Splendiferous started as a small catering company back in 2009 and were also offering cookery courses and have grown into a larger catering company that offers corporate team building and parties for the most discerning of clients! We organise everything from the marquee to mohitios from the champagne on arrival to the taxis home! Our emphasis has always been on highly stylised elegant delicious hand-made food served in gorgeous environments by local engaging staff.
While we used to only offer parties for large groups of 100+ we are starting to offer a broader range of cookery parties that involve sending our chefs to cook for you whilst you help, or watch as a lesson with your friends…
Here are some delicious recipes to serve up at your summer party with friends and family.
Lime Mango Croustades
1 pack of 24 croustade cups
1 mango (about 150-220 g)
1 limes zest and juice
1 chilli peppers red or green
2 tablespoons corn
Bunch of coriander, chopped
Crème Fraiche or yogurt
Dice the mango into very small cubes, zest the lime then juice it and add to the mango (this also stops it turning brown).
Put on some gloves and chop the chilli peppers in fine dice. Gently mix together including optional cooked corn and place in croustade cups.
Top with a little dot of crème fraiche and a small drop of chutney if you have some in the cupboard.
Watermelon, Halloumi and Mint Stack
1 watermelon, peeled and cut in squares – weighing approximately 450g
250g halloumi cheese
1 pack of mint leaves picked
75 ml balsamic thick glaze
2 finely diced shallots
15 ml olive oil
First cut the halloumi into rectangular slices. Next chop the watermelon into rectangles so they are the same size as the halloumi pieces.
Heat a pan dry (no oil) and add the sliced halloumi. Cook for 2 minutes until golden, then remove from the heat.
For the dressing, thinly slice mint leaves and add to the diced shallots, balsamic glaze and olive oil in a bowl.
To assemble the stack, place watermelon at the bottom and then drizzle the dressing between the layers of halloumi and watermelon as you assemble.
Top tip: You can take half of the mint leaves and sprinkle over the plate for decoration. It is normal for the mint leaves to brown a little, so chop at the very last minute.
Edamame Basil Humous
150 gms/ 1 cup shelled, edamame
(frozen is good)
50 gms. Chickpeas, drained and rinsed
2 cloves garlic
50 gms lightly toasted pine nuts – plus extra for garnish
1 big handful of fresh basil leaves
lemon juice, to taste, from 1 lemon
extra-virgin olive oil
( between 50 and 100ml)
yogurt – optional
Chips, crackers, or veggies-for serving
Lightly toast pine nuts, careful not to burn. Set aside to cool.
In a food processor, blend the edamame and chickpeas with garlic, pine nuts, basil, some lemon juice, salt and pepper.
Slowly pour the olive oil through the feed tube while the processor is on. Process until smooth and well blended, or a little chunky if you prefer. Add salt and pepper to taste. To loosen and keep it vegan add some soy-based yogurt.
Pour into serving bowl and garnish with pine nuts, olive oil and basil
Serve with chips, crackers or veggies.
Note – this is also great as a sandwich spread
Arancini with Truffle Oil and Sage Dipping Sauce
400g Arborio rice
800ml stock (vegetable)
½ small onion, diced
40ml truffle oil (approx.)
¼ butternut squash, diced
1 bunch sage, ½ chopped, the rest for garnish
Parmesan cheese, grated
Any leftover Risotto…
Mozzarella cubed / quite small (brunoise)
Heat the oil in a pan and add the onion, cooking to soft. Add the rice and stir over high heat for 2-3 minutes to release the starch. Add the squash and wine and cook for another minute. Slowly add the stock, stirring after each addition to incorporate fully. The risotto should take 20-30minutes to cook and should be a soft consistency but not sloppy or smushed. Add about 3 tablespoons of sage and parmesan and cool completely on a tray.
Take a small cube of mozzarella and ball the risotto into small spheres around the cheese then roll in the panko crumbs and fry in a moderate heat pan (or deep fry at 180°c) in a small amount of truffle oil.
Serve with a sage, lemon and mascarpone dipping sauce
Super-food Warm Quinoa Salad with Chicken Breast and Roast Vegetables
350 ml vegetable stock
10 ml olive oil
Roasted Vegetables & Fruit:
½ large mango peeled and chopped
1 pepper, roasted and grilled
100gms roasted butternut squash
Chopped Mint, basil, parsley or coriander to taste
A small handful of pistachio nuts
1 medium chicken breast
For the Dressing:
½ large orange, zest and juice
½ lime, zest and juice
20 ml olive oil
1 Tbsp. soy sauce
1 Tbsp. mirin
1 Tbsp. rice wine vinegar
Roast the vegetables (or you can use left overs from Sunday lunch)
Add quinoa to boiling stock and cook for about 15 minutes (use absorption method or drain) add in olive oil. Remove and fluff with a fork and set aside to cool to room.
Whilst quinoa is cooking make the citrus dressing.
Mix the orange and lime juice in a bowl, add in the oil and zest, followed by the soy sauce mirin, rice and wine vinegar.
Whisk together and toss with the quinoa once it has cooled, reserving a small amount to dress the plate.
Add in your chopped herbs and nuts, roasted vegetables and optional garnishes.
Pan-fry the chicken breast for 1 minute over a high heat in an oiled pan.
Turn over and lower heat to cook for 10 minutes with the lid on (do not remove the lid during this process).
Remove from the heat for 10 minutes with the lid still on.
Remove from the pan check the temperature is over 75°c and slice diagonally along the breast.
Plate up the salad in the centre of a dining plate and place the sliced chicken on top of the salad to serve.