Emerald Catering

2011-06-15T23:55:00.000-07:00

Is it really June out there or am I thinking its November! Thankfully we have some nice produce to help us forget that its not. Asparagus comes to mind. When I worked at Castleton Hotel at Glamis just along the road was an asparagus farm which was Eassie Farm run by Sandy Pattullo. Unbelievable thinking this kind of produce came from afar and there it was on my doorstep. Its a very short season for it usually around 6 weeks. The joy of that job was ordering it knowing it was picked that day and not been in storage or travelling halfway round the country before we got it. It was on the menu in one disguise or another...simply and classical with an hollandaise sauce as a starter any trimmings would do for a soup or making of a vegetable stock. It was paired on the main course with another product available at that time...Sea Trout again a short season just some crushed new potato, peas and asparagus spears and a butter sauce made by reducing some shallot,white wine vinegar,fish stock,cream and then whisk in some cold pieces of quality butter sprinkled with chives...tasty and all in season.
I had a birthday last week so we went to our favourite restaurant which is Ondine in Edinburgh. Lovely as usual except the duck liver pate which without doubt the first time I had it was the best ever! but unfortunately not as good this time not as silky smooth and rich as previous.

I am an advocate of cheaper products that we should really be using more as in Cockles very simple and cheap! Eat them raw and sprinkle them with vinegar and some sea salt. If you don't want to eat them raw then boil them for 2 mins. What about this one Ox Tongue..yuch I here you say no its easy to cook . Get yourself a reputable butcher who will order you one a salted one! Place the tongue in a pot with roughly chopped carrot.couple of roughly chopped leeks,2 onions 1 head of garlic 10 peppercorns stick of celery and some thyme cook for 3 to 31/2 hours when its cooked peel it when its still warm. The great thing about tongue it holds up to alot of flavours. Slice it then pair it with some roast beetroot and horseradish..delicious and cheap! It can also be eaten hot or cold.

At the start of the month I was on a wild plant walk around Kirkcaldy and we came across some edible plants that can be used in cooking i.e burdock , cleavers or you'll be familiar with its better known name..sticky willow something I only found out recently that was edible. Also chickweed, hawthorn berries, jack by the hedge and many more! I am now starting to incorporate these plants in my cooking.

Here is a nice dessert for summer to use up another summer favourite...Strawberries.

Its a Mango fool with Strawberries

Recipe: 2 very ripe mango
1 lime (use juice)
2 tbspn of soft light brown sugar
1/2 pint double cream
touch of vanilla essence
Grated zest of above lime
As many strawbs as u like

Method;
In a food processor puree the mangoes lime juice and soft brown sugar.
Whip the cream with caster and vanilla essence until slightly stiff then fold it into the mango puree put into glass decorate with lime zest and your hand picked(if poss) strawberries and anice thin crisp biscuit for texture! Easy one.

Until next time
Happy cooking

2011-05-11T07:19:00.000-07:00

Well its May and its cracking weather so no braised stews or casseroles... lighter, simpler quick and tasty so you don't want to be sweating in kitchen ..do that outside! What is really refreshing to sit down with in the sunshine is the great Spanish classic...Gazpacho! Basically a salad soup. Heres a version that I use which is tasty refreshing and has a light kick to it. 12 ripe tomato's and they have to be as ripe as possible 7oz cucumber 2 red and 2 green peppers couple of garlic cloves 25oml of a soft wine vinegar 5-6oz of virgin olive oil 3oz of breadcrumbs(fresh)and to keep a reddish colour in it(optional) a tblsp of tomato puree then a dash if you wish of tabasco throw the lot in a blender and push thru a sieve. You can add quick fried prawns or crab if you wish for substance otherwise eat with some crusty bread.

If you are looking for some ideas for party food to sit down with friends and have it stress free watch the best cooking programme we have on british television in my mind...Great british menu and try some of the easier recipes that you would feel comfortable with if your not sure what I'm on about tune into BBC2 Mon-Fri at 6.30.

At the moment buffet wise at lunchtime we are offering all you office workers a value for money buffet which is... a coronation chicken pannini.. crispy bacon,avocado and jalapeno quesadilla...a pot of fresh fruit topped with lemon balm yoghurt and a piece of millioniare shortbread this will be going for £4.95 per head. Please contact me on 07743 937178. Please note 6 is the minimum order.

For dinner parties at £22.50 per head we will be offering..are you ready?

3 Canapes ...then to start...Sashimi of Salmon with noodle salad and king prawn tempura for Main course...a Boudin of Chicken,wild garlic,spinach and confit leg meat served with beetroot boulangere,stuffed courgette and pomme anna finished with a cider and thyme jus then for dessert a Rhubarb parfait,blood orange salad and pecan caramel. To book this give me a call please make sure you are in Fife area and once again note that it is for a min of 6 persons.

Enjoy your cooking.

2011-04-26T02:21:00.000-07:00

Well summer is round the corner and we will have a plethora of quality ingredients at our disposal.
Crab is one of my favourite foods and is absolutely delicious and has many uses.The problem probably is the preperation and fiddling about that goes into it. To cook a crab weighing around 1lb-11/2lb cook it for 20 mins in boiling salted water then refresh.I actually enjoy picking all the meat out the legs and large claws that holds the white meat...very tasty indeed!! The brown meat is kept in the main shell which i then like to make a sauce with for other things i.e a nice piece of salmon. I will leave a few ideas at the end of this blog to look over and see what you would like to do with them. A note by the way on buying crab....buy fresh!! Get down to harbour side here in Fife right up the coast and you will get one no problem probably cheaper than in the shop too.
Had a day in Edinburgh couple of weeks back and was wandering down the grasssmarket when I came acrosss this cracking wee shop with a hog roast..that was it just selling hog roast rolls with haggis and crackling if you wished!! Really tasty and moist well worth a visit. We then went to a Japanese restaurant on Rose Street and had a lovely lunch which of course included Sushi which i love as well as other dishes that will suit the non adventurous. Talking about Sushi I have a BBQ to do this Saturday so please hold up weather....I will be doing Sushi as one of the Canapes which will include some crab ones. It doesn't have to be raw fish which people turn ther nose up to.

Here are some ideas that you can do with the aforementioned crab.
I personally love it with fresh pasta which is easy to knock up...cook pasta then add chilli,garlic,basil and your picked white meat with a touch of olive oil to bring it altogether and a touch of seasoning squeezing over juice of half a lemon. You can also do some spring rolls which you mix crbmeat with some peppers,mange tout beansprouts,coriander and spring onion(buy the bag of stir fry veg you get in supermarket) seson with chilli,soy and oyster sauce then wrap in spring roll wrappers available at chinese supermarkets then deep fry for 4-5 mins an serve with a nice dipping sauce i.eplum,ginger and spring onion. The crabcake is another mixed with potato then flour eggwash and breadcrumb...pan fry or deep fry and serve with a nice salad and sesame dressing. Last blogs dinner party special is still available so if it has any interest to you give me a call on 07743 937178

Happy cooking!

2011-03-23T05:21:00.000-07:00

Well believe it or not I'm late again to be fair its been hectic again and the old tiredness creeps in.
Had our first use of this seasons wild garlic recently and it was lovely! Its very versatile and can be used in salads,stuffings,sauces etc. At the same time the wild garlic is emerging my foraging friend and I came across the last of the seasons velvet shank.....its a wild mushroom which is found around decaying elm and oak trees usually in clusters. its one of the very few fungi that can survive heavy frosts and boy did we have these this winter!! If you are using them remove the tough stem and the cap can be added to soups ,stews etc. I did a pan fried breast of chicken recently for family dinner making a simple white wine and shallot sauce reduced with a glass of white wine added 1/4 pint of double cream thru in the velvet shank caps seasoned sauce with salt pepper touch of lemon and at the finish just before serving added some shredded wild garlic leaves......it was reallly nice!
I'm offering this month and next another dinner party menu which I hope you will take us up on as last months offer was reasonably busy. For £25.00 per head you can have Fresh Pea soup with a Smoked Ham Hock Sandwich and Mustard Creme Fraiche followed by Lime Crusted Pollock,buttered greens,new potato's and chorizo oil dressing then for dessert.....Strawberry Parfait,Brandy Snap and White Chocolate Sorbet.
For anybody within a tight budget at lunchtime and are looking for a value for money buffet with delivery how about Ploughmans style sandwich...Potato Scone topped with red onion jam, smoked cheddar and rocket...fruit skewers with white choc dipping sauce and for afters caramel shortbread!! this is priced at £4.50 including delivery within 10 mile radius.

Speak soon
Raymond

2011-02-10T00:20:00.000-08:00

Hello and welcome to February....are you all set for Valentines? I am out at the Crusoe Hotel for weekend (working unfortunately!). Monday we are doing a dinner party for 6 which is a Valentines dinner party....nice!
Not a bad January business wise a good few buffets as well as half a dozen dinner parties as the monthly specials are doing well. We also did a Burns supper at Linktown church which we do every year and that went down well. Looking forward to next month as we have our bi-annual event at SECC in Glasgow....the Scottish Chef of the Year awards along with other competitions.

The special that we are offering for this month it is a late one but we have been busy other weekends so we couldn't offer it. Anyway for £25.00 per head you can have..............................
Warm wood pigeon salad with pickled cherries,crisp pancetta and hazelnut dressing
then for main course Monkfish collops with jerusalem artichoke,fine green been and crisp leek risotto cake finished with a basil and tomato creme fraiche and for desssert Pear and amoretti cheesecake with honeycomb ice cream. Just call Raymond on 07743 937178

We are also offering a lunch time buffet special Mon-Fri at your work place also for the remainder of February...that buffet will be Cajun and Honey Chicken Wrap , Finger roll with ass fillings , Cake and Biscuit and a bowl of fresh fruit all this including delivery for £4.50 per head.(Minimum 6 persons)

A nice quick dish to put together is Sainsbury fresh tagliatelle tossed with king prawn,basil,garlic and chilli just bind lightly together with a light fruity olive oil and a nice light green salad if you wish.

Happy cooking !! Remember to call me for your specials.

2010-11-11T05:31:00.000-08:00

Hello bloggers i am very sorry at the lack of blogging but been very busy off late and i forgot the rest of the time!!

Firstly I would like to start by offering a 3 course dinner inc Canapes from now till end of December exc Xmas Day and New Years Eve and the stipulation is it will be the menu shown only!! And the menu is...... Cured Salmon and Mackeral with apple remoulade, beetroot crisps.baby leek salad and Wasabi Dressing

then for Main course a plate of Pork (Puddledub) to include the loin , confit of belly, cannelloni of cheek and pigs ear scratchings with cider braised fondant potato, braised root vegetables finished with honey and sage jus then for dessert..................Banana and caramel parfait with pecan tuile and star anise poached pear........all this cooked in your home with waitress service and kitchen left clean for £25 per head yes only£25!!! MINIMUM DINERS 6 persons. So phone Raymond on 07743 937178 and ask for details.

Well its winter time now so cooking makes for nice hearty stews and casseroles which can all be thrown in a pot or slow cooker and left to braise with lots of root veg and mash!!

Have you not tried tastier and cheaper cuts of meat bonless chicken thighs,ox cheek,pigs cheek,shin of beef etc! if you have trouble locating these cuts send me an e.mail and i will tell you where you can get them.

Well i went on a wild mushroom foray in October around Dunnikier Park and we found an interesting selection of funghi though not many were edible some could even kill!! But thankfully we went on an organised trip with a knowledgeable guide. Next trip is around Spring and it will include flowers, berries and other edible plants check the greener Kirkcaldy website and find out more.

Before i give you a recipe to try i would like to mention my wife and i went to Ondine restaurant in Edinburgh in September which is a fish restaurant situated of the Royal Mile opposite Deacon Brodies...the pub that i'm sure most people visiting Edinburgh have been to and to let you know it was fantastic!! quality fresh and sustainable fish cooked to perfection don't worry there is a meat dish starter and main for those who have yet to get round to trying fish by the way its the best duck liver parfait i have eaten and i've had a few...try it you won't be dissapointed!! Oh and belated congratulations to my friend and colleague Joe Queen who in July took over as Excecutive Chef of the Hilton Hotel Glasgow...nice we plug there chef!!!

Here we go then with Baked coconut cream,caramelised fruits and vanilla ice cream

6oz of caster sugar
2 eggs plus 2 egg yolks
18floz coconut milk and vanilla to taste

Method:

Make a custard by boiling coconut milk whisking eggs egg yolks and sugar.
Add milk onto eggs mix well strain then pour mixture into moulds of your choice i.e ramekins etc. then place in a tray half filled with water and bake at 130c or gas 1 for half and hour or till slightly wobbly...cool down. Then slice some apple pear and banana dust heavily with icing sugar and blast under a hot grill or alternatively throw..gently in a pan of carmelised sugar to accompany with your set and cooled coconut cream and serve with a good quality vanilla ice cream....mmmmm delicious!

Happy cooking and i will try and blog soon.

2010-07-27T03:46:00.000-07:00

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

2010-03-25T15:15:00.000-07:00

My god its getting longer and longer the gaps between the blogs..terribly sorry but its the restaurant honest!! Just in case you forgot where we are its The Auld Hoose in Windygates doing nice freshly prepared food at reasonable prices in an informal setting and theres entertainment in the pub at weekends! We (my wife Ann)and i are having an open evening next Thurday 1st April and are going to be doing canapes and a glass of prosecco from 6.30 till 8.30 hopefully introducing new clientele to use the restaurant for business or pleasure and you can take away some menus which will give you an idea of what we have on offer. For any companies that don't get out for lunch nowadays remember we offer an imaginative and quality driven buffet service which can vary from simple sandwiches to plated lunches in the office or home even for the cost conscious.
Well April is around the corner so produce will get more varied around this time. We know we can get anything and everything anytime nowadays but its still better to buy local produce when in season to taste it at its best! Try asking your local fish shop(now theres a laugh if you live in Kirkcaldy) if they can get some witch...no not the ones your thinking of...witch sole preferably fillets to stop the fiddling around then get a reasonably hot pan touch of oil then touch of butter pass fillets through some seasoned flour shake of excess and pan fry for a couple of minutes on each side serve with some nice green veg and new boiled potatoes cheap and tasty!

For a nice and simple dessert a favourite amongst everyone or nearly ...Rhubarb.
Stew some rhubarb with touch of water and some sugar not to long so that it resembles the tinned variety. Leave to cool and place in the bottom of a glass then whip some mascarpone and some lightly whipped double cream together flavoured with grated orange zest and icing sugar and place on top and serve with a nice biscuit of your choice.
Well thats it for the moment back to getting some prep done for the restaurant. I hope it won't be too long before i blog again.

Happy cooking.

2010-01-21T01:15:00.000-08:00

Hello and sorry for such a gap between blogs but my wife and i took leave of our senses and have taken a lease on a restaurant within a pub! Seriously though its now starting to get enjoyable as we are settling down a bit as it was first taken on in November then Xmas was upon us which just whissed by..though busy and stressful.
Anyway for any of you that like dining out to eat fresh tasty and reasonably priced food why not come along and try us. We are open Tue-Sun for lunch 12-4 and all day on Friday and Saturday. Its the Auld Hooose in Windygates so we look forward to seeing you.
Other than the restaurant it has not been busy for the outside catering and havn't had the time to drum up business with the restaurant taking up all our time. But we are still doing catering especially private dinner parties and weddings.
Well its winter time and its cold so what better way to warm yourself up than sit down to a tasty(very),cheap,hearty filling dish of Braised ox cheek,roast root vegetables and creamy mash....mmmmm i hear you say or maybe yuch don't fancy that.
Well that is on our special for today so if you don't want to tackle the forthcoming recipe come along to the Auld Hoose and try it!

For the adventurous cook:
From a quality reliable butcher i use Hendersons 01592 770555
4ox cheek an onion peeled and chopped couple of carrots peeled and chopped stick of celery sprig of thyme bulb of garlic crushed with back of knife glass of red wine and glass of port and the essential salt and pepper

Ask the butcher to trim of any sinewy and fatty bits then pass through flour while your doing that have a pan on and an ovenproof casserole dish ready to stick in oven. touch of oil into the hot pan then lay gently in the pan your ox cheek nicely brown then turn over and do same on other side. Take out pan and place in casserole dish then empty dirty oil out pan wipe dry with cloth place back on heat put in some fresh oil and quickly saute all your prepared vegetables and herbs pour this over your ox cheek cover with some stock and red wine and port. Cover with foil and slowly braise for three hours or so until tender.
While thats in the oven out the road make your mash then peel another couple of carrots and parsnip then cut lengthways through them in oven with touch of butter and honey sprig of rosemary and roast for ten mins or so.(on a tray of course)

When ox cheek is ready serve up with your mash and roast veg smother with the cooking liquor and thorougly enjoy the fruits of your efforts of which you will not be dissapointed!

And by the way Happy New Year....you know what they say better late than never!!!

Happy cooking.

2009-10-30T01:11:00.000-07:00

Hello and sorry I'm late with this months blog but we (my wife and I) have been busy organising a lease for a restaurant within a pub. It's been a long time coming so we hope that you the viewer to our blog and keen foodies will come along and see what delightful,fresh tasty food we have on offer! We will also be taking Xmas bookings throughout the month of December for lunch and dinners at the weekend. The restaurant we have acquired is in Windygates at the Auld Hoose and we are looking forward to seeing you there....more details and menu samples will be available shortly.

As we are very busy at this time I will give you this quick and simple idea for a lovely tasty dish which will suit a lunch or supper snack.

It is Salt and Pepper Prawns...delicious!

You will need a small domestic fryer which you can now get at Currys,Argos etc. If not then half fill a pan with oil which can be daunting....heat it on a medium heat,make sure it is NOT boiling. The temp should be no hotter than 170/180c test it by dropping a piece of bread in first.

Buy some nice prawns preferably king prawns(shell of) 1lb or more depending on budget!
Make a nice light batter i.e 8oz self raising flour,1/2 pint of lager(you'll just have to drink the rest) a teaspoon of baking powder touch of salt. Keep batter thin.
Dip prawns through some flour shake of excess place in batter again shake of excess and dip in fryer...carefully! cook for 2-3 mins lift out,drain,place on plate shred some spring onion and fresh chilli with szechuan pepper which you can get at a chinese cash and carry....yes there is one here in Kirkcaldy and some sea salt crystals make a dipping sauce or buy one at the aforementioned cash and carry. It could be a plum sauce, soy sauce, chilli sauce..whatever takes your fancy.. and enjoy! Well as i mentioned this blog is short but i will give more info in the next one about the restaurant which we are desperate to get up and running.
Thanks for looking in,see you next month.

2009-09-10T04:22:00.000-07:00

September is here and it's a great month for food... especially fruit! Apples,blackberries,damsons and the last of the strawberries and rasps. The game season is around the corner which means we can eat food that is unadulterated,healthy,tasty but unfortunately in most cases expensive. Most of you guys out there now will be starting to think of....XMAS oh how i hate that time of year. It must be the chef inside me that dreads it because it's was always busy and never much time of to see the family as well as missing xmas day with the kids, getting back late when the party was over. But now i can enjoy it being out on my own(business wise,not the family leaving) as i can take the day of and worry about the turkey for half a dozen or so and not hundreds! Anyway i'm sure planning for that time is of the essence so if your staying at home on the day and looking for new ideas or catering tips remember to e.mail me at rjmillar1@blueyonder.co.uk and i will gladly pass on the necessary info. Have to tell you about dinner we made at home last night,got 3 lobsters from a friend on Tuesday so put them to good use. Not the same old thermidor job (which is nice) but a few different methods as we are quiet just now which gives me time to experiment.
Just give me the ideas i here you say! Well here they are.....first i did a lovely pasta dish with one of them, cooked tagliatelle then sweated of some onion,garlic and cherry tomato,through in pancetta and mascarpone bit of basil and then the cooked tag then put into a bowl and smothered with parmesan...delicious! Secondly i threw the lobster in the oven halved...cooked it for ten mins and drenched it with smoked garlic,chilli,coriander,lime and a dollop of butter then served it with a nice thai salad. But the tastiest and most rewarding of all was taking it out the shell using a tempura batter deep frying it for 2 mins then serving it with a couple of dipping sauces....nirvana!
I am at present when quiet helping out at a local hotel but would love to get a lease on a kitchen within a pub( or a restaurant that's lost its way) here in Kirkcaldy or the surrounding area to serve what i believe is not available to the discerning diner..(good fresh food cooked with imagination and flair with reasonable prices!) Should anybody out there looking for the same as me give me a call on 07743 937178.
To finish this months blog i am going to take you back in time with a very simple dessert...from your school days but not as bad...well hopefully! That recipe is.......Semolina with toasted flaked almonds and star anise poached pear.

Recipe
5Og Semolina
800g Full fat milk
3tbsp Condensed milk
Vanilla essence or pod for xtra flavour

For poaching pear
100g caster sugar
Juice of half a lemon
2 star anise

Flaked almonds or hazelnuts(toasted)

Poach pear in sugar,1 pint of water,lemon and star anise for approx. half an hour.
Toast semolina in frying pan until golden.....add full fat milk,vanilla and stir frequently for 10 mins till thick then add condensed milk and top with your poached pear, if you wish i put on a scoop of ice cream...any flavour. Mmmmm..quite nice and simple!

Thanks for veiwing my blog see you soon.
Good luck with the recipes.

2009-08-14T07:28:00.000-07:00

Hi viewers sorry there was no blog last month bit busy!! This month is a bit quieter than usual must be all feeling the pinch or spending money keeping the kids happy during school holidays but don't despair next week its back to normal!!! OOOH we can't wait!
August is a good month for mackeral which is a very underated fish..cheap,healthy,tasty and very versatile standing up to lots of flavours. A nice way of preparing a quick simple dish for lunch,dinner or supper is with sweet potato and chive mash, buttered baby leeks and a sweet chilli glaze. Start by brushing your mackeral fillets with a touch of oil and placing on a tray ready to go under the grill(only takes a few minutes to cook). Next peel your sweet potato and cut up into large dice ready to boil as you would normal potatoes as they are cooking blanch in boiling water for 30/40seconds your baby leeks if you can't get hold of them use spring onions much cheaper as well! then when they are blanched drain and turn into a frying pan of melted butter and roll them in it for a few seconds. While this is going on place your mackeral under the grill and crisp up the skin..delicious! cook for 2 to 3 minutes. Drain the cooked sweet potato and mash with butter and some chopped fresh chives. Now all you do is bring the dish together..Sweet potato mash on the centre of plate cooked mackeral fillet or fillets on top baby leeks around the outside and brush the mackeral or drizzle round the dish with the sweet chilli sauce( available anywhere nowadays). If you are adventurous and wish to make your own sweet chilli sauce here is a recipe to quickly assemble in a oner...1 tspoon dried chilli flakes,2tbspoons light brown sugar,2 tspoons light soy sauce,4 tspoons lemon juice and a small pinch of ground allspice...put all the ingredients together in a pan and bring to boil for a minute or so...READY to use. Hope you enjoy it. Remember if you need advice on any cooking tips please get in touch at rjmillar1@blueyonder.co.uk.
Also as in previous blogs we do gift vouchers for a different present. That time of the year is getting nearer yes i'm talking about the dreaded xmas. Well thats it short and sweet for now.
Happy cooking!

2009-06-05T01:38:00.000-07:00

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

2009-05-19T13:20:00.000-07:00

Hi there thankfully I have got round to the month of Mays blog. It has been very busy the the last few weeks hence once again a late update! I would like to start this month with another special which we had on offer last month and proved reasonably successful.The lucky ones that took up the offer were Lyn and Frank from Kirkcaldy,Raymond and Tracy from Rosyth and Craig and Mags from Lower Largo.

This month Emerald Catering is offering a special Tapas night!
What ever the occassion(do you really need one!)we are offering 6 items at £10.00...yes £10.00 per head which will be....remember it includes delivery,set up,cutlery,crockery,napkins and pick up next day! All we ask is a minimum of 10 people. Surely getting ten mates together won't pose a problem. Anyway lets try and tempt you with these dishes!

The following are a modern twist on Asian,Medditeranean and the Spanish classic.
Fresh Tuna rolled with pickled vegetables and wasabi creme fraiche
Duck dumplings with asian style salad
Squid" Tagine Style"
Proscuitto with fig,rocket and parmesan
Classic spanish tortilla with fennel and olive dressing
King prawn skewer with smoked paprika and garlic aioli

I hope these sound tempting enough....they will with some nice champagne cocktails!
Should any reader have a problem with recipes and would like any queries answered please e.mail me at rjmillar1@blueyonder.co.uk as I will be more than willing to help or give advice on any issue of concern.Better still get a few friends round and I will come over and help you cook a dish you have always wanted to impress with but haven't been able to cook.
Well we have a wedding coming up in West Lothian at the end of the month which we are looking forward to very much.Starting with champagne and canapes in a beautiful walled garden then onto the 3 course meal with a hot buffet in the evening,I'm sure we will have a lovely sunny day to go with it.
Any readers out there that hosts any events them selves but are struggling with cutlery,crockery,linen,glassware etc. we do have some available for hire so please give us a call on 07743 937178.
Get calling for the Tapas special which will be at the above bargain price till June 1st.

For the cooking enthusiast who loves the odd recipe and tip we have a Pavlova to share with you.
Aprrox.4/5 egg whites(depends on size of egg)
8oz caster sugar
I tbs lemon juice and I teaspoon of cornflour(mix these together)
You will also need a mixer(bowl with a whisk attachment)

Method:Preheat oven to 160c/310f
Make the meringue in the mixer by whisking the egg white till they start to thicken then SLOWLY add the sugar bit by bit till its all added and the meringue is looking glossy.
To give the pavlova its gooey middle you then add the lemon and cornflour mix. Keep the machine going for another 5 mins or so which by this time it should be thick and glossy looking.
Get yourself a baking tin lined with greaseproof paper then tip the mixture into the tin and level it out with a spatula(doesn't have to be to neat looking)
Bake in the pre-heated oven for nearly an hour.Should have risen slightly.
Bring out oven cool then cut into squares or rounds then add whipped cream and some lovely strawbs and rasps and a raspberry sauce.The tip for this recipe is the lemon and cornflour mix which gives the meringue its gooey centre.
It won't fail to impress your guests!

Thanks for looking in will post another blog shortly.
Raymond

2009-04-01T07:10:00.000-07:00

Hi there,I'm going to start this latest blog with a bargain! For April only I am putting out this menu for £20.00 per head (minimum 6 people). If the menu interests you and you fancy a crunch buster meal in the comfort of your home with friends then call me(Raymond) on 07743 937178 and arrange a date. The menu is Roast chicken and parsnip soup with ravioli stuffed with its own leg meat........then Pan fried fillet of salmon, nicoise potato cake, fine green beans and tarragon butter sauce......dessert will be Rhubarb pannacotta with carpaccio of fig and star anise syrup. Yes all that plus cleaning up the kitchen afterwards(and waitress service)! So remember this is for the month of April Only!!!

Well its been a reasonably busy month with buffets during the day for companies around Fife.One of the popular buffets we do is a round of sandwiches, mexican chicken salsa wrap, feta,red onion marmalade and roast red pepper topped with rocket on bruschetta and then a platter of biscuits and cakes and a bowl of fresh seasonal fruit all for £5.95 per head. Lots of other ideas should you wish any and there is also other options should you have a tight budget. Please phone to discuss any requirements. At home or in the work place for any reason we also do a wide range of tasty ,imaginative and presentable canapes. As said before in a previous blog if you are thinking of a different present to give anybody for any reason we do gift vouchers starting at £25 per head. Now for those who prefer to stay in the kitchen and create there own dishes here is a recipe for you to try;
It is pan fried corn beef hash with crisp smoked pancetta soft boiled egg rocket and grain mustard cream. This can be used for a nice starter or make a bigger portion for lunch!

Method;start by mixing left over mash potato( warm them up and they will be easier to mix with the corn beef) with equal quantities of corn beef 8oz of each should be enough. Wrap in cling film in a cylinder shape and chill..Grill the wafer thin pieces of pancetta till crisp then leave to the side. Boil an egg for 3 and a half minutes cool then peel. Mix a tablespoon of grain mustard with a half pint of whipped cream seasoned with salt pepper and a touch of lemon. When you want to serve the dish heat a non-stick pan up till hot add a touch of oil and knob of butter. Then add a slice of your corn beef hash pan fry on both sides till golden keep in medium hot oven whilst you assemble the dish.

On the plate put your slice of hot corn beef hash half of your soft boiled egg dressed rocket i.e a touch of dressing of your choice crisp cold pancetta then a quennelle ( a cheffy term for an oval shape) of grain mustard cream and...enjoy!

Speak soon!

2009-02-19T01:07:00.000-08:00

Hi, been very busy again but will tell you what's been happening of late before i give you a new recipe to try out. Business has been good of late considering the economic state of affairs. Going to give the website a bit of a freshen up so hope you will give it a look...watch this space!! Also doing some shifts at Dunnikier house which is very handy. If anybody out there loves a piece of pork whichever cut, you will find top quality pork at Puddledub which has a farm out at Auchtertool. If you are in Kennoway then you will also get the butchers shop in the middle of town offering quality unadulterated beef,lamb and pork cuts. For the family last week i decided to buy pork cheeks which is more than reasonably priced and slowly braised it with root vegetables,thyme,bayleaf and garlic for 2 and a half hours till meat was very tender then served it with mash potato and the sauce and veg it was cooked with ...Delicious! Well next month we have a barbecue to do up in Crail yes a bbq! it looks like it could be an inside one.Hopefully it will be a great summer so we can get a few bbqs on the go. Should you require any ideas for the bbq or can't be bothered doing it yourself give us a call. For the time being here is a recipe for a chocolate tart which you can serve up with some vanilla ice cream or creme fraiche.

If you don't like making pastry you can buy a decent tart case at sainsbury or Marks and Sparks. Then for the filling you will need 300g of chocolate 200g of butter which you melt in a bowl over a pan of simmering water to let it fully melt! Then with an electric hand whisk or food proccessor mix 2 whole eggs 2 egg yolks and 60g of sugar till light and fluffy(Sabayon). Fold one third of this mix into melted chocolate mixture then the choc mix into the other two-thirds of egg mix. Pour the chocolate mixture into the baked pastry case(bought or premade) and then bake in the oven for for 10 minutes.Leave to cool at room temperature.If still soft leave in fridge for an hour or so. Dust with cocoa powder and icing sugar ,cut and serve with desired choice..cream etc then sit down and enjoy the fruits of your effort. I will try and keep more upto date with recipes etc.

2008-11-28T05:29:00.000-08:00

Hi sorry a bit late with this weeks news but thankfully been busy!I f you have run out of ideas for Xmas gifts...how about a voucher for a dinner party.Just contact me on 07743 937178 and we can organise a menu. All that happens after that is I turn up on the chosen date with all the food,pots,pans,cutlery and crockery then start cooking all you do is sit back have a wine or three enjoy the evening with your guest(s) and worry if the foood will come out ok(only joking,of course it will be good!). If that isn't appealling how about a cookery lesson in your own home.
We can create a menu prepare it in your own home then sit down and eat it! If there is something you are unsure of how to cook then let me know and we can build a menu round it.
It can be your favourite starter or fish or that divine sweet youve had somewhere and wish you asked for the recipe whatever it is let me know and we'll sort it.
Last Saturday we did a dinner party for Sheila and Rab Elder for there daughter's forthcoming wedding. The following menu was requested for the big day.

Green split pea and smoked ham hock with herb croutons then Prime scottish sirloin of beef with fondant potato, courgette,fine green beens,carrot and parsnip with a thyme and red wine jus followed by a white chocolate and strawberry cheesecake,raspberry sauce and fresh cream...all homemade using the best ingredients available! The day before we did a Lobster dinner for four for Fraser Robb and his wife Ann which we did for a charity event and they were the lucky winners. The meal started with a smooth chicken and duck liver parfait with red onion marmalade and toasted brioche and finished with Sticky toffee pudding,butterscoth sauce and vanilla ice cream.

Here is a quick simple recipe to try out this week: Home cured salmon with pickled cucumber.
You need around 1kg of fresh salmon, 50gsea salt, 100g caster sugar, bunch of dill and for the pickled cucumber 2 cucumbers, 1 teaspoon of dijon mustard, 50ml of white wine vinegar, 50ml of caster sugar and touch of chilli if you wish!
(Method) 2 days before serving rub the salt,sugar and dill together well then rub all over the salmon wrap in cling film put on a tray and then a little weight on top for 24 hours. After the first 24 hours turn over the salmon for another 24 hours. When ready to serve the salmon peel the green skin of the cucumbers then finally slice mix the sugar,mustard and vinegar together and pop in your sliced cucumber.Scrape of the sugar,dill and salt mix of your salmon cut thin slices lay on plate with pickled cucumber mix and if you wish serve with small salad and some bread of your choice. Healthy,quick and tasty...enjoy!

Raymonds catering and recipe update

2008-11-19T07:35:00.000-08:00

Hi there, this is my first attempt at blogging! so please post your thoughts(nice ones!) I am a freelance chef who does outside catering from sandwich deliveries, hot and cold buffets, weddings, dinner parties, canapes and any other thing you can think off relating to food. Should any of you viewers be an owner of hotels, bars, restaurants, golf clubs etc. and you are in need of a reliable, honest,hard working individual please contact me and I will be more than happy to help. I work in and around the Fife area and have been in a few establishments over the years, some good some bad and the rest forgettable! Please don't hesitate to call for any food ideas for any reason. Dinner parties are getting more popular as you have the chef and waitress in your home looking after all your needs and clearing up the kitchen afterwards. You will also save money on transport and drinks as you can buy your own quality wines for the price of a glass in some restaurants! Just contact me on 07743 937178 to discuss menu, price, time and place.

Thanks for viewing.

Here is a recipe which I will now feature on a weekly basis.
Happy cooking!
Asian style duck wrapped in chinese pancake with plum and ginger dip
You need: 2 Duck legs
Half a packet of veg for stir frying
2 floz of oyster sauce
thumbnail of fresh ginger
1 chilli or tspoon of chilli paste
2 tbspoon of toasted cashew nut
1 clove of garlic
some coriander
and a bottle of plum sauce

Method:
Slowly in some duck or goose fat (if poss) is expensive but worth it, roast the duck legs preferably for an hour till falling of bone.
Sweat of in some sesame oil (ordinary will do) the veg for couple of minutes then add oyster sauce, garlic and cashew nut leave to cool.
When duck legs are cooked, shred into pieces add to veg then add coriander, mix well. Grate the ginger into the plum sauce.
Lay out pancakes add some of the duck and veg mix roll up and dip into the plum sauce mix and enjoy!
Nice for a starter or small portions for a canape.