R275,00PP
Mini Waffles with Berries
Fruit Plater with Honey & Mint
Freshly Baked Croissants
Health Muffins
Scones accompanied with Cream, Cheese & Jam
Museli & Yoghurt Breakfast bowl
Executive Cheese Platter with Nuts (3 Cheese
Options)
Salmon Roses with Cream Cheese on Rye
Beef Sausage
Bacon
Scrambled Egg
Baked Beans
Grilled Tomato
Mushrooms
Orange Juice
Water with lemon Slices
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Platters
All platters are designed to feed 8 – 10 people with the exception of the Wrap Platters which will feed 10 – 13 people. Prices exclude Vat.
How To: Chef's Favourite
01 BUTTER CHICKEN CURRY
Ingredients
-1 Cup butter cut into cubes
-1 onion
-1 tablespoon minced garlic
-3 cups heavy cream
-1 teaspoon chopped chilly
- 2 teaspoon salt
- plain yoghurt
- 1 teaspoon turmeric
Method
- Marinade the chicken with plain yoghurt ½teaspoon turmeric and 1 teaspoon salt for taste set
aside and clean wrap the bowl
- in a sauce pan sauté the onion, garlic, chilly with ½ cup butter and the salt. Once all the mixer is cooked add cream let it simmer a bit then bring it in a bladder with the left over butter blend till
smooth
- in the same sauce pan cook the chicken with yoghurt mixer then add in the blended sauce then the
heat down let it simmer till cooked.
02 Grilled lamb chops served with grilled seasonal vegetables
Ingredients
- 6 lamb chops
- 6 gun spice
- 1 teaspoon garlic
- dhania
- 1 kg mixed seasonal veg
- 1 teaspoon veg spice
- 1 cup heavy cream
- 500g spinach
- 2 tablespoon chopped rosemary
- 1/2 teaspoon aromat
- olive oil
- 100g butter
Method
- pre heat the oven on 180 degrease once hot, in an oven tray add the mixed veg,1 tablespoon
rosemary spice and drizzle olive oil put it in the oven till cooked.
- marinade the chops with garlic, rosemary and 6 gun spice. In a griller pan grill the chops till cooked
using olive oil butter and the left rosemary then set aside
- sauté the spinach with onion till soft add 1 teaspoon aromat , cream then bland till smooth
(spinach puree)
03 Garlic lemon grilled prawn
Ingredients
- 1 kg prawns
- 1 tablespoon garlic
- 50g butter
- 1 teaspoon chopped dhania
- salt and pepper
Method
- Preheat the oven on 180 degrease
- On a cutting board devail, clean and butterfly cut the prawns
- In a sauce pan melt the butter, garlic and dhania. On the individual cut open prawns drizzle the
melted butter mixer
