• Jonathan Carter-Morris

A three-course dinner party menu in 30 minutes - here's how...


This weekend we are at the Brindley Place Food Festival in Birmingham supporting our charity partner Ronald McDonald House UK (RMHC) as they celebrate their 30th anniversary this month.

As part of the festival we are on stage giving a demonstration kitchen of how to prepare a three-course menu for a birthday dinner party in less than 30 minutes.

Here's the menu for you to try - do send us your photos, we'd love to see how you did!

~~ STARTER COURSE ~~

Panzanella Salad with Mozzarella

Ingredients:

  • 300g Sourdough, torn.

  • 8 tbsp Olive Oil

  • Sea Salt

  • Pepper

  • 1 Clove Garlic, crushed

  • 1/2 Red Onion, thinly sliced

  • 1 tbsp Capers

  • 1 Bulb Mozzarella, torn

  • 1 tbsp Balsamic Vinegar

  • 1 handful Basil, roughly chopped

  • 500g Heirloom Tomatoes.

Method:

  1. Drizzle the Sourdough in half the Olive Oil and Season with Salt and Pepper. Bake at 180 for 10 minutes, until toasted. Allow to cool.

  2. In a large bowl, chop together the Basil, Garlic & Capers, and mix with the rest of the Olive Oil.

  3. Cut the Tomatoes into 1/6 pieces and add to the bowl. Add the Vinegar, Onion and Bread and toss together.

  4. Season again and make sure to taste.

  5. Finally place into a serving bowl and add the Mozzarella pieces before a last gentle mix.

~~ MAIN COURSE ~~

Pork Tenderloin, Herb-crushed New Potatoes, Roasted Pear & Sage Butter

Ingredients:

  • 200g Pork Tenderloin.

  • 2 tbsp Vegetable Oil.

  • 6 New Potatoes, washed and halved.

  • 2 tbsp Curly Parsley, finely chopped.

  • 1 tbsp Shallot, finely chopped.

  • Salt

  • Pepper

  • 100g Butter

  • 1/2 Pear, peeled and cored.

  • 1 handful of Sage, finely chopped.

Method:

  1. Warm the Oil in a frying over a high heat, and carefully place the Pork in the pan. Seal and colour on all sides. Add the Pear, flat side down.Place in the oven at 180 for 8 minutes.

  2. Bring a pan of water and the Potatoes to the boil and cook until the Potatoes are tender. Drain and set aside.

  3. Once the Pork has cooked, remove it and the Pear from the pan and rest.

  4. Return the pan to the heat, add the Potatoes and a knob of the butter and crush with a spoon.

  5. Add the Parsley, Shallots, Salt and Pepper and mix until the Potatoes are smashed and begin to bind together - you are not looking for a mash like consistency, but something you can shape together.

  6. Meanwhile, heat the rest of the butter in a pan until it begins to foam and turn to a light brown colour. Add the sage, remove from the heat and set aside.

  7. To plate, spoon the potato onto the centre of the plate, followed by slices of the Pork, and the pear. Spoon over the Sage Butter.

~~ DESSERT ~~

Eton Mess

Ingredients:

  • 150 ml Double Cream

  • 2 tbsp Icing Sugar

  • 1 tsp Vanilla Extract.

  • 1 handful of broken Meringue

  • 1 handful of Strawberries & Raspberries.

  • 1 tbsp Mint, finely chopped.

Method:

  1. Add the Cream, Sugar & Vanilla to a bowl and whisk until the Cream is stiff.

  2. Chop the Berries into bitesize pieces and add to the bowl, along with the Meringue.

  3. Give a few turns to incorporate everything.

  4. Spoon on to a plate and top with the Mint.

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