Benefits of hiring a catering company for your small event
June 29, 2015
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Changing Seasons

The cold whether makes me nostalgic for those slow braised stews, and hearty soups that my Mom and Dad use to make. The hearty flavours warmed me up from the inside and always left me craving more.

The onset of Autumn has brought change in the Private Chefs kitchen and should be cherished for the bounty of orchard fruits, late vegetable harvests and wild game available, offering the chance to indulge in some delicious and flavoursome foods before the long nights of Winter fully set in.

Game season begins in earnest in May, and the robust flavours stand up well to strong spices and herbs, such as Juan’s Slow roasted Springbok shank roulade with Moroccan spices or in Samantha’s Red wine Guinea fowl Pithivier.

Full-flavoured fruits such as plums, blackberries, figs, apples and pears are abound in Autumn, and are equally suitable for sweet and savoury dishes, and Sam’s pairing of Pear tart tatin with creamy Bavarian blue is a prime example.

Pumpkin, squash, cabbages and root vegetables are nearing their prime, and are perfect for roasting or adding to fragrant soups. One of Private Chefs’s favourite starters to cook is a Pumpkin velouté with Curried ice-cream and toasted Seeds. The warm sweet creaminess of the pumpkin contrasted by the cold spicy ice-cream gets the palate intoxicated with pure foodie pleasure.

This all said and i’m sure you are craving some Autumn comfort, here is a Pumpkin velouté recipe you are sure to enjoy;


 

Pumpkin Velouté

Ingredients:

500g Pumpkin

75g Onion

5g Garlic

100g Butter

300ml Chicken Stock

100g Parmesan

25ml Honey

Toasted pumpkin seeds and micro coriander for garnish.

Salt

Pepper

 

Method:

 

– Add butter to a pot over a low heat. Add the pumpkin, onions and garlic and sweat with the lid on without letting it colour. Cook until soft and dry.

– Add the chicken stock to the pot and bring the mixture to the boil. Mix in the parmesan and honey and remove from the heat.

– Blend the mixture until smooth and pass through a chinois (fine sieve) for an even smoother soup.

– Season with salt and pepper. If you prefer it a bit spicy add a pinch of cayenne pepper


 

1 Comment

  1. WilliamMam says:

    Very good article post.Really thank you! Awesome. Bollinger