Thursday, 13 January 2011

Welome to Kate's Catering!

Every party or occasion whatever it might be is different......... Different people, different places and more so than ever; different tastes!

In today’s world Outside Catering or more commonly” Buffets" need to be able to cater for everyone - gluten free, vegetarian, child friendly, grown ups -  to name only but a few.

That’s why I set up Kate's Catering and I hope that within the next few pages, you find a menu or an idea to fit your event perfectly.

Stylish Sandwiches

Free Range Egg Mayonnaise (v)

Brie, Cranberry and Fresh Basil (v)

Chicken and Smokey Bacon

Tuna, Apple and Celery

Tuna Mayonnaise

Savoury Cheese and chive (v)

Salmon and cucumber with dill mayonnaise

Red Onion Humus with rocket (v)

Honey and mustard roast gammon

Peppercorn Roasted Beef

Chicken with thyme and garlic stuffing

Prawn Mayonnaise

Cream cheese and roasted vegetables (v)

Marinated feta with olives, sundried tomato and watercress (v)

Cajun Chicken with sour cream and iceberg lettuce

Served on a selection of white, wholemeal and granary bread

Canapes and Finger Foods

Mini smoked salmon and king prawn cocktails

Garlic Mushroom croustades (v)

Goat’s cheese and sundried tomato brushetta (v)

Chinese Five spice duck and spring onion tartlets

Vegetarian Sausage rolls (V)

Mini baked potatoes with savoury cheese, chive and onion (V)

Organic Pork and Leek Sausage Lattice

Mini Chicken Caesar Salads

Salmon Mousse Crostini

Parma Ham Mozzarella and Basil Brushetta 

Monday, 10 January 2011

Scrummy Sticks and Skewers

Tandoori chicken with minted yoghurt dip

Honey and sesame roasted organic sausage and red onion kebabs

Tomato, marinated Mozzarella, and fresh basil skewers

Spicy meatballs with chive dip

Thai prawn kebabs with lime and chilli dip

Perfect Platters

Honey and Mustard Roasted Gammon – Served with English Mustard Dip

Garlic and Rosemary Pork - served with fresh apple sauce

Peppercorn Roasted Beef – served with horseradish

Chinese five spice crispy belly pork – severed with plum sauce

King Prawns and poached salmon  -served with Marie rose sauce

Selection of local and international cheeses served with tomato chutney and mixed crackers.

Selection of meat and vegetarian pates with tomato chutney, Melba toast and strips of celery.

Ploughman’s Platter: selection of mixed cheese, sliced ham, pork pie, picked onions and tomato chutney

All platters are served with a selection of fresh breads and butter packs

Sunday, 9 January 2011

Stylish Salads

New Potato salad with lemon and chive mayonnaise (v)

Tomato, basil and red onion salad with balsamic dressing (v)

Farfale pasta with fresh pesto mayonnaise, baby spinach, olives and fresh herbs (v)

Roasted Vegetable Cous-Cous Salad (v)

Caesar salad with free range egg, lemon croutes and parmesan (v)

Spicy chick pea, red pepper and tomato salad with crunchy mixed leaves (v)

Homemade Coleslaw (v)

Rocket and parmesan salad with lemon croutes (v)

Three bean salad (v)

Oriental style fragrant herb salad with sliced chilies, sesame and spicy vinaigrette (v)   

Rosemary baby roast potatoes with a tomato and herb dressing and crispy bacon

Saturday, 8 January 2011

Hot! Hot! Hot!

Chicken in wild mushroom and white wine sauce
Thai Green Chicken Curry
Chicken Korma
Chicken Tika Massalla
Tarragon chicken
Cheese and Onion Pie (v)
Moroccan style lamb
Chilli con carne (vegetarian also available)
Chicken, ham and asparagus pie
Mince and Onion Casserole with herby dumplings
Roasted Mediterranean vegetable and ricotta lasagna (v)
Lasagne Bolognese Bake
Chicken and bacon carbonara with penne
Spicy sweet potato and lentil casserole (v)
Mediterranean style fish stew
Meat and Potato Pie
Wild Mushroom Stroganoff (v)
Cheesy Mash topped Fish Pie
Four cheese and basil tortellini bake (v)

All served with your choice of two sides –

Garlic Bread
Wild Basmati Rice
Herby new potatoes
Naan Bread
Mashed potatoes
Crusty French Sticks
Mixed Green Salad
Garlic Mashed Potatoes
Pilau Rice
Tomato, red onion and rocket salad
Baked Potatoes
Medley of seasonal vegetables
Roasted vegetable cous cous
(All sides are Vegetarian Friendly)

Friday, 7 January 2011

Sweet enough to Eat

Mini Sherry trifles

Nutty Flap Jack Bites

Mini Lemon and Raspberry Cheesecakes

Mini Key Lime Pie

Mini white chocolate and raspberry mousse

Chocolate Orange Pots

Selection of mixed Chocolate and Nutty Cookies

Egg Custard Pies

Strawberry and Cream Tarts

Fresh Fruit Kebabs with raspberry coulis and whipped cream