It has been a busy period responding to a number of potential clients wanting a dinner party to celebrate a special occasion. I have been creating menus based on the telephone conversations, emails and meetings where possible. I really enjoy this part of the process: it enables me to get to know my client better in terms of what they like to eat and also what type of person they are. This helps in developing a menu that meets their personal choices and creating something unique for them.
It gives me a real buzz! It also gives me a chance to be creative with the menu. For example, a recent client is keen on Yotam Ottolenghi recipes and in conversation they like to have lots of different flavours and colours on the plate. Ottolenghi’s Middle East cookery is fantastic! He has been part of the London restaurant scene for many years, published many cookbooks and hosting a number of TV cookery programmes. His style of food is full of fabulous flavours and colourful food.
I also love french chef Franck Pontais who has a great book with recipes that are presented in a glass or verrines and recipes made using terrines. These are amazing dishes not only to prepare and cook but also to present. By combining recipes from both I created a menu that the client has agreed for their dinner.
With all of my clients, I provide dishes that meet any dietary or medical requirements any of the diners made have. The main ones that crop up are Gluten-Free, Vegan, Vegetarian but there are others such a Paleo, Ovo and more. Then there are dietary ones like “I don’t like onions.” or “I don’t eat mushrooms.” which are sometimes heard, but not always observed, even when I create a portion of the same dish mushroom free is left over when I have cooked for 20 people who do eat mushrooms!
The menu comes about through consultation, negotiation and being flexible with the recipes. It also means that I have to test a few recipes before cooking them for a client. The chance to practice new recipes is the best element of the job. I do recipe testing for food writers and it is the most exciting time in the kitchen I have. Not only the chance to try new recipes but most of all new flavours and types of cooking, it is great fun!
Here are a few of the recipes I tested recently.
Cooking a Paratha flatbread
A cooked Paratha
Cooking a Prawn Bisque
Cooked Prawn Bisque and Paratha
Prawns cooking for a “curry”
Finished Prawn “curry” with plain rice
These pictures were taken as I spent a day working on six recipes. The final two pictures really need a “smell app” to impart the flavours involved in the dish. An amazing mix of heat, sweetness, sour and citrus. It was one of the most exciting days in the kitchen for a while! These have given me ideas for clients who want an Asian style menu. I have a great Thai menu that I have used a number of times for different clients. These recipes would be perfect to do a menu of a journey through northern India and beyond.
I digress a little with the recipe testing but am trying to convey the opportunity a menu has for doing something different and unusual for friends, family and paying clients! I have a repertoire of family recipes that are used daily/weekly/monthly and annually, I am sure that you have a collection of recipes that you use regularly. Perhaps we do not want to step out of our comfort zone but I am a believer in trying different food wherever it originates from. It doesn't mean that I like all food and ingredients but I will try them to get the taste experience but also learn about the cooking process!
I wanted to share my favourite apple recipe. It is one learnt on my City & Guilds Diploma Course. My teacher demonstrated making the pastry with passion and the final tart looked amazing. It is one of my go-to recipes for many occasions!
I hope you enjoy trying the recipe and if you have questions please let me know.
I will share some of the menus I have designed for clients in the next edition.
Have a great weekend everyone!
Wonderful, Paul!