Whats cooking in January

This month is all about you!

Our consultation days are over flowing into two days and we are keen to get some awesome wedding menus lined up for 2017 and into 2018 you are an organised bunch of wedding planners!

Earlier in the month Callum our operations manager Took a day out to London to represent us at the national finals for The wedding Industry awards, we were finalists for a second year running so we are very proud to remain in the top 7 of our industry NATIONALLY! Sadly we didn’t come away with the big one but there is always next year to push forward and make wedding catering awesome.

Our awesome friends at Bawdon Lodge, Sami Tipi, and Premier Limos still gave us loads of support!

Not much wedding catering happens in the first few months of the year. So to kick of 2017 we have a delicious recipe from our sous chef Chris Young, you can learn a little more about Chris on the team thomas page but if there is one thing Chris can do OUSTANDINGLY it’s cook with spice, I have learned so much from Chris over the last year in regards to cooking with spices its amazing! This guy can make a spicy chicken breast sing!

GREEN CURRY, CRISPY CHICKEN, KIMCHEE SLAW, RICE NOODLES

CHICKEN-

8 thighs skin and bone in, 2 tablespoons sesame seeds, 2 large table spoons honey

KIMCHEE SLAW-

1 small bunch radishes, ½ Chinese cabbage, 1 small bunch coriander, 1 fresh red chilli, 1 fresh green chilli

CURRY SAUCE-

1 small piece ginger, 2 limes, Sesame oil, 2 red chilli’s, 1 bunch coriander (keep little back for garnish), 4 cloves garlic, 1 stick lemongrass, 1 small bunch spring onion, Olive oil, 300ml chicken stock, 200g fine green beans, 400ml coconut milk, Lime juice, Soy sauce

NOODLES-

250g rice noodles

METHOD

1. Get all ingredients and equipment ready. Put 1 large and small frying pan on high heat.
2. Put chicken in large pan skin side down. Drizzle with olive oil add pinch of salt and pepper, turn every minute or so until cooked through.
3. Wash radishes, peel and half onion, very thinly slice Chinese cabbage, onion and radish. (if you have a food processor use slicer disc attachment to save time), Finely chop half the coriander and chillies and ginger, tip all ingredients into a bowl, add a squeeze of lime and seasoning just before serving.
4. Turn heat down on skin side down chicken put some greaseproof paper on top then place the smaller frying pan on top of that with something heavy like a pestle and mortar on top to weigh it down. This will get the chicken dead crispy.
5. Either blitz or very finely chop ginger, chillies, coriander, garlic, half lemon grass, spring onions add drizzle of sesame oil and a good glug of olive oil, mix everything to form the curry paste.
6. Check your chicken is crispy enough, when you are satisfied remove all fat from the pan add 2 tablespoons of the curry paste cover the chicken and keep on cooking to form a lovely glaze, Fill and boil kettle.
7. Tip in rest of curry paste into the pan and turn up the heat, stir in the chicken sock and green beans and coconut milk bring up to boil then turn down and simmer.
8. Put noodles into empty frying pan with a pinch of salt and cover with the boiled water, drain and refresh noodles under cold tap when cooked, finish with lime juice and sesame oil.
9. Check chicken is cooked add honey to sauce and season to taste.
10. Divide noodles between 4. Put chicken on a platter layer up with the slaw and dig in.
11.