Hi and welcome to June! Another busy month has passed with a couple of lovely weddings. One in Cupar for Margaret and Ian who had canapes then a starter of Smoked venison with rocket,crouton,cherry tomato,orange segments and quail egg with a balsamic and olive oil dressing then into a hot buffet with two choices of protein i.e Pork dish then salmon wrapped in black forest ham , salads, bread and finished with pear pannacotta and short bread then cheese all done in there house! It was a lovely day despite the odd shower. Last Saturday we did our wedding which i mentioned in the last blog at Kirknewton Stables in West Lothian and if we did it in Barbados we wouldn't have got any better weather!
It is a lovely venue with beautiful walled gardens and that is where they had their canapes and pink champagne. Then sat down for a 3 course dinner lots of wine and then dance it all off to a motown tribute band who were brilliant. Then later that evening a hot buffet of Thai chicken curry with rice, haggis stovies and of course more wine,beer etc! So i would like to take this opportunity and wish Heather and Will a wonderfull future from everyone here at Emerald Catering. Another good month looming so long may it continue.
This month we have decided for a special!...... a seafood dinner party from canapes,starter and maincourse all involving in season fresh seafood which will include your canapes being served with a champagne cocktail!The price for this will be £27.50 per head. If you want tempted we will start with canapes which will include an oyster shooter, scallop on black pudding and apple puree than smoked salmon sushi with soy,chilli and pickled ginger dip. To start we have a crab ,avocado creme fraiche and shellfish jelly "trifle"...no not what you think! then for main course Baked monkfish wrapped in pancetta with kedgeree,tempura of green beans and light curry foam and to finish raspberry,mango and crushed meringue chantilly. Just remember if you wish to take up this offer we ask for a minimum of 6 people. Start phoning these friends! If you wish to take up any dinner party vouchers please call me on 07743 937178.

Everyone i know seems to ask how to do a creme brulee so here is a basic recipe use your imagination and add what you like!(within reason)

8 egg yolks
4oz caster sugar
1 pint double cream
van pod OR essence
icing sugar to dust the top

Pre-heat oven to 180c/350f/gas4

Mix egg yolks and sugar. Bring cream to boil with vanilla.
Whisk cream into egg yolk and sugar.
Put pan back onto very low heat and mix till slightly thickens 6-7 mins then strain mix and pour into ramekin dishes.
Set them in a tray with water coming half way up ramekin.
Place tray in oven and bake for 30 mins.If still slightly runny give few more mins.
Leave to cool then dust with icing sugar,if you have a blowtorch ...great! If not place under very hot grill till sugar starts to colour(carmelise). It is now ready to serve.
Thanks for looking in will write some more soon.
Raymond