Events2014 - Hampton Hampers ltd.
Transcription
Events2014 - Hampton Hampers ltd.
Events2014 CREATE YOUR OWN MENUS Using the foods of HAMPTON HAMPERS Contact Sarah Burley BASh ltd 0774-055-4231 www.hamptonhampers.co.uk www.facebook.com/hampton.hampers FIND US AT “REFLECTIONS” THE WHITE HOUSE, 45 ,THE AVENUE HAMPTON TW12. Premium buffet for finger dining/ guests browsing Individual hand made pies filled with steak and ale or chicken. Ideal for finger dining and can be served hot or cold. Display basket of vegetable crudités, pittas, bread batons etc served with chunky fresh hummus and marinated olives Vegetarian hand made tartlets with spinach and ricotta cheese. Cheeseboard with Pate and Terrine selection served with a basket of mixed breads all decorated with celery whirls and fresh grapes. Bridge rolls and tortilla wrap bites with selected fillings Canapé style bites to include miniature Yorkshire puddings with horseradish and roast beef, Filo pinches with Brie & Cranberry, Smoked salmon bites and Chillied rolled filo batons. Bruschetta of lightly toasted ciabatta and focaccia finished with melted cheeses, olives, tapenades and uniquely made selected toppings. Individual filo bites filled with shredded duck and hoi-sin sauce decorated with cucumber and spring onion. Beautifully decorated fresh fruit display platter. This menu £14.00pp Crudités basket idea shown here. SUGGESTIONS FOR BUFFET MEALS IN VENUES AND HOMES . Here are our private hot buffet menus but by no means are they the extent of what we can offer, if you would like to try something a bit different please let us know and we can discuss all of your ideas. The private dining menus are designed for you to choose the same dish for all guests, or for larger numbers, discuss with us how we can provide more than one option in a buffet format. Main course single option £14.00 Main course and canapés or starter £18.00 Three courses £22.50 Starters. Choose a selection of canapés for your guests to enjoy with their arrival drinks. Or Starter ideas: Tartlet of spinach, egg, ricotta and mushrooms with a light rocket salad Herb and crumb encrusted fresh salmon fillet with baby prawns and minted crème fraiche Smoked chicken salad with artichokes and sun blushed tomatoes, drizzled with balsamic. Buffet hot main courses. Depending on the number of guests, you may decide to provide a selection of items from the suggestions below. Dishes are usually made for a minimum of 10 portions each Boeuf Anglaise cooked in a beer and baby onion sauce with diced pancetta. Boeuf Bourguignon. Fillet steak classic French casserole, in a rich red wine sauce with shallots, lardons, button mushrooms and parsley ( +£2.oo per person) Beef Stroganoff. Classic fillet steak casserole with creamy brandy sauce, wild mushrooms and paprika ( £+2.oo per person) Chicken “Breton” Cutlets of chicken with leeks and mushrooms in a creamy white wine. Chicken a la King, Diced chicken breast pieces in red capsicum pepper and white wine sauce. Coq au Vin. Whole cutlets of chicken on the bone, slowly bubbled through in red wine with root vegetables and herbs. Mushroom and red pepper stroganoff, in creamy brandy sauce. (v) Roasted vegetable cassoulet with sun soaked Mediterranean tomatoes and Moroccan spices and pulse medley (v) We suggest serving these dishes either with buttered new potatoes or tricolour rice. You can then choose either fresh vegetables or salad selection. Main course Summer buffet menu. £14.95 Whole gammon ham, slow roasted and carved to a display platter Whole decorated salmon Coronation chicken made with fresh chicken breasts and apricot in a spiced mayonnaise based sauce Light pastry tart filled with ricotta, spinach, egg and mushrooms. Cous-cous salad with a hint of nutmeg and Eastern spice New potatoes with tarragon and mayonnaise or fresh mint and a touch of crème fraiche Mixed leaf salad tossed with cucumber, tomatoes, artichokes and spring onions. ( you may like to vary this selection to your own preferences..) For £18.50pp Add desserts or ... Cheeseboard selection platter with celery and grapes, served with a fresh bread basket with focaccia, rolls baguette and ciabatta for example. THEMED BUFFET MENUS Retro 70’s Abigail’s menu Cheese and Pineapple Hedgehog, exquisitely created. Curried eggs, Halves of hard-boiled egg, filled with a lightly spiced piped swirl of smooth yolk mayonnaise Vol-au-vents, with mixed fillings to include vegetarian options Cheese straws with paprika Prawn cocktails on crisp iceberg lettuce with traditional Marie-rose sauce, beautifully presented in margarita glasses. Pate served with Melba Quiche, either traditional Lorraine, or choose one of our other flavours. Cheese fondue with meat and vegetarian crudités dips Desserts Profiteroles traditionally created Croquembouche...choux puffs towered with caramel and drizzled in chocolate and decorated with strawberries. Black Forest Gateaux..just how you remember it! Chocolate fondue with marshmallows and strawberries. Provision of our original authentic green stemmed Mosel glasses to finish the “look” We never use paper plates for serving our foods unless requested. We will, wherever possible serve our foods on china plates. HOT and cold BUFFET PLANS CREATE YOUR OWN MENUS. Meat Dishes Cold. Mixed platter of sliced chilled meats to include Salami, wafer sliced Parma cured Ham, thinly sliced roasted beef, home baked Gammon Ham. Brochette skewer selection. An explosion of skewered brochettes, easy to serve and eat, hot or cold. Choose one meat or a selection. Chicken breast fillet, marinated in light Thai spices Steak brochettes, plain or cooked in rich onion marmalade Lamb marinated in minted sauce Pork, either in a sweet and sour marinate, or coated in stilton sauce, perfect served warm! Whole gammon ham, slow baked and succulent. Hot meat mains Beef Bourguignon, with shallots and baby mushrooms in a red wine sauce Beef Stroganoff, with mushrooms in a creamy brandy sauce, spiced with a touch of paprika Beef Wellington, Fillet steak wrapped in Pastry and concasse Chicken fillets cooked in a marinate of your choice Curried breast of chicken korma style, served in a chafing dish Coq au vin traditional French style Pork Cassoulet with tomato base and pulses Farmyard casserole with pork, sausages, bacon and British farm vegetables Whole pies for 10-12 people. Please ask for ranges. Pies are made to order. We have a huge range of ideas, so please ask for our recent ideas list! CREATE YOUR OWN MENUS. Fish dishes Seafood medley, with whole tiger prawns or whole crevettes, fresh and smoked salmon, dressed crab, mussels. Lobsters on request. Herb encrusted fillets of fresh baked salmon, individually portioned Whole dressed salmon, poached gently & spectacularly decorated Kedgeree, spiced rice with smoked mackerel or haddock and hard boiled egg, peas and parsley. Paella, served hot or cold. Contains chicken, fish, mussels and prawns. Vegetarian main Dishes Aubergine and spinach curry, Tamatar alu Bhaji Tarkari, traditionally made. Vegetarian cassoulet, tomato based and filled with colourful vegetables and pulses Vegetable Rarebit tart with cheese and leeks and a touch of plum compôt! Goats’ cheese and tomato tart in a fluted pastry basket. Individual tartlets or 10 portion pastry cased flans with an egg base and flavoured with: Spinach , ricotta and mushrooms Asparagus, ham and egg Roasted Mediterranean vegetables CREATE YOUR OWN MENUS. Accompaniments Wild and white rice topped with fresh herbs New potatoes served hot or cold with mint and pea dip. Tarragon Potato salad, with red onions and dressing Potato Waldorf salad Free range rough cut eggs Dijonnaise and limes tossed with mayonnaise and finished with a cracked peppercorns Mixed leaf salad with peppers, sun blushed tomatoes, artichoke, cucumber… Roasted winter vegetables, served hot or cold Mediterranean vegetable salad Cous-cous salad tossed with apricots and pine nuts Bhajees, samosas, naan breads etc Marinated roasted vegetables stirred with pasta , crushed tomato and basil leaves Greek salad with fine beans, feta, tomatoes and balsamic dressing Basket of fresh breads, perhaps include focaccia DESSERTS options may vary Chocolate Fudge Cake Belgian TruffleTorte Toffee Crunch biscuit base with crushed meringue and toffee, chocolate mousse ,white choc ganache CHEESECAKES options may vary Fruit Preserve Strawberry Raspberry Mandarin Red Cherry Black Cherry Blackcurrant Lemon Fresh fruits Romeo and Juliet biscuit base, white and dark choc mousse Chocolate Teaser Strawberry Raspberry Mandarin Blackcurrant Woodland Fruits Choc sponge with malteser filled mousse Choc’n’bluberry Roulade Chocolate gateaux Profiteroles box of 40 SPECTAULAR! Pavlova Lemon Meringue Pie Strawberry Raspberry Mandarin Blackcurrant Woodland Fruits Treacle Tart Tarte Chocolate Lumpy Bumpy Citron new recipe, light Plain or Fruit explosion and creamy. Our dessert options change according to the season and these are examples to inspire you… ask us for this month’s selections!