good luck for the future and we will certainly recommend you to our friends.

Kind regards

Carol

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25kg of goose foie gras. There's some things you never forget, and the divine aroma of 25kgs of foie gras filling the Claridges larder on the week of Joan Collins' most recent wedding (8 years ago? You can not be serious) is one of them.

For this event two days ago at Wellacres (which I know now better than my own kitchen at home) I was emailed a wishlist of what the bride and groom would like. Quite traditional - which is fine. As it is the wedding couple's special day I am always quite happy to cook whatever they want. Even simple food can be made special if you bring the best out of your ingredients. As they wanted to serve and clear up themselves, I just set up everything ready for them.

The best thing about holding a wedding reception at a luxury holiday house rather than a hotel or wedding venue is that in the holiday house you have exclusive use, all day, and all weekend, so it can be much more relaxed as a result. I always feel in wedding venues you are rushed through so the next wedding party can arrive, so if something overruns, the time of your reception gets cut. In the holiday house this never happens - because you're the only party there, and you have the freedom. There was a wedding we did at Wellacres a couple of years ago when the weather was once again favourable and after eating some of the younger guests dived in the swimming pool and hot tub while others relaxed on the terrace in the sun - that's how to enjoy a wedding.

Crudités with dips - blue cheese, onion and chive, tatziki

It took quite a while for them to decide whether they wanted canapés or not. In the end they asked for crudités and dips which they tucked into after the champagne had been flowing and the band had been playing on the terrace.

Homemade walnut and raisin bread rolls, soda bread, sun dried tomato, olive and basil knots and clover rolls, granary bakers knots, sesame and poppy snail rolls, lemon and dill bread.

All they had put was 'Selection of breads (i.e. granary, white, wholemeal, baguettes and fancy etc.) ' . So this is what I came up with, and two large interlocking bread rings (shame I didn't snap those). As the soda bread (left) is so easy that was made first thing in the morning.

Platter or cooked meats – beef, ham, chicken with homemade chutney

For the ham I used a piece of gammon from Home Farm and cooked it in cider, apples, onion, carrot etc. which gives it a sweet flavour, then finished it off in the oven with the skin scored and studded with cloves and coated with a molasses and wholegrain mustard glaze.

The chicken was a Madgetts farm chicken ballottined and roasted.

The beef was roasted last thing, timed exactly so it would be ready just before I left, and could rest on the way. I sliced the other two meats but left the beef whole so they could carve it themselves at the table - this would stop it drying out or discolouring, but also add a little theatre to their dining.

Smoked salmon

.....and poached salmon too. Some crème fraîche, chive and lemon dressing to go with it.

Nicoise vegetable tart - as seen here

King prawns with cocktail sauce

These never fail to please. They actually went out with the crudités in the end.

Potato salad - Like this one we served at Wellacres in February with the whole lamb roast

Rice & pearl barley salad

Adzuki beans and fresh (uncooked) peas in there too along with peppers, onions, raisins, coriander, cumin etc.

Tomato and mozzarella salad

Grilled vegetables

A bit like these from February but with asaparagus as well. They were cooked fresh on the morning.

Cucumber, yogurt and mint salad - Like the one served for a barbecue last month

Green salad with vinaigrette

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Summer pudding - like this one but larger

Chocolate brownie

Same recipe as the one seen here, but cooked in individual tins - like the one, left, from Easter.

Berries with crème fraîche

Strawberry tart

Well this wasn't on the original proposal, but you know how it is - you see recipes on food blogs and you bookmark it, but never get round to making it. Well this one I did. When I saw it over on Kevin's blog, I knew it would fit perfectly on this wedding buffet. Without the nuts though, as there were nuts in other things.

Fairy cakes

They had asked for these for the children, so while the grilled vegetables were grilling, the roast vegetables roasting, the base for the rice salad sweating, the soda bread baking, the beef roasting and the salmon poaching I made these fairy cakes. Think they call that multi tasking.

Must be over 20 years since I made any. I remember making and entering them for a cub scout county craft fair when I was about 9, and that was a while ago, so I had to look up a recipe and found this one. I didn't use their icing recipe, but instead used equal quantities of butter and icing (confectioners) sugar and a drop of vanilla essence. As I had some candied orange zest on the shelf I sprinkled those on top. One taste, and it was like being transported back in time. Should make these more often.

As we had a spare lemon drizzle cake from the day before, I cut this up and added it as well.

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After this it was a quick clear down and back to base to whip up 3 strawberry meringue roulades and 2 duck ballottines for the evening while Adam packed up everything we both needed. Soon enough I was back on the road to Blockley again, and Rock Bank Cottage, while he was at Upper Court. Now that's a lot of food in 2 days!

Related posts:

Buffet lunch, afternoon tea cakes and barbecue the day before

Some other weddings

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Chef for the evening

"What's that? Oh it's the door."

It's always funny to see the reaction when I turn up as the suprise chef for the evening for someone's birthday, in this case a 60th between Moreton in Marsh and Shipston on Stour.

Salad of parma ham, pears and goats cheese was followed by fillet of beef with rosti and roulades of sole with mussel and saffron paella (left, before plating) and white wine sauce.

"I loved the dessert!" said one guest as I cleared up in the kitchen afterwards "It's like you don't have to decide which dessert to have - you just have all of them. "

Assiette of desserts

Each assiette of desserts is different depending on what guests (or the organiser of the event) choose. In this case we went heavy on the berries:

Mini vanilla creme brulée
Strawberry and champagne tartlets
Shotglass of tiramasu
Raspberry shortbread
Chocolate dipped strawberries

Canape sized tart cases cooked in the afternoon.

Related posts:

Previous assiette desserts we have served
What does 'assiette' mean? Assiette of desserts 12 July 2008
Roulades of sole

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Grilled chicken with roast vegetables and salsa verde

Chickens are not hardy birds. If it's too cold, too hot, too wet etc. they won't lay. This causes problems when you not just rear your own chickens but also incubate the eggs like Elizabeth Buckingham at the Small holiding in Chadbury rather than buying in live chicks like most poultry farms. When the birds don't lay for a week or two, ten weeks on you get a break in the amount the amount of chickens you have available. One example of this is Christmas 2007 when we had freezing fog every day & night for a good week - a week and a half. Their chickens stopped laying during that period, so by the middle of February (the end of the natural life cycle) there were three weeks when they didn't have chickens available.

When this happens I turn to Madgetts farm instead - such as the above - which also produce fine quality free range chicken - far beyond the quality you can get from supermarkets, and, indeed many butchers.

The chicken bones I turned into stock, which I then used as a base for the champagne sauce to accompany scallops on Valentine's Day.

Vegetables were aubergines, courgettes, peppers and parsnips (hiding under peppers), sprinkled with thyme and maldon salt.

While the aubergines and courgettes taste wonderful on the grill pan (left), the peppers and parnsips require a longer cooking time, so these were roasted in the oven.



Salsa verde - parsley, onion, garlic, capers, chilli, olive oil & salt.

As the oil settles, the colour deepens from that below.














This was a special request as part of a 3 day wedding event at Wellacres near Moreton in Marsh.


Search: Other dishes by special request

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