A Largely Vegan Wedding Menu

More and more we get asked to cater for vegetarian and vegan weddings as gradually people are starting to take a more active stance on minimising our impact on the planet. The impact we have is something that’s hugely important to us at Ror’s Kitchen, and we try minimise our effects as much as possible. You can read more about our ethics and what makes us an ethical caterer here.

CANAPÉS

  • Veggie Haggis Balls, mango chutney (vegan)
  • Cauliflower and courgette pakora, coconut raita (vegan)
  • Mini leek and gruyere tart garnished with whipped goats cheese and thyme
  • Summer veg rolls with peanut, mango and coriander, sesame soy dip (vegan)
  • Mushroom polenta with white truffle and wilted wild garlic (vegan)

STARTER

Company bakery sourdough baguette and homemade hummus to share.

Pea and mint soup, fresh spring herbs, potato mousseline, sliced radish, walnut oil. Served plated, warm (not hot)

MAIN COURSE

Served on sharing platters

As a meat eater, I was thinking about what you said about make your guests forget about the fact that they’re not having meat, and I thought what would I want that would make me feel this way, and what would substitute meat for me. We are focussing the main around a smoky and spicy harissa bean and chickpea stew, with fresh herbs and lots of flavour. This goes with a flavourful rice – cinnamon, preserved lemons and oranges, almonds. A cooling element of yoghurt, cucumber. Then an interesting side or two containing some fibrous veg – seasonal purple sprouting broccoli with tahini and sesame and finally a seasonal herbal salad with tomatoes, simply dressed.

PUDDING

Chocolate brownie with peanut cashew cream and grilled brown sugar pineapple

A London Dinner

Beetroot, mustard & parsley braised beet tops, Iberico ham, baby broad beans.

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Red wine braised beef, jerusalem artichoke purée, hand cut chips, roast tomatoes.

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Apple Panna Cotta, praline hazelnuts, apple crisp.


 

The Panna Cotta didn’t quite set enough, a bit too wobbly! Not enough time in the fridge. Read about panna cotta wobblyness here.

Scottish Themed Canapés for 60

This was for a networking event at Melville Castle organised by Trip Organiser for the blogger trip #TasteYeBack that we were involved in. Designed to put the skills of the #TasteYeBack bloggers to the test, we rustled up roughly British/Scottish themed event nibbles, featuring traditional ingredients and dishes, to go with Harviestoun Brewery‘s fine ales.

The menu was:

Vegetarian Haggis Parcels

Smoked Haddock Chowder – a new world take on Cock-a-Leekie

Welsh Rarebit made with Anster Cheese

Chipolatas in honey and soy sauce

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Cranachan

Mini Deep Fried Mars Bars  (which we wrote more about here)

An October Dinner Party

This evening we had the pleasure of cooking for Alexander McCall Smith, ailment a wonderfully entertaining and interesting man. I would encourage you to read any of his books for his wit, insight and charm.

Needless to say, no rx the stakes were on, and performance was (as ever) important. The menu was:

Lightly grilled monkfish, sick lemon, chicken liver mousse, beetroot syrup

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Pan fried grouse breast with braised grouse legs, rösti, steamed leeks, beetroot

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Cheese from I.J. Mellis, home made oatcakes

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Sherry soaked yeast cake, apple custard, bramble sorbet

Sherry Baba, apple custard, bramble sorbet, crumble

Sherry Baba, apple custard, bramble sorbet, crumble

The final verdict was positive. Things went well, especially the pudding and tremendously rich grouse jus (which spent a day reducing). There were several calls for seconds (and thirds on one occasion). Always a good sign.

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