The last week or so has been inspiring, supporting and nothing short of exciting!!
Firstly I have a Spanish tenant - when building your own business you need to be very resourceful and I decided to rent out my spare room. Susana, my tenant, is a true joy to have around. Not only does she love food and consequently my cooking but she also brings a different dimension to my life. Never before have I had someone stand behind me, watching and taking notes of every dish I prepare. To add to this, as she is here learning English, I also need to describe what I'm doing in the clearest way possible so that she understands the recipes. She has said that she came to London to learn English but is delighted to have not only learned English but also had copious cooking classes too!! Though I wasn't letting here away with just taking my recipes, I wanted some of hers too!! :) Not only to learn some of her national and regional dishes but also to savour the beauty of being cooked for - it's a rare treat for me and were it not for my sister in law Maria (who's south American cooking I adore) it would be rarer than rare - blue in fact!! Under my watchful eye, Susana has prepared the classic Tortilla de Patatas Fritas, Arroz al Horno and, uncharacteristically, a Lasagna. Susana is a self professed disaster in the kitchen but I found her care free "add some of this to a bit of that" attitude to cooking rather intriguing and I must confess all dishes were simply delicious!! The Arroz al Horno - translated means "rice in the oven" - is a dish from Valencia, Susana's home town. Don't let the name fool you, this dish is more than just rice! I wanted to share this wonderful recipe with you but Susana doesn't work with quantities so I need to prepare it myself and write down the correct quantities before I share it with you :) I'll post the recipe in a few days
I wish I could say with all sincerely that life as a caterer was a glossy as cooking up some delicious dishes for people and tasting other peoples food creations but, alas, it is far from that. There have been many weeks trying to build or follow up on leads for events with what initially appears to be little response. It's to be expected, calling in the caterers is not something that you do every day. However by the end of this week I was genuinely humbled by the support of those I had discussed Edesia Caterers with and their proactive interest in building the business, drawing on their own contacts and embracing me and Edesia Caterers into their circles. Frances who runs Sanglier Wines, a wine merchant dealing directly with wines from the south of France and in particular the Languedoc region, was just one. Our businesses share the same business ethics which is why we are affiliated. If you care for good wine, responsibly source from a wine merchant with personal relationships with the vineyards then Frances at Sanglier Wines is definitely someone to keep in mind. She has an offer on some wines at the moment which I'd highly recommend, check out this link if you're looking for wines with a difference http://www.sanglier-wines.co.uk/proddetail.php?prod=Special002
One special thing that came out of this week was that Edesia Caterers will be getting involved in our first charity event. The event, held on the 31st October, is the first of it's kind in London. Cupcake Camp London, is an open to the public event with what will probably be the biggest cupcake event ever!!! (don't quote me on that :) ) From Edesia Caterers, I'm donating cupcakes for the event which is to raise money for the North London Hospice. There is also a cupcake competition, with 6 different categories to enter into which I'll be submitting a special entry for - I think I've a winner on my my hands but I'll reveal what it is the day of the competition :) Check the event out at www.cupcakecamplondon.co.uk - put it in your diaries and make sure you get down there!! It's a very worth cause and bound to be a lot of fun and really!!?? who can resist a cupcake camp!!!
Speaking of which, back to my mixer I go to get the perfect cupcake!!
Monday 20 September 2010
Friday 10 September 2010
Quiche Lorraine recipe
It's been a busy two weeks, for many of us. What with the August holidays coming to an end, getting ourselves back into the swing of our work routines and dropping the kids off to the first day of school term, transport strikes and the likes. I laughed when I heard one friend describe the reaction of her son as she drove up to the school front, "oh no, not this place again", he moaned! A classic line, I had felt the same, deep in my gut at the beginning of each school term but had not the courage to ever let it pass my lips - or did I? No doubt my mother could recall, though the advantage to being from a large family of 8 is that as adults, though she remembers things being said or happening, more often than not she can't recall exactly who where the culprits :)
As for not being able to recall things, I'm finding it increasingly difficult to keep tabs on who comes and goes from my house. The thought of putting a sign-in sign-out book had crossed my mind but then again how anal can someone really get!!! Don't get me wrong, that is in no way a complaint, I love a full house. The hustle and bustle, the constant chatter and laughter and of course, food being prepared and eaten!! Take last Friday for example where I had a busy morning costing out some recipes for Edesia Caterers with full expectation of having a friend pop in for afternoon tea and later family over for dinner. It was to be a simple Quiche Lorraine and salad for dinner and I thought I should whip up something sweet at some point too, considering I had a stream of visitors over the next 24 hrs. There had been a carrot cake on my mind for the past 3 days. You know that constant niggling feeling, that little craving deep inside, the one the harder you try to push away the strong it comes back, eventually resorting to playing visual mind games with you, where by the book you are reading suddenly becomes a carrot cake, moist and rich with the sweet aroma of carrot, cinnamon and walnut filling the air you breath. Well that's what I had, and no longer could I put up with the embarrassment of longing looking at a book while sitting in my local cafe, mouth open, on the verge of salivating (had I not forgot my manners) so carrot cake it was going to be.
Now the art to life is timing. From being in the right place at the right time with the right attitude, albeit not always an easy feat but that's why it's so important to start each day focusing on the positive we have been blessed with. The same goes for food and my day had been planned out to incorporate my guests timings and my own work. However, flexibility in life, especially in a cosmopolitan lifestyle, is also key, as I undoubtedly found out this very day. A panic phone call from my afternoon tea guest profusely apologising but in desperate need of a cake, as she herself had a dinner party to attend after our catch up. Well I knew what I had to offer and that it would go down a treat at her dinner party but to have it all ready, including cooling time for icing the cake so it could travel and stay in one piece plus have dinner ready was going to be a challenge. I couldn't leave a damsel in distress, now could I!?
I would like to be able to say it all went without a glitch but I would be lying. In a desperate attempt to get the cake to cool down as quickly as possible so I could ice it and have it set and ready for travel I removed it far too soon from the cake tin and it FELL APART!!!!!! Needless to say my guest, who had arrived at this point, was in fits of laughter at my miss fortune - and what could have been hers!!! But here's the beauty of icing!! it can cover up a million sins, and create a few new ones too. So like a child's big piece jigsaw I pieced the cake back to one and let cool on a wire rack. A while later it was iced and boxed and ready to go and no-one, except myself and my friend (and now you incidentally), knew any different. I hear it went down a treat at the dinner party. Hurray!! :)
Now in between all this I had a Quiche Lorraine to prepare, which needed use of the oven 3 times!!, twice for blind baking the pastry and once for the final bake, at a different temperature to the cake too, so they had to play musical ovens, so as to speak. But all in all it was a success. The quiche was divine, here's the recipe so give it a try.
Quiche Lorraine recipe - serves 4
Shortcrust pastry recipe (or you can buy ready made shortcrust pastry)
You need;
170g plain flour
100g butter - at room temperature
salt - just a pinch
1 egg yolk
ice cold water
Sift flour with salt in a large bowl
With your fingers rub the butter through the flour until all the butter is incorporated - it should then look similar to a bowl of breadcrumbs - kids love this part so get them involved!
Beat the egg yolk with 2 tablespoons of the water
Pour the egg/water mixture over flour/butter and mix to a firm dough
Wrap dough in cling film and refrigerate for 30 mins
Roll your dough out and line your flan tin (8 inch) with it - again refrigerate until dough is firm
In a preheated oven of 200 degrees blind bake your pastry
wet
For the filling you need;
a nob of butter (roughly 10g)
1 large onion - sliced
80g of bacon - roughly cut
150ml milk
150ml single cream
2 eggs - beaten
1 egg yolk
60g cheddar cheese - finely grated
2 teaspoons chopped thyme
salt and pepper to season
In a sauce pan over a low heat melt the butter and add the onion
Cover with a lid and cook until onions soften - do not over cook the onions
Then add the bacon and cook through - but again do not over cook the bacon, they should be cooked through but not browning
When cooked remove from the pan
In a bowl mix together the rest of the ingredients and season
Put bacon and onions into your baked pastry case and pout over the egg/cream mixture, filling it to the brim
Place quiche in lower part of a preheat oven at 170 degrees for 40 minutes
tip: different ovens vary so make sure the filling has set
Great served hot or cold with a fresh salad
As for not being able to recall things, I'm finding it increasingly difficult to keep tabs on who comes and goes from my house. The thought of putting a sign-in sign-out book had crossed my mind but then again how anal can someone really get!!! Don't get me wrong, that is in no way a complaint, I love a full house. The hustle and bustle, the constant chatter and laughter and of course, food being prepared and eaten!! Take last Friday for example where I had a busy morning costing out some recipes for Edesia Caterers with full expectation of having a friend pop in for afternoon tea and later family over for dinner. It was to be a simple Quiche Lorraine and salad for dinner and I thought I should whip up something sweet at some point too, considering I had a stream of visitors over the next 24 hrs. There had been a carrot cake on my mind for the past 3 days. You know that constant niggling feeling, that little craving deep inside, the one the harder you try to push away the strong it comes back, eventually resorting to playing visual mind games with you, where by the book you are reading suddenly becomes a carrot cake, moist and rich with the sweet aroma of carrot, cinnamon and walnut filling the air you breath. Well that's what I had, and no longer could I put up with the embarrassment of longing looking at a book while sitting in my local cafe, mouth open, on the verge of salivating (had I not forgot my manners) so carrot cake it was going to be.
Now the art to life is timing. From being in the right place at the right time with the right attitude, albeit not always an easy feat but that's why it's so important to start each day focusing on the positive we have been blessed with. The same goes for food and my day had been planned out to incorporate my guests timings and my own work. However, flexibility in life, especially in a cosmopolitan lifestyle, is also key, as I undoubtedly found out this very day. A panic phone call from my afternoon tea guest profusely apologising but in desperate need of a cake, as she herself had a dinner party to attend after our catch up. Well I knew what I had to offer and that it would go down a treat at her dinner party but to have it all ready, including cooling time for icing the cake so it could travel and stay in one piece plus have dinner ready was going to be a challenge. I couldn't leave a damsel in distress, now could I!?
I would like to be able to say it all went without a glitch but I would be lying. In a desperate attempt to get the cake to cool down as quickly as possible so I could ice it and have it set and ready for travel I removed it far too soon from the cake tin and it FELL APART!!!!!! Needless to say my guest, who had arrived at this point, was in fits of laughter at my miss fortune - and what could have been hers!!! But here's the beauty of icing!! it can cover up a million sins, and create a few new ones too. So like a child's big piece jigsaw I pieced the cake back to one and let cool on a wire rack. A while later it was iced and boxed and ready to go and no-one, except myself and my friend (and now you incidentally), knew any different. I hear it went down a treat at the dinner party. Hurray!! :)
Now in between all this I had a Quiche Lorraine to prepare, which needed use of the oven 3 times!!, twice for blind baking the pastry and once for the final bake, at a different temperature to the cake too, so they had to play musical ovens, so as to speak. But all in all it was a success. The quiche was divine, here's the recipe so give it a try.
Quiche Lorraine recipe - serves 4
Shortcrust pastry recipe (or you can buy ready made shortcrust pastry)
You need;
170g plain flour
100g butter - at room temperature
salt - just a pinch
1 egg yolk
ice cold water
Sift flour with salt in a large bowl
With your fingers rub the butter through the flour until all the butter is incorporated - it should then look similar to a bowl of breadcrumbs - kids love this part so get them involved!
Beat the egg yolk with 2 tablespoons of the water
Pour the egg/water mixture over flour/butter and mix to a firm dough
Wrap dough in cling film and refrigerate for 30 mins
Roll your dough out and line your flan tin (8 inch) with it - again refrigerate until dough is firm
In a preheated oven of 200 degrees blind bake your pastry
wet
For the filling you need;
a nob of butter (roughly 10g)
1 large onion - sliced
80g of bacon - roughly cut
150ml milk
150ml single cream
2 eggs - beaten
1 egg yolk
60g cheddar cheese - finely grated
2 teaspoons chopped thyme
salt and pepper to season
In a sauce pan over a low heat melt the butter and add the onion
Cover with a lid and cook until onions soften - do not over cook the onions
Then add the bacon and cook through - but again do not over cook the bacon, they should be cooked through but not browning
When cooked remove from the pan
In a bowl mix together the rest of the ingredients and season
Put bacon and onions into your baked pastry case and pout over the egg/cream mixture, filling it to the brim
Place quiche in lower part of a preheat oven at 170 degrees for 40 minutes
tip: different ovens vary so make sure the filling has set
Great served hot or cold with a fresh salad
Wednesday 25 August 2010
Home made pasta with sausage and chilli tomato sauce recipe
Monday has been and gone and I was asked, after last Monday's blog, what happened this Monday? no blog? no recipe? My apologies to those who were expecting a laugh :) Here it is, the shenanigans of my Monday night dinner. Though first .......
Last week I held a little competition on Ciaran's Kitchen page, on facebook, so that I could give some of my delectable Baileys Truffles out to people who kindly support me. Simply put, when the page reach 80 "likes"(it had 59 then and over 100 now) the first person to write "I want my truffles" on the wall were sent a sample of truffles. As a surprise for the 80th person a sample of truffles were also sent. With making up a new batch to send to them, cooking breakfast Saturday morning for a dear friend of mine; french toast with goats cheese, crispy bacon and maple syrup, sausage and herb scrambled egg with freshly brewed coffee, what a great way to start the weekend :) I digress, so whilst packing up and sending out the truffles to my competition winners I also sent another package with my delightful Baileys Truffles to the manager of a trend bar in Soho, who, I learnt while I was down there having a great the other week, was introducing a "tea room" at the weekends and was looking for someone to cater them with an array of sweet desserts. I had left my Edesia Caterers business card for him with the staff member who had told me about this but thought what better way than to follow up by sending him a sample of my treats - and really? what better treats are there but Truffles!? So off they went with a cover letter and ...... fingers crossed :)
With all the hustle and bustle of the weekend's goings on - I was also treated to a dance show at Saddler's Wells, a love story through the sensual form of Tango :) - Monday's dinner was again last thing on my mind! Admittedly, it amused me. I'm sure there was some subconscious part of my mind which kept me from doing my weekly shop on Saturday so I would be faced with the challenge of a bare kitchen again. But how bare, I really was not prepared for!!
So picture with me, if you will, for a moment. Walk into my kitchen. On the kitchen table sits a large glass fruit bowl, in it are 3 perfectly ripe bananas, 4 red juicy apples, oh roughly 8 sticks of crunch celery, 1 large firm carrot, a red hot chilli and a couple cloves of garlic. In my fridge, as much to my surprise as to your shock were 1pt semi skimmed milk (for my weetabix in the morning), 2 pts of full fat milk (for cooking), 2 onions, some nutty chestnut mushrooms, half a red pepper (that most probably should go into the compost bin), a good few juice tomatoes, 2 trays of eggs, a few packs of butter and different cheeses ..... oh and 4 Actimel (my all important friendly bacteria :) ). oh and one more thing, sausages! SAUSAGES!!!!! oh good lord! what has become of me .........
Well, in my defence, the sausages I had bought from the local butcher in readiness for making breakfast for my dear friend on Saturday. A dear friend who rocked up to my door after only getting 4hrs sleep. Breakfast started, just to put some perspective on this, at the very decent hour of 10am (it was Saturday after all)
So there I was, stumped. If I wanted to make an English breakfast (for dinner granted) I was missing ingredients, if I wanted to make a bolognese ... well I had celery, the carrot, garlic and I suppose the tomatoes but erm .... what's a bolognese with out the beef!! Oh mama would turn in her grave with the thought of it!! (that's no reference to my mother of course, who is thankfully alive and well - she even posted a comment on my blog recently, which really touched the cockles of my heart). However, the thought of something Italian, maybe pasta, all of a sudden really appealed. Now I know it's not exactly summer food but let's be honest here, we create these labels like "summer food", on the assumption that we have summer weather!! Yeah, well mother natures playing funny games with us here at the moment and I wanted something warm and hearthy to go with her joke.
Out came the tomatoes, the mushrooms, garlic, an onion, the chili, olive oil, butter and the Sausages!! That wasn't too difficult, pasta with chilli tomato sauce and sausage, perfect!! Now where's my pasta? hmmm, none in the cupboard!! ah, but there is the spaghetti jar but on closer inspection it was a spaghetti jar alright and only a spaghetti jar! There was no spaghetti left in it! How could this happen?! Running out of dry goods didn't even happen during the blitz for goodness sake!! Well, I was left with the option of going down to the local shop or going hell for leather and making the pasta myself. Something crazy inside me said "make it yourself". Not that making pasta is crazy by any means however when a man is hungry a man is hungry and as any of my close friends will tell you this rule is magnified when it comes to me. Grumpy is generally the word used when I get hungry. But I was going to persevere. I had the eggs and the flour so after I quick but thorough clean down of the counter the process began.
For the pasta - this makes enough for 2
200g of plan strong flour
2 eggs
1 tablespoon olive oil
Sift flour into bowl. Make a well in the centre and put the eggs and oil in it
Using 1 hand gradually mix the eggs, oil and flour by drawing in the flour from the side of the well until a stiff dough has formed
Place dough on clean surface and kneed dough until smooth and elastic, roughly around 15 mins. When done, wrap dough in cling film and leave aside in a cool place for 1 hour
After an hour tear dough into small pieces and roll each one out until paper-thin. It is very important that you get the dough as thin as possible.
With a sharp knife cut the rolled out dough into long strips, go for the tagliatelle style
Let strips dry for at least 30 minutes before cooking.
In a large pot of boiling salted water cook the fresh pasta until al dente
For the chilli tomato sausage sauce
1 tablespoon olive oil
knob of butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
6 mushrooms, sliced
500g of fresh tomatoes - skin off* and chopped, which is roughly 6/7 plum tomatoes (if using tinned tomatoes change quantity to 400g)
4 sausages, cut into thick slices
*To take the skin off the tomatoes, place them into a saucepan of boiling water, sing happy birthday really quickly or give them 10 seconds, then plunge into cold water - cut into quarters and easily peel the skin off.
Heat the oil and butter in a large pan over medium heat
Add the onions, fry for 10 mins until soft and golden
Add the sausages, fry for 5 mins until lightly browned
Add mushrooms, fry for 3 minutes
Add the chopped tomatoes, chilli and garlic
Bring to the boil and season with salt and pepper
Reduce heat and allow to simmer for 30 minutes
Pour the sauce over the pasta, mix in some chopped parsley and serve with grated Parmesan.
Yummy!! Home made pasta with sausage and chilli tomato sauce
Last week I held a little competition on Ciaran's Kitchen page, on facebook, so that I could give some of my delectable Baileys Truffles out to people who kindly support me. Simply put, when the page reach 80 "likes"(it had 59 then and over 100 now) the first person to write "I want my truffles" on the wall were sent a sample of truffles. As a surprise for the 80th person a sample of truffles were also sent. With making up a new batch to send to them, cooking breakfast Saturday morning for a dear friend of mine; french toast with goats cheese, crispy bacon and maple syrup, sausage and herb scrambled egg with freshly brewed coffee, what a great way to start the weekend :) I digress, so whilst packing up and sending out the truffles to my competition winners I also sent another package with my delightful Baileys Truffles to the manager of a trend bar in Soho, who, I learnt while I was down there having a great the other week, was introducing a "tea room" at the weekends and was looking for someone to cater them with an array of sweet desserts. I had left my Edesia Caterers business card for him with the staff member who had told me about this but thought what better way than to follow up by sending him a sample of my treats - and really? what better treats are there but Truffles!? So off they went with a cover letter and ...... fingers crossed :)
With all the hustle and bustle of the weekend's goings on - I was also treated to a dance show at Saddler's Wells, a love story through the sensual form of Tango :) - Monday's dinner was again last thing on my mind! Admittedly, it amused me. I'm sure there was some subconscious part of my mind which kept me from doing my weekly shop on Saturday so I would be faced with the challenge of a bare kitchen again. But how bare, I really was not prepared for!!
So picture with me, if you will, for a moment. Walk into my kitchen. On the kitchen table sits a large glass fruit bowl, in it are 3 perfectly ripe bananas, 4 red juicy apples, oh roughly 8 sticks of crunch celery, 1 large firm carrot, a red hot chilli and a couple cloves of garlic. In my fridge, as much to my surprise as to your shock were 1pt semi skimmed milk (for my weetabix in the morning), 2 pts of full fat milk (for cooking), 2 onions, some nutty chestnut mushrooms, half a red pepper (that most probably should go into the compost bin), a good few juice tomatoes, 2 trays of eggs, a few packs of butter and different cheeses ..... oh and 4 Actimel (my all important friendly bacteria :) ). oh and one more thing, sausages! SAUSAGES!!!!! oh good lord! what has become of me .........
Well, in my defence, the sausages I had bought from the local butcher in readiness for making breakfast for my dear friend on Saturday. A dear friend who rocked up to my door after only getting 4hrs sleep. Breakfast started, just to put some perspective on this, at the very decent hour of 10am (it was Saturday after all)
So there I was, stumped. If I wanted to make an English breakfast (for dinner granted) I was missing ingredients, if I wanted to make a bolognese ... well I had celery, the carrot, garlic and I suppose the tomatoes but erm .... what's a bolognese with out the beef!! Oh mama would turn in her grave with the thought of it!! (that's no reference to my mother of course, who is thankfully alive and well - she even posted a comment on my blog recently, which really touched the cockles of my heart). However, the thought of something Italian, maybe pasta, all of a sudden really appealed. Now I know it's not exactly summer food but let's be honest here, we create these labels like "summer food", on the assumption that we have summer weather!! Yeah, well mother natures playing funny games with us here at the moment and I wanted something warm and hearthy to go with her joke.
Out came the tomatoes, the mushrooms, garlic, an onion, the chili, olive oil, butter and the Sausages!! That wasn't too difficult, pasta with chilli tomato sauce and sausage, perfect!! Now where's my pasta? hmmm, none in the cupboard!! ah, but there is the spaghetti jar but on closer inspection it was a spaghetti jar alright and only a spaghetti jar! There was no spaghetti left in it! How could this happen?! Running out of dry goods didn't even happen during the blitz for goodness sake!! Well, I was left with the option of going down to the local shop or going hell for leather and making the pasta myself. Something crazy inside me said "make it yourself". Not that making pasta is crazy by any means however when a man is hungry a man is hungry and as any of my close friends will tell you this rule is magnified when it comes to me. Grumpy is generally the word used when I get hungry. But I was going to persevere. I had the eggs and the flour so after I quick but thorough clean down of the counter the process began.
For the pasta - this makes enough for 2
200g of plan strong flour
2 eggs
1 tablespoon olive oil
Sift flour into bowl. Make a well in the centre and put the eggs and oil in it
Using 1 hand gradually mix the eggs, oil and flour by drawing in the flour from the side of the well until a stiff dough has formed
Place dough on clean surface and kneed dough until smooth and elastic, roughly around 15 mins. When done, wrap dough in cling film and leave aside in a cool place for 1 hour
After an hour tear dough into small pieces and roll each one out until paper-thin. It is very important that you get the dough as thin as possible.
With a sharp knife cut the rolled out dough into long strips, go for the tagliatelle style
Let strips dry for at least 30 minutes before cooking.
In a large pot of boiling salted water cook the fresh pasta until al dente
For the chilli tomato sausage sauce
1 tablespoon olive oil
knob of butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
6 mushrooms, sliced
500g of fresh tomatoes - skin off* and chopped, which is roughly 6/7 plum tomatoes (if using tinned tomatoes change quantity to 400g)
4 sausages, cut into thick slices
*To take the skin off the tomatoes, place them into a saucepan of boiling water, sing happy birthday really quickly or give them 10 seconds, then plunge into cold water - cut into quarters and easily peel the skin off.
Heat the oil and butter in a large pan over medium heat
Add the onions, fry for 10 mins until soft and golden
Add the sausages, fry for 5 mins until lightly browned
Add mushrooms, fry for 3 minutes
Add the chopped tomatoes, chilli and garlic
Bring to the boil and season with salt and pepper
Reduce heat and allow to simmer for 30 minutes
Pour the sauce over the pasta, mix in some chopped parsley and serve with grated Parmesan.
Yummy!! Home made pasta with sausage and chilli tomato sauce
Tuesday 17 August 2010
Majadra and roast balsamic chicken recipe - the perfect Monday dinner
The weekend is over and whether it involved taming the family or untaming your friends, if you're anything like me you won't have put much thought to what to make for dinner. It is, after all, Monday, right? Right!
So I went to the ktichen this evening in full knowledge that, apart from a lot of random ingredients for baking, there was really nothing inspiring for me to choose from. There were some chicken thighs in the fridge for sure and though I do love the simplicity and basic scrumptiousness of roast chicken, this evening I wasn't quiet satisfied with the idea of roast chicken and salad - generally a Monday favourite of mine. Opening up the cupboard I stood there and just this once I wish I had thought about Monday's dinner. It's not so much that I couldn't come up with something out of whatever the cupboard had to offer it was more the fact that, it was Monday!!! and I really didn't want to think about cooking, hence why roast chicken and salad is my favourite Monday dinner :) Alas, there in front of me, well not quite as it was actually at the back of the cupboard however there was very little in it's way to block our meeting, were some lentils!! I know, I hear what you say, "lentils!!" not really something to get excited about. However, since my days of traveling to and from Israel they have a similar resonance for me as (being Irish) potatoes do. I know, I know, snigger as you may but it's all about homeliness, wholesomeness, almost comfort food - though granted most of us go for ice-cream or chcocolate these days for comfort food, as do I, but this is something with a longer last effect, this is a meal. This, in essence, is what Monday's need after all!!
Now all I needed was rice, bingo! there it was; although to no surprise as there is always rice in my cupboard - it's dried so it keeps much longer than potatoes do ;) So that was it, Majadra it was going to be. Majadra a middle eastern dish made primarliy up of rice, lentils, onion and some spices. That, with the roast chicken was the perfect answer to my Monday dinner woes.
Now, don't get me wrong, when I say it's a perfect Monday dinner I do not mean it to be bland! quiet the contrary. It can just be rather simple to put together and, as I have just figured, it's always good to have rice and lentils stored somewhere at the back of the cupboard.
This dish has many different variations depending on the country and even region within the middle east, even the name can differ - mine is an interpretation from an Israeli friend
All you need is:
Chicken thighs - I use 2 per person
Rice (I prefer brown but it's Monday, right? so what ever is there) - 1 cup
Lentils - 1 cup
Onion - 1 large cut into slices
Cumin ground - 1 tsp
Cinnamon ground - 1/4 tsp
Paprika ground - 1/4 tsp
olive oil
knob of butter
balsamic vinegar
salt and pepper
For the Majadra
cook the rice (as per instructions on pack)
cook lentils (again as per instructions on pack)
Caramelise the onions - it's common to lightly fry the onion for this dish but I prefer them caramelised for extra flavour.
Take onions off the heat and season with spices.
Mix lentils, rice and onions together and season with salt and pepper (traditionally the onions are set on top of the lentil and rice mix but again I prefer to just mix it all together, to work the flavours through
There is your Majadra!!
For the roast chicken
Place chicken thighs in a bowl, drizzle balsamic vinegar over them to coat, season with salt and pepper and mix with your hand to evenly coat the thighs.
Put thighs on to a baking tray and place a knob of butter on each thigh.
Cook in a preheat oven at 190 degrees C and cook for 40 mins
and there you have your roast chicken with majadra
So I went to the ktichen this evening in full knowledge that, apart from a lot of random ingredients for baking, there was really nothing inspiring for me to choose from. There were some chicken thighs in the fridge for sure and though I do love the simplicity and basic scrumptiousness of roast chicken, this evening I wasn't quiet satisfied with the idea of roast chicken and salad - generally a Monday favourite of mine. Opening up the cupboard I stood there and just this once I wish I had thought about Monday's dinner. It's not so much that I couldn't come up with something out of whatever the cupboard had to offer it was more the fact that, it was Monday!!! and I really didn't want to think about cooking, hence why roast chicken and salad is my favourite Monday dinner :) Alas, there in front of me, well not quite as it was actually at the back of the cupboard however there was very little in it's way to block our meeting, were some lentils!! I know, I hear what you say, "lentils!!" not really something to get excited about. However, since my days of traveling to and from Israel they have a similar resonance for me as (being Irish) potatoes do. I know, I know, snigger as you may but it's all about homeliness, wholesomeness, almost comfort food - though granted most of us go for ice-cream or chcocolate these days for comfort food, as do I, but this is something with a longer last effect, this is a meal. This, in essence, is what Monday's need after all!!
Now all I needed was rice, bingo! there it was; although to no surprise as there is always rice in my cupboard - it's dried so it keeps much longer than potatoes do ;) So that was it, Majadra it was going to be. Majadra a middle eastern dish made primarliy up of rice, lentils, onion and some spices. That, with the roast chicken was the perfect answer to my Monday dinner woes.
Now, don't get me wrong, when I say it's a perfect Monday dinner I do not mean it to be bland! quiet the contrary. It can just be rather simple to put together and, as I have just figured, it's always good to have rice and lentils stored somewhere at the back of the cupboard.
This dish has many different variations depending on the country and even region within the middle east, even the name can differ - mine is an interpretation from an Israeli friend
All you need is:
Chicken thighs - I use 2 per person
Rice (I prefer brown but it's Monday, right? so what ever is there) - 1 cup
Lentils - 1 cup
Onion - 1 large cut into slices
Cumin ground - 1 tsp
Cinnamon ground - 1/4 tsp
Paprika ground - 1/4 tsp
olive oil
knob of butter
balsamic vinegar
salt and pepper
For the Majadra
cook the rice (as per instructions on pack)
cook lentils (again as per instructions on pack)
Caramelise the onions - it's common to lightly fry the onion for this dish but I prefer them caramelised for extra flavour.
Take onions off the heat and season with spices.
Mix lentils, rice and onions together and season with salt and pepper (traditionally the onions are set on top of the lentil and rice mix but again I prefer to just mix it all together, to work the flavours through
There is your Majadra!!
For the roast chicken
Place chicken thighs in a bowl, drizzle balsamic vinegar over them to coat, season with salt and pepper and mix with your hand to evenly coat the thighs.
Put thighs on to a baking tray and place a knob of butter on each thigh.
Cook in a preheat oven at 190 degrees C and cook for 40 mins
and there you have your roast chicken with majadra
Friday 13 August 2010
Secret underground dinner parties
It's been far to long, I know. So much time has passed, how could I possible fill in all the gaps in one blog? I couldn't!! So let's just say it's been a busy few months and business, for Edesia Caterers still needs a good boost but as the age old saying goes, no pain, no gain.
So let me explain the title of today's blog. I'm finding that when you are offering, primarily, a service it's more difficult to get your message across to people. Though it still has it's challenges, granted, when you have a product it is easier to get people to notice you. You have something to give them, sell them, something they can hold in their hands, put in their mouths, taste with their taste buds. Though I have a product, that product is only accessible via a service, that service being catering. So I said to myself as I sipped my coffee one morning (it's the most inspirational time of the day for me) "Ciaran", I said, "you have to bring the people to your product to experience your service". And so with that the idea of holding secret underground dinner parties was born.
Now this is no new thing, in London it has been growing steadily over the past few years and ultimately reverts back to the day when "restaurants" actually began. The oldest running is arguably the Sobrino de Botin, Madrid, Spain Though the main difference today is that women and men can participate. Thank goodness for those women who rallied up for the first wave of women's liberation at the beginning of the 18th century. The idea is simple, a cross between a dinner party and a restaurant.
Obviously these are not your everyday run of the mill events and therefore have to be promoted in an altogether different way. "Ciaran's Kitchen" facebook page is my main way of getting the word to spread and the more underground dinner parties I do the more the word will spread - well that's the theory anyway :) so if you have a facebook account please feel free to "like" the page and keep updated with future dinner parties and general food stuff from my test kitchen. Click on the title of this blog and it will take you directly to the page.
So that's my update for now, got to dash but will be back sooner than later for more :)
So let me explain the title of today's blog. I'm finding that when you are offering, primarily, a service it's more difficult to get your message across to people. Though it still has it's challenges, granted, when you have a product it is easier to get people to notice you. You have something to give them, sell them, something they can hold in their hands, put in their mouths, taste with their taste buds. Though I have a product, that product is only accessible via a service, that service being catering. So I said to myself as I sipped my coffee one morning (it's the most inspirational time of the day for me) "Ciaran", I said, "you have to bring the people to your product to experience your service". And so with that the idea of holding secret underground dinner parties was born.
Now this is no new thing, in London it has been growing steadily over the past few years and ultimately reverts back to the day when "restaurants" actually began. The oldest running is arguably the Sobrino de Botin, Madrid, Spain Though the main difference today is that women and men can participate. Thank goodness for those women who rallied up for the first wave of women's liberation at the beginning of the 18th century. The idea is simple, a cross between a dinner party and a restaurant.
Obviously these are not your everyday run of the mill events and therefore have to be promoted in an altogether different way. "Ciaran's Kitchen" facebook page is my main way of getting the word to spread and the more underground dinner parties I do the more the word will spread - well that's the theory anyway :) so if you have a facebook account please feel free to "like" the page and keep updated with future dinner parties and general food stuff from my test kitchen. Click on the title of this blog and it will take you directly to the page.
Speaking of dinner parties, I recently got acquainted with a very intriguing young man by the name of Alan Rosenthal. He founded and runs a company call "Stewed!", which are one pot stews which are available for sale in some major supermarkets. If that wasn't impressive his first cook book, by the same name, is out in October and already on sale through Amazon. What intigued me most about Alan is, despite his success, he is an extremely modest man. I've had the pleasure of a sneak preview of his book and must say it's a must for any kitchen, even the Irish Stew recipe was spot on. If you wish to purchase the book copy and paste this link http://www.amazon.co.uk/Stewed-Alan-Rosenthal/dp/0091938023/ref=sr_1_1?ie=UTF8&s=books&qid=1274372524&sr=1-1
Anyway, so back to the story, Alan invited me over for dinner for some food talk. Now when you get two food lovers together there is a common wish to share, so I offered to take over dessert with me. Great idea until I was faced with the dilemma of what to make!! Well, to be honest, it didn't take me that long to decide. I had recently persuade my mother to part with her recipe for "Tarte de pommes a la Normande" (Normandy apple tart) with frangipane and a touch of mothers little secret. I loved this tart as a child, both for it's visual effect and sumptuous flavour. Here's a picture I took. It seemed to work a treat on Mr Rosethals taste buds and I'm sure it was the reason behind the bonding of a good friendship :)
Anyway, so back to the story, Alan invited me over for dinner for some food talk. Now when you get two food lovers together there is a common wish to share, so I offered to take over dessert with me. Great idea until I was faced with the dilemma of what to make!! Well, to be honest, it didn't take me that long to decide. I had recently persuade my mother to part with her recipe for "Tarte de pommes a la Normande" (Normandy apple tart) with frangipane and a touch of mothers little secret. I loved this tart as a child, both for it's visual effect and sumptuous flavour. Here's a picture I took. It seemed to work a treat on Mr Rosethals taste buds and I'm sure it was the reason behind the bonding of a good friendship :)
So that's my update for now, got to dash but will be back sooner than later for more :)
Tuesday 1 June 2010
Edesia's first menu
Dear readers,
What a day!! It was supposed to be the official launch of Edesia Caterers today but it didn't quite make it. I'm not disheartened though, apart from the odd lost day :) I've been making good progress. I am however beginning to really feel the self induced pressure, especially now I have missed my launch deadline. Pressure that makes you go into 6th gear, a gear that actually doesn't exist but is kept lock away in the reserve cabinet. A reserve that most of us humans rarely use, leaving it for those very special occasions, occasions that for some never appear but for others do. Occasions sometimes noted as fight or flight, the gentleman who's physical strength is put to use protecting his loved ones from a violent intruder, the girl who every day of her life ran at an average pace on that one day when being pulled from behind pulls away and runs faster that one could ever dream imaginable, to safety. Quickly assessing the situation in a millisecond you decide to go ut of your norm to stand and fight or run for you life. But I do not sit here in fear like many who do unconsciously step into 6th gear, this 6th gear is formed from a slight sense of disappointment and a huge sense of excitement. Working on a project that initially has no effects on anyone else requires much self motivation. Working on a project that initially has no effects on anyone else needs a tight time frame to work within to help maintain the self motivation. Working on a project that initially has no effects on anyone else can run over time because it was to tightly set to maintain self motivation.
WARNING: creating tight time lines to keep yourself motivated could back fire if you set the time lines too tight. A sense of humour is advised.
Today saw a first mile stone for Edesia Caterers, though not officially running you may remember that we took on our first job last week. Three menu options have been finalised for this event and it's quite a mouthwatering selection, if I do say so myself. My only problem now is, have I made the choice to difficult for my client :) Some of the items on the menu selection are, Salmon caviar sushi rice balls, Mussels with salsa cruda, Cucumber cups with smoked trout mousse, lemon and dill, Gingered chicken cakes with coriander-lime mayonnaise, Asian pork salad, brown and wild rice salad with dried cranberries, mini tuna burgers with wasabi mayonnaise and pickled ginger, Asian fruit in champagne jelly and of course Edesia Caterers very own gluten free Saffron and lime, white chocolate mini cakes. The client asked for an Asian theme as you may have gathered from this sample, which I hope will satisfy them. Admittedly, sending through your first menu options to your first client is .......... oh, like going down to the roughest pub in the neighbourhood, dressed in a mini skirt, 6 inch heels and pink glittered lip stick to ask one of the locals for a kiss under the mistletoe. You're clenching in readiness to feel the punch.
Just gone midnight and I must dash to send off two emails and get some sleep. There's something about getting to sleep before midnight, it could be psychological but don't you feel so better rested, regardless of how early you rise?
So we'll chat soon
What a day!! It was supposed to be the official launch of Edesia Caterers today but it didn't quite make it. I'm not disheartened though, apart from the odd lost day :) I've been making good progress. I am however beginning to really feel the self induced pressure, especially now I have missed my launch deadline. Pressure that makes you go into 6th gear, a gear that actually doesn't exist but is kept lock away in the reserve cabinet. A reserve that most of us humans rarely use, leaving it for those very special occasions, occasions that for some never appear but for others do. Occasions sometimes noted as fight or flight, the gentleman who's physical strength is put to use protecting his loved ones from a violent intruder, the girl who every day of her life ran at an average pace on that one day when being pulled from behind pulls away and runs faster that one could ever dream imaginable, to safety. Quickly assessing the situation in a millisecond you decide to go ut of your norm to stand and fight or run for you life. But I do not sit here in fear like many who do unconsciously step into 6th gear, this 6th gear is formed from a slight sense of disappointment and a huge sense of excitement. Working on a project that initially has no effects on anyone else requires much self motivation. Working on a project that initially has no effects on anyone else needs a tight time frame to work within to help maintain the self motivation. Working on a project that initially has no effects on anyone else can run over time because it was to tightly set to maintain self motivation.
WARNING: creating tight time lines to keep yourself motivated could back fire if you set the time lines too tight. A sense of humour is advised.
Today saw a first mile stone for Edesia Caterers, though not officially running you may remember that we took on our first job last week. Three menu options have been finalised for this event and it's quite a mouthwatering selection, if I do say so myself. My only problem now is, have I made the choice to difficult for my client :) Some of the items on the menu selection are, Salmon caviar sushi rice balls, Mussels with salsa cruda, Cucumber cups with smoked trout mousse, lemon and dill, Gingered chicken cakes with coriander-lime mayonnaise, Asian pork salad, brown and wild rice salad with dried cranberries, mini tuna burgers with wasabi mayonnaise and pickled ginger, Asian fruit in champagne jelly and of course Edesia Caterers very own gluten free Saffron and lime, white chocolate mini cakes. The client asked for an Asian theme as you may have gathered from this sample, which I hope will satisfy them. Admittedly, sending through your first menu options to your first client is .......... oh, like going down to the roughest pub in the neighbourhood, dressed in a mini skirt, 6 inch heels and pink glittered lip stick to ask one of the locals for a kiss under the mistletoe. You're clenching in readiness to feel the punch.
Just gone midnight and I must dash to send off two emails and get some sleep. There's something about getting to sleep before midnight, it could be psychological but don't you feel so better rested, regardless of how early you rise?
So we'll chat soon
Monday 24 May 2010
spanish inquisition
Hola hola!!
I've spent the weekend in Valencia, Spain. Visiting my very old and dear friend, Alberto, has been a treat. The people I've come into contact with in Valencia have been nothing but exceptionally hospitable. Their generosity of spirit flows as the wine does, splashing into the decanter, kick starting the aeration process so vital to disperse the sulphur compound, releasing the fresh fruit aromas locked deep within. From the airport's passport control officers to the shop keepers, the lady on the orxata stand to the dancers from the show I was introduced to after, I was met with friendly faces, warm embraces and genuine words. What a pleasure. And it didn't stop there, home cooked meals were in abundance and created with such ease, as though everyone in Spain is a cook. The food on offer was mouth watering, moreish, almost seductive in it's effect and more so enhanced by the constant chattering of stories being shared, the explosions of laughter and the flowing juices of the grape. I watched with intrigued as the huge paella pan was set on the open fire, as the process of adding ingredients transformed a once empty pan in to a feast fit for a king. Learning the tricks of the perfect Spanish omelette, which are being put to the test this evening, a Spanish twist to tagliatelle carbonara and orxata, a sweet milk like drink made from Chufa (a root) and water were just a few of the delights of my trip.
And so, back to the vibrancy that is London town I put focus once again to the launch of the business which is fast approaching, a week from now.
Ciao ciao
I've spent the weekend in Valencia, Spain. Visiting my very old and dear friend, Alberto, has been a treat. The people I've come into contact with in Valencia have been nothing but exceptionally hospitable. Their generosity of spirit flows as the wine does, splashing into the decanter, kick starting the aeration process so vital to disperse the sulphur compound, releasing the fresh fruit aromas locked deep within. From the airport's passport control officers to the shop keepers, the lady on the orxata stand to the dancers from the show I was introduced to after, I was met with friendly faces, warm embraces and genuine words. What a pleasure. And it didn't stop there, home cooked meals were in abundance and created with such ease, as though everyone in Spain is a cook. The food on offer was mouth watering, moreish, almost seductive in it's effect and more so enhanced by the constant chattering of stories being shared, the explosions of laughter and the flowing juices of the grape. I watched with intrigued as the huge paella pan was set on the open fire, as the process of adding ingredients transformed a once empty pan in to a feast fit for a king. Learning the tricks of the perfect Spanish omelette, which are being put to the test this evening, a Spanish twist to tagliatelle carbonara and orxata, a sweet milk like drink made from Chufa (a root) and water were just a few of the delights of my trip.
And so, back to the vibrancy that is London town I put focus once again to the launch of the business which is fast approaching, a week from now.
Ciao ciao
Thursday 20 May 2010
Melon and Cumin, in a cake?
My dear readers,
As another week edges to a close the summer has finally manage to show up for the show. I sit and review my diary, with it's lists of crossed out action points and contemplate the ever extending "to do" list ahead. With only 2 weeks left to the launch of Edesia Caterers I take a moment at the beginning of each day to push away the nerves, fears and doubts that I know if were allowed to absorb my day would only deter me from my work and in a milli second without notice I would be running around in circles like a little hamster in his cage, running and running, around and around on his little wheel, going ever so fast, as fast as his little legs can take him but ultimately not moving an inch in the process. I take the little hamster off his wheel and let him run, run around the room, out into the hall, up the staircase and down again with purpose, with intent, with direction and ultimately with reason and a sense of achievement because we all need to find our reason, our purpose, identify our personal achievements. And so begins my day with purpose, to finish the day with an achievement.
Yesterday saw the biggest leap in the construction of the website, the "look" was finalised (thank you HRH QR for assisting), Edesia's wording was finessed and visuals were uploaded, even my sis was impressed ...... until I showed her how simple it was to do :) if you ever want to build a website and like me are ignorant to the whole process get one from www.weebly.com The branding in general has been decided from the colours used to the look of the logo, which should all be finalised in the next few days ...... thank you Josie ;)
Now you know the old age saying "all work and no play makes xxxxxxx a dull boy" or something to those words, well quite frankly I couldn't agree more. So last night my friend Debi and I went to a gig and saw the coolest band I have seen in a long time. Their music is described as "space age gangster soul" and they are called "The Future Shape Of Sound". Not usually my kind of music but what really had it for me was this, their sound is original but most importantly they were really engaged, engaged with each other on stage, engaged with their music and engaged with the audience. You wanted to date the drummer, hangout with the female vocalist she was so cool, you wanted the lead male vocalist as your brother and the guitarist you'd be happy to introduce to your sister .... they were all so unique and true to their individual identities but combined they were ... The Future Shape Of Sound .... check them out on myspace.
Tomorrow I'm off to The Gluten Free show and am hoping for some real inspiration, it should be a treat and I'm aiming to pick up some good tips to share with you, in the form of a new kick ass recipe :) I did concoct a lemon and cumin creation a few days ago but it's not yet worthy of the Edesia stamp of approval and still needs finessing before I share with you any further ..... stayed tuned though :)
I hope you all have a purposeful day!!
so we'll catch up soon
As another week edges to a close the summer has finally manage to show up for the show. I sit and review my diary, with it's lists of crossed out action points and contemplate the ever extending "to do" list ahead. With only 2 weeks left to the launch of Edesia Caterers I take a moment at the beginning of each day to push away the nerves, fears and doubts that I know if were allowed to absorb my day would only deter me from my work and in a milli second without notice I would be running around in circles like a little hamster in his cage, running and running, around and around on his little wheel, going ever so fast, as fast as his little legs can take him but ultimately not moving an inch in the process. I take the little hamster off his wheel and let him run, run around the room, out into the hall, up the staircase and down again with purpose, with intent, with direction and ultimately with reason and a sense of achievement because we all need to find our reason, our purpose, identify our personal achievements. And so begins my day with purpose, to finish the day with an achievement.
Yesterday saw the biggest leap in the construction of the website, the "look" was finalised (thank you HRH QR for assisting), Edesia's wording was finessed and visuals were uploaded, even my sis was impressed ...... until I showed her how simple it was to do :) if you ever want to build a website and like me are ignorant to the whole process get one from www.weebly.com The branding in general has been decided from the colours used to the look of the logo, which should all be finalised in the next few days ...... thank you Josie ;)
Now you know the old age saying "all work and no play makes xxxxxxx a dull boy" or something to those words, well quite frankly I couldn't agree more. So last night my friend Debi and I went to a gig and saw the coolest band I have seen in a long time. Their music is described as "space age gangster soul" and they are called "The Future Shape Of Sound". Not usually my kind of music but what really had it for me was this, their sound is original but most importantly they were really engaged, engaged with each other on stage, engaged with their music and engaged with the audience. You wanted to date the drummer, hangout with the female vocalist she was so cool, you wanted the lead male vocalist as your brother and the guitarist you'd be happy to introduce to your sister .... they were all so unique and true to their individual identities but combined they were ... The Future Shape Of Sound .... check them out on myspace.
Tomorrow I'm off to The Gluten Free show and am hoping for some real inspiration, it should be a treat and I'm aiming to pick up some good tips to share with you, in the form of a new kick ass recipe :) I did concoct a lemon and cumin creation a few days ago but it's not yet worthy of the Edesia stamp of approval and still needs finessing before I share with you any further ..... stayed tuned though :)
I hope you all have a purposeful day!!
so we'll catch up soon
Monday 17 May 2010
Barclays one small step competition
Hey people of the world!! :)
WOW!! 2 weeks have literally flown by and each day has brought with it a new adventure. I must say it's been a lot of fun :) The business has now been registered. Edesia Caterers is now an official venture of it's own, the website is under construction, the legal and financial aspects have been sort, and many contacts have been made. The best news of all we have our first booking!!!! To be quite honest this is just the tip of the iceberg, there is still so much to do before launching in June not to mention from then on.
There is so much to consider when creating a business. For me most recently the question of why, why am I creating it. What does it mean for me and what will it mean for everyone else? What is Edesia Caterers? Why ask for our service over someone else's? What makes Edesia Caterers different, better, unique ......... ultimately more chosen. I've got to be really honest with you here, this was really difficult for me to get to grips with and to answer. There is competition out there, a lot of competition. From people who have established themselves in the market for years now. They have what I have, a belief that they can provide great service with great food. As I do, they hold the determination to stay passionate and innovative with their food. I researched a few catering companies, bluff calling to establish how they go about their customer service, pricing, offering and hoping to identify their unique selling point. I didn't find it (their unique selling point) unless I read their website testimonials but it wasn't coming through in they way the spoke with me. I didn't feel comfortable that they had my "party" interest at heart. So it was back to chopping board and back to the question, what is Edesia caterers all about? Will you have to read it on my website, through my blog? No, I want you to feel it from me when we speak.
Last night I completed and submitted my application for a business competition run by Barclays bank. It's called Barclays one small step competition and the winners will receive £50,000 to invest in their new business - you can check out and vote for me through this link
https://www.takeonesmallstep.co.uk/Entry/View/5863
It was a last minute addition to the application which my good friend Debi encouraged and videoed for me. I wouldn't say I'm ready to take over from Larry King but it's nots so bad. There were 5 shots at this video, just to give you a laugh I'm sharing the ones that didn't get through on the link below .......... enjoy!!! I did :)
http://www.youtube.com/watch?v=J95D78ag89k
Ok, when you've finish picking yourselves up off the floor :) let me just tell you a lot of focused work went into my pitch to win the competition however if nothing comes of it, it was a great exercise. Through this I wrote down, in a coherent fashion, exactly what Edesia Caterers is about, what it means for me and my customers. In essence this is Edesia Caterers story .....
Edesia caterers strives to incorporate the best of old fashioned values with modern techniques, from where we source our produce to the way we cook, from our level of service to the people who work with us, to provide excellence at your fingertips.
Our slogan “excellence at your fingertips” is not just a catchy phrase it is the essence by which the business was born and is run. As a small catering business we provide a comprehensive catering service to both private and corporate clients. We offer an array of delicious savoury foods from canapes and finger food to buffets and barbeques to formal dining. To enhance these choices we also provide a mouth watering selection of sweets to compliment, with some amazingly moreish gluten free alternatives like our very own Strawberry and Rosemary cake or our own spin on the classic Lemon Meringue Pie. To top off any event we provide a beautiful selection of southern french wines, a mixologist with an exciting cocktail menu and a personalised floristry service.
So 2 weeks have past but as you can see it has not been spent idly sitting around sipping champagne and nibbling on delectable canapes, that job I leave totally to my customers ....... ;)
Now back to the kitchen.
WOW!! 2 weeks have literally flown by and each day has brought with it a new adventure. I must say it's been a lot of fun :) The business has now been registered. Edesia Caterers is now an official venture of it's own, the website is under construction, the legal and financial aspects have been sort, and many contacts have been made. The best news of all we have our first booking!!!! To be quite honest this is just the tip of the iceberg, there is still so much to do before launching in June not to mention from then on.
There is so much to consider when creating a business. For me most recently the question of why, why am I creating it. What does it mean for me and what will it mean for everyone else? What is Edesia Caterers? Why ask for our service over someone else's? What makes Edesia Caterers different, better, unique ......... ultimately more chosen. I've got to be really honest with you here, this was really difficult for me to get to grips with and to answer. There is competition out there, a lot of competition. From people who have established themselves in the market for years now. They have what I have, a belief that they can provide great service with great food. As I do, they hold the determination to stay passionate and innovative with their food. I researched a few catering companies, bluff calling to establish how they go about their customer service, pricing, offering and hoping to identify their unique selling point. I didn't find it (their unique selling point) unless I read their website testimonials but it wasn't coming through in they way the spoke with me. I didn't feel comfortable that they had my "party" interest at heart. So it was back to chopping board and back to the question, what is Edesia caterers all about? Will you have to read it on my website, through my blog? No, I want you to feel it from me when we speak.
Last night I completed and submitted my application for a business competition run by Barclays bank. It's called Barclays one small step competition and the winners will receive £50,000 to invest in their new business - you can check out and vote for me through this link
https://www.takeonesmallstep.co.uk/Entry/View/5863
It was a last minute addition to the application which my good friend Debi encouraged and videoed for me. I wouldn't say I'm ready to take over from Larry King but it's nots so bad. There were 5 shots at this video, just to give you a laugh I'm sharing the ones that didn't get through on the link below .......... enjoy!!! I did :)
http://www.youtube.com/watch?v=J95D78ag89k
Ok, when you've finish picking yourselves up off the floor :) let me just tell you a lot of focused work went into my pitch to win the competition however if nothing comes of it, it was a great exercise. Through this I wrote down, in a coherent fashion, exactly what Edesia Caterers is about, what it means for me and my customers. In essence this is Edesia Caterers story .....
Edesia caterers strives to incorporate the best of old fashioned values with modern techniques, from where we source our produce to the way we cook, from our level of service to the people who work with us, to provide excellence at your fingertips.
Our slogan “excellence at your fingertips” is not just a catchy phrase it is the essence by which the business was born and is run. As a small catering business we provide a comprehensive catering service to both private and corporate clients. We offer an array of delicious savoury foods from canapes and finger food to buffets and barbeques to formal dining. To enhance these choices we also provide a mouth watering selection of sweets to compliment, with some amazingly moreish gluten free alternatives like our very own Strawberry and Rosemary cake or our own spin on the classic Lemon Meringue Pie. To top off any event we provide a beautiful selection of southern french wines, a mixologist with an exciting cocktail menu and a personalised floristry service.
So 2 weeks have past but as you can see it has not been spent idly sitting around sipping champagne and nibbling on delectable canapes, that job I leave totally to my customers ....... ;)
Now back to the kitchen.
Monday 3 May 2010
Focus
Dear reader :)
I hope on reading this you are as well (if not better) than I am today. I awoke with a real sense of excitement, I wish I could pin point why but I can't exactly. I just felt elated with a sense of wanting to achieve things. Unfortunately looking out the kitchen window as I write to you the weather doesn't seen to be in the same frame of mind. All morning it has schizophrenically jumped from clear blue skies with beautiful bright raze of sun shinning down on my herb garden to large billowing clouds of grey, gently spraying mist through the cool breeze which becomes more apparent with the lack of heat from the then cloud covered sun. The herb garden may be dampened but I shall not, not today.
Self awareness and the ability to manage yourself with this awareness is an important trait to have when starting a project on your own. Know your strengths and weakness, build a team around you that compliments you so as to enhance the strength of your team where by increasing your chances to succeed. The list goes on and on I'm sure. I will not claim to have the self awareness of a Buddha but do take some comfort in the fact that I have made mistakes and appear to have learnt from them. In this vain I have an understanding, which I hope you can appreciate, that when I feel very excited with so much adrenalin going through my blood stream, so much so there would not be a milli second of surprise if I took to flight right now, and have this yearning to achieve so much in one day, procrastination generally enters the room and sits right beside excitement on the feelings board. But I have much to do and am determined not to let procrastination beat me :)
So 2 days ago I sat and wrote out a rough business plan, so rough it makes Oliver Twist look like prince William but I got it out none the less. 7 pages of notes, what, where, when, why and how, through to the 5 P's, profit, people, promotion, product and property. It helped a lot. It made me ask myself questions I hadn't thought about before and have to answer them too :) Today take 2 factors into consideration 1. I'm in a want to achieve mood 2. Structuring a business plan is not the most exciting project in the world (for me :) ) I will put a structure to this business plan, clean my 7 pages of thoughts up like gathering a ball of dough and rolling it out flat ready for the purpose it was intended :)
Without further ado, keeping Mr procrastination at the door (outside the door) I shall sign off, hoping we all have a fun and productive day ........... just because it's a bank holiday doesn't mean you can't be productive :)
So we'll catch up soon
I hope on reading this you are as well (if not better) than I am today. I awoke with a real sense of excitement, I wish I could pin point why but I can't exactly. I just felt elated with a sense of wanting to achieve things. Unfortunately looking out the kitchen window as I write to you the weather doesn't seen to be in the same frame of mind. All morning it has schizophrenically jumped from clear blue skies with beautiful bright raze of sun shinning down on my herb garden to large billowing clouds of grey, gently spraying mist through the cool breeze which becomes more apparent with the lack of heat from the then cloud covered sun. The herb garden may be dampened but I shall not, not today.
Self awareness and the ability to manage yourself with this awareness is an important trait to have when starting a project on your own. Know your strengths and weakness, build a team around you that compliments you so as to enhance the strength of your team where by increasing your chances to succeed. The list goes on and on I'm sure. I will not claim to have the self awareness of a Buddha but do take some comfort in the fact that I have made mistakes and appear to have learnt from them. In this vain I have an understanding, which I hope you can appreciate, that when I feel very excited with so much adrenalin going through my blood stream, so much so there would not be a milli second of surprise if I took to flight right now, and have this yearning to achieve so much in one day, procrastination generally enters the room and sits right beside excitement on the feelings board. But I have much to do and am determined not to let procrastination beat me :)
So 2 days ago I sat and wrote out a rough business plan, so rough it makes Oliver Twist look like prince William but I got it out none the less. 7 pages of notes, what, where, when, why and how, through to the 5 P's, profit, people, promotion, product and property. It helped a lot. It made me ask myself questions I hadn't thought about before and have to answer them too :) Today take 2 factors into consideration 1. I'm in a want to achieve mood 2. Structuring a business plan is not the most exciting project in the world (for me :) ) I will put a structure to this business plan, clean my 7 pages of thoughts up like gathering a ball of dough and rolling it out flat ready for the purpose it was intended :)
Without further ado, keeping Mr procrastination at the door (outside the door) I shall sign off, hoping we all have a fun and productive day ........... just because it's a bank holiday doesn't mean you can't be productive :)
So we'll catch up soon
Saturday 1 May 2010
Gluten free contact
good morning :)
Ok, so yesterdays' business planning was side tracked slightly, mainly due to suffering a second day of a hangover - why does it take longer to recover as you get older? are there any scientific reasons for this? Wednesday evening my sister and brother, Sinead and Cormac and Sandra, Cormac's girlfriend came over for a canape sampling session. Cormac, being a mixologist, is creating a cocktail menu for me which he also had samples for. Needless to say, the cocktails went down a treat!! Luckily I got my samples and feedback in before the alcohol had a chance to gate crash the party. Admittedly, I'm still suffering today. I'm thinking definitely next time to get other people to sample the cocktails :) any offers?
While I didn't format the business plan I did sit in Starbucks and think about it a lot. Conseqeuntly I woke this morning feeling rather anxious, a sign I thought to myself that I probably really do need to get this business plan down on paper. Any help on this is most openly and gracefully accepted ;)
So here's the thing right, when you start out on a journey you start making connections with people you would never have previously made contact with and the most wonderful things can happen. Only last week I had met an old friend of mine Cat for breakfast and while we were discussing the business I explained to her I was experimenting with gluten free ingredients and the troubles it is to source these. Well, low and behold she tells me of this friend who set up a businesses selling gluten free ingredients after becoming herself so frustrated with the lack of availablity on the market. So I got in touch with her and though disappointly she had stopped selling the gluten free ingredients she credits herself with being a keen baker who has a wealth of experience with gluten free recipes, due to her partner being coeliac. She is in the middle of writing a business plan herself to start her own business catering specifically for coeliacs and wished to meet to discuss ideas and maybe even business partnerships. Well one can only speculate, and speculate I did all day yesterday, where this could go but one thing I know for sure is that I need to meet this woman.
OK, so today is back to the drawing board, back to the business plan and to get it down and out of my head where it's living a very introspective and at times daunting existence. The idea is to not let it ovewhelm me, just take it piece by peice and after my fourth cup of coffee I'm ready for it!!
so we'll catch up tomorrow
Ok, so yesterdays' business planning was side tracked slightly, mainly due to suffering a second day of a hangover - why does it take longer to recover as you get older? are there any scientific reasons for this? Wednesday evening my sister and brother, Sinead and Cormac and Sandra, Cormac's girlfriend came over for a canape sampling session. Cormac, being a mixologist, is creating a cocktail menu for me which he also had samples for. Needless to say, the cocktails went down a treat!! Luckily I got my samples and feedback in before the alcohol had a chance to gate crash the party. Admittedly, I'm still suffering today. I'm thinking definitely next time to get other people to sample the cocktails :) any offers?
While I didn't format the business plan I did sit in Starbucks and think about it a lot. Conseqeuntly I woke this morning feeling rather anxious, a sign I thought to myself that I probably really do need to get this business plan down on paper. Any help on this is most openly and gracefully accepted ;)
So here's the thing right, when you start out on a journey you start making connections with people you would never have previously made contact with and the most wonderful things can happen. Only last week I had met an old friend of mine Cat for breakfast and while we were discussing the business I explained to her I was experimenting with gluten free ingredients and the troubles it is to source these. Well, low and behold she tells me of this friend who set up a businesses selling gluten free ingredients after becoming herself so frustrated with the lack of availablity on the market. So I got in touch with her and though disappointly she had stopped selling the gluten free ingredients she credits herself with being a keen baker who has a wealth of experience with gluten free recipes, due to her partner being coeliac. She is in the middle of writing a business plan herself to start her own business catering specifically for coeliacs and wished to meet to discuss ideas and maybe even business partnerships. Well one can only speculate, and speculate I did all day yesterday, where this could go but one thing I know for sure is that I need to meet this woman.
OK, so today is back to the drawing board, back to the business plan and to get it down and out of my head where it's living a very introspective and at times daunting existence. The idea is to not let it ovewhelm me, just take it piece by peice and after my fourth cup of coffee I'm ready for it!!
so we'll catch up tomorrow
Friday 30 April 2010
The beginning
Dear reader,
This is my first time to write a blog, I haven't even ever read a blog before and while it's a little daunting it's also got a chill of excitement to it :) like starting anything new for the first time.
So here I begin the story, if you are reading this I suppose you've joined in on the story so thank you and welcome - it's good to have some company along life's journey's and this is what this is all about for me. I'm on a journey, one which I need an outlet to communicate, which is where my blog comes in to help.
I'm Ciaran, and while I will no doubt share a lot more about myself through the course of my blogging the first thing I want to share with you is why I'm here. I've been in the catering industry, mainly restaurants, my whole life and recently I have decided to start my own catering business here in London. I've spent the last few weeks researching, testing, eating, feeding and experimenting trying to find what I want my business to mean, for me and for my customers because it is the ultimate reflection of who I am - in an abstractional, eat me I'm the ultimate rich, moist, mouth watering, spine tingling chocolate cake, kind of way. Hmmm, excuse me, time for a muffin I think ;)
Today I spoke with a wonderfully support friend of mine, Harris, over skype. He was very excited, which seems to be a natural state for Harris, for me to speak with a friend of his, Jossie. Jossie works for St Johns Ambulance in Australia, in the marketing department no less, and seemed equally as excited about my catering business and to share her expertise. Which is where the idea about creating a blog came up. Starting anything up on your own, as I'm sure many people have experienced, can feel rather isolated at times. Add this to working with food which, like my beautiful canine Jerome, can be a little none responsive and you can find yourself showing signs of early dementia or plain insanity. Neither a state I wish to enter voluntarily.
So the rest of today will be spent formally creating my business plan. I need to have it to show Jossie and Harris as they are helping me out with the branding of my business, logo, colour scheme and that kind of stuff. Harris is in "Visual", something about making things look good - he does a pretty good job on himself so I'm sure he's good at his job too. For me though this part can be the most difficult part, especially where you have to identify your potential client base. Hmmm, let me think, people who eat?! :) maybe not that simple then, eh?
so we'll catch up more tomorrow
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