I really enjoyed my session on the Sally Taylor show this morning at BBC Radio Solent.  I was asked by Hampshire Fare if I would like to go along and talk about Hampshire Potato day and here are the recipes for the potato dishes I took along and were enjoyed by the audience in the studio.

Chilli Potato Cakes

Vegetarian

Prep Time: 15 mins
Cook Time: 8 mins
Serves: 4

Ingredients

800g potatoes, diced
1 tbsp olive oil
1 red chilli, finely chopped
1 tsp smoked paprika or
1 tsp harrissa paste
2 tbsp flour
20g coriander, chopped
oil for shallow frying

 Method

Place the potatoes in a large saucepan and cover with cold water.  Bring to the boil and simmer for 10 minutes until tender.  Drain.

Add the oil to the pan and fry the chilli and paprika for 1 minute.  Add the remaining ingredients and coarsely mash, season to taste.  Divide into 8 and pat into flat round cakes.

Heat a little oil in a non stick frying pan and fry potato cakes in 2 batches for 1-2 minutes on each side until golden. 

 Serve with guacamole, tomato salsa and leaf salad for a light lunch or starter.

Dauphinoise Potatoes

Prep time: 15 minutes

Cooking time 1 – 1 1/2 hrs

Serves 6

Ingredients

1kg waxy potatoes such as Desiree or the local Hampshire potato Maris Bard

150ml full fat milk

142 ml double cream

1 large clove of garlic

pinch of grated nutmeg

salt and pepper

25 grm butter for greasing the dish

Method

Pre-heat the oven to 160 oc (gas 5)

Butter an 8″ ceramic baking dish

Heat together the milk, cream, crushed garlic and nutmeg in a pan.

Peel and thinly slice the potatoes, place them in the pan with the liquid and gently stir. dip the mix into the ceramic dish and shuffle the dish to settle the poato slices into layers.  Pour over the liquid to fill the dish.  Cover dish with greaseproof paper and foil and bake in the oven for 1 hour.

Remove foil and paper and place back in the oven until golden brown 15-20 minutes.

This dish can be cooked in advance and re-heated.

Potato, chorizo (or sausage/ham) and sweetcorn chowder

Prep time: 10 minutes

Cooking time: 30 minutes

Serves 4

Ingredients

1 tbsp olive oil

1 small/medium onion, peeled and finely chopped

1 clove of garlic, crushed

450 grms floury potato such as King Edward or the Hamphire grown potato Robinta

227 grm chorizo or spicy sausage, chopped quite small (could use ham instead)

500 mls milk

1 bay leaf

Pinch of thyme

500 mls chicken stock

200grms canned or frozen sweetcorn (or fresh in the season)

2 tbsps chopped fresh spring onions to garnish (optional)

Method:

Heat the oil in a large saucepan and saute the onion for 5-6 minutes until softend but not brown, add the garic and potatoes and cook for 1-2 minutes.

Add the sausage, stock and milk, bay laef and thyme.  Bring to the boil, then reduce the heat and simmer for 20 minutes or until the potatoes are tender.  Stir in the sweetcorn and cook for 2-3 minutes.  Season to taste.

Garnish with the chopped spring onion or chives if desired.

I think I will have to make it a New Year resolution to “try harder” at keeping my blog up to date.  However in the New Year, the lovely Catherine will join the equally lovely Helen in the office to handle all your calls and enquiries and I know they will keep reminding me to work on the Blog.

We had a great Saturday night (12th December) our second year catering for the British Comedy Awards at the ITV studio on Southbank.  800 people throughout the evening, finishing with a lively after-show party.

Tilly and Ellie (Centre) at The British Comedy Awards 2009

 It was great to catch up with old school friend and fellow former Easton resident, Jack Dee on the night. 

Kaye with Jack Dee at The British Comedy Awards 2009

Work is very busy at the Creative Catering kitchen.  We have a new Head Chef, Robert Hawes, who has litterally been thrown in at the deep end with his first big party being the Comedy Awards, last weekend.  Rob is doing really well and I will post a full profile of  him along with our other two new members of staff, Helen and Catherine, in the New Year.

I shall be taking two children’s Christmas cookery classes on Friday, sadly only enough time for two this year, however I have more planned for the holidays next year and will keep you all posted.

Our Christmas food orders are flying out the door.  Having a stock of homemade canapes and food in the freezer over the Festive season is so handy, and proving even more popular with clients this year.

This will probably be the last blog for 2009 so I would like to wish you all a very happy Christmas and a peaceful New Year.

Moroccan style party village

Hey, look at this, another blog up-date within one week! 

I’m really excited to announce that we shall be working with Nick and Chris at Pukkah Tents by combining our two styles of marquees.  We offer the very practical white pvc frame marquees and Pukkah provide the Moroccan Raj style tents, which offer a more bohemian feel .  Both styles work really well and it is great to offer our clients various options for the style they are after.  In the winter, the white pvc marquees are the most practical option, to cope with the weather, however, what we shall be offering in conjunction with Pukkah, is to use a pvc marquee and line the interior with the pukkah style lining and themed seating etc.  Lot’s of possibilities which we hope will appeal to all tastes and budgets.

Moroccan themed lining for marquee

 

If you would like to discuss the wide range of marquee styles we can now offer, please do call us, the possibilities for a themed party are endless!

 

For a great band, look no further than this guy!

Spencer, Lead singer with Earthlights Boogie Band

Last week I told you about the fab band Earthlights Boogie Band, here is an image, from which I am sure you will realise, Spencer is no shrinking violet!

Help for Heroes

We seem to be constantly at Avington Park at the moment, which is great, right on our doorstep and Sarah and Charlie are a delight to work with.

 Last night we worked with  Cadogon & Co  and Guy Kremer of Winchester on a charity fashion show event to raise money for Help for Heroes .  It was lovely to see Johnny, from Guy Kremer, providing the  styling for the models hair, which  teamed up with beautiful clothes from Cadogan  resulted in some very elegant and chic looking models.  Just wish I was a size 10!

We have been so fortunate with this lovely Indian summer which has extended into October and yet again we celebrated another wedding this weekend in the glorious sunshine.  The wedding of Judy and Ken at Avington park.  The couple had been given the most devine wedding cake from Maison Blanc in Winchester, a five tiered chocolate, praline cake with the most wonderful chocolate glaze coating, which appeared to have been sprayed on, it looked so perfect.

For anyone interested in picking up some cookery tips from an expert should take a look at Kate Hughes website can’t boil an egg.  Kate runs her courses from our teaching kitchen at Creative Catering in Easton, which is very accesible on the outskirts of Winchester and with free parking – a bonus!  Kate is a Pru Leith trained teacher, so you will be learing from the best and she covers lots of different topics.  A gift voucher for a cookery lesson would be a great Christmas present.

I have been asked by a few people who enjoyed the summer soup recipe for Courgette, pea and mint soup to offer another.  So a favourite of our’s is roasted butternut squash and cinnamon, squash is in season now, so easy to get your hands on.

Honey and cinnamon roasted butternut squashand sweet potato soup

 INGREDIENTS

 5 oz peeled butternut squash

3 oz peeled sweet potato

2 oz peeled potato

4 oz sliced onion (or one small onion)

2 oz butter

1 pint of vegetable or chicken stock

1 pudding spoon of runny honey

A pinch of ground cinnamon

Salt and pepper

Splash of milk may be required

 Lightly whipped cream to swirl for serving, if desired

  METHOD

 Pre-heat the oven to 200°c gas 8

1. Roughly chop the peeled butternut squash and place in a baking tray.  Drizzle with the honey and sprinkle over the cinnamon.
2. Roast in the hot oven for approx. 10-15 minutes until the squash becomes golden.
3. Place your butter into a medium sized saucepan on a gently heat and allow the butter to melt.
4. Peel, slice and chop your onion, add to the saucepan and gently sauté with the lid on the pan, to encourage the onion to sauté rather than fry.
5. Chop the peeled sweet and ordinary potato, and add to the sautéed onion.
6. Heat up your stock or dissolve the stock cube with boiling water, add this to the potatoes in the pan.
7. Add the roasted butternut squash.
8. Place the lid on the saucepan and simmer gently for 25 minutes.

10. Turn off the heat and remove the lid, allow the soup to cool slightly before blending in a liquidizer.

11. Check the consistency and the taste of the soup and season as necessary.

12. Never add the salt during the cooking process as stock cubes especially, can be salty.

13. Pour the pureed soup into a clean container and when cool store in the fridge.

Re-heat as required and delicious eaten with a warm blue cheese scone

Enjoy!

Whoops! two weeks have slipped past since my last blog up-date, really must try harder, reminiscent of my school reports!

What a great weekend, just passed.  We catered for two lovely weddings in the sunshine, Catherine and Stuart at Avington Park  and Georgina and Peter at Upper Nately.  I have to tell you all about the most fantastic band at Peter and Georgie’s wedding, they have to be seen to be believed!  Spencer Kennedy the lead singer is sooooo cool and the best hairstyle ever! pink suit, the lot the band is called Earthlights Boogie Band and do check them out if you want a band that will get everyone dancing.

Bar in dance area of the marquee

Georgina and Peter’s wedding reception

On Sunday the team was split for a post wedding lunchtime drinks party and we also hosted a Hampshire Fare food stall at The Vyne, a beautiful National Trust property in Sherbourne St. John near Basingstoke.

Attending the first ISES network meeting tonight, which is being held at the Saatchi gallery in London, really looking forward to this, as not only have I never visited this venue but also the ISES events are always good value and it’s great to meet new people within our industry. 

I am delighted to announce that we have been asked to cater for the British Comedy Awards, in London again this year and I am really looking forward to working with the TV production company on this project.

Looking forward to a busy weekend of shooting parties, a Golden wedding anniversary , a corporate 25th anniversary and a 40th birthday party with an 80’s theme.  The last party we catered for this client was really fab, so looking forward to re-living the 80’s this weekend!

I feel I have made a feeble start at updating our blog site on a weekly basis and will certainly ‘try harder’ from now on.  To be honest, I had to have a re-fresher from the ever patient Matt at dotlabel on how to go about it!

The summer has been busy and thankfully the weather has been kind on the weekends for weddings.  We have catered for some stunning weddings this summer, although not over yet, as September as always, is a very popular month for weddings.

This was a lovely wedding blessing, held under one of our oriental marquees in a pretty garden in Otterbourne.  The bride and groom, who both live in New York had returned to the bride’s home for the occasion and the day was perfect.  A gloriously hot day, which turned into one of those special English balmy evenings.

Canapes were served as a starter, followed by confit of lamb shoulder, roasted in the woodburning oven over branches of fresh rosemary, Yum!  Our butcher’s best ever Cumberland sausages (Robert Owtons, at West End) cooked over charcoal, along with hot smoked salmon fillets and some wonderful juicy steaks.  The bride’s grandmother supplied some lovely Hampshire strawberries along with her chocolate brownies.  The New York contingency were great fun and the evening continued with dancing to a live band.

Oriental marquee which was used initially for the blessing and later for dancing.

I have joined the membership team  of ISES   (International Special Events Society) as a volunteer to help out with recruiting new members, so if there is anyone reading this who is connected with the Event/Hospitality business and would like to know more about the wide range of  benefits of belonging to ISES, then give me a call.

The next meeting is on 29th September at the Saatchi gallery in London and will not doubt be a great evening of not only quality networking but also great food and entertainment.  It’s a great way to meet other people in the industry and for me it’s useful to chat to other caterers, to get ideas or hear what they are up to.  Emily Gillan who runs purple grape catering and is also on the membership committee is always great to talk to.

I am on overload with networking groups at the moment, having joined the Winchester Capital chapter of BNI apart from the early mornings! I am enjoying the honeymoon period, although somehow I find I have agreed to be a Visitor Host! Great bunch of people in the group ranging from a printer and web designer to a great lady (Tracy Blick) who runs Martin & Co. letting agency in Winchester.  I’m looking forward to not only gaining business from the group but also adding to referrals for other members of the group.

Fancy starting a French Conversation group with some friends?  Through BNI I have met a lovely lady called Marilyn Morris who speaks so many languages, that I have lost count!  Mariyln not only runs one to one lessons but will come along and teach a  group of friends on a regular basis, who want to brush up their foreign language, for their next holiday.

The shooting season has begun, so bring on the roast lunches and wicked comfort puddings! Today our shoot lunch consisted of a huge leg of organic, Tamworth pork which was melt in the mouth and had the most delicious flavour.   The pig was reared by the lady of the house and we are all looking forward to more later in the season.

That’s all for this week and I have been asked for some more recipes as the Courgette, pea and mint soup was quite a hit with some followers, I believe?

P.S.

Need to get your ducks in a row?

Before I go I must give a link to Colleen Skinner’s new company Splash , Lifestyle Management. I wish her every success , with what I know will be a fantastic business.  Colleen is offering  to free up your time and we all need more of that in our daily lives!  Colleen will step in and take care of all those time consuming things which you have to do, but think, hey, “I wish I could hand this over to someone else to take care of “!  I know I shall definately be using her services.

Best wishes, Kaye.

August has arrived along with the rain, where is the heatwave the weather forecasters promised us?

Our vegetable garden is loving this wet and warm weather and it’s hard to keep up with the prolific crop of courgettes, which with the blink of an eye seem to turn into marrows!

Here is a tasty recipe for anyone with the same over abundance of courgettes, not to mention if you also have fresh peas, mint and potatoes growing, enabling you to make a complete dish from the garden.

Courgette, pea and mint soup

INGREDIENTS – serves 4

1 oz Butter

1 small onion, about 4oz  – peeled and chopped

6 oz potatoes peeled and diced

4oz frozen peas

1 lb Courgettes, chopped into chunks

2 pints Chicken stock (use vegetable if cooking for a vegetarian)

1 handful of mint leaves

Salt and pepper

METHOD

Melt the butter in a saucepan and add the chopped onions and potatoes.

1. Cover the pad and cook over a gentle heat for about 10 minutes, until the onions and potatoes are soft.
2. Add the chopped courgettes and peas and cook for another 5 minutes
3. Pour in the chicken stock and add half the mint leaves
4. Cover the saucepan and simmer for 30 minutes
5. Leave to cool and then puree the contents of the pan in a blender together with the remaining mint leaves
6. Taste and season with salt and pepper
7. Can be served warm or chilled.

One more recipe for an abundant crop.

Here is a delicious recipe using apples which the children on our cookery workshop last week thoroughly enjoyed making.  I have to admit I did pinch it from the BBC good food magazine website but I  do not have a problem with admitting that, because it’s very good!

Would you like freshly prepared meals delivered to you?

July and August being popular holiday months, often means having  friends to stay and this year we have seen a big increase in clients ordering  prepared dishes from us to help cater for their increased families.

We have a wide range of dishes that we cook to order from our most popular caramelised red onion and goat’s cheese tart through to a gooey mocha chocolate and raspberry roulade.  When time is precious during the summer holidays, allow us to help!

Do you need something organised for you?

Tracy Leach of  Icon Interiors also runs a most useful consierge company which is great news if you need a personal p.a. service for those time consuming jobs or hard to come by theatre tickets etc.  Take a look at what they can do for you.

Let us know if you need cover for your party

Don’t forget that we can cover all your party needs at Creative Catering, including a temporary cover in the garden just in case this unpredictable weather continues.  A marquee in the garden does not have to be free standing, we have lots of clients who attach one from their house, to cover a patio or lawn, which provides an extension to their house for summer entertaining and you never know you may just need it for shade from the sun!

A marquee to cover a patio can extend your home for summer entertaining

Are you stuck for a Children’s birthday party idea?

Our Cookery Birthday Parties are proving very popular this year, not only with the junior chefs but Mums and Dads too.

Up to 12 children spend 3 1/2 hours cooking delicious party food (the menu is planned around their age and capability)  Some of the food is enjoyed for the birthday tea but there is always plenty to take home.  So if you have a weak spot for chocolate Malteser fridge cake then send your children to us!

We provide all the ingredients, the birthday tea and a personalised cake and if the thought of sorting out the birthday goodie bags is causing you a headache, then we can take care of those too.

Please call Nicki or Kaye to have a chat about a personalised birthday party for your child.

Thanks to Matt and Kevin at Dotlabel (web and graphic design company) who as well as encouraging me to set up a Blog site can take credit for our fab new website which I feel reflects what Creative Catering is all about, Delicious food, professional, friendly staff  producing stylish events.

So, The Creative Catering Blog Site.  If you have landed on here I want to encourage your feedback and also please do let me know about any food links you think more people should know about.

I aim to up-date the site on a weekly basis with news of events, recipes, food links to relevant sites that as a ‘foodie’ you will be interested in.

The summer is lovely for marquee weddings and shown below is the beautiful ivory interior of a wedding we catered for at Avington Park in July, the weather was particularly kind, enabling the sides of the marquee to be drawn back and the garden becoming a natural extension to the marquee.

A beautiful marquee at Avington Park

100 guests dined on a seafood cocktail followed by a char-grilled fillet of free-range chicken breast served onto a bed of summer vegetable ribbons and a tomato consome, the trio of puddings was a particular favourite and the selection of  cheeses opened many eyes to what fabulous produce is available on our door step from suppliers such as Loosehanger cheeses and Tunworth cheese.

Is planning your Wedding or Event worrying you?

I had the good fortune to meet a very organised and visionary lady last week called Elizabeth Graney who runs an Event and Wedding planning service called Pegasi Events.  She has many years of event planning to her credit and also teaches the subject, so who better to run your event?  We are looking forward to working with Elizabeth on events in the future.

ISES

I have recently become  a member of ISES (International Special Events Society) which is a networking group based on hospitality industry specialists who meet on a monthly basis in London and as networking meetings go this is  a good one, as it should be!  Always in a fab. event location, with great food supplied by one of the members companies and what appears to be endless cocktails,  networking is looking up!  I have found it invaluable for meeting likeminded people in the industry for bouncing ideas and seeing  what the London caterers are up to which helps me keep fresh with ideas for Hampshire.  The next meeting is at the site of Foremans fish island and the canapes are based on produce from Foreman & Son the leading smoked fish supplier, so I will report back on the evening in my next blog.

Just before I sign off for this week, I probably do not need to remind the majority of you that the schools break up this week and we are running cookery workshops on Tuesday 4th and Wednesday 5th August, please take a look at our web site for  more details.

Enjoy your week and let’s hope the sun returns for the start of the school holidays – Best wishes, Kaye.