tag:blogger.com,1999:blog-4732989884081079872024-03-06T00:48:23.823-08:00Sassy Chef CateringA catering company with a personalised touch.Choose your venue and dont forget to invite us.Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-473298988408107987.post-59062639496359147792013-06-12T20:00:00.001-07:002013-06-12T20:25:15.692-07:00<!--[if gte mso 9]><xml>
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<div class="Default">
<b><span style="font-size: 10.0pt;">Sassy Chef Catering are now doing Convenience meals for busy families</span></b></div>
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<b><span style="font-size: 10.0pt;"><br /></span></b></div>
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<b><span style="font-size: 10.0pt;">Eat some homemade and healthy meals delivered to your doorstep.</span></b></div>
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<b><span style="font-size: 10.0pt;">Easy to store in the Fridge or Freezer.</span></b></div>
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<b><span style="font-size: 10.0pt;">Having a dinner party , birthday party or an office lunch these hearty boutique meals will impress your toughest critiques and you don't even have to tell them you bought them.</span></b></div>
<div class="Default">
<span style="font-size: x-small;"><b><br /></b></span>
<span style="font-size: x-small;"><b>A great idea as a gift for a friend that has everything except time to cook. </b></span></div>
<div class="Default">
<span style="font-size: x-small;"><b>Buy a gift certificate from Sassy Chef Catering today www.sassychefcatering.com.au</b></span></div>
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<b><span style="font-size: 10.0pt;"><br /></span></b></div>
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<b><span style="font-size: 10.0pt;"><br /></span></b></div>
<div class="Default">
<b><span style="font-size: 10.0pt;">Homemade meals for your home</span></b><br />
<b><span style="font-size: 10.0pt;">All meals come with instructions for reheating and all meals are served in containers that are easy to pack in your fridge and freezer.</span></b><br />
<b><span style="font-size: x-small;">With a $250 minimum you could feed yourself and your family for a week.</span></b></div>
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<b><span style="font-size: 10.0pt;"><br /></span></b></div>
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<b><span style="font-size: 10.0pt;">Hot Dishes<o:p></o:p></span></b></div>
<div class="Default">
<b><span style="font-size: 10.0pt;">Small - $12.50 (Serves 2) <o:p></o:p></span></b></div>
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<b><span style="font-size: 10.0pt;">Medium - $32.50 (Serves 6) <o:p></o:p></span></b></div>
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<b><span style="font-size: 10.0pt;">Large -$45.00 (Serves 8)<o:p></o:p></span></b></div>
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<br /></div>
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<span style="font-size: 10.0pt;">Organic Chicken ragout w/ Swiss
brown Mushrooms<o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;">Cannelloni with pumpkin,
ricotta, spinach and pine nut<o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;">Moroccan spiced Lamb w /
eggplant and chic pea<o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;">Traditional Beef Lasagne w/
3-cheese sauce<o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;">Tandoori Chicken w/ minted
riata <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-size: 10.0pt;">Family Size pies -12 inches -$33.00<o:p></o:p></span></b></div>
<div class="Default">
<span style="font-size: 10.0pt;">Lamb Shank Pies w/ Creamy mash
potato<o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;">Chicken Soubise, sage and
mushroom pie<o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;">Beef Cheek Pie with Flaky
pastry<o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;">Leek, caramelised onion and
Gruyere Quiche<o:p></o:p></span></div>
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<br /></div>
<div class="Default">
<b><span style="font-size: 10.0pt;">Accompaniments</span></b><span style="font-size: 10.0pt;"> <b><o:p></o:p></b></span></div>
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<b><span style="font-size: 10.0pt;">All serves 500gms - $5.70<o:p></o:p></span></b></div>
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<span style="font-size: 10.0pt;">Duck fat Roasted Potato<o:p></o:p></span></div>
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<span style="font-size: 10.0pt;">Creamy Mash potato<o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;">Fragrant Steamed Rice<o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;">Steamed Seasonal Vegetables<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<!--EndFragment-->Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-13906468387371798052013-02-24T03:08:00.000-08:002013-02-24T03:08:00.723-08:00Cocktail party and dinner partyThis weekend was a busy one<br />
<br />
A cocktail party at a beautiful home in Bronte for 50 people. Again a repeat client <br />
A delicious menu as chosen.<br />
On Friday we were rolling tuna and avocado sushi rolls bright and early.Also preparing our soda tempura batter for our crispy prawns.<br />
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Mini beef burgers were devoured by the hungry party goers.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcNu8ISWKy-GXQcSS6O0raBlcUWWZtxZNFhOTJU1GE3d6Ay-HPSjG8PNd4E9OAIoq6XqUV2fM-xhNtrM1QGVd2VmKX72K2tnptTj41GuPHhtxJSosSQ8ULwvCJqRzYZOILJbAVNUTw4w/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcNu8ISWKy-GXQcSS6O0raBlcUWWZtxZNFhOTJU1GE3d6Ay-HPSjG8PNd4E9OAIoq6XqUV2fM-xhNtrM1QGVd2VmKX72K2tnptTj41GuPHhtxJSosSQ8ULwvCJqRzYZOILJbAVNUTw4w/s1600/photo.JPG" /></a><br />
We then got a great response to the very popular beef cheek pies.The tandoori lamb cutlets were another success as we're the chicken tenderloins in oregano Lemon and garlic.<br />
We backed up the next evening with a dinner party for 10 people at a great home in Coogee. Who would want to go to a restaurant on a wet and windy night like Saturday night so have the restaurant come to you.<br />
2 types Of canapés to start. Char Sui chicken crisp wontons and salt and pepper squid.<br />
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The entree was tempura prawns with wasabi dressing caramelized lime and a pomegranate and snow pea salad.<br />
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The char grilled beef fillet with eggplant and tomato kasundi bernaise sauce was complemented with smashed potatoes in lemon thyme and olive oil.another side dish was a salad of rocket pear and Parmesan.<br />
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The dessert was titled trio of chocolate and it consisted of chocolate mousse infused with grand marnier and a layered pistachio and chocolate cake. White chocolate anglaise made up the 3 type of chocolate and as we cleared the plates we had guest commenting they wanted to lick the plate- always a good sign!<br />
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Finally our cheeseboard was our farewell and it was finished.<br />
We are looking forward to another busy week a head<br />
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Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-74843394268798354112013-02-23T13:27:00.001-08:002013-02-23T13:27:14.736-08:00Zoe F | BONDS Baby Search 2013<a href="http://babysearch.bonds.com.au/entries/zoe-f#.USk0Jkp3u2Z.blogger">Zoe F | BONDS Baby Search 2013</a>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-73934534482053662512013-02-13T17:16:00.000-08:002013-02-13T17:16:04.460-08:00Happy Valentines day xxxThe food that always reminds me of Valentines day is Oysters.<br />
A dozen nice Sydney rock oysters is definately a must on the 14 th of Feb.<br />
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But my all time favourite on Valentines day is dessert.<br />
A Coeur a la Creme is the perfect Valentines dessert . A heart of cream is the english translation so t is very appropriate for Valentines day.<br />
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You will need to have a heart shape mould for this dessert and if you live in the eastern suburbs they sell these Moulds at Peter's of Kensington on Anzac parade.<br />
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The ingredients<br />
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200gms of Mascapone (Cream cheese is also an option but I do like the Mascapone better)<br />
100gms of clotted cream (or double cream)<br />
80gms caster sugar<br />
1 vanilla pod scrapped<br />
2 egg whites<br />
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Whisk the cream with the sugar and vanilla till soft peaks are formed. Separately whisk the egg whites till they peak.<br />
In a seperate bowl fold together gently the mascapone , egg whites and cream till they are combined.<br />
Line the heart shape mould with cheese cloth or if you have no cheese cloth use muslin cloth.<br />
Refridgerate over night to drain.<br />
When you serve the dessert gently turn out the Coeur a la creme onto the plate and serve with berries or couli.<br />
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Enjoy your dessert<br />
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<br />Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-85589664683226644412013-02-05T19:30:00.001-08:002013-02-05T19:30:05.627-08:00Loving ChutneysGetting ready for our Saturday night function.<br />
Today we started making the chutneys that will compliment the honey glazed ham.<br />
A pear and pineapple chutney , infused with yellow mustard seeds and cooked with fig paste that gives it a rich an thick texture.<br />
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This was my dinner tonight and it tasted as good as it looked.<br />
Snapper fillets were smoked on the barbecue , the smoking consisted of green tea and raw sugar.<br />
The salad was simple perfectly ripe figs , spinach and rocket leaves lightly blanched asparagus with Aline dressing.<br />
Perfect dinner , light and simple.thanks Wazza x <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SdV414OIo7i6BdExHji4I7W8S3wpryEj9DnJkIyUneVWvULSp9CW0Hmj6LEXBeS9NmZE-2mF5PxbqC6tj3DIq47mUERNB_ecD3gwjr-0hgweDVexIHbSvGy1ldi2_vlb3sMydk_xBL4/s640/blogger-image-595515077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SdV414OIo7i6BdExHji4I7W8S3wpryEj9DnJkIyUneVWvULSp9CW0Hmj6LEXBeS9NmZE-2mF5PxbqC6tj3DIq47mUERNB_ecD3gwjr-0hgweDVexIHbSvGy1ldi2_vlb3sMydk_xBL4/s640/blogger-image-595515077.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7Y6PFtuAIEqRCxm15uzNfg8m2DZzEGbYCXjNXGCMHVIWAGLZTQPr8aEMcjzmWHxG9EQ6JrR9yEBUM9au84tVjhZqVnkQwuEnlmRC94hFJN_yQckNTspTQiLMhDsnqRkj85dokIZoEm0/s640/blogger-image--1128649761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7Y6PFtuAIEqRCxm15uzNfg8m2DZzEGbYCXjNXGCMHVIWAGLZTQPr8aEMcjzmWHxG9EQ6JrR9yEBUM9au84tVjhZqVnkQwuEnlmRC94hFJN_yQckNTspTQiLMhDsnqRkj85dokIZoEm0/s640/blogger-image--1128649761.jpg" /></a></div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-53205350856755120582013-02-04T02:23:00.000-08:002013-02-04T02:28:21.803-08:00Coogee Surf Life Saving Annual Carnival Sponsors Luncht<div class="separator" style="clear: both; text-align: center;">
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Saturday 2nd Feb<br />
We were fortunate enough to secure the Coogee Carnival Sponsors lunch that was for 80 of the Clubs major sponsors.<br />
After the formalities were over we opened the buffet lunch.<br />
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The Menu was simple and tasty and was great exposure for our business with many compliments and follow up calls today.<br />
We began with a bread display of sour dough and turkish breads and dips to follow were our homemade olive tapenade and hummus.<br />
We displayed tomato baby bocconcini and salsa verde topped with picked basil and balsamic reduction.<br />
Three salads that were<br />
Wild rocket , shaved gruyere , toasted pine nut and balsamic vinaigrette<br />
Potato and chive salad<br />
Spiced Quinoa salad<br />
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Our poached Atlantic salmon was definitely a favourite of the lunch it was displayed with all the traditional garnishes like horse radish cream , cornichons , capers , pickled cucumber and red onion.<br />
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The hot dishes were Chilli and soy chicken on steamed rice and roasted beef sirloin , garlic jus and sweet potato chips.<br />
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For dessert there were chocolate dipped meringue and seasonal sliced fruit. <br />
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Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0Sydney NSW 2034, Australia-33.9236193 151.2539627-33.949970799999996 151.21362219999997 -33.8972678 151.2943032tag:blogger.com,1999:blog-473298988408107987.post-39701888431490215012012-11-22T02:11:00.001-08:002012-11-24T15:06:24.822-08:00Coogee Minnows Parents Cocktail PartyBack again for another Friday night to Coogee surf-club , this time to entertain the parents of the Coogee Minnows. <br />
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100 Mum's and Dad's attended this event.A different style of menu with an Asian influence. <br />
The avocado and vegetable sushi with wasabi , soy and pink ginger. These freshly hand rolled sushi were yummy and quick to go.<br />
An old favorite returned , the Coconut chicken with coriander in a crisp wonton. The confit chicken so moist is such a contrast to the crisp wonton.<br />
Of course not so Asian but always a favorite on the menu the mini beef burger with caramelized onion and spicy tomato chutney giving the burger the kick that it needs.<br />
Pork and fennel sausage rolls with green tomato chutney soak up the flowing alcohol.<br />
The crispy handmade vegetarian spring rolls are complemented with a sweet chili, cashew and peanut dressing.<br />
Finally a popular item of salt and 5 pepper squid with citrus aioli in bio cone bamboo.<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQc8TUs-Q8eddSqy9edx_iDPQYzYQtpjmxcYnwvVmcuq5qS7luRlplRoUUIS3Ohqpvc95mo-aE6PTkPVwmbYNymRWuUChET6oP5ncszLSvBIQAPRKQrBN6EUY2HwfI25t19kKJs4Z-RQ/s640/blogger-image-2028658987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQc8TUs-Q8eddSqy9edx_iDPQYzYQtpjmxcYnwvVmcuq5qS7luRlplRoUUIS3Ohqpvc95mo-aE6PTkPVwmbYNymRWuUChET6oP5ncszLSvBIQAPRKQrBN6EUY2HwfI25t19kKJs4Z-RQ/s640/blogger-image-2028658987.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrqllRljOO1Txblce-i8R_8yrX0JLbdZXO_-_iO529aL03A0n72P7wIWbIrza8VGU1oARL8m_safuFnKeFfRKxPxxo82dKfbU3YTrKsnHb6thW14k1OVEzF6gjow5AoSHLTrFoU8DtZg/s640/blogger-image--898592284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrqllRljOO1Txblce-i8R_8yrX0JLbdZXO_-_iO529aL03A0n72P7wIWbIrza8VGU1oARL8m_safuFnKeFfRKxPxxo82dKfbU3YTrKsnHb6thW14k1OVEzF6gjow5AoSHLTrFoU8DtZg/s640/blogger-image--898592284.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShLJRRI3zbkgS_R8RxuGG_Fhb_TRM4uAwmXznbictapjGgL5NX-pyrh1jpelBnOSNq889ZCubEGPL1HB_Q5aN8pOLsYqfw7Abi88Ojo5qSBmaAq5XBoYSItKY_apsC5yRFKmgStqKzBw/s640/blogger-image--109254272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShLJRRI3zbkgS_R8RxuGG_Fhb_TRM4uAwmXznbictapjGgL5NX-pyrh1jpelBnOSNq889ZCubEGPL1HB_Q5aN8pOLsYqfw7Abi88Ojo5qSBmaAq5XBoYSItKY_apsC5yRFKmgStqKzBw/s640/blogger-image--109254272.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYcW0TdcnSrp8j1Ia8cfQH84EEZydSwKUGX6W4bUSDUCl5ws1pQgck4PM-YvdXIx-a93PBWBCtzmjp71dOPpA1oZwwG0zWo8w3Ylft5PnrAnb9iW_UKv4WWIHKnoMHfa5jFuP7sHFQAA/s640/blogger-image-496894639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYcW0TdcnSrp8j1Ia8cfQH84EEZydSwKUGX6W4bUSDUCl5ws1pQgck4PM-YvdXIx-a93PBWBCtzmjp71dOPpA1oZwwG0zWo8w3Ylft5PnrAnb9iW_UKv4WWIHKnoMHfa5jFuP7sHFQAA/s640/blogger-image-496894639.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC83Q2EZfdY-QXo2MbL-ZrBh2TQxyCdzY_ydwSmW03KeAuN3Ds2fVDuuv8r61jbVnifbusJNaVYiLtpm5GbzjOT4l155PVM1WXotnE0z5MUyER1RsU8KvxURUbXBdeufRSGIWAINZeWs/s640/blogger-image-1996454781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC83Q2EZfdY-QXo2MbL-ZrBh2TQxyCdzY_ydwSmW03KeAuN3Ds2fVDuuv8r61jbVnifbusJNaVYiLtpm5GbzjOT4l155PVM1WXotnE0z5MUyER1RsU8KvxURUbXBdeufRSGIWAINZeWs/s640/blogger-image-1996454781.jpg" /></a></div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-78941279675786958072012-11-09T05:21:00.001-08:002012-11-09T19:03:25.449-08:00Coogee surf life saving club 9th NovemberBack again to Coogee Surf life saving club. <br />
<br />
<br />
This time it was a bigger bash than before.We had to feed 170 people and we loved pumping the food out.<br />
We had a new team member in the kitchen tonight. She did us proud as she pushed out the wild mushroom arancini with coriander and cashew nut pesto.The mini beef burgers were on again and the tomato relish that was on the base was the yummiest.<br />
<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6Rq8K67MJtJVlBweoJGfxjkB3IrWc4BNDsWc10S57dKImwwZmVqMicYJMBv63D28WE5LQX3gcwAOUDZ0LHFF94iMUUhh9VevDgeIe5_1lSf5NjiNyuXb1gm9no8F9l1DjqhZjYNQsGo/s200/blogger-image-985800969.jpg" width="150" /><br />
Our chicken Satays that were grilled to perfection and topped with our secret satay sauce were gobbled up and left guests wanting more , which they got.<br />
The tempura prawn that were all individually tempura were finished with a wasabi mayonnaise and lemon wedge. Tasted and looked great and the feedback was great.<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GrILQu2X8eIX4l3G6IF6JOOmjzV_wm4wxxaCIlT96KZrrRzgOYg99H6v2fzkU5dIxsGOaPsY1MNRP5iu9TMiRwxS59D-t0VXwjc9VAsSaM2z_nL50BTmGdg2j4saDYFLtJ3jJkVhV0s/s200/blogger-image-1648503885.jpg" width="150" /><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYByJlHk-ri2kuCKIokpP5gbzrmNZddhY4eSCQY8QtaiZ-VLEzxqvn5_WrZFVVNvKL4NXFctjB6pOR7KXiVv0gTBzxXLONss-SuuIwE5rR8P7lzQ8Bb1oKT5qFlgeZPQPM7TI02cslEP8/s200/blogger-image-361222344.jpg" width="150" /><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyR7XtDJ1fSBWPgW3MGrMH1UZH7sOgi52Ryvf_ddELyqK7xaSHCPsKvE4NVIbRFCCh_n-Qc-1G0-BTs_G5kVMM7xEjZGreHBjOSJhtx3KhQPPUsYhO5OR1q9rK00PhhWx6Kyruw7W7Ys/s200/blogger-image-1113176484.jpg" width="150" /><br />
Finally our all time favorite was there <br />
on the menu the 5 spiced duck pancake with orange dipping sauce.<br />
A great night , as usual a great venue. <br />
We get to do it all again tomorrow at a different venue!<br />
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Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-53885287040921373542012-10-26T21:27:00.001-07:002012-10-26T21:44:34.954-07:00Coogee Surf club 26th October<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnPo5yJLOvUQ8vfDkHH7VryxpiPxM8KdfkmbopJeh9H1irHz0wBTYLHHiIxtdi8e4sW_pWEtVA35d-1xZxI7FhXYXyjatqaR0fYlWkOyV_lg11whayK7Eoy2FfdQKI_2DNjwfg8Z6DTE/s640/blogger-image--1500053475.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnPo5yJLOvUQ8vfDkHH7VryxpiPxM8KdfkmbopJeh9H1irHz0wBTYLHHiIxtdi8e4sW_pWEtVA35d-1xZxI7FhXYXyjatqaR0fYlWkOyV_lg11whayK7Eoy2FfdQKI_2DNjwfg8Z6DTE/s200/blogger-image--1500053475.jpg" width="200" /></a>It is again so nice to be invited back to cater for previous clients. This time we were invited to a 50th birthday at Coogee Surf Club. <br />
A fantastic menu was chosen to suit this occasion.<br />
We stared the evening with the five spiced duck pancake this has been chosen on every cocktail menu since early feb so it is definitely our most popular canapé.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2oNHRpD9S3YOfqBOiCXyn0R1nJqu6NmhWyI46Ij4fsT_aAKnFcdQyO4kotpFbJh9q1OE3D9XClDTdWFY9qOj1D5m0CKDJgzulUMS_eXji6u6IPE7zoC4tiqMzgiXdXrt5BqLWhFj694/s640/blogger-image-814846602.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2oNHRpD9S3YOfqBOiCXyn0R1nJqu6NmhWyI46Ij4fsT_aAKnFcdQyO4kotpFbJh9q1OE3D9XClDTdWFY9qOj1D5m0CKDJgzulUMS_eXji6u6IPE7zoC4tiqMzgiXdXrt5BqLWhFj694/s200/blogger-image-814846602.jpg" width="200" /></a><br />
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The prawn and Vietnamese rice paper roll with wasabi dipping sauce went quickly with our waitstaff being swamped by guests.<br />
We always suggest a vegetarian option to clients when choosing a menu . The spinach , blue cheese and pine nut arancini was chosen and it's crisp pangrattata crumb was another clear winner. The pangrattata crumb is made from sourdough and fresh herbs with zest. Again the burgers were on this menu and this time it was the classic beef burger and also the Thai chicken burger with citrus aioli.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLKUMxhED1smMN6ypf4tmquAD56v848EjWGTsnlpqDhzshz-Xc9jTNSJ3EXhYEEihdVUV4mOmMFHoCtVh24B6ikfF94NxNBOy36O2v-VNaXYvr0mc1ICV9HWHfyvznEEtMHzUySrkF8s/s640/blogger-image-1435606851.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLKUMxhED1smMN6ypf4tmquAD56v848EjWGTsnlpqDhzshz-Xc9jTNSJ3EXhYEEihdVUV4mOmMFHoCtVh24B6ikfF94NxNBOy36O2v-VNaXYvr0mc1ICV9HWHfyvznEEtMHzUySrkF8s/s200/blogger-image-1435606851.jpg" width="200" /></a>Steamed seafood wontons tossed in ginger and mirin dressing is a great option for the more health conscious.<br />
The tandoori lamb cutlets cooked pink and rested perfectly had many guests coming to the kitchen to pay complements.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ggZU8PqAehHDBnCTFeDhCF374_lnrtHCmDGVDXvtIj5ejfSHKoHtgVssEcZYZUx2nU6haih8F4yG_pIcsahMuuuUBq_50aTYQeireq61Udbj5oCMVgX7hARt8vSVsBZld164zv97sss/s640/blogger-image-307807298.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ggZU8PqAehHDBnCTFeDhCF374_lnrtHCmDGVDXvtIj5ejfSHKoHtgVssEcZYZUx2nU6haih8F4yG_pIcsahMuuuUBq_50aTYQeireq61Udbj5oCMVgX7hARt8vSVsBZld164zv97sss/s200/blogger-image-307807298.jpg" width="150" /></a><br />
We served the 5 peppers and salted squid on top of mixed herbs in bamboo cones with lemon dressing.<br />
A small break from the food and plenty of dancing to the live band we set up the honey glazed ham with the homemade condiments for the guests to eat once they worked up there appetite.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7p307-YvEAeGVzcPopDzT4igcbgUrjLe5UlDNq8JlcHQQ1bYZi5ugrR0KAw6UManPJ9vynlZGd-EaC876CZ15PXDuT-LF8sXqoMOOvIF185t5T5UB-SmVHD0C4Tru55FtHnBpG0JCzI/s640/blogger-image-1860593213.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7p307-YvEAeGVzcPopDzT4igcbgUrjLe5UlDNq8JlcHQQ1bYZi5ugrR0KAw6UManPJ9vynlZGd-EaC876CZ15PXDuT-LF8sXqoMOOvIF185t5T5UB-SmVHD0C4Tru55FtHnBpG0JCzI/s200/blogger-image-1860593213.jpg" width="200" /></a><br />
What a great night was had by the 110 guests.<br />
We are so happy to say we will be spending most of summer catering at Coogee surf club with weddings , Xmas parties and more birthday parties to come.<br />
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Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-4523516868125925332012-10-25T02:18:00.001-07:002012-10-25T02:18:40.930-07:00Sassy Chili and mango chutney3 large long red chili finely chopped<br />
1 large diced mango<br />
1 finely chopped brown onion<br />
1/2 cup brown sugar<br />
1 tin of mango cheeks<br />
30ml mirin<br />
1 tablespoon of vegetable oil <br />
<br />
De-seed the chili and Finley dice.<br />
Finely dice the onion and mango both fresh and tinned.<br />
Heat the saucepan and add the oil. Sauté the onion until translucent.<br />
Add the brown sugar to the onion and wait until it starts to caramelize.Once it resembles caramel add the mirin, chopped chili and tinned mango.Cook this on a high heat for 3 minutes.<br />
Once the mix resembles a soft consistency add the fresh diced mango and simmer on a low heat for 5 minutes.<br />
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This recipe makes approximately 250grams. Once removed off the heat place straight into a jar and seal the jar and refrigerate.<br />
<br />
Can be used as an accompaniment to fish , meat , on oysters. <br />
To add a different flavor fold through the chutney coriander or chives.<br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0yjJaOlfShFw-VQAda6f25PErKN3-vs9h7iVQxMUEAsDqqN84oNhw0WiFAgGjz_fFLF1ObKCZQ6P7rIMMoP-PMx7oqcyyqpfGQwseKNjk8x4mUWZ8cqzk2r7rcC7OCCXujb49dkBGaM/s640/blogger-image--1403981373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0yjJaOlfShFw-VQAda6f25PErKN3-vs9h7iVQxMUEAsDqqN84oNhw0WiFAgGjz_fFLF1ObKCZQ6P7rIMMoP-PMx7oqcyyqpfGQwseKNjk8x4mUWZ8cqzk2r7rcC7OCCXujb49dkBGaM/s640/blogger-image--1403981373.jpg" /></a></div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-40168077262307010912012-10-06T21:35:00.001-07:002012-10-06T21:35:07.520-07:00Sugar Cured Ocean trout - Recipe<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><strong>Sugar Cured Ocean trout</strong></span></div><ul><li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1 Side of Ocean trout, skin off bones out (Approx 1.5kg of fish)</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">150 gm Maldon sea salt</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">250gm brown sugar</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">½ litre of tequila</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">50 gm pink pepper corns crushed</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">4 bunched of chopped dill</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">200gm of grain mustard or mustard seeds</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">4 lemons zest and juice</span></div></li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">3 limes zest and juice</span></div></li>
</ul><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Place the Ocean trout fillet into a deep container. Sprinkle the salt and sugar evenly over the top of the fillet, rubbing the fillet with the mix over both sides.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">In a small bowl mix all the other ingredients together. Pour the ingredients over the fillet. Cover the fillet with Glad wrap and place something heavy on top of the fish to weigh it down.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Leave for one day and then turn the fish over. Leave for another day and then your fish should be cured. Wash the liquid off the fish. The Ocean trout should be full of flavour and ready to eat.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Place on a chopping board and with a sharp knife slice the ocean trout. Great <span style="mso-spacerun: yes;"> </span>dish with a Rocket leaf salad and glass of wine on a warm summer’s day.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43rVfRM_tpxss5AGis3JkQPp3tiQz21Y_FlKlbWS88hdtlShvirYvHWbCcujTqimkxx-VrPD8MK_wTxajdieMDHoSQoLHJhW2HNNUTpbW4NKTHs9uGsASj7Qdoo_1R6eoPyS6aLgZScU/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43rVfRM_tpxss5AGis3JkQPp3tiQz21Y_FlKlbWS88hdtlShvirYvHWbCcujTqimkxx-VrPD8MK_wTxajdieMDHoSQoLHJhW2HNNUTpbW4NKTHs9uGsASj7Qdoo_1R6eoPyS6aLgZScU/s1600/photo.JPG" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-75576896669936372632012-10-05T07:40:00.001-07:002012-10-05T07:40:22.631-07:00Gorgeous 21st BirthdayA beautiful 21st birthday party in Double Bay tonight. The 90 guests were well fed By Sassy Chef Catering. Jenni and Greg Stone were the perfect hosts for their daughters 21st.They choose a great menu the Vietnamese mint and vegetable rice paper rolls and chili glaze.A crowd favorite of 5 spice Peking duck pancake with chili glaze.Cherry tomato and<br />
Boccinconi tartlets with salsa verde had many guests asking the kitchen for the recipe.The hot food consisted of pumpkin and coriander arrancini with cashew nut pesto.the Mini beef burgers were on the menu of<br />
Course.Perfectly cooked and rested lamb cutlets with Moroccan spiced<br />
And dipping sauce sat on hummus and did not take long to devour. The lamb shank pie with creamed mashed potato was our final dish of the evening.<br />
The party was in full swing when we left and we hope to be<br />
Invited back to this amazing house.<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9_2HyxOXARZezj2A7RyE2v1eC8HEXjK5G74xSDJU-qhipFmotXC7Tn6K8rn5PXGZkWI9owop5VJFMcb2sjEiv-ZW5hnTVzIYq6-6Ds8nslkASEM5UxGzGyQhPqZ3hqXOKXQrnBPjn3U/s640/blogger-image--1969421530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9_2HyxOXARZezj2A7RyE2v1eC8HEXjK5G74xSDJU-qhipFmotXC7Tn6K8rn5PXGZkWI9owop5VJFMcb2sjEiv-ZW5hnTVzIYq6-6Ds8nslkASEM5UxGzGyQhPqZ3hqXOKXQrnBPjn3U/s640/blogger-image--1969421530.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUClGJQ_MouSY67hDbQmakKayMDTDEyOCOoRFFsmGn3YVgRwqhzcLs1FArsQ0IJpJDtAE6heseekqL8AlUr6n4_j3-qEb85IALDXiHNJHOSEp70bbpVEbZthytFmiN0D4COMu9-2axpg/s640/blogger-image-1789647913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUClGJQ_MouSY67hDbQmakKayMDTDEyOCOoRFFsmGn3YVgRwqhzcLs1FArsQ0IJpJDtAE6heseekqL8AlUr6n4_j3-qEb85IALDXiHNJHOSEp70bbpVEbZthytFmiN0D4COMu9-2axpg/s640/blogger-image-1789647913.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahekbDD5-7KJzZ8U67_t3Y_qmDKtLRU8xI0BZ03tZn1Mo7pr4sMfhSxZouyQMMKUfEVzvawTfSVjZjgxGtzz1YLRXfTWBy956LJzfpvd4KxOGndaUnTXyP01GUNCsjS1uknGFbqPw54g/s640/blogger-image--1788352364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahekbDD5-7KJzZ8U67_t3Y_qmDKtLRU8xI0BZ03tZn1Mo7pr4sMfhSxZouyQMMKUfEVzvawTfSVjZjgxGtzz1YLRXfTWBy956LJzfpvd4KxOGndaUnTXyP01GUNCsjS1uknGFbqPw54g/s640/blogger-image--1788352364.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsREOepfb20dJEdZfj9BA176AbR4gmFl2lGNg8cr9rMUkaANd-iwgAaUg_ncJcwz9CQzOvB06PYoYSuilc99RZF7e9lsAx2SUVOduo5KsD0IaYKkALsz_icu5Uj-2An6ylg_tP1UDz5A/s640/blogger-image-943678060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsREOepfb20dJEdZfj9BA176AbR4gmFl2lGNg8cr9rMUkaANd-iwgAaUg_ncJcwz9CQzOvB06PYoYSuilc99RZF7e9lsAx2SUVOduo5KsD0IaYKkALsz_icu5Uj-2An6ylg_tP1UDz5A/s640/blogger-image-943678060.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rcGneEd30EV02bht8wv1Y4lvcvwmOjHhAnMAgtm8DAOyNy8xqUQVGJ6nKdkLF3FkgMhvr52P3F6_w34PHByEW0CMEMsRhQ0CtQolmaF_zxslucVrZzUEqcUMvsgRwIcxo_Qhq6QMcu0/s640/blogger-image-995099964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rcGneEd30EV02bht8wv1Y4lvcvwmOjHhAnMAgtm8DAOyNy8xqUQVGJ6nKdkLF3FkgMhvr52P3F6_w34PHByEW0CMEMsRhQ0CtQolmaF_zxslucVrZzUEqcUMvsgRwIcxo_Qhq6QMcu0/s640/blogger-image-995099964.jpg" /></a></div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-794045778717421182012-09-23T05:16:00.001-07:002012-09-23T16:39:13.409-07:00Engagement partyA lovely party last night in a great house in Randwick. Built for a party we enjoyed it as much as the guests.An engagement for 60 guests.<br />
Yummy Tasmanian smoked salmon on buck wheat blini with avruga caviar kicked off the night. We then set the cheese board with some beautiful south cape cheeses and our homemade lavosh bread.<br />
Spinach, blue cheese and pinenut arancini was accompanied with smoked paprika aioli.<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlYhl9r5vRg4UuV4ZQGK6E9uuZJvYusfnCACrPfNwV9OV7izfUKJ6idXCFLisX83mB-ijr5jOTSrJoPPe_CT52HHXwjZ95IQdGVcJk_QwGDG2uKOtjUV2hRdgaOFdz6E7z0uNbeSiVy4/s200/blogger-image-993785503.jpg" width="150" />Our slow roasting lambs shanks were used to make the pie and finished with creamy mint mash on top.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8V5KAOX94km5ZmqYaCfCkZOn9QSsdY7DzsslcABkh5fqOzKl9R23STpCmy2oS6JYKmhUsEbwb8sWmVK-tO2wmcm-sUmba4mmqGl06rCpLR3QQayJB4uk5cmqapX8BHQloLD5dI3p2IJg/s640/blogger-image--2003349388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8V5KAOX94km5ZmqYaCfCkZOn9QSsdY7DzsslcABkh5fqOzKl9R23STpCmy2oS6JYKmhUsEbwb8sWmVK-tO2wmcm-sUmba4mmqGl06rCpLR3QQayJB4uk5cmqapX8BHQloLD5dI3p2IJg/s640/blogger-image--2003349388.jpg" /></a><br />
The hit of the night and bride to be's favorite was the leek and gruyere tart with beet root relish.Second to that was tempura prawns with wasabi aioli crispy crunchy prawns are a sure winner.<br />
Our clients staple on each menu is our mini burger, a great soaking up for the consumed alcohol.<br />
We sent around two substantial meals for the evening and they were the fish and chips with sauces remoulade serve in a bamboo cone. Also our seafood paella which was finished with saffron chilli and salsa verde.<br />
A lovely evening and we now look forward to catering the bridal shower.<br />
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Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-78003086410171185422012-09-06T03:24:00.001-07:002012-09-06T03:24:08.481-07:00Beet root relish recipeMany have been requesting this recipe so we thought we would<br />
Share it <br />
Sassy's Spiced Beetroot Relish –<br />
1kg fresh beetroots (peel and shred matchstick size)<br />
½ kg Castor Sugar<br />
100 ml White Vinegar<br />
150 ml Orange Juice<br />
4 each – Star Anise<br />
50 g Ground Cinnamon (or 2 Broken Cinnamon sticks)<br />
50 G Fresh Kafir lime leaves (optional)<br />
75 g Ground Ginger<br />
Salt & Pepper – to taste<br />
Method –<br />
Boil Sugar, Vinegar and Orange juice to a very soft caramel or until it thickens. Then stir in the shredded Beetroot and aromats. Simmer for at least 1 to 2 hours until it becomes a sweet sticky jam/ relish consistency. NB – If the jam mix is not wet and sticky but dry then add more water and/or sugar to it. If too dry the relish will set very hard !! If too wet then you just have to drain some of the liquid off. Season with salt and pepper at the end –<br />
Yummy !!<br />
This is the recipe we use as an accompaniment for our glazed ham. <br />
Also used on top of the leek and gruyere tart<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtinzxQYxj9YRwUDACSITno1bHdaarjcdGyXmdIn0WeooeZCGqIGTvtsLpVQlufyGbPdO0Nesg1kAn_JyP9riw0jAoXtHccx3WrIgMxuRcJhiFQAky4ZwI7GhiP6u0jdedIPGQbDC6a0/s640/blogger-image--925246412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtinzxQYxj9YRwUDACSITno1bHdaarjcdGyXmdIn0WeooeZCGqIGTvtsLpVQlufyGbPdO0Nesg1kAn_JyP9riw0jAoXtHccx3WrIgMxuRcJhiFQAky4ZwI7GhiP6u0jdedIPGQbDC6a0/s640/blogger-image--925246412.jpg" /></a></div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-82819108713886489452012-09-01T06:48:00.001-07:002012-09-02T03:07:44.667-07:001st Day of Spring WeddingWe love a wedding and this one was beautiful.Not only because it was at one of our favorite venues the Vaucluse yacht club but because it well and truly kicked off the start to the Sassy Chef Catering wedding season.<br />
The venue is amazing such a great room , unique walk way of boats suspended by the ceiling. The view is one of the best in Sydney.<br />
The bride and groom choose a simple but sufficient menu. Of course our 5 spiced duck pancakes with orange glaze kicked off the food , the tomato and boccincono tartlets in FILO with salsa verde and balsamic glaze.<br />
The kitchen favorite for the event was by far the spinach blue cheese and pine but arancini. Crumbed coconut chicken with saffron and lemon aioli also.Preserved lemon and lamb koftas dipped in tzaki were drizzled with lamb jus to enhance the flavor.The mini burger is a staple on most our menus and this was with caramelized onion and tomato chutney on a soft roll.<br />
2x 9 kg honey glazed hams with crusty bread rolls and our homemade condiments ensured the party didn't go hungry as they worked up a sweat on the dance floor. If your looking for a great venue to get the party started you can't go past this venue and don't forget to invite us and make sure your. Guests are fed with the finest foods.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Venue</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqATahfPyOy_r0J9KvCWIXs5DsAvvXi8MRpA8nRUysTB61NdmWdbzig0aS8NKOsaWGYnZaP4YnmasX_GgD2fqtSlhiuZturKOfZP8XNOVnHG_9g7rhbGxSsvlaKhrpNB9zkJCVzeDhy_Y/s640/blogger-image--1866633983.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqATahfPyOy_r0J9KvCWIXs5DsAvvXi8MRpA8nRUysTB61NdmWdbzig0aS8NKOsaWGYnZaP4YnmasX_GgD2fqtSlhiuZturKOfZP8XNOVnHG_9g7rhbGxSsvlaKhrpNB9zkJCVzeDhy_Y/s640/blogger-image--1866633983.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5 Spiced duck Pancake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOr17edAv54AbkDKLcLaXQLr-EJQswMbQ7LnD34nGsXKbDw3bVWvTefcZ7q6lKnaRoDOJkh4W1QNuPS3xjnKVd4SES3Yz6-yAyHe-68oZh-A-TGHqmuOKN2ZSexsGGS63JD42BMXPDvpw/s640/blogger-image-2138502408.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOr17edAv54AbkDKLcLaXQLr-EJQswMbQ7LnD34nGsXKbDw3bVWvTefcZ7q6lKnaRoDOJkh4W1QNuPS3xjnKVd4SES3Yz6-yAyHe-68oZh-A-TGHqmuOKN2ZSexsGGS63JD42BMXPDvpw/s640/blogger-image-2138502408.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange glaze</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjG-3y-HpIrLhHKfemuq_SwzRT0Cl6p5OyI6bmhxqBjqROwX2aNglb60O8ko9YgBaCgKQgb_fxpWUUk-H9g6k1HU3r-GhvpEycNFqubU_KmH65leIkUrmOpNhvKKx_aPre1Brg_c2Taag/s640/blogger-image--150276453.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjG-3y-HpIrLhHKfemuq_SwzRT0Cl6p5OyI6bmhxqBjqROwX2aNglb60O8ko9YgBaCgKQgb_fxpWUUk-H9g6k1HU3r-GhvpEycNFqubU_KmH65leIkUrmOpNhvKKx_aPre1Brg_c2Taag/s640/blogger-image--150276453.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The balcony</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwArBuj9twDerXaCpzUr5TZa3UWK5y8NpW9fFMKXZ46yqA3cqW8V6HSj_JAoG8mtt1-B_-yloTiDn9JK2J0Xf_-kEGRxP1BP9M9mh-G-ClASKdWnXNmSCqgLwNNWlN3ZP-jQ1_HJU96es/s640/blogger-image-140192440.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwArBuj9twDerXaCpzUr5TZa3UWK5y8NpW9fFMKXZ46yqA3cqW8V6HSj_JAoG8mtt1-B_-yloTiDn9JK2J0Xf_-kEGRxP1BP9M9mh-G-ClASKdWnXNmSCqgLwNNWlN3ZP-jQ1_HJU96es/s640/blogger-image-140192440.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Staff</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrTv-RzpOkKGNPAUpLq7nKOGZLq70bvEtw2K_6DjD8UTKivp1-GVsw5uY-UP59I6ItgWGuafCvEda-TMq4Y6JpYFXv7OA_LCr_0Rl9zdkAFp6TQnuQf6ePCPE3zI8NnyIYuScfG75JJQ/s640/blogger-image-1335506456.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrTv-RzpOkKGNPAUpLq7nKOGZLq70bvEtw2K_6DjD8UTKivp1-GVsw5uY-UP59I6ItgWGuafCvEda-TMq4Y6JpYFXv7OA_LCr_0Rl9zdkAFp6TQnuQf6ePCPE3zI8NnyIYuScfG75JJQ/s640/blogger-image-1335506456.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato and bocconcini tartlet</td></tr>
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Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-70194046076862715582012-08-23T02:53:00.001-07:002012-08-25T04:38:49.456-07:0050 th Wedding Anniversary DinnerIt's always nice to be asked back to a previous customers home to cater for them.<br />
In 2011 we were invited to cater John's 80th birthday for 60 friends and family and this week we went back to cater his and Maureen's 50th wedding anniversary. An intimate dinner for 18 people.<br />
Starting with 3 assorted canapés tomato and boccincono tartlet.Crispy chicken wonton and as requested our famous salt and 5 pepper squid<br />
<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72fhex540VfsvPzaRcyr_H9OZt2JDSvRt0a5OpOqxrpJvlc2rFf7YGPZAIZGIgB_XA5jDy-inLSo-0PbpYkNqf3mDy3aSEOgXgWkv9esr9iniEaB7c1GM1bOx97jJ87VIK2Mirb3diDQ/s200/blogger-image-2131584882.jpg" width="150" />For main course the herb and Parmesan crumbed lamb rack on caponata with our rosemary jus.To compliment the main course we served our roasted Garlic mash potato and sautéed green beans.After a much needed break in the meal we finished the dinner with one of our favorites on the desert menu. Our Packham pear tart ta tin with honeycomb ice cream and Orange Blosom fairy floss.<br />
The night was a success and we hope to be Invited back to help celebrate another special occasion for the family.Check our website for our Spring special 3 Course menu. It's perfect for any occasion.<br />
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Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com1tag:blogger.com,1999:blog-473298988408107987.post-22607074718661453422012-05-27T05:26:00.001-07:002012-05-27T21:03:51.478-07:00Month of May Dinner PartySaturday nights dinner party for 26 people in a home in Maroubra was a great success with positive feedback from fans on our Facebook page.<br />
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A dinner party for a newly married couple that we had catered their wedding. They had some left over wine from their wedding and wanted to catch up with friends in a relaxed environment.The evening started with 2 Complimentry Canape's</div>
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<tr><td class="tr-caption" style="text-align: center;">Freshly baked bread rolls</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Menu</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQAJyIcjJ_P2r6fPBCMtXXdBGqzP0IjA2n53mK96oMpAm-Q43KD5YplMzRv-lIk3RMnFjG2RP3DjuqaMZe18a0X7wziPVUebtqYSTCJ1cWMxsrGQwCWjwXyfqNv9gt909ZILuid4ELV0/s640/blogger-image--724381969.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQAJyIcjJ_P2r6fPBCMtXXdBGqzP0IjA2n53mK96oMpAm-Q43KD5YplMzRv-lIk3RMnFjG2RP3DjuqaMZe18a0X7wziPVUebtqYSTCJ1cWMxsrGQwCWjwXyfqNv9gt909ZILuid4ELV0/s200/blogger-image--724381969.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Mushroom Risotto with crisp pancetta and truffle oil</td></tr>
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The entree that followed was a wild mushroom risotto with crisp pancetta and truffle oil.We were very generous with the mushrooms I would say it was half risotto half wild mushroom.The pancetta was crisp and salty the way it should be and garnished with shavings of parmesan.<br />
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<tr><td class="tr-caption" style="text-align: center;">Herb Crusted Lamb Rack on Caponata w/ Rosemary jus.</td></tr>
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The main course to follow was Herb crusted lamb rack on caponata with a rosemary jus.The herb crust was made with baked olive bread crumbs , bread made by sassy chef , it was blended with flat leaf parsley.It was held in place on the lamb rack with a mix of honey and Dijon.<br />
The caponata was made in true Italian style. A mix of confit garlic dice of capsicum , red onion , eggplant and tomato sautéed with capers anchovies and olive oil. Just before serving we shredded basil leaf and tossed it through.As for the rosemary jus I can not give all the secrets away except to say it started with a fine veal/beef stock and reduced away with some hidden ingredients along the way.<br />
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<tr><td class="tr-caption" style="text-align: center;">Panfried Halloumi Cheese w/ stuffed zucchini flowers</td></tr>
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The vegetarian option of panfried Haloumi cheese that is garnished with stuffedzucchini flowers and sits on a bed of spinach with olive tapenade.<br />
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Finally the dessert a steamed chocolate pudding with chocolate ganache encasing its light texture. It was placed on top of a warm white chocolate anglaise and finished with a biscotti and dressed with pistachio nut fairy floss.<br />
The dessert was a hit and definitely a sugar hit that swung the dinner party into motion.with the help of the lovely Danielle we had no trouble in delivering the meals as requested. A great way to catch up with friends in a relaxed environment.Make sure you visit our website to see the next special for 3 course dinners coming to warm your belly in June .<br />
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<tr><td class="tr-caption" style="text-align: center;">Steamed Chocolate pudding w/ chocolate ganash , White Chocolate anglaise and pistacio nut fairy floss</td></tr>
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</div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-61544691624568058232012-05-24T21:38:00.001-07:002012-05-25T06:25:21.569-07:00Tonight's Cocktail Party2 days of preparation for this Cocktail party of 50 people.Set in a beautiful home in Kensington the house was decorated so beautifully with , candles and flowers everywhere.I knew the food would compliment such an elegant night.<br />
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What's on the menu? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXtVpgGleDkkusqKRowmiDJuuWJFdDaLnnXfMV7jwrA0GjzamAiI7jlAAgFRbQE5uzwuvSlsyk137taoMzKzduxIBhCBC02H4fw1BhXzm70KyR9YfyQgWPvP-WU0HgA1bJKwlTlcYCBI/s1600/blogger-image-1707103560.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXtVpgGleDkkusqKRowmiDJuuWJFdDaLnnXfMV7jwrA0GjzamAiI7jlAAgFRbQE5uzwuvSlsyk137taoMzKzduxIBhCBC02H4fw1BhXzm70KyR9YfyQgWPvP-WU0HgA1bJKwlTlcYCBI/s200/blogger-image-1707103560.jpg" width="150" /></a>Vegetarian rice paper rolls - these are hand rolled and filled with silken tofu and mint. A yummy sweet soy dipping sauce to compliment these delicate canapé.</div>
Chinese five spice pancake with Peking duck hoisin cucumber and green shallots , served on a ceramic spoon with an orange and star anise glaze.<br />
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The tomato and baby boconcini filo tartlets will be finished with a beetroot chutney , these are served slightly warm and have some amazing flavours that make this vegetarian option.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qQF-II1tL2cwe7tF6rQUjcV29gxZnEx6ex2sPoGjccO7tuirqSZXeL19h_M_6VZBQTxv0b4XyCkBGtnl3RmpEMw4DCU4gDpJTxkiZMn6Spvb-NvRZaGCzLEG6SFNm-O9c9gSq7E1Gwc/s640/blogger-image--141857576.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qQF-II1tL2cwe7tF6rQUjcV29gxZnEx6ex2sPoGjccO7tuirqSZXeL19h_M_6VZBQTxv0b4XyCkBGtnl3RmpEMw4DCU4gDpJTxkiZMn6Spvb-NvRZaGCzLEG6SFNm-O9c9gSq7E1Gwc/s200/blogger-image--141857576.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato and baby bocconcini tartlets with beetroot and lime relish</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBq_ig4at_S2cDQZ4n6DcngIHtrEtxmoL1NyruS15g65ZTaMLLu1xoqngKAEAaIG_wuuKKKcPMAwBIG6V6lJFEcsdiNXiAGZRptDjBqZpKccaYBqzQZY1EhDMXla2gdSGJbNv3Z4QrtE/s640/blogger-image--726379756.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBq_ig4at_S2cDQZ4n6DcngIHtrEtxmoL1NyruS15g65ZTaMLLu1xoqngKAEAaIG_wuuKKKcPMAwBIG6V6lJFEcsdiNXiAGZRptDjBqZpKccaYBqzQZY1EhDMXla2gdSGJbNv3Z4QrtE/s200/blogger-image--726379756.jpg" width="150" /></a></div>
Our 5 pepper squid is cooked to perfection and we have so much positive feedback from the guests with people asking how we get the squid so tender.The dipping sauce we use for the squid is a lime aioli we make from scratch , it has tablespoons of lime zest through the aioli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQws_482cma9-rqCRRhV-3r0SBpXu8HndLcQiWuFEcSRYDDZTwX-TimqS_eRaK-qbocCzCT4NPTWN1_ouRSrdJYa_TaMNJ_hClnpop6n9nVjG7ihAisigT-DtyaDX5gAqdIS-RO6yZAQ/s1600/photo.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" qba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQws_482cma9-rqCRRhV-3r0SBpXu8HndLcQiWuFEcSRYDDZTwX-TimqS_eRaK-qbocCzCT4NPTWN1_ouRSrdJYa_TaMNJ_hClnpop6n9nVjG7ihAisigT-DtyaDX5gAqdIS-RO6yZAQ/s200/photo.JPG" width="150" /></a></div>
Our hit tonight was undoubtably the lamb shank pies w / creamy mashed potato , a perfect winter warmer. Such positive feedback about this new cocktail item , there a stayer.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdirrWzVWi5rB5U81sIqP0KVfrwPlj8l6qK43jD3AH0hIoTBb3EIrS5yP7BFfnJGdV2rboGku4LXmlU-Fw1kbxb2kLMi18hymMrbNUX79p9Ob0_dLJ3mEhGPA2ybTz1Dh5JAg2PHzxeqo/s640/blogger-image-1434077629.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdirrWzVWi5rB5U81sIqP0KVfrwPlj8l6qK43jD3AH0hIoTBb3EIrS5yP7BFfnJGdV2rboGku4LXmlU-Fw1kbxb2kLMi18hymMrbNUX79p9Ob0_dLJ3mEhGPA2ybTz1Dh5JAg2PHzxeqo/s200/blogger-image-1434077629.jpg" width="150" /></a><br />
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Also up there with the pies was our true favourite and every parties favourite , the Beef burger the onion jam and soft rolls.<br />
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All in all the night was a sucess with alot of happy guests asking for business cards and raving about the food and the lovely service from our gorgeous waitress Emily. </div>
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<br /></div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-91380096649615895162012-05-22T06:05:00.001-07:002012-05-22T06:14:32.449-07:00Loving my Cheeses !As I sit here tonight I am thinking about all the cheeses I ordered and received today they are sitting in the fridge. They are the Yummiest and I have to show some restraint.<br />
Tarago Shadows of blue - a blue cheese for Brie lovers ! This cheese has me heading for an early heart attack. It's amazing , so creamy and such a good price at $29.50 a kilo from Two Providores in Marrickvile- <a href="http://www.jamesfood.com.au/">http://www.jamesfood.com.au/</a> <br />
Also I have a lovely Swiss Emental , that will be used on our anti pasta platters along with a mild coopa , shaved proscuito and seedless kalamata olives again all from Two Providores.<br />
Is your mouth watering yet ?<br />
The Wattle Valley double Brie cheese is no second to the South Cape double Brie cheese . I like the Wattle Valley much more.Its a surface ripen white mould cheese has such a creamy texture.Sassy Chef Catering marries this up with the Shadows of Blue and our very own lavish bread to produce a moorish cheese platter seen here in this picture.We up grade to a VIP cheese platter by adding the Fromage d'affinois it's 60% more fat but 60% more heavenly.<br />
Our love for cheese is shown through out our Cocktail menu and next on our prep list tomorrow is the Cherry tomato and Boconcini tarts . Recipe to follow !!<br />
check out he Cocktail menu at <a href="http://www.sassychecatering.vpweb.com.au/">http://www.sassychecatering.vpweb.com.au/</a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4paJcNx0HGN0UU7DWNnTvMf_sG8H3gYJIcKC8TZ90zsMNyYTSqOheaonsPdI-xyFslQbqIpIKm0w6KR9sYT2QcSuvSHA7ncM7j4k9VkJwcCSxNtLSNhyM_W2pjflJ3MHZPrqGNjgXRk/s640/blogger-image-1672809773.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4paJcNx0HGN0UU7DWNnTvMf_sG8H3gYJIcKC8TZ90zsMNyYTSqOheaonsPdI-xyFslQbqIpIKm0w6KR9sYT2QcSuvSHA7ncM7j4k9VkJwcCSxNtLSNhyM_W2pjflJ3MHZPrqGNjgXRk/s640/blogger-image-1672809773.jpg" /></a></div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-65811171912593301332012-05-20T00:34:00.001-07:002012-05-20T00:54:27.257-07:00Freshly baked bread rolls <br />
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Is there anything better than fresh bread with lashings of butter ?<br />
This bread recipe is so versatile you can add your favorite flavours to the dough and produce the most amazing breads.<br />
You don't need a machine for mixing but if you do have one you will get a more consistent product.<br />
500gm plain flour<br />
375ml warm water<br />
1 teaspoon of salt <br />
1 teaspoon of sugar<br />
10 gm dried yeast <br />
5 gm Bread improver<br />
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Sieve flour , salt , sugar and bread improver.Place dried yeast into the Luke warm water.When it ferments It is ready.<br />
In a mixing bowl or machine, use a dough hook to incorporate the wet ingredients and leave to mix for 5 minutes.This will create a warm dough and start the proving process.<br />
Remove the dough from the machine and place in a warm area of your kitchen. Normally near the oven( be careful it is not too hot as it will kill the yeast)place a damp cloth over the dough to protect it.<br />
After 1 1/2 hours check to see if the dough has proven.<br />
Place on a bench with some flour and knock the air out of the dough.at this stage you can add the different flavors<br />
- olives and onions<br />
- parmesan and garlic<br />
- tomato<br />
- pumpkin<br />
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Roll your dough into the desired shapes and place on a greased baking tray or a bakers mat.Brush the buns or loaf with water and sprinkle with sesame seeds or poppyseed.<br />
Leave for 45 mins and let them prove in there shapes.<br />
Place in a preheated oven at 210c and bake for 10 to 15 minutes or longer for a loaf.<br />
When they come out of the oven let them stand for 10 minutes while you get your butter ready. Now enjoy<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDBxpxZbVIQEWZvcZGYQRAqNXuKpohd-Vrak5zoxcxe0bZJHX1bWUg7uDet398qNqG9MT7ND_DFqKxTqyub26v71TsyXW0SxC22NYeJ-gh7qdM8kiUodqR_Es41e-hw4jZ6uWn9asLsM/s640/blogger-image--1428018880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDBxpxZbVIQEWZvcZGYQRAqNXuKpohd-Vrak5zoxcxe0bZJHX1bWUg7uDet398qNqG9MT7ND_DFqKxTqyub26v71TsyXW0SxC22NYeJ-gh7qdM8kiUodqR_Es41e-hw4jZ6uWn9asLsM/s640/blogger-image--1428018880.jpg" /></a></div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-1340849114154985442012-05-16T03:48:00.001-07:002012-05-16T03:48:55.392-07:00Heaven in a BottleWhen we took a short break to Orange NSW for this years food festival I picked up a jar of mustard , but not just any mustard<br />
<em><strong>Heaven in a bottle-</strong>Chilli and Lime seeded mustard made by Lime Grove , Narromine </em><a href="http://www.limegrove.net.au/">http://www.limegrove.net.au/</a><br />
I picked it up in a shop called- <strong><u>totally local</u></strong> and it was a great find.I have been using it like crazy in nearly everything I have been cooking.I have made a yummy vinegrette for a spinach proscuitto and advocado salad.I am using it to marinade my lamb shanks for our lamb shank pie.It goes great on a sour dough with shaved leg ham and my favourite oven dried tomatoes.<br />
Lets just say I am an addict and because it is a 4 hour drive back to Orange or 5 hours if I am driving.I had decided to see if I can reproduce it.<br />
So luckily for my dry goods supplier I over ordered on the mustard seeds last month.Limes are quite cheap at the moment and I always seem to have an endless supply of chilli.I have just spent the day trying to replicate it and put a Sassy chef spin on it by upping the anti with the chilli and using not only lime pulp but also the zest.<br />
Delish in a bottle it could be known as because it is spectacular.<br />
So now I have my own piece of delish in a bottle here is how I will be using it<br />
Mustoli -place a tablespoon of it into 500ml of freshly made mayonnaise and drizzle it all over your fish and chips.<br />
Next week I will serve it at a cocktail party.At the end of the night to soak up the Alcohol they are having a glazed ham.<br />
So I will use it in the glaze-<br />
750ml Orange Juice<br />
5 Star Anise<br />
3 Cinammon Quill<br />
3 tblsp of Delish in a bottle<br />
3 Lime leaves<br />
200gm fresh pineapple diced<br />
Reduce the ingredients in a pan by 1/2.<br />
Score a deboned Ham and place in a oven on 180C.Continue to baste and cook for 1 hour 20 minutes.<br />
The Flavours will amaze you.<br />
Enjoy<br />
<br />Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-10028678362863358522012-05-15T03:37:00.001-07:002012-05-15T03:42:35.538-07:00Our newest addition to our canapé menuThis is a new addition to our cocktail menu and it is proving to be a hit <br />
Chilled Sesame Prawns in betel leaf - a refreshing flavor that goes great with a nice champagne <br />
Definitely a hit as we see they have been the number one choice in the parties we have been doing lately<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LqzV-ugKdl3hpj2v7KRcVCxRoIQUXRdOhGr1knjIEzgTy3ueqB9X_eDbycDnzB7ndADl5CitNIunns5hyphenhyphensZBkm4HjzxftSH3-FpCe2aW19Pzsw15_Mv9KXUcj-4SpVKDHwZIT0mqhAM/s640/blogger-image--1670602282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LqzV-ugKdl3hpj2v7KRcVCxRoIQUXRdOhGr1knjIEzgTy3ueqB9X_eDbycDnzB7ndADl5CitNIunns5hyphenhyphensZBkm4HjzxftSH3-FpCe2aW19Pzsw15_Mv9KXUcj-4SpVKDHwZIT0mqhAM/s640/blogger-image--1670602282.jpg" /></a></div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0tag:blogger.com,1999:blog-473298988408107987.post-58339205946132756862012-05-15T03:11:00.002-07:002012-05-20T01:10:11.069-07:00Not so Secret recipe<span style="color: white;">Here is a delicious recipe from Sundays mothers day lunch.It is easy and can be prepared in advance.A great recipe for a dinner party it can be prepared earlier so you have more time with your guests.</span><br />
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<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-fareast-language: EN-AU;">Coconut Creme Brulee - Serves 6</span></h2>
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<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-fareast-language: EN-AU;">125gm caster sugar</span></div>
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<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-fareast-language: EN-AU;">6 large egg yolks</span></div>
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<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-fareast-language: EN-AU;">200ml coconut cream</span></div>
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<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-fareast-language: EN-AU;">400ml pouring or thickened cream</span></div>
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<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-fareast-language: EN-AU;">6 teaspoons caster sugar for glazing</span></div>
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<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-fareast-language: EN-AU;"><strong>Method </strong></span></div>
<span lang="EN-US" style="font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span><span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Preheat oven to 140c. </span><br />
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;">
<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Whisk 125gm sugar, egg yolks in large bowl until combined. </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;">
<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">In a sauce pan combine cream and coconut cream. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally. </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: left;">
<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center. This can take 25 -30 minutes. Remove from water. Cool</span></div>
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<span lang="EN-US" style="color: white; font-family: "Georgia", "serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Sprinkle 1 teaspoon sugar evenly over each. Place under a grill or use a torch until sugar browns, rotating for even browning and watching closely, about 2 minutes. </span></div>
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<span style="color: white;"></span></div>Sassy Chefhttp://www.blogger.com/profile/07316988480982590439noreply@blogger.com0