BIG PAN COOKERY FOR YOUR PARTY

BIG PAN MENU

From £7.50 per person (minimum 10 people)

Our “Big Pan dishes are cooked in a large paella pan above a gas burner

PAELLA

Vegetarian Paella - From £8.50 per head 

  Chicken Paella  From £9.00 per head      Seafood Paella -   from £10.50 per head

TARTIFFLETE – Is a French dish of Potatoes, Bacon, Onion, Garlic & Cream topped with Relbouchon Cheese . It is unctuous and delicious. A vegetarian version is also available from £9.50 per head

CHOW MEIN or BIRIYANI – These are  also 2 delicious alternative dishes. 

                 

Barbecue in Portman Square, London W1

We were fortunate for the second year running to cater a barbecue for a company in the heart of London for over 100 of their staff and clients.


The menu was:
100% Sussex Beef Burgers
Locally Made Cumberland Sausages
Veggie Burgers
Fresh Salmon Fillets
Red pepper & Haloumi Skewers
Free Range Chicken Breast Fillets


Green Salad
Cherry Tomatoes
Coleslaw


All served on rolls made at The Home Cakery in Hove http://www.thehomecakery.co.uk/

Remembrance Sunday Lunch

14th November 2010

Served from 12.30

1 Course £7.90 - 2 Courses £10.50 -3 Courses £13.00

Starters

Avocado & Crayfish Cocktail

Chicken Liver Pate

Leek & Potato Soup

Main course

Roast Chicken

Roast Lamb Shank

Roast Beef

All served with roast potatoes, Yorkshire Pudding & vegetables

Chargrilled Mediterranean Vegetable Rotazino

A cannelloni of vegetables topped with a cheese sauce

Desserts

Apple & Blackberry Crumble

Melt in the Middle Chocolate Pudding

Sticky Toffee Pudding

Served with a choice of custard, cream or ice cream

Cheeseboard -£2.00 extra

Coffee, Tea or Speciality Teas -£2.00

£1.00 per meal will be donated to The Poppy Appeal

Service not included

Please reserve your table 01273 441190 or email info@eatfoodlovefood.com

Sussex Yacht Club Christmas Menu

Christmas Lunch or Dinner Menu

For Parties & Available all of December in the Restaurant

STARTERS

Stilton & Broccoli Soup

or

Chicken Liver Paté

with toast

or

Crayfish Cocktail

served on a bed of baby leaves

MAIN COURSES

Roast Sussex Turkey

served with a home-made stuffing and chipolata

or

Wild Salmon en Croute

Salmon wrapped in a pastry case with spinach & cream cheese

or

Mushroom, Hazelnut, Brie

& Cranberry Wellington

delicious ingredients wrapped in a puff pastry case

All the above served with Roast Potatoes & Seasonal Vegetables

DESSERTS

Christmas Pudding

served with cream & brandy butter

or

Chocolate Melt in the Middle Pudding

served with cream

3 Courses including coffee & a mince pie £16.00

2 Courses including coffee & a mince pie  £13.50

CRACKERS & PARTY HATS INCLUDED

reservations preferred  Call 01273 441190

info@eatfoodlovefood.com

Bangers On Bonfire Night

CLUB NIGHT - 5TH NOVEMBER 2010

MENU

 SAUSAGE NIGHT AT THE CLUB 

ONLY £6.50

CHOOSE FROM A VARIETY OF SAUSAGES INCLUDING:

PORK & HERB, PORK & APPLE, PORK & CHILLI, PORK & LEEK,

LAMB & MINT, BEEF & MUSTARD

Served with either or both:

Mashed Potatoes or Chips,

Baked Beans or Barbecue Beans.

Fried Onion Rings

Coleslaw, Onion Gravy, Sauces & Relishes

DESSERTS FROM £2.50

CHEESEBOARD £4.50

SERVED BUFFET STYLE PLEASE RESERVE YOUR TABLE

01273 441190

"The Chef Doesn't Use Herbs"

Why do some people think it acceptable to feed hospital patients, the elderly and those in care homes a boring, poor diet?

I work from time to time as a chef in the care sector. Most places try their best, but occasionally you come across a place that is so bad it takes your breath away.

On receiving a booking I make my way to the home or hospital, usually to be greeted by a manager and shown to the kitchen. This is exactly what happened last week.

My brief was to cook lunch for 30 in about three hours. Chicken Curry with rice and Chicken Pie with mashed  potatoes. Pudding was Fruit Mouse.

I familiarised myself with the oven, the extractors and all the other gizmos.

Now to find the ingredients, found the chicken, but only two onions no garlic and no herbs not even dried ones. Luckily there was some curry powder.

I sent out for some onions and made a passable curry, the chicken pie was ok – just a bit bland. 


No vegetables however, because “well they don’t like vegetables”. Not entirely surprising as the only ones on offer were the cheapest of frozen peas, frozen sweet corn (passable) and frozen broccoli (don’t get me started).


When it came to the pudding I couldn’t work out how to make a fruit mouse, with no recipe and only tinned apples or tinned fruit cocktail to work with and very little time. So I rebelled and made an apple crumble with custard, not the same with tinned apples, but it was ok.

I was due to work in this place all week, so I looked ahead to see what delights were in store on the menu. Bear in mind, that we were in the midst of a heat-wave. The following days menu was Lancashire Hot Pot. Chicken stew was the on offer a few days hence  with rice pudding with sultanas as desert. 

The entire menu reminded me of the school dinner choices I had back in the late 1960s, no effort was made to make the menu either seasonal or interesting.


The entire weeks fruit and vegetable order consisted of 2 kg of onions and a similar quantity of carrots and courgette. No salad and no fruit.

The following day I arrived to cook the Lancashire Hot Pot. I had purchased a pot of dried mixed herbs and some lamb stock cubes. I went to ask for the £1.40. To be told by the unit manager “Our chef doesn’t use things like that”.  
“What does he use? “ I enquired

I was then led back to the kitchen in the manner of a naughty schoolboy and proudly shown a pot of Tesco’s gravy granules. “Well” the manger said “some chefs use different methods”. I was dumb struck and I didn’t get my £1.40. But I did use my stock cubes and herbs.

The pudding that day was banana custard, ok, not special, but ok.  “Where are the bananas “  I asked. “Oh we don’t use real bananas, we use this” and was handed a packet of banana flavoured Angel Delight.

I never gave my children Angel Delight and the thought of giving Angel Delight to 30 fully grown adults no matter what their mental state just appalled me.

I didn’t go back the following day – I just couldn’t face it.

I have also worked in a hospital where I was told not to use fresh leeks and potatoes to make soup but used powdered soup instead. The same establishment criticised me for not knowing how to make sago. “What sort of chef are you if you can’t make sago?”.

Both the care home I recently worked in and the hospital I just mentioned are parts of groups. Other units within the groups offer a much better level of catering and food. Poor managers and lazy chefs have  a great deal to answer for. 


Good food well cooked will at least provide a better quality of life and with some luck provide a better and healthier outcome.

"The best Curry I've ever cooked"

The Perfect Chicken Curry

Well last night they said, (daughter no.2 & wife no.1) to me that this was the best curry I have ever cooked. It was almost chicken Tikka Massala but not quite, not as sweet, not too hot. Anyway try it for your self. It’s very simple. Serve it with basmati rice and naan (that is if you can find some decent shop bought naan).

Serves 4

Ingredients.

Section 1

3 Chicken Breasts

2 Lime

200ml Live Yoghurt

Salt & Pepper

Section 2

2 tbs Vegetable Oil

2 Onions

2 Cloves of Garlic

1 Good lump of freshginger

I Red Chilli or 1 heaped tsp Chilli Powder

1tsp Ground Coriander

1 tsp Cumin Seed

1tbsp Turmeric

2 tbsp Muscovado Sugar

1 tsp Tomato Pureé

Section 3

2 Tomatoes

100ml cream or crème fraiche

Method

Dice the chicken breast, place in bowl. Squeeze the lime over the chicken.

Coat with yoghurt, season with salt and pepper and leave covered for at least 30 minutes.

Place pan on a medium heat, chop onions medium coarse, add to pan. Make sure the onions do not colour, Chop the remainder of the ingredients in section 2 and add to pan together with the spices & tomato pureé. Cook gently for at least 10 minutes.

Add the chicken & yoghurt mixture to pan and cook for 15 minutes or until chicken is tender & cooked through. Whilst the chicken is cooking, chop the tomatoes coarsely and add to pan for the last five minutes of cooking.

Check the chicken is cooked. Remove pan from heat, add crème fraiche. Return to heat while stirring. Serve with the rice