pared lime or lemond rind

salt, for dipping

3 tbsp tequila

3 tbsp orange-flavoured liquer

3 tbsp freshly squeezed lime juice

handful of cracked ice

fine lime rind strips to decorate

1)Moisten the rim of the 2 shallow, stemmed glasses with th lime rind, then dip the edge of the glasses in salt. Shake of the excess.

2) Place the tequilla in a food processor or blender with the liquer, lime juice and cracked ice. Process to blend well.

3) If preferred, strain the drink before pouring into the prepared glasses, taking care not to disturn the salt-coated rim. Decorate with lime rind strips and serve.

4) To make Melon Margaritas, place the melon in a food processor or blender and process to a puree. Add the ice, lime juice, tequila and sugar to taste and process until smooth. Pur into chilled shallow glasses.

5)To make the Frozen Peach Margaritas, blend the frozen fruit, tequila, liquer and lime juice in a food processor or blender to a thick puree. If too thick, add a little peach juice. Pour into chilled shallow glasses and serve.

Melon Margaritas

1 small flavourful cantalupe melon,

peeled, deseeded and diced, several  large handfuls of ice

juice of 1 lime

100ml of tequilla

sugar to taste

Frozen Peach Margaritas

1 peach, stoned, peeled, sliced and frozen, or an equal amount of ready frozen peaches

50 ml tequila

50ml peach or orange flavoured liqueur

juice of half lime

1-2 tbsp of fresh peach or orange juice if needed.

Serves 4

4 Salmon Steaks  225 grams or 8 ounces]

To Serve

Tomato Wedges

3 Spring Onions, finely chopped

Shredded Lettuce

Marinade

4 garlic cloves

2 tbsp virgin olive oil

pind of ground allspice

pinch of ground cinnamon

juice of 2 limes

1-2 tsp marinade from canned chipotle

chillies or bottled chipotle salsa

1/4 tsp ground cumin

pinch of sugar

salt and pepper

lime slices to garnish

Method

1)To make the marinade, finely chop the garlic and place in a non-metallic bowl with the oil, allspice, cinnamon, lime juice, chipotle marinade, cumin and sugar. Add salt and pepper to taste and stir well.

2) Coat the salmon with the garlic mixture, then transfer to a large, non-metallic dish. Cover with clingfilm and leave to marinate in the refrigerator for 1 hour.

3)Preheat the grill to medium. Transfer the salmon steaks to grill for 3-4 minutes on each side, or until cooked through.  Alternatively, barbecue the salmon steaks.

4) To serve, mic the tomato with spring onions. Place the salmon on individual plates and arrange tomato salad and lettuce alongside. Garnish with lime slices and serve at once.

Anna Venturi launched Italian Secrets catering company in 1995 and was joined by Letizia Tufari eight years later. A mother and daughter team, originally from Milan, the company has grown from their passion for good food and Northern Italian sense of style and design- perfect ingredients for creating chic, polished events.

Italian Secrets offers bespoke catering with a meticulous attention to detail for both the private and corporate market. Their food captures the best kept secrets of an Italian kitchen using the finest, freshest ingredients sourced from specialist suppliers.

Italian Secrets has recently launched London’s first Corporate Cookery Centre- Venturi’s Table. The centre has been custom-built around two, state-of-the-art kitchens to offer groups of business people a unique team building experience built around a fun, relaxed cookery class. During a class, teams of up to 60 can enjoy a gourmet three course meal they have created themselves.

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Italian Secrets Ltd
6 Morie Street
London SW18 1SL
United Kingdom

Tel: +44 208 871 4888
Fax: +44 208 871 4884
Email: enquiries@italiansecrets.co.uk

A team of chefs from England, France, Australia, Thailand & Ireland, with forty years of collective catering experience are available to make your party, wedding or corporate event a success, without stress.
Looking after your staff, clients or family at a party should be easy. Your wedding caterers should take care of everything. We provide catering services for all kinds of events such as christenings, housewarming parties, bespoke conference packed lunches, picnic boxes and cocktail parties etc..

Elegant, simple / sophisticated & delicious food.
Unbeatable value.
Our food reflects our experience in cooking – European / English / International
Menus in ENGLISH not ‘Franglais’.

Foreign words & Terms used sparingly
Ingredients speak for themselves.

Telephone 020 3355 2220
Registered office 63 Camden Road, London, NW1 9EU
UK Company Reg: 5786997

cforms contact form by delicious:days

Efficient and flexible corporate catering services

For over 100 years we have been using a secret catering formula known only to our customers. We have combined Value, Quality and Service and applied them to every event we do.

You may feel that these are just exactly the features that you want in selecting your caterer.

Except we want you to know a little bit more about us.

1. All our prices are shown on this website to help you control your budget.

2. You can contact us to cater for you with only 48 hours notice.

And just as importantly we find companies appreciate our service levels.

We always set-up no matter which option you take so no work for you to do.We provide you with cutlery and crockery, and take it away afterwards.You can have waiting staff in attendance to bring that extra touch of class.Our barbecues come with a chef. He will provide you with perfectly cooked meats and non-meat alternatives.

Freephone number 0800 027 9877.

Stem provides completely bespoke event catering solutions with exceptional food and service to our varied clients based all over the UK and Europe.

With a myriad of creative and influential patrons from Jasper Conran to Diesel International, Artangel to Bloomberg, we tirelessly strive to produce innovative, bespoke eating and drinking experiences.

We insist on using only the finest ingredients, to produce an ever-changing range of internationally and seasonally inspired dishes. These are served by our very own stylish and spirited front of house team with impeccable efficiency and charm.

Call Stem on 0844 800 8253
or email us at martin@stem-london.com.

Lime Food Design, award winning event and contract caterers, offer a highly personal, friendly service on a bed of fresh, locally sourced ingredients scented with contemporary class & sophistication, and a squeeze of the traditional.

With superb, slick management helping to create an innovative look and style, Lime Food Design is all about you. With an ever evolving menu Lime caters for private and corporate events, large and small.

Catering for events in West and East Sussex; Hampshire; London; Dorset; Kent; Hertfordshire; Buckinghamshire; Somerset; Essex; Suffolk and The South, up to the North Counties and overseas.

From classic weddings, canapé parties to picnics, to intimate dinner parties and corporate events, Lime has the food that really makes you go ‘mmm’… from complicated cuisines to neatly presented classics. From delectable canapés to mouth-watering desserts and fabulous dinners, Lime will fulfil all your indulgences.

Our contract and corporate catering is second to none in terms of food, logisitics, service and budgetary planning.

Contact

General Enquiries: info@limefooddesign.co.uk

Telephone: 0844 8440141

Lime Kitchen and Studio:
M3 Riverside, Bridge Road, Littlehampton, West Sussex, BN17 5DF

Ingredients:
200g sliced raw fish (salmon or jellyfish)
100g radish shredded
100g carrot shredded
100g cucumber shredded
100g pickled papaya, shredded (qua yin)
10 pickled leeks, shredded (or sweet onion pickle)
100g pomelo wedges, peeled and separate the sacs (or grape fruit)
50g spring onions, shredded
10g red sweet ginger pickle
10g white sweet ginger pickle
1 tsp shredded kaffir lime (limau perut) leaves
1 shredded red chilli
20g coriander leaves
1 tbsp lemon or lime juice
1 tbsp brandy
20g sesame seeds, toasted
30g peanuts, toasted and ground
¼ cup of garlic oil + 2 tsp sesame oil
150g crispy chips (fried wonton skin)

Sauce:
300g plum sauce
3 tbsp hoisin sauce
1 tsp pepper
1 tsp five-spice powder
3 tbsp honey
3 tbsp lemon juice
Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool for later use.

Method:
1. Prepare all ingredients and arrange on a big round serving plate
2. Mix raw fish with lemon juice and brandy.
3. To serve, pour the sauce over the Yee Sang and sprinkle with five-spice powder.
4. Add a sprinkling of sesame seeds, roasted peanuts and crispy chips or fried wonton skin.

Seasoning:
½ tsp pepper
2-3 tsp five-spice powder (ng heong fun)
1 tbsp sugar
3 tbsp light soya sauce
1 tbsp oyster sauce
2 tsp sesame oil
2 tbsp corn flour or sweet potato flour

Dipping sauce:
4-5 tbsp Thai sweet chilli sauce
3 tbsp Tomato ketchup
1 tsp lime juice
2 pieces of peanut candy (optional)
Sugar to taste

Method:
1. Cut the pork or chicken into small strips.
2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least 1 hour or preferably several hours in the fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.
4. Steam rolls for 5 to 8 minutes. Remove, leave it to cool.
5. In a wok, heat the vegetable oil to 350°F. Fry the rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels.
6. Cut roll into slices and serve with dipping sauce.

Tip: You can keep Lobak in the deep freezer after steaming, deep fry before serving.