Catering for 300!!!!

Well we upped the ante a bit at “Your Chef” this week and pushed the limits a bit further…as we like to do…..and we did a function for 300! Definitely the biggest we have done so far and thanks to a tight knit well experienced team and good organisation it all went like clockwork. We did a summer garden hog roast and the pigs were cooked to perfection by Barry Turner many thanks go to him, perfect crackling…mmmm…

Wedding season is now upon us and the Angel Suite is proving to be a popular venue this year, for all sorts of functions actually not just weddings. It is a lovely airy room, if you visit the "your chef" web site you can see pictures of the room laid up for a wedding. It lends itself very nicely to may different colours and layouts, so must be worth considering as a venue.

We are already receiving wedding enquires for next year so if you know anyone looking for caterers please put us forward, dates are filling up so I would hate anyone to miss out.

We have booked our stall at the Brigg Christmas market on Fri 4th December so will be giving away samples and canapés on the night. I know it may seem a bit premature but it will be here before we know it.

Anyway…culinary talk now…Broad beans…that's what we’ll cover this week. A much maligned vegetable. There are two types of broad bean, the Longpod which has about 8 beans in each pod and the Windsor which is a shorter pod with about four or five beans in it, both are currently in season, the Windsor being the most flavorsome of the two but usually the dearest.

Broad beans are good sources of protein, fibre, vitamins A and C, potassium and iron. They also contain levodopa (L-dopa), a chemical the body uses to produce dopamine (the neurotransmitter associated with the brain's reward and motivation system). I have included a recipe for broad bean pate this week and it is lovely served on crusty bread.

Broad Bean Pate
900g broad beans, shelled
10ml ground coriander 10ml ground cumin 10ml turmeric 2 cloves garlic, crushed juice of 1 lemon 60ml olive oil salt and pepper
1. Cook the beans in boiling water until tender, about 5 minutes. Drain, reserving the liquid.
2. Place the beans and spices in a liquidiser and blend for 30 seconds.
3. Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée.
4. Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.
5. Season to taste and serve with crudités or bread and a sprinkle of turmeric.

So a pate full of vitamins and its vegetarian and gluten free…all bases covered I think!

Anyway have a good week I will update you next week…have a good one