Email: info@vanillacatering.co.uk

Tel: 01489 589275

Vanilla Catering & Events

Smoked Trout from the River Nidd

The past two weeks have been extremely busy here at Vanilla,  the  wedding season really is in full swing. We have catered for weddings at the Tithe Barn, Bradgate Manor, Houghton Lodge and in numerous private residences. If you need any information on any of these great venues we work at please do not hesitate to contact me.

We have had every manor of wedding from four course extravaganzas, to afternoon teas, to hog roast and barbecues. The English weather is upsetting Dan our Australian chef, he so looks forward to a barbecue but the last two weekends have seen him with a barbie in the rain ……

 

This weekend saw the marriage of Serena and Nick who held their reception at Hill place in Swanmore this is an amazing venue with truly wonderful views of the rolling Hampshire countryside. Serena and Nick choose a very bespoke menu, they requested Smoked Nidderdale Trout from Bleikers Smoke house in the Yorkshire dales. The trout is plucked from the river Nidd, where by coincidence  I spent  many a day as a child messing about on the water.

We served the Nidderdale Smoked Trout with a horseradish cream a beetroot coulis and a  water cress garnish, I have to admit that our chefs did a truly amazing job of this and the dish looked absolutely superb. The picture here shows Dan putting the  final garnish of a betroot crisp onto each dish - these crisps were baked for over 16 hours overnight to get them to the perfect cruch level !

 

As an aside did you know ?

Smoked fish are fish that have been cured by smoking. Salmon is commonly cold-smoked to make lox, and several kinds of fish such as whitefish, herring, trout, mackerel and sablefish are frequently hot-smoked. It is a prominent item in Russian cuisine, Jewish cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines and Pacific Northwest cuisine.

Smoked fish originated from the need to preserve fish in cold climates by salting and drying with a fire; the smoke was a by-product of the heat source. Nowadays fish is readily preserved by refrigeration and freezing; smoked fish is eaten from choice as a matter of taste.

 

This week Laura and Jack, Alexandra and Rob, Clare and Warren and Andrew and Jennifer  have all made the sensible decision to allow us to cater for their big days.

We are also doing the catering for the annual Bursledon Regatta dinner, this  year the theme is a passage to India and funnily enough we are proving curry to be consumed probably along with copious amount of alcohol at the opening party on Friday evening

 

Don’t forget that for every wedding we cater for, we donate 20p per head to our nominated charity Frank Water (www.frankwater.com)  So the more guests you invite to your wedding the more money we donate. Every Pound raised for Frank Water Projects gives one person access to clean water for life, by the end of the summer this should equate to a lot of people.

 

Have a great bank holiday weekend and pop back next week to see what’s happening

Sally and the team

Monday 23rd August 2010

Smoked Trout from the River Nidd  Image