Red and Green Buffet's blog

Why not treat the kids to this simple cheeky little pancake innovation, Hot dog pancakes with BBQ sauce & cheese? First gather your ingredients

ingredients:  

Seasonal food during Feburary is a bit challenging as only the most hardy food is available, However now is the time to take advantage of one our great ingredients and inspired by the recent BBC series Great British food revial we have a simple, but impressive dinner party recipe for forced rhubarb, from the rhubarb triangle of Wakefield.

Serves 4 - 6 people

Ingredients:

2 large pork tenderloin fillets about 350gms 

250gms of best black pudding - skinned & sliced 

12 rashers of smoked streaky bacon 

Glug of olive oil

During the cold months of winter we look towards a rich juicy stew to sustain & nourish. Irish beef Stew being the most popular UK stew - But if you fancy something slightly different with rich velvety texure & taste. Then opt for the totally delicious Osso Bucco - originally a peasant dish from nothern Italy served with a Milanese saffron Risotto, but being northern Europeans as we are: a creamy mash will work just as well, here's how:

Serves 4:

Ingredients

We would like to thank Joyce & Zohura from Tower Hamlets Council for choosing our company to impress their American guests. The event is a buffet breakfast for at a forthcoming Olympic planning meeting, after much debate we decided to fly the flag & opt for as many British style buffet items as we could, this is what we eventully came up with:

Does anyone in Wales actually say boyo? or am I just sterotyping? who knows, anyway we stumbled upon these delicious buffet snacks whilst researching our buffet Verde last year. Since then we spent a lot of time refining the recipe, (there's a lot of online versions & frankly they don't work well).  As a result of our trials & tribulations we believe we have a hit with these cheesy herb sensations, so much so that we now regulary include them in our mainstream buffets.

It sounds wrong, but the catering worked so well for newlyweds Rachel & Joe who opted to a red & black themed wedding in Bexley – We were asked to come up with a suitable menu to match the theme.

This was not as easy as it sounds, if you ignore squid ink & black olives, black is not normally
associated with great food, red however, is prefectly workable with a bit of imagination.

Easily one of Italy's best kept secrets and great veggie alternative to lasagne - The Aubergine has a delicious almost meaty & creamy texture that makes this dish work so well, there are a few recipes online, but here is our version, we have scaled it down for 4 hungry people:

Ingredients:

Big thanks to Emma & the Gallions housing team based at Sidcup for their Christmas party order, they choose a varied selection of home-made buffet nibbles all with a Christmas theme equally balanced for veggies as it was for the carnivours:

Mini filo pies with turkey breast, brie &
cranberry

buffet sausage rolls,

chicken goujons,

King prawn skewers
with chorizo, with a lemon, parsley & garlic gremolata 

Birds nest eggs, free
range eggs wrapped in a cheddar, chive, & sage breadcrumb coating (v)

Big thanks to the Firecracker films of Big fat Gypsy wedding
fame, who enjoyed their Christmas party buffet in Southwark central London,
Great choice in menu:

BBQ hot dog pancakes

Coconut curried chicken skewers with pineapple

Smashed pea & mozzarella crostini (v)

Sticky BBQ chicken drumsticks

Mini Chorizo, mozzarella & fresh basil ciabatta pizzette

Chef’s own cheddar & spring onion pastry bites (v)

Shallot pea & sweet potato bhajees (v)