Clams, mussels, squid and tiger prawns in black bean sauce for a 21st birthday pan asian theme buffet in Minster Lovell near Oxford

Saturday, September 26, 2015

Please pass on our thanks to James and the rest of the team – the food was fantastic (asparagus tempura and crispy shredded beef were highlights!) and Jessie was really pleased with everything.

Thanks again


Of all the things we've cooked this year (that's a lot of things) I think this has been my favourite so far! It's all in the sauce, so don't go thinking you can use a brought ready made one. 
Black bean sauce is actually surprisingly easy to make, so much so you kind of wonder why you've never got round to it before. It helps, of course, now being based round the corner from all sorts of different ethnic food shops. I used this black bean sauce recipe and dropped the seafood into it to cook & take on the flavours - wild! This was served in chafing dishes, buffet style in the barn.
Sushi as a canape, made on site, minutes before it went out - can't beat the freshness! Vegetable maki rolls, cooked prawn uramaki rolled in sesame, tuna rolls in (raw) savoy cabbage leaves, salmon nigiri, gunkan maki with keta caviar, and swordfish nigiri. 

It's amazing how often people think you just turn up on the day and that's it. They don't see the 7 day industry that goes behind all the setting up, and clearing away. This party took 10 days in total from beginning to end. The pan asian menus especially take a lot of food preparation, both before and on the day, but it's all worth it for those fresh flavours - you can't get that with ready made sauces etc. It must have made on an impression on the birthday girl's aunt as well - as she has since booked us to cater for her wedding at the same venue next year!
So after a pan-asian style main, the birthday girl had decided on a more english style dessert with lemon & raspberry meringue roulade, chocolate eclair and shotglass of raspberry sorbet. Mix and match the styles - that's what it's all about!


Sushi Selection;
including vegetable and avocado, cooked prawn, raw salmon and tuna, keta caviar
Served with Wasabi, Soy Sauce and Pickled Ginger

Catered Buffet Menu

Sharing Platters Starter

Crispy Confit Duck Spring Rolls with Hoi Sin Dip
Stir Fried Salt and Pepper Squid
Asparagus Tempura
Beef Tataki
Prawns in Lemongrass and Coconut


Selection of 4 main courses

Chicken Katsu Curry
Pad Thai Noodles with Tofu
Crispy Shredded Beef with Honey Chilli Sauce
Mussels, Clams, Squid, Prawns and Edamame in Black Bean Sauce

served with;
Plain Steamed Rice
Pak Choi with Garlic, Ginger and Oyster Sauce


Trio of desserts;

Mini Chocolate Éclairs
Mini Lemon Meringue Roulade
Shotglass of Homemade Raspberry Mojito Sorbet 

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