What foods are in season and perfect to use right now?

 

As we approach the end of the Summer and Autumn creeps ever closer, we enter an exciting time of the year for food. The flavoursome Summer seasonal food is ripe and ready for the cooking and the Autumnal foods are coming into their own too.

This transition from one foodie season to the next allows us to put some fantastic combinations together. We’ve been working on bringing these onto the menus for dinner parties, private events, family celebrations and weddings we are catering over the next month or so.

Pesto Foods is based in Godalming in Surrey and we have some wonderful local food producers in the area which we use. Just across the border in Sussex there are more award winning food and drink suppliers meaning we have the pick of the crop when it comes to fantastic ingredients; indeed our London clients love the flavours we bring to their events.

So what’s currently in season and on the menu? Whilst the strawberries are now past their best, the raspberries are perfect and we’ve been using them to create raspberry champagne jelly slices with black sesame crunch and fluffy lemon cream. The lemon in this worraspberryks well with with the sweetness of the raspberry. Particularly popular for the weddings we cater, are the raspberry and amaretto trifles served with brandy snaps; although the refreshing raspberry and lemongrass jelly is also well received by wedding guests, particularly on warmer days. Chocolate is always a good combination with raspberry and our private dining clients have enjoyed both our cool bitter chocolate and raspberry delice with raspberry sherbet as well as the raspberry tiramisu served with chocolate shards.

Figs are at their best in September and we’ve been serving up starters of olive oil crostini with whipped goats cheese and caramelised figs, a mouthwatering combination of flavours. A number of clients have picked the fig skewers wrapped in prosciutto for their special celebrations we are catering for, and the British cheeses with artisan rackers, warm breads, grapes, figs and homemade chutney are always a firm favourite to rounfigsd off a meal.

We love discussing and planning the menus with clients in preparation for their events. Whether we are catering for an intimate dinner at home for a client or a huge birthday celebration, we take the same care and attention when putting the menu together.

Salmon is in season and a great choice for any event; we’ve been doing hot bowl food with salmon and herb fish cakes with crispy new potatoes and caper aioli. Simply delicious.

Our popular cold food bowls with salmon have been thai style blackened salmon fillets marinated in lemon grass, ginger, kaffir lime leaves, garlic and chilli, with a coriander and lime mayonnaise, as well as sugar cured salmon with star anise, lemongrass and chillies, served with crispy noodles and a citrus aioli. These combinations of textures and flavours work very well together and the bowl food is easy for guests to enjoy whilst mingling and talking to each other. A beautiful blending of flavours makes up our crispy lemon salt cured salmon cube with smoked garlic tzatziki dip; if you’re looking for a very fresh taste to tantalise the senses then we recommend our poached organic salmon with pickled cucumber, poached ratte potatoes, shaved fennel and oranges, pomegranates and dill yoghurt.

If you’re looking for an alternative to fish then lamb is in season. This is an incredibly versatile ingredient which can be put with a huge variety of herbs and spices to create the perfect dish for your event. One of the weddings we catered recently chose the fillet of lamb ‘Nicoise’ with aubergine caviar, fine green beans, roasted cherry tomato, jersey royals and tomato, basil and olive jus, this would work just as well for a dinner party.

For a lunch event the cold bowl combination of rare loin of lamb with char-grilled aubergine, courgette, peppers, lemon fennel and capers tossed in a lemon and tarragon dressing would be perfect; if you wanted something hot then we have two fantastic hot bowls with lamb. The moroccan lamb tagine in a honey and tomato sauce served over roasted vegetable couscous and the braised lamb casserole with caramelised shallots and button mushrooms served with rosemary infused olive oil potato mash have both gone down well with guests. We love doing something a little bit different too and the za’atar and parmesan biscuits with seared fillet of lamb, beetroot hummus and pomegranate molasses is just that and tastes sublime!

The courgette crops are plentiful at the moment and our chefs have been making carpaccio of summer courgettes with fresh english mozzarella and courgette flowers, truffle honey and lemon thyme dressing. This marriage of flavours makes for a beautiful dish; lemon works very well with courgettes and is incorporated into our hot bowl of lemon, courgette and minted broad bean risotto. We recently catered a lunch event where the client liked the courgette and mozzarella combination so we made a cold bowl salad of char-grilled courgettes, fennel and mozzarella with marinated olives, which was very much enjoyed!courgette

The weather might be on the wane but afternoon tea is not just for Summer and the warm weather! We have a number of Autumn afternoon tea events booked in, one for a birthday, one for a reunion of a group of friends and one corporate event. For these we are catering the hot afternoon tea using in season foods to create menus with skewers of char-grilled cajun salmon with a lime and coriander mayonnaise, and lamb fillet in a filo cup with cucumber and mint raita. For the sweet part of the afternoon tea, we are producing baby raspberry and coconut cakes and crisp sweet pastry cases filled with coeur a la crème with blueberries and raspberries. This is lovely finish to a hot afternoon tea with in season sweet treats.

If you’d like to discuss Pesto Food helping you with your plans for entertaining then please call us on 01428 682212 or email us at enquiries@pestofood.com. You can also fill out our online enquiry form! We’d be very happy to discuss your ideas and how we can make your event a memorable one.

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