Wedding Feasts - Manawatu Standard Saturday 21st January 2012.
Weddings are such a personal event. Each couple has their own wishes and desires for this very special individual day. This is a very exciting time for us at HG Catering as our calendar has many wedding bookings. Because we do not operate from any one venue there is a huge variation in the weddings for which we cater and we specialize in designing menus to appeal to the Bridal couple that will meet all their requirements.
At the end of the year we had the opportunity to cater for a large marquee wedding, which in turn bought its own problems as it was extremely wet! However adaptability has to become our middle name and we adopt the philosophy that there is always a solution. On this occasion we were supplied with a generous variety of seafood, some of which was prepped in our rather small kitchen by rather large guys the night before the wedding! Platters of crayfish, paua fritters, with bowls of kina, creamed and soused mussels were taken to the tables. As an alternative option, platters of rock melon, prosciutto, asparagus with basil mayo, small kebabs of mozzarella, basil and cocktail tomatoes and cured meats were artfully arranged on large platters. Baskets of assorted breads with paua shell butters were handed as an accompaniment. The main course was a choice of dukka and parsley crusted lamb served over smashed kumara with roasted cherry sauce or prosciutto wrapped chicken breast with green pea, mint and chilli stuffing accompanied by scalloped potatoes and chicken jus. Hot mixed seasonal vegetables where placed on the tables for the guests to help themselves. All this is happening from a garage which has been established as a temporary kitchen. We have learnt to cater from almost any situation although a supply of electricity and water are an advantage! We are constantly learning as hired equipment sometimes does not respond in the way one expects or perhaps the plugs have been plugged in to the multi box arrangement under the wrong voltage. Unexpected things like this that happen are designed to turn one’s hair grey.
A simple dessert followed, accompanied by a lavish cheese board with matching wines.
The following weekend we catered for a wedding at the Vintage Car Club. This is a great family venue and has recently been attractively redecorated by the members on the VVC committee. This venue seats about 120-130 guests for a formal occasion. Not only does it have a wide verandah and an expansive lawn but also the client can supply their own beverages. On this occasion the room was cleverly decorated to give a retro feel. The bride’s mother had arranged simple but attractive flowers and the guests sat at doubled trestle tables. The guests arrived at 5.30pm – the wedding ceremony having taken place on Fitzherbert East Road in a beautiful garden setting at Caroline’s Creative Interiors. Guests sat down to platters of breads with chive butter or pesto. The main course menu choices had been made by the guests in advance which makes our job easier as we know the quantities to be prepped. Rare roasted sirloin of beef served with horse radish cream or stuffed chicken breasts, both mains served over buttery, smashed minted potatoes. Platters of oven roasted vegetable salad with feta cheese, black olives and baby basil were placed on the tables with bowls of salad greens. For dessert, small shot glasses of lemon posset and/or raspberry rippled cheesecake were offered on platters with wedding cake.
In direct contrast to the weddings above, last weekend we catered for a wedding in an Historic woolshed about 20 minutes from Palmerston North. The atmosphere was casual with all the guests sitting at tables in the catching pens. The drafting race became a passage way for the guests to the buffet. The shearing floor became the dance floor and the wool sorting table was our buffet table. The tables were white clothed with mini hay bales bound with old barbed wire which held the names of the tables. Calla lilies were informally placed in agee jars with the screw bands on. Drinks were held under the gingko tree in front of the homestead and a selection of canapés were passed. Prior to dinner the guests wandered across to the woolshed to find their “pen”. Simplicity was the key as far as we were concerned. With cooking facilities nonexistent and space at a premium it was important for us to be able to arrive with the wedding breakfast plated ready to serve. Hot rare roasted sirloin of beef was carved by two chefs and the guests then moved along the wool sorting table to help themselves to chicken, grape and celery salad with homemade mayonnaise, hot minted potatoes, roast vegetable salad, broccoli, green bean, lemon chilli and mint salad another delicious salad that would appeal to all special diets, red rice, quinoa, diced dried apricot and pear, julienne raw carrot, chopped freshly toasted brazil nuts and lots of fresh parsley and chives, all tossed in a vinaigrette dressing flavored with homemade chutney. Dessert was very simple. Long stem strawberries for which we had to scour the north island and chocolate brownie with whipped cream. To complete the evening honey glazed ham and bread rolls were offered about 12pm along with tea, coffee and wedding cake
Red Rice and Quinoa Salad with Chutney Dressing
Ingredients
250g red rice (available from Davis trading)
250g quinoa
1Tbsp grape seed oil
1 onion, finely dice
1 – 1 ½ c water
1 tsp instant chicken stock
½ c dried apricots, chopped
½ c dried pears, chopped
½ c tossed Brazil nuts, chopped
Grated rind and juice 1 orange
Grated rind and juice 1 lemon
1 c chopped parsley and chives
New Zealand sea salt and freshly ground pepper to taste
Method
Cook red rice in boiling salted water until tender. Rinse and drain well.
Cook quinoa as one would a risotto using onion, water and chicken stock. Once quinoa is tender (approx) 20 minutes remove from heat and combine with red rice. Add remaining ingredients. Just prior to serving toss in orange chutney dressing. Taste and serve in a large bowl.
Dressing:
4T grape seed or canola oil
Juice and grind 2 oranges
1T white wine vinegar
1tsp honey
½ c peach or apricot chutney, roughly chopped
Combine all dressing ingredients together.
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
