Your West Midlands Wedding- Page number 54 - October/November 2021 (Issue 76)

Spring and summer “Game in Britain is second to none, boasting a variety of flavours and textures that, as a chef, is a gift to work with. Venison loin has a soft, buttery texture that melts in the mouth. It’s similar to a fillet steak if you’ve not tried it before. However, the flavour has much more depth and allows it to stand up to bolder flavours. I roast baby carrots and piccolo parsnips with a little maple syrup, then add a little garlic, rosemary and thyme to give some sweetness to the dish. Finally, the blackberry jus is formed from a base of deep, rich meat stock. I infuse the blackberries to provide some acidity to help cut through the richness of all that venison.” “Barbecue brisket is another classic. This gets roughly the same treatment as the pork shoulder but is cooked for less time so that it doesn’t fall apart.” “I like to use pork belly for my ribs, making sure there is a good two inches of meat above the bone. I rub them with a barbecue rub and allow them to permeate for at least six hours before smoking over wood chips for another six hours.” “Rhubarb is a staple British ingredient, but it doesn’t just have to go alongside custard. It works for sweet and savoury dishes, pairing well with duck, salmon and pork, as well as herbs and spices. Try pairing it with another ingredient that is wonderful in spring; blood orange.” “The list of possibilities for slaw is endless. I like a pickled slaw as it cuts through all that richness from the rest of the food and provides some much-needed levity at a barbecue. I like to make my liquor with palm sugar and rice wine vinegar to give a startlingly fresh, zingy, intense liquor.” www.cav iarandchips.co.uk www.caviarandchips.co.uk www.caviarandchips.co.uk “Scallops are my favourite seafood – they taste delicious on their own but are also incredibly versatile. To begin with, I like to add diced celeriac to foaming butter, infused with shallots, and allowed the celeriac to toast and caramelise. Coax out a slightly nutty flavour that is incredibly savoury.” “Summer sparks the season of barbecues across the nation. We’ve catered for many weddings with barbecues that have ranged from classic menus with delicious burgers, sausages and kebabs to themed versions with the influence of Greek, Asian or Caribbean cuisine.” “Partridge is a beautiful bird to cook with, but incredibly delicate. Basted in plenty of thyme-infused butter, it should be carved once rested, keeping in as much flavour as possible. The leg, once falling off the bone, is then stripped of its meat. Finish with some baby leeks, charred for a smokey note, providing yet another dimension to the garnish.” 54