Corporate Catering Services | Seasonal Dish of the Month
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Seasonal Dish of the Month

September ~ Spinach and Broccolini Pasta with Rocket and Walnut Pesto

  |   Seasonal Dish of the Month

Ingredients Rocket and walnut pesto 60 g rocket (arugula) leaves 1 cup firmly packed fresh basil leaves 1/2 cup(50g) walnuts, roasted 2 cloves garlic, crushed 1 tsp finely grated lemon rind 1/3 cup(25g) finely grated parmesan 1/2 cup(125ml) extra virgin olive oil Spinach and broccolini pasta 400 g wholemeal spaghetti 470 g broccolini, trimmed, cut...

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May ~ Asparagus Risotto

  |   Seasonal Dish of the Month

Ingredients For the risotto 6 asparagus spears, woody ends removed 1 tbsp olive oil 1 shallot, chopped 1 garlic clove, chopped 200g/7oz risotto rice (eg carnaroli or arborio) 250ml/9fl oz white wine 500ml/18fl oz hot vegetable stock 25g/1oz unsalted butter 75g/2¾oz Parmesan, grated salt and freshly ground black pepper For the parmesan crisps (optional) 120g/4¼oz Parmesan Method Cook the asparagus...

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FEBRUARY – Thai fishcakes served with Thai cucumber salad

  |   Fish, Recipe, Seasonal Dish of the Month

Ingredients For the fish cakes 500g/1lb 2oz fish fillets (whiting, pollock, coley, etc) ½ red pepper, chopped 2 red chillies, chopped 2 tbsp coriander 3 spring onions, finely chopped 2 cloves garlic, chopped 1 stalk lemongrass, tender part only, chopped 1 tbsp fish sauce 125ml/4fl oz coconut milk 1 whole egg 125g/4½oz green beans Vegetable oil For the Thai...

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