Mains – Event Caterers Surrey

 

Mouth-Watering Mains – Winter and Spring 2017

Beef

Beef

Fillet of Aged BeefTruffled Ox Cheek Pithivier, Creamed Potato, Smoked Broccoli Puree, Truffle Jus and Tonka Bean Emulsion
Roast Fillet of Beef with Black Pudding and Spring Truffle BonbonsSteamed Jersey Royals, Caramelised Fennel, Leafy Spinach Salad and Red Wine Jus
Fillet of BeefCeleriac Puree, Swiss Chard, Roasted Butternut Squash and Burgandy Marrow and Sticky Shallot Jus
Charred Fillet of Beefwith Olive Oil Roasted Potatoes, Warm Caponata, Wilted Leaves and Salsa Verde
Roast Fillet of Beefwith Beetroot, Carrot and Celeriac Rosti, Truffle Polenta Cake, Wilted Spinach, Broad Bean and Mint Pesto, Beef Glaze
Roasted Sirloin of Beefwith Dauphinoise Potatoes, Grilled Asparagus, Caramelised Endive, Roast Cherry Tomatoes and Girolles and Red Wine Sauce
Marinaded and Slow Roast Beef‘Jacob’s Ladder’ with Summer Slaw, Summer Herb Cous Cous with Apricots and Pomegranate Molasses
Fillet of English Rose Vealwith Caper and Red Wine Jus, Crispy Fondant Potatoes, Skinny Steamed Broccoli and Beetroot Puree


Lamb

Lamb cutlets

Lemon and Rosemary Marinaded Loin of LambWhite Bean Mash, Charred Aubergine and Baby Leeks with Harissa Chutney and Sherry Vinegar Jus
Fillet of Lamb 'Nicoise'with Aubergine Caviar, Fine Green Beans, Roasted Cherry Tomato, Jersey Royals and Tomato, Basil and Olive Jus
Herb Crusted Rack of LambWhite Bean Mash, Charred Aubergine and Baby Leeks with Harissa Chutney and Sherry Vinegar Jus
Roast Rump of British Lambwith Rosemary Crumb Crust, Buttered New Peas, Spring Cabbage, Creamy Potato Gratin and Lamb Herb Gravy
Rump of Spring Lambwith Jersey Royal and Broad Bean Croquette, Grelot Onions, Peas and Mint
Roast Leg of LambFondant Potatoes, Pea Puree, Candied Beetroot, Wilted Chard, Tarragon Hollandaise and Lamb Vinaigrette


If you are planning to host your own event, our free event planner could be helpful to you as it covers off a lot of the overlooked parts of planning!

Poultry and Game

Roast Breast of Free Range ChickenChicken and Truffle Jus with Pickled Mushrooms, Spelt Risotto, Caramelised Shallots and Heritage Carrots
Pancetta Wrapped Chicken Breaststuffed with Wild Mushrooms, Duck Fat Roasted Potatoes, Creamed Leeks, Caramelised Chantenay Carrots, Chicken Herb Gravy
Caramelised Breast of Free Range Chickenwith Tarragon and Shallot Crumb Crust, Fondant Potatoes, Grelot Onions, Summer Spinach, Caramelised Salsify and Ver Jus Glaze
Breast of Corn Fed ChickenPea, Mint and Pecorino Risotto with Char Grilled Asparagus, Roasted Summer Squash, Dried Tomato and Black Olive Toast
Stuffed Baked Chicken BallontineSautéed Girolles Mushrooms, Olive Oil Mash, Confit of Leeks, Wild Thyme and Chicken gravy
Pan Roast English Duck Breastin Schewan Pepper, Roast Peaches, Confit of Greens, Squash Mash, Ginger Wine and Duck Glaze
Roast Breast of Glazed DuckPuy Lentil Compote, Celeriac Puree, Buttered Cabbage Leaves, Grittones Cherries with Duck Glaze
Roast Breast of Guinea FowlMushroom Duxelles, Celeriac Gratin, Grilled Treviso, Warm Spinach Jelly and Mead Jus
Roasted French PigeonChicken and Truffle Jus with Pickled Mushrooms, Spelt Risotto, Caramelised Shallots and Heritage Carrots
Rabbit WellingtonTruffle Braised Leeks, Carrot Purée, Baked Summer Onions, Rabbit Thyme and Shallot Gravy
Roast Loin of Roe Deerwith Caramelised Tart Fine of Endive and Shallot Puree, Glazed Baby Carrots, Pea Shoots and Petit Onions, Madeira Sauce


Fish

Roast sea bass fillet

Roast Cod Steakwith Tomato Fondue and Soft Herb Crust, Buttered Clams, Pomme Purée, Stem Broccoli, Chargrilled Radichio, Raisin Sherry Vinegar and Shallot Dressing
Chargrilled Tuna SteakCourgette Fritter, Coriander and Ginger Pesto, Confit of Tomatoes and Fennel, Chorizo and Vermouth Cream
Grilled Sea BassLemon Zest and Marjoram Crust, Crab Fritter, Soya Beans, Spinach Risotto and Tomato Butter
Grilled Sea Bass Filletswith Sweet Potato Fondant, Bok Choy, Red Pepper Confit and Soy Butter Sauce
Poached Scottish Sea TroutAsparagus, Jersey Royals, Basil and Langoustine Veloute
Baked Hakein a Poppy Seed Crumb Crust, Courgettes, Broad Beans, Pink Grapefruit Conserve and Curry Oil
Poached Organic SalmonPickled Cucumber, Poached Ratte Potatoes, Shaved Fennel and Oranges, Pomegranates and Dill Yoghurt
Roast Fillet of Halibutwith Yorkshire Blue Crust, Artichoke and Chic Pea Puree, Fondue of Leeks and Chanterelle Butter
Chargrilled Sword FishLemon Grass Risotto, Rocket Puree, Shaved Fennel with Ponzu and Dill Dressing
Pan Roast Monkfish TailsPoached Scallop and Salmon Ravioli, Buttered Samphire, Roasted Parisienne Potatoes and Averuga Caviar Butter


If you would like any of these mains at your event, then get in touch and let us know! Call us on 01428 682212 or email us at enquiries@pestofood.com. Alternatively, you can fill out our online enquiry form and we will reply as soon as we can.

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