Katering Welcomes A New Pastry Chef
Posted: June 16, 2013 Filed under: Getting Married | Tags: chef, dessert, katering, pastry, weddings Leave a commentKatering is so excited to welcome our new pastry chef into the team. Maneeca Belbin, formerly of Park Hyatt and Quay, joins our busy kitchen as a wonderfully skilled pastry chef and we can’t wait to try some of her beautiful creations.
Last weekend Maneeca created a stunning dessert table at one of our weddings. Guests were spoilt for choice with mini pavlovas with fresh cream and strawberries, raspberry, vanilla and chocolate macaroons, hazelnut meringues with mascarpone cream, mini chocolate tarts with fresh raspberries, mini tiramisu, lamingtons and apple tart tatin.
Here is her delicious hazelnut meringue recipe for you to try at home.
Hazelnut meringue with mascarpone cream
5 egg (150g) whites
100g caster sugar
250g icing sugar, sifted
60g hazelnut meal
160g hazelnuts, roasted and finely chopped
Pinch salt
Mascarpone cream
2/3 cup (160ml) pure cream
2 vanilla beans, halved and scraped
100g caster sugar
1 gelatine sheet, soaked in cold water for 5 minutes
500g mascarpone cheese
1 ½ cups (360ml) thickened cream, whipped
Preheat oven to 180C.
Place egg whites in a large clean bowl and whisk until just frothy, gradually add the caster sugar, 1 tablespoon at a time. Continue to whisk for 8-10 minutes or until thick and glossy. Fold in the icing sugar, hazelnut meal, hazelnuts and a pinch of salt until well combined.
Lightly grease and line 4 x baking trays with baking paper. Draw a 30cm round onto each sheet of baking paper. Evenly divide the meringue onto each tray and use a spatula to spread the meringue evenly over each circle. Cook for 8-10 minutes or until dry. Turn off the oven and allow to cool completely in the oven.
To make the mascarpone cream, place pure cream, vanilla bean and sugar in a medium saucepan over medium heat and stir until the sugar is dissolved. Do not boil. Remove from the heat, squeeze the gelatin to remove any excess water. Add to cream mixture, stirring until dissolved. Allow to cool to room temperature.
Place mascarpone cream in a large glass bowl, whisk gently to loosen the mixture, gradually whisk in the warm milk mixture. Fold through the whipped thickened cream.
Place 1 hazelnut meringue on your serving platter, top with mascarpone cream and continue to layer, finishing with a layer of cream. Top with fresh fruit. Cut with a hot knife. Serves 8-10.
Whiskey Warmers
Posted: June 6, 2013 Filed under: Getting Married Leave a commentKatering had the pleasure of working with Marilyn Grace Events and the boys from The Park to create a very fun afternoon of hunting games and a hearty menu of Scottish inspired fare for Ardbeg whiskey. Served with some whiskey cocktails and neat pours of Ardbeg whiskey, the specially crafted menu set the tone for a wonderful afternoon of celebration.
Canapes included rollmops in fresh herbs, smoked salmon blinis and scotch quail eggs. For something more substantial guests were served beef and Guinness pies, potato and leek soup, thyme, sage and parsley crumbed chicken and pails of battered fish and chips.
As the afternoon continued, a carvery bar was set up for guests to graze on beautifully roasted beef and a succulent pig on the spit accompanied by clapshot, potato and parsnip mash and a light kale salad with walnuts, apple and blue cheese.
For a winter warmer, why not try one of these delicious Ardbeg cocktails…
Bloody Indiana Jones
Where there is smoke there is fire. Liven up the start of your day with smokey twist on the Bloody Mary. Ardbeg 10, tomato and spice.
40ml Ardbeg
90ml tomato juice
Squeeze lemon
Dash worstershire
5 drops tobasco
Knob wasabi
Stir over ice bloody mary style in a tall glass. Garnish with cucumber.
Dog n Bone’
Like Shorty with a treat- you won’t be able to put this one down. Rich caramel and vanilla bounce off Ardbeg 10 with apple and passionfruit.
30ml Ardbeg
10ml licor 43
30ml cloudy apple
15ml passionfruit pulp
5ml lemon
5ml monin caramel syrup
5ml simple syrup
Shake and strain over rocks. Garnish with piece of apple.
Shorties Morning Glory
40ml Ardbeg
5ml cointreau
5ml leffe absinthe
25ml freshly squeezed and strained lemon juice
20ml simple syrup
Dash soda
Shake ingredients, strain over ice and top with soda. Garnish with a lemon twist.