Wow this week has been an amazing blur thus the slight delay in the Meal Plans post! This week I catered a wedding for the first time with my amazing friend Georgia from byharveyharvey and it was such a wonderful if hectic week! But the meal plans have arrived and they’re GOOD!
I totally appreciate all the effort and time that goes into making catering an event a success and although at times it was a lil on the stressful side it was such an amazing experience that I’d totally do again. I worked closely with the bride and groom (Tat and Craig) and the wedding was held at the bride’s business place, Bindle headquarters in Richmond – chec out the beautiful styling on my insta stories. We had a kitchenette and a car park to cook and prep from, and 4 Webbers to slow cook the lamb and it somehow all worked out!
Family provided the snacks at the ceremony and Georgia and I cooked the mains and dessert. There were also two pigs from Bertie’s roasting on a spit in front of guests eyes and the meat was amazing.
Mains were: pomegranate glazed slow cooked lamb, a green bean, snow pea and tarragon salad, harissa roasted carrots and roasted potatoes with black garlic. The sides were all Ottolenghi recipes that the bride and groom chose because they have killer taste.
We had flat bread from A1 bakery and homemade hummus, plus a tahini yoghurt dressing to go with everything and it was delish. Dessert was a baklava ice cream with toffee and nut shards and a chocolate mousse with rose water cream and persian fairy floss.
It was such a beautifully styled event and Tat and Craig did so much themselves and put on a killer party, everyone looked like they were having the best time and I realised how much I love a wedding! I think I want to do more events like this and am also about to start an exciting new project which is an amalgamation of private chef and cooking lessons for small groups. I’ll let you know more details when I have them, watch this space!
For now, I’ll just help you from afar and give you some meal ideas for the week:
Plan A
Day 1: Roast cauliflower chowder with haloumi croutons, this was also the week I unleashed haloumi croutons on the world. You’re welcome.
Day 2: Winter Salmon Nicoise Salad, such a simple and delicious meal that turns a light summery dish into something more winter appropriate
Day 3: Garam Masala Chicken Tray Bake with Rice and Greens, tray bakes are such a dream, one dish, minimal effort, all the flavour.
Day 4: Kung Pao Mushroom Noodles, I say so many amazing mushrooms at the markey this week, use any variety you like in this easy recipe.
Day 5: Israeli Cous Cous Salad with Pomegranate and Sumac Prawns, this salad totally mimics the flavours from the wedding I banged on about for most of this post so it had to be included.
Plan B
Day 1: Kung Pao Mushroom Noodles, chilli and mushroom and slippery noodles is a winning combination.
Day 2: Crispy Satay Tofu with Coconut Rice and Avocado Salad. My favourite tofu dish ever, I need to make this again.
Day 3: Roast cauliflower chowder with haloumi croutons, if you’re vegan you could just use normal croutons and make this dairy free and vegan friendly. Haloumi is one of the main reasons I’m not vegan, please don’t take it from me.
Day 4: Red Lentil Pasta with Pesto, Sun dried Tomatoes and Pumpkin, lentil pasta is pretty widely available these days and perfect with these flavours.
Day 5: Coconut and Ginger Eggplant Curry, the cold nights mean I can’t get through the week without a curry.
Bonus recipe? It’s time for baking a batch of dip to snack on throughout the week and this broccoli and feta dip is a winner.
HH. x
