With the final of “I’m a Celebrity…Get Me Out of Here” taking place yesterday, we have been debating in the office whether we could eat the food they get given for dinner. From eating witchetty grubs in trials to crocodile feet for dinner, the campmates have a very interesting diet. We’re not sure we could do it but as a London catering company we are always looking to try new dishes, so we have had a look at what delicacies other countries enjoy.
Japan – In Japan they don’t waste any part of the fish and love to eat tuna eyeballs. They are said to taste like squid and can be cooked by simply boiling or steaming and seasoning with garlic or soy sauce.
Cambodia – Crispy tarantulas are a popular snack in Cambodia, they are served deep fried and taste a bit like crab. Cambodians first started eating them when they were starving under the Khmer Rouge regime but they have now become extremely popular.
Mongolia – Mongolian’s like to enjoy a few glasses of Airag, which is fermented horse milk. They take mare’s milk then allow it to ferment into a fizzy, sour and slightly alcoholic beer-like drink. It is served in a bowl and any remaining liquid gets poured back into the main container.
We’re not sure we could stomach these ourselves but what about you?
Hooray! We’ve made it to Christmas! What’s not to love about this time of the year?
Family, friends, mince pies and presents instantly spring to mind, but as an event caterer we’re interested in the food part (the best bit); so we’ve assembled the Seasoned team, spun the globe and picked four countries at random then chose our favourite Christmas dishes from them!
On our first attempt, we got Australia. Known for having a summery festive season, the food eaten on Christmas is distinctly different. Our chosen dish (after a little bit of research) was Tamarind Salmon, this is usually cooked on a ‘barbie’ so could it be anymore Australian?
The end result is a crispy, tangy, sweet and delicious piece of fish that melts in your mouth! We found a full recipe here.
Image credit: Olive Magazine.
Attempt two brought up our neighbours, France and we couldn’t be happier! Cuisine in France is slightly different to ours but luckily we’re well versed in French cuisine and love a good Buche De Noel and so do our clients!
This Christmas favourite looks distinctly like a Yule Log mainly because it is just that but in French… It is decadently created with a sponge biscuit base (genoise) and then smothered with plenty of chocolate for good measure!
Raymond Blanc put together an awesome recipe here.
Next up is Chile, another hot climate that has distinctly different food from us! We had a hunt around and found a fantastic sweet treat served at Christmas time, a Pan de Pascua!
This tasty fruit cake is made with raisins, walnuts, almonds, candied fruits such as orange and is a real treat for those with a sweet tooth. I would definitely see this reach my Christmas table!
Last but not least on our list is the island of Madagascar, just off the coast of South East Africa. During Christmas time it is usually quite warm but that doesn’t mean we’re eating something to cool us down, nope we’re going for a traditional xmas favourite, Akoho Sy Voanio.
This meal consists of warm coconut chicken served with rice, it sounds simple but don’t be fooled! It’s awesome and is definitely one to warm you up during those chilly Christmas nights.
Image credit: AsdaGoodLiving.
Leeanne Beton, Sales Manager.
We’ve sat our very own Leeanne down in the fiery Seasoned Hotseat to find out a little bit more about her!
Right Leeanne, let’s start off nice and easy. What’s the toughest dish you can make well?
Well, I wouldn’t say I’m the most skilled in the kitchen but there’s one thing I can say that I’m awesome at making, and that’s a mean seafood paella!
Foodie hat on. Where’s your favourite place to eat in London and why?
There’s so many to choose from! It’s London after all, but let’s go with La Bodega Negra. It’s the whole package, delicious food, great cocktails and the best atmosphere!
What made you get into the events industry?
There wasn’t any one thing in particular, I fell into it slightly. I wasn’t sure what I wanted to do after college so read a lot of University prospectuses and Events Management stood out! It covered a lot of interesting and varied topics so I thought I would give it a go, luckily I loved it and have never looked back.
What would you say is your least favourite thing to do?
I don’t even need to think twice, it’s got to be ironing. I’ll do anything to avoid it.
If you could invite any two people to dinner to enjoy your signature seafood paella, who would it be?
This is a very tough one… I’d say Graham Norton, purely for comedic value and Louis Theroux as he must be so interesting! Can you imagine the endless amounts of weird and wonderful stories he would have to tell?
What Netflix/TV series are you currently hooked on?
At the moment it’s juggling Bloodline and Stranger Things. I just can’t get enough of either of them.
What is your hidden talent?
Gymnastics. I was a gymnast for around 10 years when I was younger and have managed to keep some of the skills!
Pineapple pizza… yes or no?
YES! A resounding yes! It might be hard winning the rest of the team over but hey, it deserves to be on pizza.
This is a question that came up whilst I was watching one of the latest editions of “Carpool Karaoke” with James Cordon and Will Smith, the legendary Fresh Prince!
With a catchphrase of “Errr hell no!” Smith was asked by Cordon a number of questions, one of which was, “would you order pizza with extra Pineapple?!”
Cordon was expecting the response to be a big ol’ “Errr hell no!” but to his surprise, Smith was… “Hell… well wait a minute, that’s not so bad, I’m kind of liking the fruit option thing at the moment!”
This sparked a conversation in the office of whether fruit on your pizza is acceptable. Well what else do top London catering companies discuss?
The judgement was a split decision, however it was leaning to the idea of fruit – pineapple – on pizza being a no no!
Whilst we all agreed that cheese and pineapple together were all good, for example we like the classic cheese and pineapple stick, but to have the pineapple on a pizza was not really “the done thing.”
With this still on my mind, I came across the following superb idea, a Chopped Salad Pizza, a great healthy option!
For the chopped salad:
Cheese (Feta, Parmesan, or Mozzarella)
Parsley (or any other herbs)
Pizza crust, (a great option is a flatbread)
This couldn’t be easier…
A healthy option with its own base!
Go on, tuck in and enjoy!
The news we have all been waiting for is finally here: HRH Prince Harry and his beloved Meghan Markle have finally let the world know that they are engaged!
Wondering what their wedding day will hold, the spotlight will firmly be upon those in the industry that know it all so well. Keeping an eye on the Kensington Palace gates along with many other things, it will be of the utmost importance to every passionate wedding planner to watch Harry and Meghan’s journey to the aisle. With various questions buzzing around in our heads, it is at this stage we wonder just what they will decide upon during the planning stages.
Before the checklist is prepared, the seamstress is hired and ceremonial music is chosen, it’s about time the couple celebrate and what better way than to throw an engagement party, setting the tone of what’s to come?
As a London caterer, we are used to various styles of events, all ranging in purpose and numbers. Trying to imagine what Harry and his guests would enjoy, along with the attendance of The Queen and possibly little George, the food needs to appeal to all. Here is a menu that we think each member of the Royal Family would appreciate…..
Filo shot of grilled chicken & radish slaw with hazelnut dressing
Potted crab with pickled radish & brown shrimp butter on sourdough croute
Seared tuna with chargrilled water chestnut & spiced salsa verde
Summer squash, dill, feta & chilli cake with lemon aioli
Pan-Fried scallops with pea purée, crunchy apple & crispy lardons
Roasted yellow beets in dukkah with goats’ curd, candy stripe carpaccio & black olive soil (v)
Slow-roasted lamb rump with truffled fondant, tarragon pea cream & carrot purée, summer greens pot
Seared sea bass with butternut squash gratin, caper & tomato salsa, truffled pea purée
The lemon plate
Classic St. Clements tart, lemon curd macaroon, lemon sorbet
Summer berry cheesecake, summer consommé shot & a pistachio truffle, mojito macaroon