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Book Edible Solutions to cater your next meeting or function.

Our menu will always surprise you.

 


 

 

These are some of our go-to recipes for summer entertaining.
They’re all really versatile and can be adjusted depending on what you have on hand.

For a show stopper lunch, marinate a shoulder of pork in the barbeque rub for 24 hours. Cook in covered dish with a couple of cups of water added in an oven, hooded barbeque or even an outdoor pizza oven for 5-6 hours at around 140 C
Serve with Slaw, potato salad, fresh bread rolls and our homemade spicy tomato sauce. Yum!

Barbecue rub

This is a great all-rounder. Use it as a starting point, if you don’t have something just leave it out! Add fresh herbs and garlic to the meat as well and it will taste and smell fantastic. Rub it on meat and hour or two before you cook it for maximum flavor. There’s a few ingredients here but you just need to mix them all together. It makes more than you need and will keep well in a sealed container.

  • 3 Tbsp smoked paprika
  • 1 tsp chilli flakes
  • 2 Tbsp cumin seeds, toasted and crushed
  • 1Tbsp fennel seeds, toasted and crushed
  • 2 Tbsp coriander seeds, toasted and crushed
  • 2 Tbsp salt
  • 1 Tbsp black pepper, ground
  • 2 Tbsp brown sugar
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme

Slaw

Make the dressing and combine with the vegetables a couple of hours before you want to serve to soften the cabbage. Sometimes we add other ingredients like fennel, kale or rocket depending on what we have on hand. Toss the apple, nuts, salt and pepper and fresh parsley just before you eat.

Dressing

  • 1 cup aioli or thick mayonnaise
  • 1 Tbsp brown sugar
  • ¼ cup cider vinegar
  • 1 tsp cumin seeds
  • 1 Tbsp Dijon mustard

Heat sugar, vinegar, cumin and mustard in a pot till the sugar is dissolved and mix through the aioli or mayo

Slaw

  • ½ green or savoy cabbage, thinly sliced
  • ¼ red cabbage, thinly sliced
  • 2 carrots, grated
  • 1 small red onion, thinly sliced
  • 2 green apples, thinly sliced
  • large handful of Italian parsley, picked leaves or roughly chopped
  • salt and pepper, to taste

Potato salad

Another great all-rounder, just sweat the leek and onion in a pan till tender then toss everything in a bowl, season with salt and pepper to taste and serve.

For a different option you can swap out the potatoes for kumara the parsley for coriander and add orange segments.

  • 1kg New season potatoes. Cooked in salted water until tender.          Pearlers or Jersey Bennes are great. 
  • 5 Soft boiled eggs, cut into quarters. For perfect soft boiled eggs drop eggs into boiling water and cook for 7 minutes, take out and run under cool water before peeling
  • 1 cup aioli or mayonnaise
  • 1 Leek, finely sliced
  • 1 Onion, finely sliced
  • 200g cooked bacon or ham, chopped
  • 2 large bunches of Italian parsley, picked leaves or roughly chopped
  • 2 Tbsp Seeded mustard
  • 2 gherkins, finely diced
  • 2 Tbsp capers
  • 2 large handfuls of greens, we use rocket or baby spinach
  • Juice of 1 lemon
  • Salt and pepper

Homemade spicy tomato sauce

Great with barbequed meats, another recipe which we change around. Swap the tomatoes for stone fruits like apricots, plums or nectarines when they are season.

  • 1kg, ripe tomatoes, diced
  • 2 Cups brown sugar
  • 1 bulb garlic, peeled and crushed
  • 1 tsp ground ginger
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 2 Cups raisins or sultanas
  • ½ Cup Balsamic vinegar
  • 1 ½ cups tomato juice or water

Place all ingredients in a large pot and bring to the boil, once boiling reduce heat and simmer for 30 minutes.
Blend with a stick blender, taste and season with a little salt if needed.