Sassy Chili and mango chutney

3 large long red chili finely chopped
1 large diced mango
1 finely chopped brown onion
1/2 cup brown sugar
1 tin of mango cheeks
30ml mirin
1 tablespoon of vegetable oil

De-seed the chili and Finley dice.
Finely dice the onion and mango both fresh and tinned.
Heat the saucepan and add the oil. Sauté the onion until translucent.
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.
Once the mix resembles a soft consistency add the fresh diced mango and simmer on a low heat for 5 minutes.

This recipe makes approximately 250grams. Once removed off the heat place straight into a jar and seal the jar and refrigerate.

Can be used as an accompaniment to fish , meat , on oysters.
To add a different flavor fold through the chutney coriander or chives.

Sugar Cured Ocean trout - Recipe

Sugar Cured Ocean trout

• 1 Side of Ocean trout, skin off bones out (Approx 1.5kg of fish)
• 150 gm Maldon sea salt
• 250gm brown sugar
• ½ litre of tequila
• 50 gm pink pepper corns crushed
• 4 bunched of chopped dill
• 200gm of grain mustard or mustard seeds
• 4 lemons zest and juice
• 3 limes zest and juice

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.

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.

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.

Place on a chopping board and with a sharp knife slice the ocean trout. Great  dish with a Rocket leaf salad and glass of wine on a warm summer’s day.

Gorgeous 21st Birthday

A 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
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
Course.Perfectly cooked and rested lamb cutlets with Moroccan spiced
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.
The party was in full swing when we left and we hope to be
Invited back to this amazing house.

Engagement party

A 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.
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.
Spinach, blue cheese and pinenut arancini was accompanied with smoked paprika aioli.Our slow roasting lambs shanks were used to make the pie and finished with creamy mint mash on top.
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.
Our clients staple on each menu is our mini burger, a great soaking up for the consumed alcohol.
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.
A lovely evening and we now look forward to catering the bridal shower.

                                                   

Beet root relish recipe

Many have been requesting this recipe so we thought we would
Share it
Sassy's Spiced Beetroot Relish –
1kg fresh beetroots (peel and shred matchstick size)
½ kg Castor Sugar
100 ml White Vinegar
150 ml Orange Juice
4 each – Star Anise
50 g Ground Cinnamon (or 2 Broken Cinnamon sticks)
50 G Fresh Kafir lime leaves (optional)
75 g Ground Ginger
Salt & Pepper – to taste
Method –
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 –
Yummy !!
This is the recipe we use as an accompaniment for our glazed ham.
Also used on top of the leek and gruyere tart

1st Day of Spring Wedding

We 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.
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.
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.
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.
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.

The Venue

5 Spiced duck Pancake

Orange glaze

The balcony



The Staff



Tomato and bocconcini tartlet

50 th Wedding Anniversary Dinner

It's always nice to be asked back to a previous customers home to cater for them.
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.
Starting with 3 assorted canapés tomato and boccincono tartlet.Crispy chicken wonton and as requested our famous salt and 5 pepper squid
 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.
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.