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.

Month of May Dinner Party

Saturday nights dinner party for 26 people in a home in Maroubra was a great success with positive feedback from fans on our Facebook page.

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



Freshly baked bread rolls



The Menu

Wild Mushroom Risotto with crisp pancetta and  truffle oil

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.

Herb Crusted Lamb Rack on Caponata w/ Rosemary jus.

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.
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.


Panfried Halloumi Cheese w/ stuffed zucchini flowers

 The vegetarian option of panfried Haloumi cheese that is garnished with stuffedzucchini flowers and sits on a bed of spinach with olive tapenade.

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.
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 .

Steamed Chocolate pudding w/ chocolate ganash , White Chocolate anglaise and pistacio nut fairy floss

Tonight's Cocktail Party

2 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.

What's on the menu?

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.

Chinese five spice pancake with Peking duck hoisin cucumber and green shallots , served on a ceramic spoon with an orange and star anise glaze.





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.


Tomato and baby bocconcini tartlets with beetroot and lime relish





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.

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.




Also up there with the pies was our true favourite and every parties favourite , the Beef burger the onion jam and soft rolls.

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. 

Loving 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.
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- http://www.jamesfood.com.au/
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.
Is your mouth watering yet ?
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.
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 !!
check out he Cocktail menu at http://www.sassychecatering.vpweb.com.au/