Tickets selling fast…..


Menu for our October supper club.

Tickets are selling fast for our next supper club coming this October to Nottingham.

Be sure to join us for this fantastic 6 course tasting event in a fantastic setting in the heart of Nottingham's famous lace market.

Menu is attached above, for more information and details of how to book please visit –

http://www.debbiebryan.co.uk/events/friday-6th-october-after-hours/

For more information about what we do and who we are please visit –

http://www.craigfloatechef.com

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Event 3 of 3 in 3 days! Hen do in Derbyshire 



So our final event of the weekend came on Sunday with a hen do for 9 ladies in a cottage in Belper Derbyshire. All of the girls from across the border in Edinburgh had survived the weekend and still seemed full of energy for their private dining evening! 

On the menu for the evening for this event – 

Starters – pressed Ham hock terrine, pea puree, piccalilli, mustard and corriander 

On the main course was a lovely slow roast pork belly cooked in the waterbath for 24hrs then pressed and pan fried for a bit of colour, braised red cabbage, cider jus 

And to finish the evening we had a lovely sticky toffee and orange pudding, rich clotted cream, and a caramel and lime sauce. The best way to finish a grand old evening 

With the big date looming in May for the bride to be its was hats off to the bridesmaids for organised a fantastic  end to the long weekend away. 

To to start planning your own private dining event check us out at – 

http://www.craigfloatechef.com

Hen do at centre parcs Sherwood Forest – event 1 of 3 in 3 days!!!  

Friday evening took us to the lovely venue of Sherwood Forest centre parcs in a lovely wooden cabin for Ruth’s hen do. 



A quick and simple menu for the evening – 

  • Pan roast chicken, carrot puree, potato fondant and tarragon jus
  • Warm chocolate fondant, vanilla ice cream, pistachio brittle



A thoroughly enjoyed evening by all the girls, with the big date soon coming up in April we wish Ruth all the best.

Get in touch to start planning your own private dining evening and leave all the hard work to us! 

http://www.craigfloatechef.com

Wild plum and hazlenut crumble, Thermomix custard

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The crumble topping is an old favourite of mine, it’s almost flapjack-like, as I make the crumble mixture, bake it first and then place it on top of the fruits and bake it for a second time. I dislike a soggy crumble, hence I find that the twice-baked crumbles deliver not only a fantastic baked-cum-roasted taste, they deliver on texture too.

I use a cherry stoner to remove the stones from the small wild plums and it works a treat.
Wild-Plums

For the oat and hazelnut crumble
150g plain flour
150g soft dark brown sugar
a pinch of table salt
1 teaspoon ground cinnamon
150g unsalted butter, diced
150g jumbo or porridge oats
80g hazelnuts, chopped

For the wild plum filling
800g wild plums (use one type or a selection, such as bullaces, damsons, mirabelles, greengages), stones removed, then plums left whole if small, otherwise cut in half
200g soft dark brown sugar
1 teaspoon ground cinnamon
100g ground almonds
100g fresh breadcrumbs

For the vanilla custard
300ml full-fat milk
150ml single cream
1 vanilla pod, split in half lengthways and seeds scraped out
8 egg yolks
60g caster sugar

First, prepare the oat and hazelnut crumble. Preheat the oven to 180°C/Gas Mark 4 and line a baking tray with non-stick baking paper. Place the flour, brown sugar, salt, cinnamon and butter in a mixing bowl, then use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Stir in the oats and chopped hazelnuts, then transfer the crumble mixture to the prepared baking tray and spread it out evenly. Bake in the oven for about 20 minutes or until light golden and semi-crisp, stirring it once during cooking.

Remove from the oven and leave the mixture to cool on the baking tray for about 1 hour. Bits of the crumble will have stuck together, almost like flapjacks, so break these up into crumb-size pieces using your fingers. Once cold, the crumble mixture can be transferred to an airtight container and kept in the fridge for up to 1 week (it will lose a little of its crispness during storage, but once it is baked for the second time, it will crisp up again and be perfect).

For the wild plum filling, preheat the oven to 180°C/Gas Mark 4. Place all the ingredients for the filling in a large mixing bowl and mix them together using your hands. Select your ovenproof serving dish or dishes – use either one large oven-to-table dish or 6 individual dishes (I often use cast iron skillets to make individual crumbles, each skillet measures about 12cm diameter by 3.5cm high). Spoon the fruit mixture into the dish or dishes and then bake in the oven for 15 minutes or until the mixture has thickened and the fruit has collapsed.

Remove from the oven. Cover the fruit mixture with the crumble mixture crumbs, then return to the oven and bake for a further 10–12 minutes or until the crumble topping has crisped up and turned golden brown.

While the crumble is baking, make the custard. I usually use my Thermomix for making custard, but from time to time, I also revert back to the conventional method. Either way works perfectly (see Cook’s Tip for the Thermomix method). Rinse a medium saucepan with cold water, then put the milk, cream and vanilla seeds in the pan and cook gently over a low heat until the milk starts to boil.

While the milk mixture is heating, lightly whisk the egg yolks and caster sugar together in a heatproof bowl. Add a ladleful of the hot milk to the egg mixture and whisk in, then pour the egg mixture into the remaining hot milk in the pan, stirring. Cook over a low heat, stirring continuously, for 7–8 minutes or until the mixture cooks and thickens enough to coat the back of the wooden spoon. Do not allow to boil or the custard may curdle. Remove from the heat and pour the custard into a serving jug. Serve warm with the hot baked crumble.

Serves 6

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Cook’s Tip

To make the egg custard using the Thermomix method, place all the ingredients for the custard in the Thermomix jug. Blend for 30 seconds on speed 8, then insert the butterfly whisk and set the timer for 12 minutes at 80°C on speed 4. Check if the custard is cooked, looking for the characteristics as described in the main recipe above; if it’s not quite cooked enough, cook for a further 3 minutes at 80°C on speed 4. Pour the custard into a serving jug and serve with the hot baked crumble.

60th birthday celebrations, showing 60 is the new 40!

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This weeks private dining event took us to the village of Tutbury near Burton upon Trent for a 60th birthday celebration. For a very lovely lady and 9 of her close friends and family. The venue was an old converted barn with a kitchen to die for! Plenty of space with a fantastic dining room, and small space for drinks and canapés. The evening started with a live acoustic guitar set from a local player, a perfect way to start the evening whilst sinking down some Moët champagne, and a simple canapé of smoked salmon blinis.

The menu for the evening –
• Homemade truffle bread
• Goat cheese, spinach tart, balsamic dressing
• Duck breast, creamed leeks, spices cherry jus
• Selection of fresh fruits, homemade ice cream
• Petit fours and coffee and brandy

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A fantastic evening, the duck nice and succulent and pink, the starters a nice light way to start the meal. With the dessert a playful lend to when we were younger with fruit and ice cream with classic flavours – Honeycomb, rum and raisin, mint chocolate, clotted cream.

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Once again, very happy and drunk guests courtesy of our waiter for the evening Dan.

Get in touch for more information or to begin arranging your own private dinner party.

http://www.craigfloatechef.com

First events of the year, how to be in 2 places at once!!!

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Our fist events of the year took place this weekend. A stag do for x25 gentlemen, and also a 40th birthday celebration.

The stag do was held in a completely unique venue, an old pub which has been converted into luxury rooms and lodges, so now you can literally fall asleep on the bar!! this unique venue offers the guests the chance to go behind the bar and serve themselves! Pour their own pints and spirits, with a pool table and darts board it truly is the ideal location for a stag do! Mans favourite things in life……Beer, food, and pub games! On the menu for these beer hungry guests was a simple offering of a homemade steak pie and chips. With locally sourced beef, tasting great, simple filling food for the hungry stags to keep them filled up for the long night ahead. For this event we had one of best team members Dan keeping the lads happy. SONY DSC

Our second event of the day, took us over to Lincolnshire – Woodhall Spa, for a ladies 40th birthday celebrations with x7 of her family and friends. A fantastic location, a lovely modern house with a fantastic kitchen set up that every chef would love to cook in everyday. On the menu for the evening was –

Champagne & canapés to start
Homemade black olive and truffle bread
Panfried scallops, apple puree, crystallised ginger, truffle powder, pancetta
Seared duck breast, fondant potato, creamed leeks, buttered baby carrots, spiced cherry jus
Trio of desserts – Lemon panacotta, apple and berry crumble, lemon and raspberry baked cheesecake

A fantastic menu chosen by the host for the evening. The whole night was a fantastic success, with all the guests very happy and once again very merry!! (Seems to always happen at these events!) Wine and serving by Dan after his escapades at the earlier stag do, it certainly was a long day for him but it certainly was a case of needing to be in 2 places at once. Craig4 Small

For an amazing experience in the comfort of your own home, or just to celebrate a special occasion a private dinner party is defiantly an easy way of having a fantastic evening get in touch –

http://www.craigfloatechef.com

A busy December comes to a head!!!

Well, once again December is upon us and the Christmas season is well underway a notoriously busy busy time for chefs all around the world.

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With 3 private parties in December and all the other busy stuff in between it’s been a bit of a mad month! But without thinking about all the guests fed and all happy. A dinner party for x4 people for charity was a great evening and a great cause as well.

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Then a super busy time at Southwell racecourse with dinner parties galore! With the Friday seeing us cater for x102 for lunch but all was good.

The Christmas period finsihed with another private meal for x17 people in Nottingham again and the guests couldn’t have been happier!

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Here’s to a good Christmas too all and a happy new year! Hope next year is bigger and better 🙂