Hi everybody, well here we are late again! Can't seem to get into a pattern with these blogs at all.
Did a big BBQ up in St.Andrews Sunday at the Botanic Gardens which went very well. Tasty burgers and pork sausages from Hendersons the butcher so if you want to rely on a bit of quality...try them!!
Through a friend of mine in the industry went to a dinner at end of May for the Grampian Chef of the year dinner which was fantastic! Started with a trio of Mackeral and Crab beautifully presented then a quartet of different lamb cuts and then a spanking sweet which just said Millionaires Shortbread but came out nothing like it! It certainly had all the character of the name but presented in the 21st century. Done a week at Rufflets hotel outside St.Andrews during the week of the Open which as expected was busy while i was up there i went to the St.Andrews cheese company to see the very tasty cheese they make..Anster being made.You don't have to buy all that french and italian cheese when we have quality round about us its a cheddar with a lovely tangy bite to it. Give them a phone and you can go and see it getting made...and of course buy some.
Don't forget now if you need a buffet or dinner party for any occassion we here at Emerald Catering are here to do just that!

Lets give you a lovely summer time dessert to enjoy while all the berries are still in season.

Brandy Snap biscuit with summer berry Eton Mess and crushed hazelnut

You can buy or make brandy snap if you wish. To make... you need 8oz each of the following..butter,glucose,plain flour and sugar then tspn of ground ginger,juice of half a lemon and a dash of brandy. Mix everthing together in a liquidizer or buy hand with a whisk till it comes to a paste then leave to chill.

They are easier bought along with some meringue and a half pint of lightly whipped double cream. Simply add some strawberries and raspberries into broken meringue the whipped cream sugar of needed and place into a brandy snap basket with a mint leaf and a dusting of icing sugar and if you wish sprinkle the crushed toasted hazelnuts.

Thanks for reading,

Raymond at Emerald Catering