Louis’ Deli Turkish Pop-Up Evening

The latest ‘Pop up ‘ at Louis’ deli, a Turkish theme this month and an interesting menu that I had masses of fun making and serving.

Sharing Platters

Aubergine Chermoula
Marinated Feta
Yogurt, Cucumber and Mint Maast O Khiar
Persian Herb Frittata
Homemade Hummus with Sumac
Turkish Feta Pastry Cigars
Turkish and Arabic Breads with oil and Zatar

Main Course

Lamb, Butternut Squash, Prune and Tamarind Tagine with flaked toasted almonds and coriander
Lightly spiced couscous with pistachios and lemon juice
Butternut Squash with Pistachio, Pesto, feta and Pomegranate Seeds.

Desserts

Spiced Carrot, Pistachio, Almond Cake with Rosewater Cream
Baklava

It’s been fantastic to try out some new dishes and new flavors with the Persian and Turkish theme. We are looking at doing a lot more ‘pop ups’ at the Deli and thinking about new menus and different tastes. With Mexican being the next country of food on the list. Looking forward to cooking with some new foods and techniques. Keep an eye on the website and book in quickly!

Loving this blog and getting lots of inspiration form the cooking and the family stories that are on here. http://www.maureenabood.com

Wedding Desserts

Spending some time trying out new desserts for some weddings next year as the trend seems to be heading towards more rustic weddings and brides not always wanting the traditional wedding cake. Lots of lovely Tarte Tatin’s, individual ones and also larger ones to have at the table to share.
A sharing table of desserts is also very popular now and we have been designing great layouts, which look fantastic and give the guests multiple choices of desserts to choose from. Piled up Rosewater and Pistachio meringues, Salted Caramel millionaire slices, mini Baklavas, Eastern Mess, Key Lime Cheesecakes, mini Champagne and Saffron Jelly with Cardamom shortbread and lemon Posset and Lavender Biscuits.

http://www.purpleplumcatering.co.uk/weddings/

344 154 lemon tart

Christmas Catering

Does the thought of cooking and entertaining for Christmas make you feel less like Santa, and more like the Grinch?

Our Christmas menu has just been put together;

Starting plates

Whipped wild mushrooms, tarragon butter, toasts
Fine smoked salmon, lemon pepper blini, cream cheese
Chicken liver parfait, mulled wine jelly, chutney, and brioche
Spiced winter vegetable soup, crusty bread, lime crème fraiche

Main plates

Layered mixed vegetable moussaka, brioche & cheese crumble top
Pan seared Sea bass fillet, cream potato, prawn & basil butter sauce
Traditional roast turkey, roast potatoes, all the trimmings, turkey gravy
Slow red wine braised rolled beef, butternut squash & mascarpone risotto

Desserts

Christmas pudding, brandy custard, Chantilly cream
Winter berry trifle, popping candy, shaved white chocolate
Loaded double chocolate brownie, toasted marshmallow, vanilla ice cream
The kitchen cheese board, bread, crackers, grapes, chutney

 

Godwick Barn Wedding Fair

At the Wedding Fair at Godwick Barn I really noticed how brides tastes are changing and there are more sharing platters and hampers, its nice to do different weddings and its great that we can use local produce and make it look beautiful on the table.

It also interesting how people look and select from the different menus that we have, we have sample menus that are the starting point then after a couple of meetings, a tasting and a few emails, we get the finished product! Every wedding we have done has been totally different and that is what I love about catering and Purpleplum, every day is different and with the clients I get to try out so many different foods and get to be creative with menus and ideas.

Pinterest – help or hinderance!!

Pinterest. Is it helpful or do you end you with too many ideas?
I find it very helpful for menu and food ideas but when I started to collate a wedding ideas board to see what was trending for this year and next, I was slightly overwhelmed! I meet many brides and I think we agree that it is great for inspiration but then you do have to walk away from it and think about what you want.
http://www.pinterest.com/purpleplumcater/

Catering Inspirations

I spend a lot of time surfing around on blogs and sites to get inspiration for cooking and recipes, I really enjoy http://www.saveur.com, it’s an American site, so you have to negotiate some different terminology but the photography is fantastic and there are some fantastic blog sites on there.
Another firm favorite is Pippa Kendrick’s site, http://www.theintolerantgourmet.com, fabulous recipes and beautiful pictures she has the lightest touch and is really the best gluten, dairy and egg free chef and a wonderful writer. I always look forward to her postings. Her latest is a fabulous Almond Pesto Crusted Chicken With Roast Sweet Potato & Fennel (Gluten Free, Dairy Free, Egg Free)

Also loving the Hemsley sisters http://www.hemsleyandhemsley.com

The recipes are super healthy and the website has a fantastic blog and great articles. They have almost persuaded me to buy a spiralizer!

London Calling

Found a fantastic new venue in London last week, The Beaumont Hotel is fantastic, we enjoyed a fabulous steak and wonderful service, it was as if we had been transported back to the roaring Twenties!

It really is worth visiting and super close to Oxford Street, so a bit of shopping first then onto a refreshing glass of bubbles. Take in the food hall at Selfridges, I love it there and again get so much inspiration and get to taste so many different foods. Then there are the clothes……
http://www.selfridges.com

New Refrigerated Van

Taking delivery of my lovely new refrigerated van, it’s been the best addition to the business and makes delivery to weddings and dinner parties so much easier.

Refrigerated Van