Our Recipes - New Dish & Drinks Ideas Every Month | SeasonedEvents.co.uk
Potatos

Easy potatoes!

31 July 2017

For as long as I can remember, potatoes have always been the unsung hero in many everyday dishes.

As a food lover and Sales Manager for Seasoned Events – London Event Caterers to multiple iconic venues, I should be ashamed that I’m not a massive fan of the humble potato (mainly because I’m too lazy to be ingenious with it!) My potatoes always end up with them being baked, mashed or roasted – not very exciting!

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Menu item of the month: Rainbow Chard

13 March 2017

Here’s what you’ll need to prepare a meal with this awesome, seasonal vegetable:

  • 500g rainbow chard or Swiss chard (either will do, they’re from the same family)
  • 2 lemons
  • 100g unsalted butter
  • Salt and pepper

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Make me!

3 March 2017

Embrace the last of the winter weather (well hopefully) and enjoy a wintery cocktail. How about a Blackberry Whiskey Sour for a delicious seasonal twist on classic cocktail …

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Make me: Venison Tartare

9 January 2017

A “wow” factor starter that makes the most of venison season!

For the dressing

1 garlic clove

40ml white wine vinegar

15 drops of Tabasco

20g Dijon mustard

40g tomato ketchup

3 silver anchovy fillets (boquerones)

1 dried juniper berry
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Make Me |Stolen Madeleines

13 December 2016

Making stolen madeleines

This recipe takes a German tradition and throws flour in the air to tradition! Buttery Stolen Madeleines that are just so ‘pop-able’ you will probably end up baking another batch. We love them, so we hope you do too! Let us know what you think on social media.

 

Ingredients

1/2 cup unsalted butter

1 tablespoon of rum

1 cup of all-purpose flour

1/2 teaspoon of baking powder

1/4 teaspoon of ground cardamom

3 medium eggs

1/2 teaspoon of fine sea salt

1/2 cup of raw cane sugar

2 teaspoons of chopped preserved lemon

1/4 cup of slivered almonds

2 tablespoons of currants

1 tablespoon of candied orange peel

 

Instructions

  • Melt the butter slowly in a small pan. Add the rum & set aside to cool.
  • In a small bowl, sift together the flour, baking powder & cardamom.
  • Crack the eggs into a medium bowl. Add salt & sugar, then beat until frothy.
  • Tip the flour into the eggs & fold together until partially mixed. Toss in the preserved lemon, almonds, currants & candied orange peel. Pour the melted butter over everything & stir to combine well.
  • Cover the bowl with plastic wrap & refrigerate overnight or for up to one day.
  • Preheat the oven to 350F (175C). Generously butter a Madeleine pan & dust with flour. Lightly tap the pan upside down on the counter to remove the excess flour.
  • Measure 2 tablespoons of Madeleine batter into each mould. Place in the centre of the oven & bake for 13-15 minutes. The tops should be slightly puffed & the edges a light golden colour.
  • Remove the Madeleines from the oven & immediately invert the pan over a cooling rack. Tap gently to release the cakes.
  • Wash & butter the pan again, then bake the remaining batter. Enjoy the Madeleines warm.
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