tag:blogger.com,1999:blog-72217740795822554022024-03-12T23:24:51.979+00:00Create Food & Party Designa kitchen confidential from one of London's leading catererscreate food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-7221774079582255402.post-58122206278346503652015-01-21T09:09:00.001+00:002015-01-21T09:09:20.085+00:00Magna Carta Events Historic venue the <a href="http://www.createfood.co.uk/venue/society-of-antiquaries-catering/" target="_blank">Society of Antiquaries</a> is to exhibit three copies of the Magna Carta scriptures from 26 May – 31 July this year.
The groundbreaking exhibition marks the first time ever that the copies have been shown together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLki1UlXHFKX5U_HY3lX27WQoOIuYn8o3ncQkgctJmTXrb1YxbyWJYhXaY53F5d-eBrQU8zOAdviXuJgQSYkRHemyKlzTApMSEnJIAdAmuH9eDSaF5ZiBznOfsVKjfpmwe3ZaSl-KUo6C/s1600/story11_img.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLki1UlXHFKX5U_HY3lX27WQoOIuYn8o3ncQkgctJmTXrb1YxbyWJYhXaY53F5d-eBrQU8zOAdviXuJgQSYkRHemyKlzTApMSEnJIAdAmuH9eDSaF5ZiBznOfsVKjfpmwe3ZaSl-KUo6C/s1600/story11_img.jpg" /></a></div>
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Private viewings of the exhibition will be available in the evenings, with the exhibition on show to the public during the day.
The Society of Antiquaries is the perfect setting for private dinners, drinks receptions and bowl food receptions.<br />
<br />
As well as the Magna Carta the venue has a permanent collection of historic objects and paintings on display, many of which have been loaned to museums and galleries around the world.
Look no further for a space rich in history and atmosphere.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6YDOk8KohyphenhyphenMs3iBFTI_PwhcnVUlA9SM58cH7CXN2w7FWiiExLfGtckwjbZeUuXM5PfLp0bVDXD1ZYKTo3rUd80c7uzlyFRC8PH7YR8Yxx7IM1ACHR2un3cGqAclnv5kYuSj4ZJgbzEAX/s1600/story1_img.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6YDOk8KohyphenhyphenMs3iBFTI_PwhcnVUlA9SM58cH7CXN2w7FWiiExLfGtckwjbZeUuXM5PfLp0bVDXD1ZYKTo3rUd80c7uzlyFRC8PH7YR8Yxx7IM1ACHR2un3cGqAclnv5kYuSj4ZJgbzEAX/s1600/story1_img.jpg" height="222" width="320" /></a></div>
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To arrange a site visit or find out more please get in touch with our team on 020 8944 4900, or email info@createfood.co.uk.create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-72090742985842668822014-11-20T16:23:00.001+00:002014-11-20T16:24:46.820+00:00Honey Mustard Glazed HamEach year we cater at the most exclusive Christmas Parties so you can rest assured that we knows a thing or two about indulgent winter recipes. Here is one of our most popular recipes, honey mustard glazed ham. It's the perfect dish for your next dinner party.<br />
<br />
Give it a go and let us know what you think at <a href="http://www.twitter.com/createfood" target="_blank">@Createfood </a> We'd love to see what you make!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lDCbTcmVNvNk-VUAsxoOC9zn3bd0Pey_prlhAwXAdfFcA2YsuZN52qQvScJPIQbQKmS0GbQfDUOVe5HBpZFSjmpx64EODyiA1CJV1ExJvuPVbkJUWc-CDj-tSqCGsRbQjHJ4JVaQEqau/s1600/ham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lDCbTcmVNvNk-VUAsxoOC9zn3bd0Pey_prlhAwXAdfFcA2YsuZN52qQvScJPIQbQKmS0GbQfDUOVe5HBpZFSjmpx64EODyiA1CJV1ExJvuPVbkJUWc-CDj-tSqCGsRbQjHJ4JVaQEqau/s1600/ham.jpg" height="270" width="400" /></a></div>
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<div>
<b>Ingredients</b></div>
<div>
<br /></div>
<div>
100g honey</div>
<div>
100g of wholegrain mustard</div>
<div>
20 cloves</div>
<div>
2 tbsp of olive oil</div>
<div>
6 peppercorns</div>
<div>
2 halved onions</div>
<div>
2 bay leaves</div>
<div>
1 carrot</div>
<div>
1 stick of celery</div>
<div>
1 bulb of garlic, cut in half</div>
<div>
</div>
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
<br /></div>
<div>
For the honey mustard glazed ham, soak the gammon in a large bucket or pan of cold water overnight, this will help to reduce the salt content. The next day remove the gammon and discard the soaking water</div>
<div>
<br /></div>
<div>
Place the gammon in a large pan and cover with fresh water, then bring to the boil. Once the water is boiling drain and then refill the pan with cold water</div>
<div>
<br /></div>
<div>
Add the peeled and halved onions, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours</div>
<div>
<br /></div>
<div>
Top up with boiling water if needed. Skim any scum off the top during the cooking process</div>
<div>
Leave to cool for an hour in the liquid</div>
<div>
<br /></div>
<div>
Place the ham in a roasting tray. Remove the skin, ensuring you leave a thin layer of fat, then score in a criss-cross pattern. Stud with cloves in each square. Set the oven to 180ºC</div>
<div>
<br /></div>
<div>
To make the glaze – mix the oil, honey and mustard in a mixing bowl. With a spoon smear some of the glaze over the ham and bake in the oven for 10 minutes</div>
<div>
<br /></div>
<div>
After 10 minutes baste with more of the glaze and juices that have dripped off the ham. Repeat the basting process again every 10 minutes for the next 30 minutes (total cooking time in oven is 40 minutes)</div>
<div>
<br /></div>
<div>
Ensure the ham is golden all over. </div>
<div>
<br /></div>
<div>
Once golden rest for 10 minutes and then its ready to carve!</div>
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</div>
<div>
<b><br /></b></div>
<div>
<b>Parsley Sauce</b></div>
<div>
<br /></div>
<div>
425ml milk</div>
<div>
20g plain flour</div>
<div>
40g butter</div>
<div>
4 heaped tbsp finely chopped fresh parsley</div>
<div>
1 tbsp single cream</div>
<div>
1 tsp lemon juice</div>
<div>
salt and black pepper</div>
<div>
</div>
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
<br /></div>
<div>
Place the butter into a small pan and melt slowly over a medium heat.</div>
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<br /></div>
<div>
Add the flour and using a wooden spoon stir the two together to form a paste</div>
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Turn the heat down and allow the flour to cook out (this is called a ‘Roux’) – the mixture will become lighter in colour</div>
<div>
<br /></div>
<div>
In small measures, add the cold milk to the Roux and using a balloon whisk stir vigorously. Don’t add any further milk until the original amount has been incorporated. Continue to whisk until the mixture is thick and glossy.</div>
<div>
<br /></div>
<div>
Add the chopped parsley and season</div>
<div>
<br /></div>
<div>
Turn the heat down to its lowest setting and let the sauce cook gently for a couple of minutes, stirring from time to time.</div>
<div>
<br /></div>
<div>
Add the cream and lemon juice and serve in a warm jug.<br />
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<br /></div>
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create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-24128631773160541572014-10-23T12:33:00.000+01:002014-10-29T12:34:25.438+00:00Adam Byatt's Black Fig Tart with Mascarpone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQMCAmCWkUrzqsyQJDRJAAbJ8ZET83z03RI3p9AjTClGKlh4ZNrd2Vwz8wqKz89UuhYISmliCnuMGijJ5nHfzXR9S6tOQnltdk8WdhBKoyyqFvy5IHd02Tb0AiCriW_9b0IuMdDJqUtH3/s1600/CF038736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQMCAmCWkUrzqsyQJDRJAAbJ8ZET83z03RI3p9AjTClGKlh4ZNrd2Vwz8wqKz89UuhYISmliCnuMGijJ5nHfzXR9S6tOQnltdk8WdhBKoyyqFvy5IHd02Tb0AiCriW_9b0IuMdDJqUtH3/s1600/CF038736.jpg" height="320" width="240" /></a></div>
Create's Consultant Chef, <a href="http://www.adambyatt.co.uk/" target="_blank">Adam Byatt</a>, shares another of his tried and tested dessert recipes with us. This dessert is so delicious and simple to make you may find yourself making it again and again. it Adam has designed a range of seasonal menus for Create, as well as offering his culinary expertise and presence at a selection of tastings and events.<br />
<br />
Give it a go and let us know what you think at <a href="https://twitter.com/createfood" target="_blank">@createfood</a>. We'd love to see what you make!<br />
<br />
<b>Ingredients: Makes 8 </b><br />
<br />
500g puff pastry (preferably made with all butter)<br />
12 slightly firm, black Italian figs<br />
60g butter<br />
30g icing sugar<br />
200g mascarpone, to serve<br />
<br />
<b>Preparation: </b><br />
Roll out the pastry on a floured surface until it is the size of an A4 sheet of paper and about 2mm thick. Place the pastry on a baking sheet and chill in the fridge for 20 minutes.<br />
Slice the figs.<br />
Preheat the oven to 240°C/220°C fan/gas 8.<br />
<br />
<b>Method</b><br />
1 Remove the pastry from the fridge and prick it all over with a fork – the holes should be about 1cm apart (this is called ‘docking’). Now crimp the edges with your thumb and forefinger, and chill the pastry again in the fridge for 20 minutes.<br />
<br />
2 Lay the figs over the pastry in lines, overlapping them slightly so that they completely cover the pastry. Leave the tart to rest in the fridge for 20 minutes.<br />
<br />
3 Melt the butter and brush it generously over the figs, then sift over the icing sugar. Bake the tart for 30 minutes or until the edges are crisp.<br />
<br />
4 Remove the tart from the oven and leave to cool for about 10 minutes before cutting into squares and topping each square with a spoonful of mascarpone. Serve warm.<br />
<div>
<br /></div>
create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-82279673453562931592014-10-20T12:21:00.000+01:002014-10-29T12:26:44.362+00:00Adam Byatt's cappuccino crème brulee <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtH6rQXWxJgVqYXF3tEz9LdC75nM-OMuQ7LThEQkmrtLYkCUep68Ar66C4X8YO9Zf3DNRU5Wd8bivp_YeF-jHg56cdBuIuk5uP7n9NAo2_z0Fk2kxJb881J1pj2KYup7KU1uXgmMBzOMxW/s1600/Cappucino_Creme_Brulee_0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtH6rQXWxJgVqYXF3tEz9LdC75nM-OMuQ7LThEQkmrtLYkCUep68Ar66C4X8YO9Zf3DNRU5Wd8bivp_YeF-jHg56cdBuIuk5uP7n9NAo2_z0Fk2kxJb881J1pj2KYup7KU1uXgmMBzOMxW/s1600/Cappucino_Creme_Brulee_0023.jpg" height="320" width="240" /></a></div>
<br />
<br />
Create's Consultant Chef, <a href="http://www.adambyatt.co.uk/" target="_blank">Adam Byatt</a>, shares another of his tried and tested dessert recipes with us. Adam has designed a range of seasonal menus for Create, as well as offering his culinary expertise and presence at a selection of tastings and events. This is one of his favourite autumn recipes, so give it a go and tell us what you think at <a href="https://twitter.com/createfood" target="_blank">@createfood</a>.<br />
<br />
<div class="MsoNormal">
<b>Ingredients: Makes 6 <o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
9
egg yolks <o:p></o:p></div>
<div class="MsoNormal">
50ml
cold espresso coffee <o:p></o:p></div>
<div class="MsoNormal">
75g
caster sugar <o:p></o:p></div>
<div class="MsoNormal">
450ml
double cream <o:p></o:p></div>
<div class="MsoNormal">
Milk
Foam <o:p></o:p></div>
<div class="MsoNormal">
5g
leaf gelatine <o:p></o:p></div>
<div class="MsoNormal">
200ml
milk <o:p></o:p></div>
<div class="MsoNormal">
20g
caster sugar <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>To
Serve </b><o:p></o:p></div>
<div class="MsoNormal">
icing
sugar, for sprinkling <o:p></o:p></div>
<div class="MsoNormal">
1
bar dark chocolate (70% cocoa solids) <o:p></o:p></div>
<div class="MsoNormal">
Choc
Chip Cookies <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Preparation:
</b><o:p></o:p></div>
<div class="MsoNormal">
Turn
the oven on to 130°C/110°C fan/gas ½. Take a shallow roasting tray that is big
enough to hold six 150ml coffee cups. Pour cold water into the tray until half
full, then place the tray in the oven for the water to heat up. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method
</b><o:p></o:p></div>
<div class="MsoNormal">
1
Put the egg yolks, espresso and sugar into a bowl and mix together well with a
wooden spoon. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2
Bring the cream to the boil in a saucepan over a high heat. Pour the cream over
the espresso mix and stir well. Pass this mix through a fine sieve and pour
into a jug. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3
Pour the mix into the coffee cups, filling them three-quarters full. Place the
cups in the tray in the oven and cook for 40 minutes. Test them by shaking the
tray gently, the cream should be nearly set with a slight wobble. Remove from
the oven and allow to cool, then refrigerate for at least an hour until firm. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4
Meanwhile, make the milk foam. Soak the gelatine leaves in a bowl of cold water
until they are soft, about 10 minutes. Bring the milk and sugar to the boil in
a pan. Lift out and squeeze the leaves, then add them to the milk and stir
until dissolved. Pour the milk into a siphon canister (the same contraption
used to whip cream in high-street coffee shops), screw the lid on and place the
canister in the fridge. Leave for an hour to allow the gelatine to set. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5
When you are ready to serve, remove the chilled creams from the fridge and
sprinkle the tops with icing sugar. Using a blow touch or a hot grill, burn the
sugar evenly until dark brown. Allow to cool for 2 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6 Now check that the lid of the siphon canister is screwed on tightly, charge it with 2 gas cartridges and shake well. Gently squeeze the trigger to form a small ball of foam over the brûlées. Grate chocolate over the foam and serve straight away, with cookies. </div>
<br />create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-12771684588774032472014-10-01T12:07:00.000+01:002014-10-29T12:22:17.572+00:00The Ultimate Dessert from Adam Byatt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsizE3_HA5XzNLCdxGJgB4ij_g8JNvQBq2ThUiOCSwwIzQCOmedQjNv3QBqa3VShLuINGZaSlJqjMSzr16YUJh2ddGTEstIyE_uUFbKcaaFlYaEKs9eYSEcEdDetX7wiEoTerFNJokAMb/s1600/Trinity_ChocolateSoup_035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsizE3_HA5XzNLCdxGJgB4ij_g8JNvQBq2ThUiOCSwwIzQCOmedQjNv3QBqa3VShLuINGZaSlJqjMSzr16YUJh2ddGTEstIyE_uUFbKcaaFlYaEKs9eYSEcEdDetX7wiEoTerFNJokAMb/s320/Trinity_ChocolateSoup_035.jpg" /></a></div>
<br />
Create's Consultant Chef, <a href="http://www.adambyatt.co.uk/" target="_blank">Adam Byatt</a>, shares his tried and tested chocolate hot pot recipe with us - it's easy to make and the utlimate crowd pleaser, so give it a go and tell us what you think at <a href="https://twitter.com/createfood" target="_blank">@createfood</a>.<br />
<br />
Adam says, "Over the years, we've had a number of complex desserts on the menu at <a href="http://www.trinityrestaurant.co.uk/" target="_blank">Trinity Restaurant</a> - soufflés, parfaits and so on - but these posh desserts were not hitting the spot for me. We worked on this recipe tirelessly, eliminating the flour completely in order to produce a warm, decadent chocolate soup that delivers the ultimate chocolate hit, and it's stayed on the menu ever since!"<br />
<br />
<b>Ingredients - Makes: 10 </b><br />
255g dark chocolate (70% cocoa solids)<br />
255g butter
4 eggs<br />
4 egg yolks<br />
125g caster sugar
<br />
<br />
<b>Preparation </b><br />
Roughly chop the chocolate and butter and place the pieces in a bowl.<br />
<br />
<b>Method </b><br />
1 Slowly melt the chocolate and butter in the bowl over a pan of gently simmering water, making sure they do not get too hot. Remove the bowl from the pan, and stir the chocolate and butter together well with a spatula. Allow to cool slightly, but keep warm.<br />
<br />
2 Put the eggs and egg yolks into a separate bowl and whisk slowly with an electric mixer. Add the sugar gradually, a few spoonfuls at a time (this will help aerate the eggs), and continue whisking until the mixture turns pale yellow and holds a ribbon trail when the mixer is lifted.<br />
<br />
3 Using the spatula, gently fold the melted chocolate and butter into the egg mixture (taking care not to collapse the aerated eggs). Transfer to a container, cover and leave to relax in the fridge for an hour (or up to 3 days).<br />
<br />
4 When you are ready to bake the hot pots, preheat the oven to 210°C/190°C fan/gas 61/2.
5 Spoon the mixture into 10 small ovenproof pots, coffee cups or medium-sized ramekins placed on a baking tray. Bake for 10-12 minutes until the centres are warm.<br />
<br />
<b>Serve with good quality vanilla ice cream - the combination of hot and cold takes this dessert to another level.</b>create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-67332908567743839552014-04-17T16:52:00.000+01:002014-04-17T17:32:11.951+01:00An Easter Themed Menu on The Cutty Sark<span style="color: white;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">cr<b>eat</b>e food & party design recently hosted 150 guests on board the Cutty Sark in Greenwich for a four course dinner with a particularly Easter theme.</span></span></span><br />
<span style="color: white;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmOCVk2mZmMomcfZCgM2YS7Qc1MRJ5bToGOgG5dyL4EDt3JCiPjkuNkJ8eMNiDLmsKAokTDMRlPiCvomOXz31OB-H2O-u72bi2dzDDWSlY6NaNHkOumNwrTnfdIe5bIsWi2IbUyOUmxWC/s1600/Documents9-001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmOCVk2mZmMomcfZCgM2YS7Qc1MRJ5bToGOgG5dyL4EDt3JCiPjkuNkJ8eMNiDLmsKAokTDMRlPiCvomOXz31OB-H2O-u72bi2dzDDWSlY6NaNHkOumNwrTnfdIe5bIsWi2IbUyOUmxWC/s1600/Documents9-001.jpg" height="266" width="400" /></a></span></div>
<span style="color: white;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The
menu consisted of a starter of saffron, beetroot and parsley-infused
quail's eggs with accompanying dipping sauces, served in an egg box. The
dish also included quail served three ways, with a saffron-stuffed
quail's leg, quail ballotine and a quail and parsley kiev, served
alongside soft boiled scotch quail's egg.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl_SoCJxzrdh0vYj2UZT_Qp_KVTEoRt0UTLYlTshLbHKmy-kzkrEwJcSP_D1R3rZahZJC_44zLLa7JMu3Y8xmNx2uyU2gyIA0Izuro_iYEOfhEWyXrHkZ5gxe-l0_xOQelfvwlgNPNMv2Y/s1600/Documents10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl_SoCJxzrdh0vYj2UZT_Qp_KVTEoRt0UTLYlTshLbHKmy-kzkrEwJcSP_D1R3rZahZJC_44zLLa7JMu3Y8xmNx2uyU2gyIA0Izuro_iYEOfhEWyXrHkZ5gxe-l0_xOQelfvwlgNPNMv2Y/s1600/Documents10.jpg" height="235" width="400" /> </a></div>
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<br /></div>
<div style="text-align: center;">
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The main course
featured milk-fed leg of lamb followed with wild garlic gnocchi, broad
beans and beetroot purée. Dessert was inspired by the Cutty Sark's tea
clipper history, and consisted of a vanilla custard and rhubarb panna cotta, as well as hibiscus tea served in glass teapots.</span></span><br />
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">For further photos of the event please <b><a href="http://www.eventmagazine.co.uk/Destinations/article/1289425/pictures-Create-annual-venue-dinner-Cutty-Sark/">click here. </a></b></span></span></span></div>
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create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-22094156337917686362014-04-08T14:39:00.003+01:002014-10-29T12:13:05.351+00:00The Create Venue Dinner 2014<div style="text-align: center;">
<span style="font-size: large;"><span style="color: purple;"><i><span style="font-family: Georgia,"Times New Roman",serif;">Tonight is one of our favourite nights of the year where we welcome over 140 of our venue clients to an exclusive dinner at a London venue. This year, the dinner is being held in none other than Cutty Sark, the beautiful Clipper ship on the Greenwich shore line.</span></i></span></span></div>
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<span style="font-size: large;"><span style="color: purple;"><i><span style="font-family: Georgia,"Times New Roman",serif;">Guests have arrived, and below the bronze hull of the ship are being served a selection of our Spring Summer 2014 canapés... </span></i></span></span></div>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">WARM </span></span></span></div>
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<span style="color: white;"><b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> warm oxford blue doughnuts (v) </span></span></b></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">topped with cherry curd and baby watercress </span></span></span></div>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">COLD</span></span></span></div>
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<span style="color: white;"><b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> “cheese and pineapple” (v) </span></span></b></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Golden Cross goats cheese panacotta topped with pineapple jelly, pineapple crisp and honey cress.</span></span></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> <b>cucumber pickle cured scallop </b></span></span></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">with dill cream, dill oil and cucumber caviar </span></span></span></div>
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<span style="color: white;"><b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">charred sirloin of british beef
on anya potato fondant </span></span></b></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">topped with samphire pesto, sour cream and baby rocket
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create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-76255679970866417802014-01-22T11:08:00.002+00:002014-01-22T12:38:47.950+00:00Eat the Seasons<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: purple;"><span style="font-size: x-large;">Cr<b>eat</b>e's delicious homemade marmalade recipe<b> </b></span></span></span></i></span></span></div>
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<span style="color: white;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">January and February is the season for the fabulous bitter Seville orange, the finest marmalade fruit of all - so we thought we would share with you our secrets to make your own batch of the delicious stuff.</span></span></span></div>
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<span style="color: purple;"><b><i><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;">What you need </span></span></span></span></i><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><br /></span></span></b></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">1kg Seville oranges</span></span></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">1 lemon</span></span></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">2kg granulated sugar</span></span></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">1 piece of large muslin</span></span></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">2 litres of water</span></span></span><br />
<span style="color: white;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></span><span style="color: purple;"><b><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Makes 3 x 700g Jars</span></span></b></span></div>
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<i><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: purple;">Method</span></b></span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: purple;">STEP 1.</span></b></span></span></div>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: white;"> Usi</span></span></span></span><span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: white;">ng a potato peeler, thinly peel oranges and remove as much white pith fromt the peel as possible. </span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHQ710dBBxoQN-a3pQcR9zmmgRuzb-QkZ3EI4S2P2QQ4k0UxchWKNrUWe0HlwcLWVfA6In5LrB1sO1JJJ97mpIw_-Gy8p_UkDOL8qnngrTjed6Tv5GIIjbQM0XuYbgkoETfcm6pzZfkCV/s1600/Marmalade+use-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHQ710dBBxoQN-a3pQcR9zmmgRuzb-QkZ3EI4S2P2QQ4k0UxchWKNrUWe0HlwcLWVfA6In5LrB1sO1JJJ97mpIw_-Gy8p_UkDOL8qnngrTjed6Tv5GIIjbQM0XuYbgkoETfcm6pzZfkCV/s1600/Marmalade+use-001.jpg" height="213" width="320" /></a></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Cut peel to desired thickness.</span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ueUjnVQ06sfBelDFRCf8mN6-WWe8HwoWKt6Jv6ldB0CjqKjQDW_CiBct4olETNkNTfgXgAF8JQ5Qp6s9ibT3RDboNU08WvsEeoPAJjHDHcxqaTIGtGj5VUoGFWigj2QPjZjH1pmIQox_/s1600/Marmalade+use1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ueUjnVQ06sfBelDFRCf8mN6-WWe8HwoWKt6Jv6ldB0CjqKjQDW_CiBct4olETNkNTfgXgAF8JQ5Qp6s9ibT3RDboNU08WvsEeoPAJjHDHcxqaTIGtGj5VUoGFWigj2QPjZjH1pmIQox_/s1600/Marmalade+use1.jpg" height="320" width="320" /></a><b><span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></span></b></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: purple;">STEP 2.</span></b></span></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Line a sieve with a large piece of muslin and place over a 3 litre pan.</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: purple;">STEP 3.</span></b></span></span></div>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: white;">Cut your peeled oranges and the lemon in half and squeeze their juice into the muslin.</span></span></span></span><br />
<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: white;"> </span></span></span></span><b><span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1urSH9UE2Y7_kj5J_vcBHt2Hq0Ojpf_H381VMYmlPBcRnc4HddIXpveiOcqS9Hqag2FWWPqDxuaThSqRHKwj6jlRQO03kG0WUI_5z1XdJqfOQOjnd8MJFGSsaaRetzN5g0yeAK0S-NHg/s1600/marmalade+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1urSH9UE2Y7_kj5J_vcBHt2Hq0Ojpf_H381VMYmlPBcRnc4HddIXpveiOcqS9Hqag2FWWPqDxuaThSqRHKwj6jlRQO03kG0WUI_5z1XdJqfOQOjnd8MJFGSsaaRetzN5g0yeAK0S-NHg/s1600/marmalade+023.jpg" height="266" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: purple;">STEP 4. </span></b></span></span></div>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: white;">Add the remainder of the orange flesh, including pith and pips into the muslin and tie with string. Place i</span></span></span></span><span style="color: white;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">n pan with juice.</span></span></span><b><span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEkZiscQoC1lWjo_vcCfgbqBKIr7a6Zm_JpxnnkdGIK4ZUvygE_Yeqw6N-FtUSjmw9wgY-ru4nGR8wJc3b5GMYb_F4Cu-ylt_yZxikSQp5Wj-IHqm6J-N2jCtiwvoH5lLmBLRu_Lk43q6/s1600/Marmalade+use2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEkZiscQoC1lWjo_vcCfgbqBKIr7a6Zm_JpxnnkdGIK4ZUvygE_Yeqw6N-FtUSjmw9wgY-ru4nGR8wJc3b5GMYb_F4Cu-ylt_yZxikSQp5Wj-IHqm6J-N2jCtiwvoH5lLmBLRu_Lk43q6/s1600/Marmalade+use2.jpg" height="141" width="400" /></a></div>
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<b><span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;">TIP 1.</span> </span></span></span></b></div>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">We only use half the pith as it tends to make the marmalade very bitter, but do use all the pips as this will help the marmalade to set!</span></span></span></div>
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<i><span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><br /></span></span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: purple;">STEP 5. </span></b></span></span></div>
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<span style="color: white;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Add the peel and water to the pan and bring to a soft rolling boil for 1.5 hours until the peel is soft.</span></span></span><b><span style="color: purple;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"></span></span></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4F3yy9d-SdFN9-FX7_H-zuWzBhPGsZmH-0d1Jo2EY979q4YnuSR5_KhK4vkRkYYpE7RYNYcqX_PQKvPAnPLjDf7g5sRZvbUO594YkXdz150XDNp6bgXiEtclsJgR8rMTCSt8n2stjdKn/s1600/marmalade+045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4F3yy9d-SdFN9-FX7_H-zuWzBhPGsZmH-0d1Jo2EY979q4YnuSR5_KhK4vkRkYYpE7RYNYcqX_PQKvPAnPLjDf7g5sRZvbUO594YkXdz150XDNp6bgXiEtclsJgR8rMTCSt8n2stjdKn/s1600/marmalade+045.jpg" height="320" width="316" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1QLQ1g_lE3I_DP1jFaRqlqcWzNPsoUePXbPw1wsc8lqonnT2db1AT69YGerCrsZOfzw5ffPru8YUORNy5ACjQQhzu_7HHYNdK4voVvykuuLvw1eOkdHxsm8c8MDs-oIF-55q1rHnb4y5/s1600/Marmalade+013-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1QLQ1g_lE3I_DP1jFaRqlqcWzNPsoUePXbPw1wsc8lqonnT2db1AT69YGerCrsZOfzw5ffPru8YUORNy5ACjQQhzu_7HHYNdK4voVvykuuLvw1eOkdHxsm8c8MDs-oIF-55q1rHnb4y5/s1600/Marmalade+013-001.jpg" height="320" width="268" /></a></div>
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<span style="font-size: large;"><b><span style="color: purple;"><span style="font-family: "Courier New",Courier,monospace;">TIP 2. </span></span></b></span></div>
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<span style="color: purple;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">At this stage you can add some star anise and cinnamon in a small muslin bag (to save them from breaking up in your marmalade) - this will add a spicy depth to your preserve.</span></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: purple;"><b>STEP 6.</b></span></span></span> </span></div>
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<span style="color: white;"><span style="font-family: "Courier New",Courier,monospace;">Remove the muslin bag with your oranges, pith and pips in from the pan and squeeze off any excess liquid using tongs. Reduce heat and ad the sugar. Stir gently until dissolved. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1qxhWRDgNZn5rusDZM-PPp7NnIXMGvISsndsuRdWhST7bfm6DDPEv3vjVXT7bjgKfSxQ_D21XZyTwo2bSP69WZI6SyEw6j-kCksXIWgicgapj4mIx5rm-GEXXkw3gYdg8kBSZISNJXG5/s1600/Marmalade+use3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1qxhWRDgNZn5rusDZM-PPp7NnIXMGvISsndsuRdWhST7bfm6DDPEv3vjVXT7bjgKfSxQ_D21XZyTwo2bSP69WZI6SyEw6j-kCksXIWgicgapj4mIx5rm-GEXXkw3gYdg8kBSZISNJXG5/s1600/Marmalade+use3.jpg" height="250" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: purple;">STEP 7.</span></b></span></span></div>
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<span style="color: white;"><span style="font-family: "Courier New",Courier,monospace;">Bring to the boil for 20 minutes and do a setting test.</span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="color: purple;">SETTING TEST:</span></span></b></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="color: purple;">If you have a sugar thermometer your marmalade should have reached 116 degrees centigrade. If not, pre-place a saucer in the freezer for 15 minutes and drop a small spoonful of the marmalade on the cold saucer. If it wrinkles (when you run your finger through it) then the marmalade is ready and will set, if not, continue to boil and keep trying the setting test.</span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="color: purple;">TIP 3.</span></span></b></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="color: purple;">You can buy preserve sugar which is a fail-safe to ensure it sets! Make sure to follow the specific jam sugar timings.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: purple;">STEP 8.</span></b></span></span></div>
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<span style="color: white;"><span style="font-family: "Courier New",Courier,monospace;">Sterilise jars by washing thoroughly and placing in a low heat oven dry.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: purple;">STEP 9.</span></b></span></span></div>
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<span style="color: white;"><span style="font-family: "Courier New",Courier,monospace;">Using your funnel, decant the marmalade while hot into jars, top with parchement paper and seal.</span></span></div>
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<br />create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-83027941803861245582013-11-28T16:31:00.001+00:002013-11-28T16:31:35.599+00:00Create at the NHM Ice Rink<div class="separator" style="clear: both; text-align: center;">
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">cr<b>eat</b>e are proudly delivering the catering offer at The Natural History
Museum's Ice Rink café this season. The café is available for corporate and private hire and cr<b>eat</b>e's designers have enjoyed designing and delivering some delicious alpine themed menus over the past few weeks. The café serves a range of winter warming refreshments for those wanting to put their feet up and treat themselves after an energetic skat</span><span class="st"><span style="font-family: Verdana,sans-serif;">e. </span></span></span></span><br />
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<span style="color: purple;"><span style="font-size: small;"><span class="st"><span style="font-family: Verdana,sans-serif;">We wanted to share one corporate hospitality party that took the alpine theme to the next level.</span></span></span></span>
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<span class="st"><span style="color: purple;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Our menu cr<b>eat</b>or designed a standing starter course for 180 guests that included beautifully decorated soup stalls, a raclette station and passed around charcuterie boards.</span></span></span></span></div>
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<span style="color: purple; font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>winter spinach and
roasted garlic soup</b></span></span></div>
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<span style="color: purple; font-size: small;"><span style="font-family: Verdana,sans-serif;">with a frogs leg lollipop</span></span></div>
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<span style="color: purple; font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>leek and potato soup </b></span></span></div>
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<span style="color: purple; font-size: small;"><span style="font-family: Verdana,sans-serif;">with parsley and garlic buttered l’escargot</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: purple;">Classic french
raclette was served from a station dressed with baskets of ficelle breads, kilner jars of cornichons and baby onions in homemade pickle.</span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: purple;">The cheese was carved straight form the wheel in front of guests into rustic tapas dishes onto
hot new potatoes, home pickled baby onions and cornichons and a
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: Verdana,sans-serif;">Of course, an alpine themed party wouldn't be right without plenty of <span class="st">Glühwein and hot apple cider...</span></span></span></span></div>
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<b><span style="color: purple;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Call us on 020 8944 4900 to speak to our NHM Ice Rink team about corporate and private hospitality in the fabulous café.</span></span></span></b></div>
create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-3384674215743631832013-08-23T17:34:00.000+01:002013-08-23T17:34:01.118+01:00The Create British Bake Off!<div style="text-align: center;">
<span style="color: purple; font-size: large;"><span style="font-family: Verdana, sans-serif;">With our love of cakes and baking here at cr</span><b style="font-family: Verdana, sans-serif;">eat</b><span style="font-family: Verdana, sans-serif;">e HQ, and the return of the fabulous <b>Great British Bake Off</b> on BBC2 this week, we have decided to run our very own baking competition!</span></span></div>
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<span style="color: purple;"><span style="font-family: 'High Tower Text'; font-size: 24pt; font-weight: bold;">Tweet
@cr</span><span style="font-family: 'High Tower Text'; font-size: 24pt;">eat</span><span style="font-family: 'High Tower Text'; font-size: 24pt; font-weight: bold;">efood!</span></span></div>
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<span style="color: white;"><span style="font-family: Verdana; font-size: 12pt;">Tweet us a
photo </span><span style="font-family: Verdana; font-size: 12pt;">of you </span><span style="font-family: Verdana; font-size: 12pt;">with </span><span style="font-family: Verdana; font-size: 12pt;">your </span><span style="font-family: Verdana; font-size: 12pt;">homemade
masterpiece </span><span style="font-family: Verdana; font-size: 12pt;">and each
Friday our very own Paul Hollywood and </span><span style="font-family: Verdana; font-size: 12pt;">Mary Berry
(aka </span><span style="font-family: Verdana; font-size: 12pt;">Alan Lucas, Executive Chef & Lulu Jones-Fenleigh,
Menu </span><span style="font-family: Verdana; font-size: 12pt;">Designer) </span><span style="font-family: Verdana; font-size: 12pt;">will judge </span><span style="font-family: Verdana; font-size: 12pt;">and select the </span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">Baker </span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">of the </span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">Week</span><span style="font-family: Verdana; font-size: 12pt;">!</span><span style="font-family: Verdana; font-size: 12pt;"> </span></span></div>
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<span style="color: white;"><span style="font-family: Verdana; font-size: 12pt;">To be in for a
chance of winning, remember you must tweet @cr</span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">eat</span><span style="font-family: Verdana; font-size: 12pt;">efood using </span><span style="font-size: large;"><span style="font-family: Verdana;">#cr</span><span style="font-family: Verdana; font-weight: bold;">eat</span><span style="font-family: Verdana;">ebakeoff</span></span></span></div>
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<span style="color: purple;"><span style="font-family: 'High Tower Text'; font-size: 24pt; font-weight: bold;">Weekly
Pastry </span><span style="font-family: 'High Tower Text'; font-size: 24pt; font-weight: bold;">Kitchen Prize</span></span></div>
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<span style="color: white;"><span style="font-family: Verdana; font-size: 12pt;">The winner of </span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">Baker of the Week </span><span style="font-family: Verdana; font-size: 12pt;">will receive
tasty treats from </span><span style="font-family: Verdana; font-size: 12pt;">our </span><span style="font-family: Verdana; font-size: 12pt;">very own pastry chefs the following week to share
around the office, as well as being awarded a place </span><span style="font-family: Verdana; font-size: 12pt;">on our </span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">January </span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">Baking Master Class </span><span style="font-family: Verdana; font-size: 12pt;">(evening) at </span><span style="font-family: Verdana; font-size: 12pt;">cr</span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">eat</span><span style="font-family: Verdana; font-size: 12pt;">e food and party design </span><span style="font-family: Verdana; font-size: 12pt;">HQ in SW19.</span></span></div>
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<span style="font-family: 'High Tower Text'; font-size: 24pt; font-weight: bold;"><span style="color: purple;">‘Showstopper’
Finale </span></span></div>
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<span style="color: white;"><span style="font-family: Verdana; font-size: 12pt;">Clients and venue partners of cr<b>eat</b>e food party design are invited to cr<b>eat</b>e </span><span style="font-family: Verdana; font-size: 12pt;">HQ </span><span style="font-family: Verdana; font-size: 12pt;">in </span><span style="font-family: Verdana; font-size: 12pt;">SW19 </span></span><span style="color: white; font-family: Verdana; font-size: 12pt;">in October </span><span style="color: white; font-family: Verdana; font-size: 12pt;">for a
Champagne afternoon tea and the </span><span style="color: white; font-family: Verdana; font-size: 12pt; font-weight: bold;">‘showstopper’ </span><span style="color: white; font-family: Verdana; font-size: 12pt; font-weight: bold;">finale!</span></div>
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<span style="color: white;"><span style="font-family: Verdana; font-size: 12pt;"><br /></span></span>
<span style="color: white;"><span style="font-family: Verdana; font-size: 12pt;">Present </span><span style="font-family: Verdana; font-size: 12pt;">your </span><span style="font-family: Verdana; font-size: 12pt;">‘Showstopper</span><span style="font-family: Verdana; font-size: 12pt;">’ baking masterpiece to our panel of judges for your
chance to be </span><span style="font-family: Verdana; font-size: 12pt;">crowned…</span></span></div>
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<span style="color: white;"><span style="font-family: 'High Tower Text'; font-size: 25pt;">‘Cr</span><span style="font-family: 'High Tower Text'; font-size: 25pt; font-weight: bold;">eat</span><span style="font-family: 'High Tower Text'; font-size: 25pt;">e Master Baker
2013’</span></span></div>
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<span style="color: #848e00; font-family: Verdana; font-size: 11.0pt; font-style: italic; language: en-GB; mso-ascii-font-family: Verdana; mso-bidi-font-family: +mn-cs; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: +mn-ea; mso-fareast-theme-font: minor-fareast; mso-font-kerning: 12.0pt; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #848E00; mso-style-textfill-type: solid;"><b>Formal invitations will follow. Please
let us know if you would like to guarantee a place on the invite list.</b></span></div>
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<span style="color: purple;"><span style="font-family: 'High Tower Text'; font-size: 24pt; font-weight: bold;">Master
Prize</span><span style="font-family: 'High Tower Text'; font-size: 24pt; font-weight: bold;">!</span></span></div>
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<span style="color: white;"><span style="font-family: Verdana; font-size: 12pt;">The crowned
Master Baker will receive an exciting weekly surprise from cr</span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">eat</span><span style="font-family: Verdana; font-size: 12pt;">e, delivered
to your office for one month in the New Year, alongside a place on our January </span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">Baking Master Class </span><span style="font-family: Verdana; font-size: 12pt;">held by our
expert pastry chefs at cr</span><span style="font-family: Verdana; font-size: 12pt; font-weight: bold;">eat</span><span style="font-family: Verdana; font-size: 12pt;">e HQ.</span></span></div>
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<span style="color: #595959; font-family: Verdana; font-style: italic; font-weight: bold;"><span style="font-size: large;">On your marks…</span></span></div>
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<span style="color: #595959; font-family: Verdana; font-style: italic; font-weight: bold;"><span style="font-size: large;">get set…</span></span></div>
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<span style="color: #595959; font-family: Verdana; font-style: italic; font-weight: bold;"><span style="font-size: large;">BAKE!</span></span></div>
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<span style="font-family: Verdana; font-size: 9pt; font-style: italic; font-weight: bold;"><span style="color: purple;">Terms and Conditions apply</span></span></div>
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<span style="color: purple;"><span style="font-family: Verdana; font-size: 9pt; font-style: italic;">Competition
ends Tuesday 22</span><span style="font-family: Verdana; font-size: 9pt; font-style: italic; vertical-align: super;">nd</span><span style="font-family: Verdana; font-size: 9pt; font-style: italic;"> October 2013</span></span></div>
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<span style="color: purple;"><span style="font-family: Verdana; font-size: 9pt; font-style: italic;">Prizes will
only be awarded to clients, prospective clients and venue partners of cr</span><span style="font-family: Verdana; font-size: 9pt; font-style: italic; font-weight: bold;">eat</span><span style="font-family: Verdana; font-size: 9pt; font-style: italic;">e</span></span></div>
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create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-50208756946955453002013-08-23T17:30:00.001+01:002013-08-23T17:30:11.722+01:00Summer of Street Food<div class="separator" style="clear: both; text-align: center;">
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<span style="color: white; font-family: Verdana, sans-serif;">A while back we predicted that <span style="font-family: Verdana, sans-serif;"><strong>"street food"</strong></span> would be the talk of the town, the crumbs on everyone's lips and the most requested "theme" for the urban BBQ of Summer 2013 - and low and behold we were right. Our chefs have been busy all summer stirring paella in Bedford Square, carving kebabs at the Tower of London and BBQ'ing beer can chickens everywhere.</span></div>
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<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: x-large;"><strong>Over the summer we have...</strong></span></div>
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<span style="color: white; font-family: Verdana;">Graffiteed 215 square metres of bespoke pop ups using 40 cans of spray paint...</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: white;">Cleaned and steamed 80kg of mussels, chopped 10kg of shallots, 2kg of garlic, 12 bunches of parsley and opened 15 litres of white wine for <strong>moules mariniere...</strong></span></span></div>
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<span style="font-family: Verdana;"><img alt="" class="rg_hi uh_hi" data-height="147" data-width="344" height="147" id="rg_hi" src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcR84zfIT4Anp9fNwOe-sfBmqcsxFf7foYK5HkYQprmw96ctBmS2iA" style="height: 147px; width: 344px;" width="344" /></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: white;">BBQ'd 60 <strong>chickens</strong> sitting on <strong>beer cans...</strong></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: white;">made 350 <strong>posh fish fingers...</strong></span></span><br />
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<span style="color: white; font-family: Verdana, sans-serif;"> And finally stirred a lot of tasty <strong>paella</strong>...</span></div>
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<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Not bad for 5 weeks work!</strong></span></div>
create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-32127753744689954472013-05-09T13:11:00.001+01:002013-05-09T13:11:32.653+01:00Where there is smoke there is flavour...it's BBQ time<span style="font-family: Verdana, sans-serif;">Here at cr<b>eat</b>e, we love nothing better than a BBQ. </span><br />
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<span style="font-family: Verdana, sans-serif;">During the summer months we can be found at some of our favourite venues grilling, charring and spit roasting. We love it so much that our new venue <a href="http://www.cannonbridgeroofgardens.com/">Cannon Bridge Roof Gardens</a> is dedicated to the great British 'barbie'. As we speak the trusty cr<b>eat</b>e BBQ is being hoisted up (by crane!) to it's new home above the station, in preparation for tonight's <b>Cannon Bridge Roof Garden Summer Launch.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3IVQDmPGMzdu_8tmg0GsUhElSWvZ4S6HqglptGJg24B0wNyTX0gGO2pN9QgMIkG12UimIwPwirXJAO98l8Bhnq_EbHKvVhdaW-GM6InFp0zHODgI01HOjucgtotnraVng_8SEStNz0xF/s1600/cannon+new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3IVQDmPGMzdu_8tmg0GsUhElSWvZ4S6HqglptGJg24B0wNyTX0gGO2pN9QgMIkG12UimIwPwirXJAO98l8Bhnq_EbHKvVhdaW-GM6InFp0zHODgI01HOjucgtotnraVng_8SEStNz0xF/s320/cannon+new.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">In honour of our exciting new project we thought we should share with you some of our tips, ideas and general BBQ expertise ahead of the big event.</span><br />
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<span style="color: purple;"><span style="font-family: Verdana;"><b>1. INGREDIENTS</b></span></span><br />
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<span style="font-family: Verdana;">We never thought we would say it but BBQing isn't all about meat. Fish and particularly shellfish are a great alternative; what could be nicer than a half </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zVMG5jm_xk_i5fyeIWReOLsuPwsMOKN4W0grOdG5PYr3Luu5tmZeKwGlLebdYHQPYZ3H6QvwxJbd3pa7wb00hV7rHT7VajH4zpBT64wDsS4ZXKZCmnwZoJlb3R2meKf9nr7lXLQQGhav/s1600/130-grilled-lobster400.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zVMG5jm_xk_i5fyeIWReOLsuPwsMOKN4W0grOdG5PYr3Luu5tmZeKwGlLebdYHQPYZ3H6QvwxJbd3pa7wb00hV7rHT7VajH4zpBT64wDsS4ZXKZCmnwZoJlb3R2meKf9nr7lXLQQGhav/s320/130-grilled-lobster400.jpg" width="320" /></a></div>
<span style="font-family: Verdana;">lobster and crab claws basted with lots of delicious flavoured butter, or scallops cooked in the shell giving off salty toasted sand aromas.</span><br />
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<span style="font-family: Verdana;"><span style="font-family: Verdana;">Grilled cheese is always a winner, but try thinking beyond haloumi. Why not bake some feta or goats cheese in a tin foil parcel with oregano and lemon juice. </span></span><br />
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<span style="font-family: Verdana;"><span style="font-family: Verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yWubFegQaw_muwYaTPVJyw9f27n0YWIBu8dRr5nnKsjbWEYt_F69RicRdLvCEBlzmuu0KMfM-M5MHpti4Xs63CZdSUR5A1ZW3qbC5BvuAyRDHntlEcwi0q8mA-EykRMYkEnFot2Yk24B/s1600/7038600323_774906c17d_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yWubFegQaw_muwYaTPVJyw9f27n0YWIBu8dRr5nnKsjbWEYt_F69RicRdLvCEBlzmuu0KMfM-M5MHpti4Xs63CZdSUR5A1ZW3qbC5BvuAyRDHntlEcwi0q8mA-EykRMYkEnFot2Yk24B/s320/7038600323_774906c17d_z.jpg" width="320" /></a></span></span></div>
<span style="font-family: Verdana;"><span style="font-family: Verdana;">Or how about baking a whole wheel of brie in it's wooden box studded with garlic, thyme and honey (just remember to soak the wooden box first, I have known people to soak it in <i>white wine</i> but water does just as well!)</span></span><br />
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<span style="color: purple;"><span style="font-family: Verdana, sans-serif;"><b>2. MARINADING </b></span></span><br />
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<span style="font-family: Verdana, sans-serif;">A delicious homemade marinade is a marvellous thing, you ideally want to marinade overnight but avoid using:</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>extra virgin olive oil </b>- it will burn at a lower temperature and produce a lot of </span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF7UuOG1IGZM0xHrPBecxwPhhdftsYI7Z9UbQkJkJxuWMtgU7pu9NPt7l5WfjlZXJfbYLt8lOon3e0Izs7jbxrKI5VCZ2GbhMcA09DQgxOufYYfB1yRqZ5TuJGrZMFadneHHphKjNKOBk/s1600/BBQ+lamb.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF7UuOG1IGZM0xHrPBecxwPhhdftsYI7Z9UbQkJkJxuWMtgU7pu9NPt7l5WfjlZXJfbYLt8lOon3e0Izs7jbxrKI5VCZ2GbhMcA09DQgxOufYYfB1yRqZ5TuJGrZMFadneHHphKjNKOBk/s320/BBQ+lamb.JPG" width="212" /></a></span></div>
<span style="font-family: Verdana, sans-serif;">smoke, use a light olive or vegetable oil and save the extra virgin for your vinaigrette or dressings</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>citrus fruits</b> - will break down the proteins of the meat and dry it out although a good squeeze over the meat during cooking is a better option, you can always rub the grill with half a lemon once the grill is hot, this will also remove any grease, add some flavour and hopefully stop the meat from sticking!</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>be adventurous -</b> try using a few unusual flavours in your marinades, buttermilk tenderises meat and hold spicy flavours really well, but just don't pack too much punch, you want to be able to taste the meat not mouth fulls of marinade!</span><br />
<span style="color: purple;"><br /></span><span style="color: purple;"><span style="font-family: Verdana;"><b>3. GETTING STARTED</b></span></span><br />
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<span style="font-family: Verdana;">BBQ'ing is still cooking! You're best to have someone at the BBQ who can cook rather than a have-a-go hero, if they can't cook inside they shouldn't be cooking outside!</span><br />
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<span style="font-family: Verdana;">Try putting some fresh herbs on the BBQ coals. Sage, rosemary and thyme work particularly well and will give off amazing smells as well as imparting a </span><br />
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<span style="font-family: Verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNPuiL-yzFrdChyphenhyphen403EyUMj7LYnn3Vr8BFiCmgtKncA-vX93c-QoQPui9dKknJshh241JJCFEnhM3PserhOfl4PS5LcK0U7qZoX0DKsPh34PD5HYb9pMhk1T_F3cZT-9FiQvyjXWdRxgt/s1600/5887995240_e341ae6fc0_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNPuiL-yzFrdChyphenhyphen403EyUMj7LYnn3Vr8BFiCmgtKncA-vX93c-QoQPui9dKknJshh241JJCFEnhM3PserhOfl4PS5LcK0U7qZoX0DKsPh34PD5HYb9pMhk1T_F3cZT-9FiQvyjXWdRxgt/s320/5887995240_e341ae6fc0_o.jpg" width="320" /></a></span></div>
<span style="font-family: Verdana;">flavour into the food. You can always throw on some soaked wood chips to impart a smokey flavour to the coals if you aren't using wood.</span><br />
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<span style="font-family: Verdana;">Don't use lighter fluid, it will taint the food you are grilling! </span><br />
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<span style="color: purple;"><span style="font-family: Verdana;"><b>4. GRILLING</b></span></span><br />
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<span style="font-family: Verdana;">Try not to overload the BBQ, you run the risk of the food steaming rather than caramelising!</span><br />
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<span style="font-family: Verdana;">Don't prod, poke, turn frequently or flatten the meat with your BBQ tools, although it may look good or like you are doing something beneficial, it actually just forces the juices out of the meat and reduces the likeliness of an all over golden crust. Just put the meat on, turn once or twice during the cooking and sit back with a glass of Pimms.</span><br />
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<span style="font-family: Verdana, sans-serif;">You don't just have to use the grill, you can use the coals or wood embers. Wrapping vegetables like potatoes in heavy duty tin foil and placing around the edge of the fire will allow you to concentrate on getting everything else cooked to perfection (or making that special glass of Pimms.)</span><br />
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<span style="color: purple;"><b><span style="font-family: Verdana, sans-serif;"> 5. EATING</span></b></span><br />
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<b><span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9uriAKRztAZa79r40-PsUHgUhZxahi4FmpokynwtPTXjdD53pJp9phZHZU7zAC5WyeOIlc4KxlbWQK1RxBLqoVF3ZSLhr2QAsHwvQJG9WQ5QCa-BR0vhVFFtrhdiIilJcwqYxq2BerVq/s1600/5887427521_6b4d709443_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9uriAKRztAZa79r40-PsUHgUhZxahi4FmpokynwtPTXjdD53pJp9phZHZU7zAC5WyeOIlc4KxlbWQK1RxBLqoVF3ZSLhr2QAsHwvQJG9WQ5QCa-BR0vhVFFtrhdiIilJcwqYxq2BerVq/s320/5887427521_6b4d709443_o.jpg" width="213" /></a></span></b></div>
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<span style="font-family: Verdana;">Time to go condimental; no BBQ is complete without an array of sauces. </span><br />
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<span style="font-family: Verdana;">Here at cr<b>eat</b>e we like to do things ourselves from making our own BBQ sauce using left over coca cola, to roasting apples until soft and sweet for hog roasts. </span><br />
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<span style="font-family: Verdana;"><span style="font-family: Verdana;">Even the humble chicken thigh will taste amazing with some herby homemade mayonnaise. </span></span><br />
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<br />create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-27220120657560029022013-04-19T14:55:00.007+01:002013-04-22T12:44:57.893+01:00April 'Create the Seasons'<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9L9YUGEobEXvsu5Kb8BkTBbx1eX1wvsb6kfWlIN1c96P5wkt7ASpNb-vfQPtHo1P4kTVLNNr2mWOqrEAwqH-TW80eIvl8qs2_T-w54HiNiJV-ncVJHK7xl_p26wnyo1TsKP1hxWsnAH8h/s1600/Fullscreen+capture+31012013+134204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="42" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9L9YUGEobEXvsu5Kb8BkTBbx1eX1wvsb6kfWlIN1c96P5wkt7ASpNb-vfQPtHo1P4kTVLNNr2mWOqrEAwqH-TW80eIvl8qs2_T-w54HiNiJV-ncVJHK7xl_p26wnyo1TsKP1hxWsnAH8h/s400/Fullscreen+capture+31012013+134204.jpg" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">April marks the culinary gateway to Spring, and without being too ambitious, Summer, which should be just around the corner (perhaps with a few April showers in-between to be expected). </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cold hands we can handle, but when the recent weather has been threatening to affect the English asparagus season, enough is enough! With the weather a little warmer now, English asparagus is slowly making it's way into our kitchen, we just need a few more warm days to really get the ultimate spring treat in abundance. In the meantime, how about enjoying a day out at the market to get your hands on a few other bits and pieces April has to offer...</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: purple;"><b><span style="font-size: large;">Spring Lamb: not just for Easter! </span> </b></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Lamb is such a forgiving meat, it works well paired up with robust spices, anchovies and classic provencal herbs. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">However, to show off it's true colours, try it with some best of British flavours like a wild garlic and hazelnut stuffing or a heather honey and lavender crust.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLwugf8X7A7TVsrg6Br_9nkRRTxip6OOEziTVmIsxivHMBq1EXQeUXo2q0cDpFkvCAha6Yez0-cXVSfrMH7rpzgtZIc9nhpyWqFC4Yn_FBR_bjzhRbsrmEJWKjzKayG4zCKcyTPNGDclf/s1600/mushrooms.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLwugf8X7A7TVsrg6Br_9nkRRTxip6OOEziTVmIsxivHMBq1EXQeUXo2q0cDpFkvCAha6Yez0-cXVSfrMH7rpzgtZIc9nhpyWqFC4Yn_FBR_bjzhRbsrmEJWKjzKayG4zCKcyTPNGDclf/s320/mushrooms.jpg" width="320" /></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana, sans-serif; mso-bidi-font-family: MyriadPro-Cond; mso-bidi-font-size: 10.0pt;"><o:p><b> </b></o:p></span></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif; mso-bidi-font-family: MyriadPro-Cond; mso-bidi-font-size: 10.0pt;"><o:p><span style="font-size: large;"><span style="color: purple;"><span style="font-family: Verdana, sans-serif; mso-bidi-font-family: MyriadPro-Cond; mso-bidi-font-size: 10.0pt;"><b>Wild Pickings: there is such thing as a free meal!</b></span></span></span> </o:p></span></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana, sans-serif; mso-bidi-font-family: MyriadPro-Cond; mso-bidi-font-size: 10.0pt;"><o:p> </o:p></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana, sans-serif; mso-bidi-font-family: MyriadPro-Cond; mso-bidi-font-size: 10.0pt;"><o:p>Follow your nose and go foraging for wild garlic, battle the elements and scour the cliff tops for sea beet, or rummage through the undergrowth for wild mushrooms. Spring means juicy little shoots; some of which are on your doorstep. Just make sure you know what you are picking and who you are picking it from! </o:p></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: purple; font-size: large;"><o:p><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Coastline Crab: get cracking</span> </o:p></span></span></h3>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Our crab comes from the fishing town of Salcombe in Devon, famous for it's crustational catch. The fisherman swear by a secret "sweet spot" which produces some of the most delicious meat. Although it is a closely guarded secret in the crabbing community, it is the location of the catch which makes all the difference in the meat. The fishermen avoid "crabbing" along the coastline and head out to deeper waters, where the undercurrant encourages the crab to grow strong muscles, making the meat even more delicious!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sadly the majority of British crab ends up on the European markets, so get cracking (sorry bad pun again) and buy British crab.</span></span></div>
create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-41712909225325829702013-04-08T17:39:00.004+01:002013-04-10T17:21:36.241+01:00Are you ready for Spring Summer 13? We certainly are<span style="font-family: Verdana, sans-serif;">After weeks of tastings, plating and cooking we have launched our new <b>Spring Summer 2013</b> menus. In an attempt to encourage the summer sun we have scoured the UK coastlines, farms and fields for the finest seasonal produce that our fair isle has to offer.</span><br />
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<span style="font-family: Verdana;">The menus this summer have a strong theme of "re-invention", whether it is taking a cult classic like a summer pudding, jamming it full of delicious cherries and beetroot and serving it with a perfectly pink duck breast or pressing a classic club sandwich and serving it along side a marinated breast of spring chicken, this is 'meat and two veg' with a difference. </span><br />
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<span style="font-family: Verdana;">Our desserts are always a talking point, beautifully presented, scented and tasting - this summer is no exception. We have retro chocolate mud pie with summer berries and chocolate popped rice and an amazing peach and miso arctic roll. They are the perfect talking point for any dinner, assuming people will want to talk rather than just indulge in our desserts.</span><br />
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<span style="color: purple;"><span style="font-family: Verdana, sans-serif;"><b>A small taster</b></span><span style="font-family: Verdana, sans-serif;"><b>...</b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><b>english pea pannacotta (v)</b></span></div>
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<span style="font-family: Verdana, sans-serif;">with chargrilled pea pods, whipped cornish yarg, red mustard frills and poppy seed white toast wafers</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>salcombe bay crab</b> </span></div>
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<span style="font-family: Verdana, sans-serif;">with honeydew and watermelon tartare, pineapple vinaigrette, pineapple crisps and baby coriander</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>breast of chicken rolled in tomato flakes and thyme</b></span></div>
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<span style="font-family: Verdana, sans-serif;">with pressed club sandwich, sautéed sugar snaps, baby beetroot and herb cream sauce </span></div>
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<span style="font-family: Verdana, sans-serif;">with tarragon and fresh honeycomb ice cream, strawberry pesto and freeze dried strawberry and popped rice</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>pink rhubarb sherbet</b></span> <span style="font-family: Verdana, sans-serif;"></span></div>
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<span style="font-family: Verdana, sans-serif;">with homemade custard creams, marshmallow with pink peppercorn and orange gel</span></div>
create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-55538866927970465822013-02-26T22:32:00.002+00:002013-02-26T22:48:41.050+00:00What you have all been waiting for...dessert!<div class="separator" style="clear: both; text-align: center;">
<strong><span style="color: purple; font-family: Verdana, sans-serif; font-size: large;">“The Masque”</span></strong></div>
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<span style="font-size: large;"><strong><span style="color: purple; font-family: Verdana;">Beetroot, Apples & Pears</span></strong></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">candied baby beetroot, beetroot crisps and sweet beetroot crumble, </span><span style="font-family: Verdana, sans-serif; font-size: large;">apple blancmange “scotch egg”, </span><span style="font-family: Verdana, sans-serif; font-size: large;">spiced apple cake & free form apple sponge</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">& pear chantilly and honey cress.</span></div>
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</span><span style="font-family: Verdana, sans-serif; font-size: large;">Words don't really do this beautifully designed dessert enough justice, so here are some photos....</span><br />
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<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;">180 edible white chocolate red velvet sprayed cloches...</span></div>
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<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;">'The Masque'</span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><strong><span style="color: purple;">Now it's time to head downstairs to the transformed Undercroft; James I's original drinking den. Enjoy a damson gin martini, grab a scoop of baked somerset brie studded with garlic and rosemary, a slice of vintage farm house cheddar, blue cheese and some marzipan fruits from the petit four station.</span> </strong></span></span></div>
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create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-57657926466302910102013-02-26T21:28:00.003+00:002013-02-26T22:46:43.340+00:00Dinner for our 180 guests is served...<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; margin-left: 1em; margin-right: 1em; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Quick look up at the ceiling whilst you have the chance, in a few minutes time you will not want to look away from your plate. Painted by Reubens and installed onto the ceiling in 1636 it is the last remaining in-situ ceiling painting. It depicts The Union of the Crowns, The Apotheosis of James I and The Peaceful Reign of James I. </span></div>
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<span style="font-family: Verdana;"></span><span style="font-family: Verdana, sans-serif;"> Have you seen the waitresses and waiters in their masks? This is our nod to the Masque's, a type of play written as court entertainment and often performed at Banqueting House. What's in front of you though, what's in the little kilner jar, it looks exciting? <span style="color: purple;"><em><b>Un-hinge the lid and breath in deeply.....</b></em></span></span><b><span style="font-family: Verdana;"></span><span style="color: purple;"><em> </em></span></b><span style="font-family: Verdana, sans-serif;"><b><span style="color: purple;"><em>can you smell and see the smoke?</em></span> </b>This is your amuse of <strong><span style="color: purple;">smoked salmon tartare.</span> </strong>Smoking has been a common method of preserving meat and fish for centuries, this salmon has smoked over oak wood chips.</span></div>
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<span style="font-family: Verdana, sans-serif;">It must be time for the main course, those trumpets can only mean one thing. </span></div>
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<span style="font-family: Verdana;">How Regal, a <span style="color: purple;"><strong>three bird roast of goose, duck and chicken encapsulating pistachio and winter herb force meat stuffing</strong></span>. Make sure you get a glimpse of <b><span style="color: purple;">Adam Byatt and our chefs</span></b> carving in front of the throne. It's not all about the meat though, don't those vegetables look amazing <strong><span style="color: purple;">parsley mash, confit thyme roasted sand carrots and braised red cabbage with apples and pears.</span> </strong>Dig in and help yourselves there is plenty to go around. Just save room for dessert, trust us, it is seriously worth waiting for.</span><br />
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<span style="font-family: Verdana;"><span style="font-size: large;"><a href="http://www.adambyatt.co.uk/">Adam Byatt</a> and Alan Lucas, Executive Chef</span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJihOfp2STPuVyjIIkKoKuH1VutQFGwi3qdnLfnnyWMrMSsRfcxzQB8ke-m7u1S62qM7t__ARVqZJ1wBs69ZFfw3cxx19sT0thhDPIqnpN38yn4qyNZWwVk9eqUc0GHU4Lz8fl7va1vZ16/s1600/P1050889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJihOfp2STPuVyjIIkKoKuH1VutQFGwi3qdnLfnnyWMrMSsRfcxzQB8ke-m7u1S62qM7t__ARVqZJ1wBs69ZFfw3cxx19sT0thhDPIqnpN38yn4qyNZWwVk9eqUc0GHU4Lz8fl7va1vZ16/s400/P1050889.JPG" width="400" /></a></div>
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create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-76587665051831089772013-02-26T19:46:00.002+00:002013-02-26T19:51:07.135+00:00Canapés in The Undercroft, Banqueting House<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://www.blogger.com/" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Verdana, sans-serif;">No, no, your eyes and taste buds are not deceiving you, that was <b><span style="color: purple;">meat fruit</span></b>, the clever cr<b>eat</b>e kitchen have been practicing for weeks on this historical delicacy, but don't eat too many there's more to come...</span><br />
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<span style="font-family: Verdana, sans-serif;">Did you like the <strong><span style="color: purple;">cauliflower blancmange with crispy sage</span></strong>? They were originally made in James I's era to show off the skills of the chefs. We think, in 2013 that our little rounds of <b><span style="color: purple;">black pudding with fried quails egg</span></b> show of our creative chef skills. How about those <strong style="color: purple;">corn fallow deer with damson cheese, whipped curd and baby cress </strong><span style="color: white;">canapés?</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Now back to the bar again to grab a glass of champagne as all this food is making you thirsty! Apparently there is a tray of <b><span style="color: purple;">sustainable rope grown mussels</span> </b>with crispy english pancetta, parsley breadcrumbs and parsnip puree served in the shells and <b><span style="color: purple;">gilded quails eggs</span> </b>with celery salt being passed around in that direction, who doesn't love edible silver?</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Did you get distracted by the beautiful looking <b><span style="color: purple;">smoked eel</span> </b>with horseradish curd, beetroot caviar and rock chives and the<span style="color: purple;"> </span><b><span style="color: purple;">london gin cured salmon</span> </b>on toasted sippets with whipped caviar sour cream and borage cress. Who knew eel was so tasty!</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">It must be nearly time for dinner but not before you try the<span style="color: purple;"> <b>scotch woodcock </b></span></span><span style="font-family: Verdana, sans-serif;">of creamy scrambled egg served in little egg shell with anchovy soldiers, what fun presentation! Oh and there goes a tray of </span><b style="font-family: Verdana, sans-serif;"><span style="color: purple;">olde sussex rarebit trencher</span>.</b><br />
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<span style="color: purple; font-family: Verdana, sans-serif;"><strong>Did you hear the trumpet? It must be time for dinner; get ready to dine like a King at the opulent banquet. Enjoy the speeches!</strong></span><br />
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create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-5700393954020299582013-02-26T17:31:00.000+00:002013-02-26T17:42:02.624+00:00Create Venue Dinner 2013<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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<span style="color: purple; font-family: Verdana; font-size: large;">Welcome to the virtual tour of </span><br />
<span style="color: purple; font-family: Verdana; font-size: large;">cr<b>eat</b>e's 2013 Venue Dinner!</span><br />
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<span style="color: purple; font-family: Verdana; font-size: large;">Set up is underway at Banqueting House, here's a sneak peek...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwl65IjVgfMINd4Dw2cd0XfKTFNBkJ6-2iKCnYPEXf62a8cGxszWUijoX5nQ9ubra7zKw86TxHtsWZ7ykCoWGw0tbJlKwtqWub2u-VYs9eQsYLzlr7imiWnBxTMa6NNrqNCzo9yBZsyn3/s1600/snippet+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwl65IjVgfMINd4Dw2cd0XfKTFNBkJ6-2iKCnYPEXf62a8cGxszWUijoX5nQ9ubra7zKw86TxHtsWZ7ykCoWGw0tbJlKwtqWub2u-VYs9eQsYLzlr7imiWnBxTMa6NNrqNCzo9yBZsyn3/s400/snippet+2.jpg" width="400" /></a></div>
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</span><span style="font-family: Verdana, sans-serif;"><span style="color: white; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: white;">cr<b>eat</b>e are taking inspiration from the fascinating history of Banqueting House and the origins of a party at the prestigious venue. Our team of food and party designers have devised an evening based on a</span> </span><span style="color: #003572; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin;"><span style="color: white;">journey through typical hospitality of the Stuart era; </span><span style="color: purple;"><b>farm and field peasant life</b></span><span style="color: white;">, an opulent banquet with a </span><span style="color: purple;"><b>“royal roast”</b></span><span style="color: white;"> and finishing with (cr</span><b style="color: white;">eat</b><span style="color: white;">e's homemade) damson gin cocktails in </span><span style="color: purple;"><b>James I’s original drinking den</b></span><span style="color: white;">.</span></span></span></div>
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<span style="color: #003572; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif; font-size: small;"><span style="color: white;"><b>The Undercroft Market Stalls</b></span></span></span><br />
<span style="color: #003572; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif; font-size: small;"><span style="color: white;">Once you have bustled passed </span><strong><span style="color: purple;">Adam's Byatt's seafood station</span></strong><span style="color: white;"> and picked up some delicious crab mayonnaise on baby gem leaves and tasted the freshly shucked oysters, </span></span></span><span style="color: #003572; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif; font-size: small;"><span style="color: white;">make sure you get involved in </span><strong><span style="color: purple;">James I pie and pint station</span></strong> <span style="color: white;">from Alan Lucas and the cr</span><strong style="color: white;">eat</strong><span style="color: white;">e chefs and warm up with a little pint of beef consommé with horseradish foam. Why not ask the chef to carve you a slice of quails egg gala pie or wild boar and apple amongst others?</span></span></span></div>
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<span style="color: #003572; font-family: 'Verdana','sans-serif'; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin;"><span style="color: white; font-size: small;">Now quickly get to the bar and have a mini tankard of warm spiced apple cider and grab a</span><span style="font-size: small;"><span style="color: purple;"> <strong>quail and pineapple lollipop</strong></span><span style="color: white;">, you can regale to your friend that pineapples symbolise hospitality and in the ol</span></span></span></span><span style="color: white; font-family: Verdana, sans-serif;"> be hired by the hour to show off to your guests!</span><br />
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<span style="color: white; font-family: Verdana, sans-serif;">Next, the glorious canapés...</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: purple; font-size: large;"><b><br /></b></span></span>create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-49047674561142565332013-02-14T17:39:00.001+00:002014-10-29T12:11:34.075+00:00Who says Valentines Day has to be all about chocolates and flowers<span style="font-family: Verdana, sans-serif;">To the cr<b>eat</b>e kitchen, Valentine's Day is all about cooking the food we love for people who love our food; although chocolates and flowers are obviously appreciated too! </span><br />
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<span style="font-family: Verdana, sans-serif;">Rather than big pink cupcakes, lollies, marshmallow hearts and strawberries dipped in chocolate, try adding touches of pink to your dishes like pink rhubarb, sour cherries or perfectly pink lamb. We think this year we're all about avoiding the Valentines overkill (although we won't deny, we do still like the big pink cupcakes, marshmallow hearts and strawberries dipped in chocolate!) </span><br />
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<b><span style="color: purple;"><span style="font-family: Verdana, sans-serif;">Here's what has been coming out of our tasting room love nest recently...</span></span></b><br />
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<b><span style="font-family: Verdana, sans-serif;">dark chocolate and salted caramel verrine</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">poached scottish salmon </span></b></div>
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<span style="font-family: Verdana, sans-serif;">with lightly pickled ribbons of cucumber and pink rhubarb</span></div>
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<b><span style="font-family: Verdana, sans-serif;">wasabi pea crusted rack of lack</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">chargrilled quail with pickled rapsberries and pear</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">juniper seared duck with sour cherries and rosemary</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><span style="color: purple;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: x-large;">Happy Valentines Day to all! </span></i></span></span></span></b></div>
create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-51727617285473293502013-01-31T14:12:00.000+00:002013-01-31T14:12:47.438+00:00February 'Create the Seasons'<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">We admit this time of year is pretty gloomy, so why not cook yourself into a good mood, as there are an abundance of seasonal fruit, vegetables and other British produce to perk you up.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="color: purple;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Seville Oranges</b></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Marmalade was invented in Scotland in the late 18th Century by a savvy shopkeeper who unknowingly bought a cargo of bitter oranges. In a desperate plea to get his money's worth his wife turned it into jam; it seems that behind every successful man there is a quick thinking woman! This weekend, venture to your local market and buy yourself some Seville or blood oranges and cook up a batch of marmalade. A pretty sticky affair but definitely worth the effort.</span></span><br />
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<span style="color: purple;"><span style="font-family: Verdana,sans-serif;"><b>Yorkshire Rhubarb</b></span></span></div>
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<span style="font-family: Verdana,sans-serif;">Yorkshire rhubarb or forced rhubarb is at it's pinkest at this time of year. The rhubarb is grown in pitch black sheds in a 9 square mile triangle in West Yorkshire, deprived of natural light and picked by candle light to keep it sweet and pink. Rhubarb is technically a vegetable, however you decide to eat it, it is delicious especially with homemade custard!</span></div>
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<span style="color: purple;"><span style="font-family: Verdana,sans-serif;"><b>cr</b>eat<b>e's humble pink rhubarb and elderflower custard tart </b></span></span></div>
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<span style="color: purple;"><span style="font-family: Verdana,sans-serif;">with ginger bread cream, poached rhubarb and rhubarb curd </span></span></div>
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<span style="color: purple;"><span style="font-family: Verdana,sans-serif;"><b>Mussels</b></span></span></div>
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<span style="font-family: Verdana,sans-serif;">The general rule with shellfish is to only eat them in months that include the letter "R", but at this time of year they are at their best. Mussels are not the most beautiful shellfish, but are packed with the flavour of the sea, and the shells make the most perfect natural canapé spoon.</span></div>
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<span style="color: purple;"><span style="font-family: Verdana,sans-serif;"><b>cr</b>eat<b>e's sustainably rope grown mussels </b></span></span><br />
<span style="color: purple;"><span style="font-family: Verdana,sans-serif;">with parsley and shallot salsa</span></span></div>
create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-29960922546045593272013-01-25T13:52:00.002+00:002013-01-25T15:07:44.556+00:00Quintessentially Create<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;">Last night cr<b>eat</b>e teamed up with one of our brand new venues, </span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: purple;"><b><a href="http://www.29portlandplace.com/index.html">29 Portland Place</a></b></span>, <span style="color: purple;"><b><a href="http://createfoodlondon.blogspot.co.uk/2013/01/quintessentially-create.html">Quintessentialy Events</a></b></span> and <b>Tom Parker-Bowles</b> </span><br />
<span style="font-family: Verdana,sans-serif;">for a Burns Night bonanza.</span></div>
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<span style="font-family: Verdana,sans-serif;">Tom kindly donated some of his delicious canapé recipes to go alongside cr<b>eat</b>e's tailor made menu, full of handpicked Scottish produce and some Scottish classics re-invented for the occasion.</span></div>
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<b><span style="color: purple;"><span style="font-family: Verdana,sans-serif;">The evening kicked off with some tasty canapés... </span></span></b></div>
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<span style="font-family: Verdana,sans-serif;"><b>little cups of cullen skink</b></span></div>
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<span style="font-family: Verdana,sans-serif;"><b>whisky cured salmon with a mustard sauce</b> <b>served on oatcakes</b></span></div>
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<span style="font-family: Verdana,sans-serif;"><b>scotch rarebit</b></span></div>
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<span style="font-family: Verdana,sans-serif;"><b>cr</b>eat<b>e's (now infamous) pint of scottish prawns</b></span></div>
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<b><span style="color: purple;"><span style="font-family: Verdana,sans-serif;">Followed swiftly by a traditional haggis with neeps and tatties </span></span></b></div>
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<b><span style="color: purple;"><span style="font-family: Verdana,sans-serif;">A magnificent main course of...</span></span></b></div>
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<span style="font-family: Verdana,sans-serif;"><b>rare roasted fillet of buccleuch beef</b></span></div>
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<span style="font-family: Verdana,sans-serif;">with potato topped scotch pie filled with confit beef cheek, wilted spinach, scottish girolles mushrooms and mcewans ale reduction </span></div>
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<b><span style="color: purple;"><span style="font-family: Verdana,sans-serif;">Finished off with...</span></span></b></div>
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<span style="font-family: Verdana,sans-serif;"><b>tipsy laird</b></span></div>
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<span style="font-family: Verdana,sans-serif;">free form vanilla sponge, scottish raspberry jelly, heather honey macaroons and a drambuie chantilly cream</span></div>
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create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-38927690138285291272013-01-14T10:53:00.002+00:002013-01-14T16:08:32.331+00:00Adam Byatt on Saturday Kitchen <span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">There's not a single person at cr<b>eat</b>e food and party design who won't be attempting Adam Byatt's 'Coq au vin with parsley mash' as seen on Saturday Kitchen this weekend. Deliciously hearty, packed full of seasonal ingredients and a certain winter warmer in this cold weather spell. Give it a go too, with the recipe below...</span></span><br />
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<span style="color: purple;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="http://www.bbc.co.uk/food/recipes/coq_au_vin_with_parsley_54127">Click here for Adam Byatt's recipe</a></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FmmOW_MCVO37TIJ8bs5fsSsDCc8Yvf1ATQEfwB5TNji0k2H9QEvETa0shuLdZFRrETiys6wn4PteE2YARQvmyuU5y-mKvryva6bm7YpGBQCF_0UZnKT1lXv-r3wbpSz_oEVfXGvowSIk/s1600/Collages13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FmmOW_MCVO37TIJ8bs5fsSsDCc8Yvf1ATQEfwB5TNji0k2H9QEvETa0shuLdZFRrETiys6wn4PteE2YARQvmyuU5y-mKvryva6bm7YpGBQCF_0UZnKT1lXv-r3wbpSz_oEVfXGvowSIk/s320/Collages13.jpg" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://www.createfood.co.uk/news/adam-byatt-catering-partnership/">Adam Byatt is exclusively available to cr<b>eat</b>e's clients at tastings and events. Click here for further details. </a></span></span></div>
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create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-43459278641048164062013-01-10T16:26:00.000+00:002013-01-10T17:06:13.505+00:00Raymond Blanc at Adam Byatt's Trinity Restaurant<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.createfood.co.uk/news/adam-byatt-catering-partnership/"><img border="0" height="83" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYc7RGha2xJwkcG1DpKjZwgHmn_n3n0sAOysPF-KHdors8Ta3x_1zy3rRvQTwTyoQIlAcclJPJLM1VsqF0Ibb2KZJLGu8EQOe-w6SuyH3ZBqC0Z5T3o7XiZM3-8FSAz3qCtV7LlD3RWIg/s200/Create+High+Res-024.jpg" width="200" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">A legend of the culinary world, Raymond Blanc, visited cr<b>eat</b>e's Consultant Chef's <a href="http://www.trinityrestaurant.co.uk/">Trinity Restaurant </a> recently, regarding his experience there as "exceptional" on his blog. Here at cr<b>eat</b>e, we have long been fans of Trinity and indeed <a href="http://www.adambyatt.co.uk/">Adam Byatt</a> and are delighted to be in partnership with him, offering our corporate and private clients the opportunity to enjoy Adam Byatt's exclusively designed British menus and presence at tastings and events.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">We agree with Raymond in his blog post below, if you haven't been to Trinity, you must go!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohvlS_siZUq25aGdJ0nY2f-a5dvVBAIF3vifAZeSFcvOFodgjRkEgWnwHCeZDyoljRHlZdYGi2vcDgjK_ZL2-9bQhcRzHI-uZ33L8ysdld3-jpGzOhmWn6CcmOqNRyTabz2oFKayYfQAC/s1600/RB-and-Adam-Byatt.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohvlS_siZUq25aGdJ0nY2f-a5dvVBAIF3vifAZeSFcvOFodgjRkEgWnwHCeZDyoljRHlZdYGi2vcDgjK_ZL2-9bQhcRzHI-uZ33L8ysdld3-jpGzOhmWn6CcmOqNRyTabz2oFKayYfQAC/s320/RB-and-Adam-Byatt.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: Georgia,"Times New Roman",serif;">Raymond said, <i>"Yesterday I was treated to lunch by my good friend James Steen. He took me to Trinity, a restaurant in Clapham, London, to which I hadn't been before. What an exceptional lunch, full of seasonal ingredients, beautifully cooked and beautifully presented in a lovely and comfortable environment.</i></span></span></span></div>
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<i><span style="color: purple;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Here is a young British chef, Adam Byatt, cooking with great verve and
flair. It is wonderful to see young and talented chefs observing the
guidelines of sustainability, the best ingredients and offering great
value too. Trinity is a lovely restaurant with very much its own style. I
loved the way the food was presented, at one with its surroundings:
hare and partridge served on a beautiful amber-coloured piece of
burnished wood. A truffle from Perigord - the very essence of the season
- allowed to speak (I should say to sing!) for itself. </span></span></span></i></div>
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<i><span style="color: purple;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I will post the whole menu later, but for now I must say thank you to
James for a wonderful lunch and to Adam and his team! I can only urge
you all to go yourselves."</span></span></span></i></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">If you would like a 'cr<b>eat</b>e with Adam Byatt' menu at your event, perhaps the celebrated Chef himself at your tasting or awards dinner, call our sales team on 020 8944 4900 to discuss cr<b>eat</b>e's exciting new partnership.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="http://raymondblanc.com/BLOGS/A-superb-lunch-at-a-great-British-restaurant.aspx">Read Raymond's full blog post here</a><br /><span style="color: purple;"><a href="http://raymondblanc.com/BLOGS/A-superb-lunch-at-a-great-British-restaurant.aspx"></a></span></span></span></span>create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com1tag:blogger.com,1999:blog-7221774079582255402.post-813617942646268472013-01-04T15:33:00.000+00:002013-01-04T15:33:58.306+00:00New Year, New Food, New Trends<div style="text-align: center;">
<span style="font-size: large;"><i><span style="font-family: Verdana,sans-serif;">The cr</span></i><b><i><span style="font-family: Verdana,sans-serif;">eat</span></i></b><i><span style="font-family: Verdana,sans-serif;">e kitchen predicts what's hot </span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: Verdana,sans-serif;">and what's not for 2013 </span></i></span></div>
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<span style="font-size: large;"><i><span style="font-family: Verdana,sans-serif;">(and a few trends we are going to push this year!)</span></i></span></div>
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<span style="color: purple;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Street Food</b></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Back in October when we ate our way through the launch of KERB, the new street food market sensation at Kings Cross Boulevard, it got us thinking...so expect big things from the cr<b>eat</b>e 'str<b>eat' </b>movement this Summer!</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="color: purple;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Recipe resurrections making the classics cool</b></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">History has given us some amazing recipes which have long been forgotten and we think it's about time people remembered them; our menus are going be crammed full of sippets, flummeries and heritage varieties of vegetables.</span></span><br />
<span style="color: purple;"><br /></span><span style="color: purple;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ67mJJe9UUVcH6k5paxMqdQulQ3YP_Sd5LKNOi_3KzBXh0xVI4qY_drdXHgHH_tH9zIyLUCToBsBxeIbbAi-wZVizo6V3xn636S57OQ7Q83dtg2FssVyBJRC4R0Npfxv0clu7h7iH0bYI/s1600/IMG_9976.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ67mJJe9UUVcH6k5paxMqdQulQ3YP_Sd5LKNOi_3KzBXh0xVI4qY_drdXHgHH_tH9zIyLUCToBsBxeIbbAi-wZVizo6V3xn636S57OQ7Q83dtg2FssVyBJRC4R0Npfxv0clu7h7iH0bYI/s320/IMG_9976.JPG" width="320" /></a><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Making sweet savoury</b></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Just
like fashion, food follows trends. Some are good and some are terrible
and some are just plain strange, but if you are clever and can combine
the good and the strange we think, you have an excellent recipe for
success. </span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Our
star dish of Autumn/Winter 2012 was a sirloin of beef with cashel
blue and chard bread and butter pudding, and looking forward, we are
thinking duck and hot cherry and beetroot summer pudding is a must.</span></span><b> </b><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><i><span style="color: purple;"><b>A few more to look out for:</b></span></i></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Trash food - the gourmet junk food. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Gourmet grilling - spit roast cow and vertical bbqs both a spectacle in their own right and here at cr<b>eat</b>e, we are masters at both.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sharing platters - the new tapas!</span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Eating your greens- foraged herbs and baby cress have made greens cool again.</span></span><br />
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create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0tag:blogger.com,1999:blog-7221774079582255402.post-72565143781421906402012-12-21T15:30:00.000+00:002012-12-21T15:30:17.731+00:00On the last day of create christmas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8TD_-KcXCeWvZ6GQqrr4I12GgmxXbgIhq6BM9gZsYg3PyfkUwruvV9_Drgi9oqAOgVviRhNVlyIGTr694_O5vGTOCHJHpB6AhfK0h1XBck4SSjkCOh8ERo_2tyK51guskkjMRwHDPjF9/s1600/Fullscreen+capture+23112012+125028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8TD_-KcXCeWvZ6GQqrr4I12GgmxXbgIhq6BM9gZsYg3PyfkUwruvV9_Drgi9oqAOgVviRhNVlyIGTr694_O5vGTOCHJHpB6AhfK0h1XBck4SSjkCOh8ERo_2tyK51guskkjMRwHDPjF9/s400/Fullscreen+capture+23112012+125028.jpg" width="400" /></a></div>
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<b><i><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="color: purple;">Richard Groves made for me...Christmas Mince Pies</span></span></span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2q2kFStZ8ULXTQ9gsO4TfTW-XryYyfVJqoVstrrbdSLh1rTNZS9YGPqEIG1GNSblijHe3lDGjJMfsb728FEcfujUdYiQx8LkX5QtoqdRualR5aPTKnSn0rDFSKnGblccCgZrYu85vtMz2/s1600/553957_299512273493206_178849932_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2q2kFStZ8ULXTQ9gsO4TfTW-XryYyfVJqoVstrrbdSLh1rTNZS9YGPqEIG1GNSblijHe3lDGjJMfsb728FEcfujUdYiQx8LkX5QtoqdRualR5aPTKnSn0rDFSKnGblccCgZrYu85vtMz2/s320/553957_299512273493206_178849932_n.jpg" width="320" /></a></div>
<span style="color: purple;"><b><i><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Orange pastry:</span></span></i></b></span><br />
<b><span style="font-family: Verdana,sans-serif;">500g plain flour</span></b><br />
<b><span style="font-family: Verdana,sans-serif;">175g icing or caster sugar (I use icing)</span></b><br />
<b><span style="font-family: Verdana,sans-serif;">375g butter</span></b><br />
<b><span style="font-family: Verdana,sans-serif;">Finely grated rind and juice of one large orange</span></b><br />
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<span style="font-family: Verdana,sans-serif;">Sift the flour and sugar into a mixing bowl. Cut the butter into small pieces, stir these into the flour and rub gently with your fingertips until the mixture resembles breadcrumbs. Stir in the grated rind. Then, using a knife, stir in the orange juice until the dough just begins to stick together, add more fresh orange juice if the orange was not juicy enough!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Gather up the dough, wrap in cling film and chill for at least 30 minutes. </span><br />
<span style="font-family: Verdana,sans-serif;">This quantity will make about 24 mince pies. </span><br />
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<span style="font-size: large;"><span style="color: purple;"><i><span style="font-family: Times,"Times New Roman",serif;"><b>Mincemeat:</b></span></i></span></span><br />
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<span style="font-family: Verdana,sans-serif;">If you use bought in mincemeat the addition of a little grated orange rind, chopped apple and brandy will improve its flavour.</span><br />
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<span style="font-family: Verdana,sans-serif;">Roll out the pastry and use a 7.5cm fluted pastry cutter, grease your pie moulds and pop the bottoms in. Fill with mincemeat and put a 5cm top on after moistening the edge of the bottom. Brush the top with milk and bake in a preheated oven (gas mark 7/220c/425f) for 15-20 minutes until golden brown.</span><br />
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<span style="font-family: Verdana,sans-serif;">Deluxe version: Cream 250g full fat cream cheese and 50g caster sugar until smooth. Put a teaspoon of the cheese mixture on top of the mincemeat in each pastry bottom and top with a smaller round top.</span><br />
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<span style="font-family: Verdana,sans-serif;">Serve warm if possible and dust with icing sugar. </span><br />
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<b><span style="font-family: Verdana,sans-serif;">If you are being a complete show off, put a pinch of cinnamon powder in the icing sugar before dusting the mincies and serve with soft brandy butter to complete the hedonistic mince pie ritual.</span></b>create food londonhttp://www.blogger.com/profile/03891134746531859176noreply@blogger.com0