HOT FOOD
Whether you are looking for an inspiring buffet or a sit down meal, we hope our homemade hot food will get your taste buds tingling! We have listed just a selection of the sort of dishes we cook. The list is not exhaustive though so, if you don't see anything that lights your culinary candle, please feel free to ask us to put together a made-to-measure menu for you.... Karen absolutely loves doing that.
For those of you who don't want to eat meat, we can adapt pretty much all of these dishes to make them meat-free, or design a bespoke vegetarian selection for you on request.
Boeuf Bourgignon. Beef slowly braised in red wine with fresh herbs, shallots, pancetta & dark gilled mushrooms.
Coq au vin. A rich chicken (or pheasant) dish with button onions, streaky bacon, herbs, red wine & mushrooms.
Coq au Riesling. So delicious.. made like Coq au Vin.. but with white wine & cream.
Game Casserole. A seasonal dish (usually October onwards) - really like boeuf bourgignon but with local game instead of beef (venison, and a few game birds!)
Lamb casserole with red wine & rosemary. Slowly braised lamb so that it falls apart & melts in the mouth.
Pork casserole with cider & apple. Another melt-in-the-mouth, slow braise.
Luxury fish pie with a crispy cheese topping. Smoked haddock, salmon, cod & prawns in a delicious cheese sauce with a smattering of dill & a creamy mashed potato top.
Luxury shepherds' or cottage pie with mashed potato, leek & cheese topping. If it's good enough for 'The Ivy' it's good enough for us!
Gourmet sausages with caramelised red onion gravy. Local sausages (all meat, no rusk) slowly cooked until deliciously sticky.
Meatballs in goulash sauce. Italy meets Hungary really.. homemade meatballs slowly cooked in tomato, red pepper & paprika sauce & a dollop of sour cream added at the end.
Braised steak au poivre in red wine. Delicious melt-in-your-mouth slices of steak, with crushed peppercorns, red wine & creme fraiche sauce.
Black bean chilli & avocada salsa. A really good chilli con carne basically.
Pork strogonoff with three mustards. Strips of pork tenderloin, gently sauteed with onion & mushroom & mixed into cream with Dijon, English & wholegrain mustards.
Field mushrooms with garlic butter & herbs on a bed of wild rice. All earthy, garlicky & buttery!
COLD FOOD.
We can do both hot and cold buffets, here's a cold buffet we did a few weeks ago:
Mains:
Spiced chicken & mango mayonnaise with pistachio nuts.
Ham hock terrine with spiced apple chutney.
Layered salmon, prawn and potato filo pie.
Provençale tortilla cake (V)
Served with:
Potato, shallot and chive salad,
French bean, mange tout and hazelnut salad with orange dressing,
Roasted red beetroot and baby spinach salad,
Butter bean, sweet red pepper and herb salad.
and here's a picture of it..
We make the mini Yorkshire puddings, we roast the rare fillet of beef (from our friend the butcher), we make the bearnaise and - we make that sauce using eggs from our two free range hens (Gwyn & Elaine).
All the following ideas are designed to make the best of cold ingredients in perfect combinations and you can 'mix and match' between the cold food here and vegetables that appear next in 'sides, veg & salads'.
A platter of home-cooked gammon with pineapple salsa.
A platter of rare roast beef fillet with home-made bearnaise sauce.
Poached salmon in white wine and dill, with home-made hollandaise.
There is nothing 'mean-spirited' about our cold buffets - and everything is homemade (of course).
Three cheese, tomato and basil tart.
Spinach, ricotta, pine nuts and herb tart.
Wild mushroom and Gruyere tart.
Sliced chicken breast stuffed with pancetta, apricot and thyme.
Sliced pork tenderloin in lemon, olive oil, garlic and basil.
Roasted red peppers stuffed with vine tomatoes and herbs.
A platter of cheeses with home made chutneys and pickles.
A platter of continental meats with cornichons and olives.
Pates, for example, smoked salmon & dill, chicken liver & pear brandy, Stilton & port.
Call us on 01785 748528 or e-mail us at info@kempandkempcatering.co.uk