Before we became development chefs, our lives were spent in kitchens in restaurants/gastropubs across the UK, so fine dining is in our DNA.
These include Michelin-starred establishments and, in the case of Chef Oliver, Buckingham Palace and Windsor – not that he frequently reminds us that he used to cook for the Queen of course!
So, we relish the occasions when a VIP visits the SK head office in the North East and we are asked to prepare a creative menu.
This involves the boardroom being transformed into a fine dining restaurant called Wellington House and we get our thinking caps (or chefs’ hats in our case) on to come up with a menu which wouldn’t look out of place in Claridges (sorry, that’s Chef Sean name dropping now!).
We welcomed our latest VIP this month and devised the following menu based on our prior knowledge of the individual in question. We are pleased to say that they, and their guests, enjoyed the meal.
Needless to say, if The Queen is reading this and would like to be our next VIP, then all she needs to do is get her people to call our people and we’ll make it happen – Chef Oliver is waiting!
Creative evening menu
A selection of canapés upon arrival:
- Thai chicken & prawn toast
- Serrano ham & manchego croquette
- Crab & marie rose cocktail
- Anti pasti skewer
Starter:
Pressed terrine of confit duck, smoked duck and plum with pickled girolles & toasted brioche
Or
Tian of beetroot, butternut squash & horseradish cream cheese with a toasted pine nut & herb tuile with rocket pesto.
Intermediate:
Californian ‘Anchor Steam Beer’ battered cod & chips with mushy peas and triple cooked chips
Or
Open ravioli layered with halloumi & minted pea puree served with a fire-roasted
tomato compote
Main:
Beef three ways – pan roasted fillet, braised cheek & mini cottage pie with parsnip puree, wild mushrooms & Madeira jus
Or
Pan roasted monkfish & poached lobster with squid ink risotto, samphire, asparagus
& bisque sauce
Dessert:
Citrus white chocolate & raspberry – white chocolate parfait with yuzu jelly centre and raspberry sorbet
Coffee & Petit Fours
Here’s a recipe for one the dishes we prepared:
Tian of Butternut squash beetroot and horseradish cream cheese
Ingredients (serves 4)
- 3 large beetroot
- 1 butternut squash1 jar of creamed horseradish
- 300g cream cheese
- 1 jar of sun blushed tomatoes
- 2 garlic cloves
- Olive oil
- 60g of pine nuts toasted till goldenBunch of fresh basil plus a few small leaves to garnish.
- 80g of grated parmesan
Method
- Roast separately in tin foil till tender the butternut squash and beetroot with a touch of olive oil and salt and pepper. Allow to cool down.
- In a small bowl whip together the cream cheese and 3 tablespoons of horseradish more if desired. Season with salt and pepper and a squeeze of lemon juice. Decant into a pipping bag and chill.
- To make the red pesto. In a food processor blitz 1 clove of garlic, sun blushed tomatoes, 25g of the toasted pine nuts, 40g of the parmesan and slowly add oil till all combined.
- To make the basil pesto. In a food processor blitz 1 clove of garlic, the basil and the rest of the pine nuts along with the remaining parmesan and add oil till combined.
- Once the beetroot and butternut squash are cool. Peel the veg and cut into equal rectangles you will need two of each to build 2 layers around 7cm x 3cm.
- To plate up. Pipe your cream cheese mix on top of each sliced veg and place the next one on top to create a multi-coloured tian of four pieces. Swipe a little of the pestos on either side of the tian. Scatter with rest of the pine nuts and garnish with small basil leaves.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
