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	<title><![CDATA[JKCatering]]></title>
	<description><![CDATA[Site Content]]></description>
	<link>http://www.jkcatering.co.uk/</link>
	<copyright><![CDATA[Copyright JKCatering]]></copyright>
	<generator>iLove CMS</generator><item>
		<title><![CDATA[Canapes]]></title>
		<description><![CDATA[             
  
  
  
  
    CANAPES    
  
  
  
  
    &nbsp;    
  
  
  
  
    Baked mussels with parsley crust (hot)    
  
  
  
  
    Buckwheat blinis with hot smoked salmon (cold)    
  
  
  
  
    Carpaccio of beef with rocket and parmesan (cold)    
  
  
  
  
    Chicken, leek and tarragon pithivier (hot)    
  
  
  
  
    smoked haddock and welsh rarebit on granary toast (hot)    
  
  
  
  
    chicken liver parfait, brioche and Cumberland sauce (cold)    
  
  
  
  
    wild mushroom, garlic and shallot torte (cold)    
  
  
  
  
    tomato, caper and feta crostini (cold)    
  
  
  
  
    ricotta, radicchio and pine nuts in filo (hot)    
  
  
  
  
    spiced winter vegetable strudel (filo) (hot)    
  
  
  
  
    mini pies of fennel and onion compote with mature cheddar (hot)    
  
  
  
  
    creamy red onion and stilton tarts (hot)    
  
  
  
  
    Pumpkin pur&eacute;e on short crust (cold)    
  
  
  
  
    Rillette of salmon and cr&egrave;me fraiche (cold)    
  
  
  
  
    Polenta cakes and goats cheese mousse&nbsp; (cold)    
  
  
  
  
    Tomato consomm&eacute; shots (cold)    
  
  
  
  
    Wild mushroom tarts (hot)    
  
  
  
  
    Confit duck roulade (hot)    
  
  
  
  
    Sesame seared tuna and sticky rice (hot)    
  
  
  
  
    Herb marinated poached wild salmon with white asparagus (cold)    
  
  
  
  
    Croquet of wild mushroom with parsnip puree (hot)    
  
  
  
  
    Deep fried Squid ink risotto balls with cracked salt, thyme and fennel   seed (hot)    
  
  
  
  
    Roast pumpkin with sage and beurre noisette (cold)    
  
  
  
  
    Sesame Seared tuna, marinated moulis in Chinese serving spoons (warm)    
  
  
  
  
    Hoi sin Duck pancakes, spring onions and cucumber relish (hot)    
  
  
  
  
    Goats cheese mousse in a parmesan basket (cold)    
  
  
  
  
    Steak tartar, with poached quails egg and hollandaise (cold)    
  
  
  
  
    Trompet de la mort and shitake mushroom soup with garlic mayonnaise   (served in shot glass cold)    
  
  
  
  
    Cream of cauliflower with Beluga caviar (served in shot glass cold)    
  
  
  
  
    Oysters    
  
  
  
  
    (With the choice of yuzu dressing, wasabi and soy sauce, shallot   vinaigrette, ceviche dressing or plain)    
  
  
  
  
    Caviar, blinis and lemon cr&egrave;me fraiche    
  
  
  
  
    Tartare of salmon and scallop in chicory leaves with lemon mustard   dressing (cold)    
  
  
  
  
    Dill potato cakes with salmon and pickled cucumbers (warm)    
  
  
  
  
    Camembert with pear compote on rye crostini (warm)    
  
  
  
  
    Mini beef and Guinness pies (hot)    
  
  
  
  
    Winter vegetable strudel (hot)    
  
  
  
  
    Prawn spring rolls(hot)    
  
  
  
  
    Vegetarian California rolls (cold)    
  
  
  
  
    Rare roast beef, rocket, parmesan and truffle oil (cold)    
  
  
  
  
    Welsh rarebit (hot)    
  
  
  
  
    Vegetable strudel parcels (hot)    
  
  
  
  
    Cod brandade with courgette wrap (cold)    
  
  
  
  
    Provencal millefeuille with goats cheese and aged balsamic (hot)    
  
  
  
  
    Crab salad with glass noodles and yuzu dressing served on baby gem or   croustade (cold)    
  
  
  
  
    Bangers and fennel mash on spoon with red onion gravy (hot)    
  
  
  
  
    Crab cakes with chilli ginger soy dressing (hot)    
  
  
  
  
    Wild mushroom tarts with truffle oil (hot)    
  
  
  
  
    Red pepper tatin with mozzarella and aged balsamic (hot)    
  
  
  
  
    Parmesan baskets with goats cheese mousse (cold)    
  
  
  
  
    Fish pie on fennel mash served on spoon (hot)    
  
  
  
  
    Vegetarian Thai spring rolls (cold)    
  
  
  
  
    Vegetarian sushi (cold)    
  
  
  
  
    Seared scallop, saffron risotto with capsicum in filo parcel (hot)    
  
  
  
  
    Saut&eacute;ed asparagus, truffle in filo wrap (hot)    
  
  
  
  
    Butternut squash risotto with salsify crisps in spoon (hot)    
  
  
  
  
    Roasted black fig with rocket and grilled goats cheese maple syrup   (hot)    
  
  
  
  
    Parmesan shortbread with goat's cheese and red onion compote (warm)    
  
  
  
  
  ]]></description>
		<pubDate>Tue, 16 Feb 2010 11:25:17 +0000</pubDate>
		<link>http://www.jkcatering.co.uk/menus/canapes/</link>
		<guid>http://www.jkcatering.co.uk/menus/canapes/</guid>
		</item><item>
		<title><![CDATA[Desserts and Canapé desserts]]></title>
		<description><![CDATA[             
  
  
  
  
    Dessert           
  
  
  
  
    &nbsp;    
  
  
  
  
    Orange tart and mulled wine sorbet    
  
  
  
  
    Chocolate and chestnut tart with pine scented vanilla ice cream    
  
  
  
  
    Chocolate tart with gingerbread ice cream and cassis syrup    
  
  
  
  
    Chocolate fondant with lavender ice cream    
  
  
  
  
    Carpaccio of pineapple with lime and basil sorbet    
  
  
  
  
    Strawberry semi-fredo with vanilla mascarpone    
  
  
  
  
    Poached white peaches with pistachio cr&egrave;me anglaise    
  
  
  
  
    Chocolate fondant with Vanilla mascarpone ice cream    
  
  
  
  
    Old fashioned chocolate cake with butter cream and lavender sugar    
  
  
  
  
    Apple and thyme tarte tatin    
  
  
  
  
    Truffle Torte with coffee cr&egrave;me and rum foam    
  
  
  
  
    Lychee sorbet with pink champagne&nbsp;    
  
  
  
  
    Croque en bouche with rum foam and spun caramel&nbsp;    
  
  
  
  
    Grand marnier souffl&eacute; with pineapple sorbet&nbsp;    
  
  
  
  
    Strawberry millefeuille    
  
  
  
  
    Apple fritters with honey cr&egrave;me anglaise    
  
  
  
  
    Plum and peach pudding with cinnamon cream    
  
  
  
  
    Fruit salad    
  
  
  
  
    Double chocolate chip brownies with caramel cream    
  
  
  
  
    Mini crumble pots    
  
  
  
  
    Pot au chocolat    
  
  
  
  
    Lemon syllabub with confit oranges    
  
  
  
  
    Chocolate and baileys spring roll    
  
  
  
  
    Confit mixed fruits with strawberry and Gordon's gin coulis    
  
  
  
  
    Chocolate delice    
  
  
  
  
    Fruit tartlet    
  
  
  
  
    Pear frangipane tarts with cr&egrave;me anglaise    
  
  
  
  
    Selection of chocolates and madaleines    
  
  
  
  
    Warm rice pudding with coconut milk, and passion fruit coulis    
  
  
  
  
    Mini eclairs     
  
  
  
  
    Mini crumble pots    
  
  
  
  
    Mini Apple Tarts    
  
  
  
  
  ]]></description>
		<pubDate>Tue, 16 Feb 2010 11:23:37 +0000</pubDate>
		<link>http://www.jkcatering.co.uk/menus/desserts-and-canap-desserts/</link>
		<guid>http://www.jkcatering.co.uk/menus/desserts-and-canap-desserts/</guid>
		</item><item>
		<title><![CDATA[Cold and hot Canapes]]></title>
		<description><![CDATA[             
  
  
  
  
    canap&eacute;s served cold&nbsp;    
  
  
  
  
    &nbsp;    
  
  
  
  
    crostini topped with roast duck, pate and a port and red onion   marmalade    
  
  
  
  
    mini filo tartlets filled with roast turkey, chestnut stuffing and   cranberry    
  
  
  
  
    mini yorkshire puddings with rare roast beef and horseradish    
  
  
  
  
    honey and orange glazed gammon and cucumber sandwich fingers    
  
  
  
  
    pear and stilton&nbsp; tartlets    
  
  
  
  
    camembert and cranberry tartlets    
  
  
  
  
    cumberland sausage rolls    
  
  
  
  
    caramelised red onion and goats cheese tartlets    
  
  
  
  
    bacon and spinach wrapped chipolatas    
  
  
  
  
    tortilla wraps with roast ham, turkey, iceberg and mayonnaise    
  
  
  
  
    &nbsp;    
  
  
  
  
    canap&eacute;s served hot    
  
  
  
  
    &nbsp;    
  
  
  
  
    mini turkey and cranberry pies    
  
  
  
  
    cumberland sausage with white truffle mash    
  
  
  
  
    roasted chestnut and sausage meat balls with cranberry dip    
  
  
  
  
    baby roast potatoes with gruyere and chive    
  
  
  
  
    mini yorkshire puddings with garlic mushroom, thyme and cheese    
  
  
  
  
  ]]></description>
		<pubDate>Tue, 16 Feb 2010 11:20:46 +0000</pubDate>
		<link>http://www.jkcatering.co.uk/menus/cold-and-hot-canapes/</link>
		<guid>http://www.jkcatering.co.uk/menus/cold-and-hot-canapes/</guid>
		</item><item>
		<title><![CDATA[Finger Food, Bowl food, Skewered food]]></title>
		<description><![CDATA[            
  
  
  
  
    Finger   Food    
  
  
  
  
    &nbsp;    
  
  
  
  
    Nori (Light sashimi rolls of avocado, sea bream, yuzu, spring onion   and chive)    
  
  
  
  
    Chilli crab and glass noodle roll, coriander and ginger    
  
  
  
  
    Smoked salmon mousse, cr&egrave;me fraiche and chive    
  
  
  
  
    Tomato and parmesan tart, with rucola and aged balsamic    
  
  
  
  
    Spiced aubergine and pea enchilada    
  
  
  
  
    Foie gras, brioche, spiced pineapple and liquorice syrup    
  
  
  
  
    Rare Roast beef, truffle oil, parmesan, and rucola open sandwich    
  
  
  
  
    &nbsp;    
  
  
  
  
    &nbsp;    
  
  
  
  
    &nbsp;    
  
  
  
  
    Skewer Food    
  
  
  
  
    &nbsp;    
  
  
  
  
    Teriyaki chicken, cherry tomatoes and asparagus    
  
  
  
  
    Stir fried duck, honey and soy glaze with black olive    
  
  
  
  
    Brochette of pork fillet with roasted braeburn apple    
  
  
  
  
    Chilli, lime and ceylon tea prawns    
  
  
  
  
    King Prawns marinated with lemon and garlic served on brochette    
  
  
  
  
    Barbequed Octopus with olive and lemon on skewers with charred peppers    
  
  
  
  
    Salt and peppered squid with sweet chilli jam (on skewers or in   oriental newspaper)    
  
  
  
  
    Scallops wrapped in bacon with black fig and raisin dressing/ Feta and   fig with raisin dressing V    
  
  
  
  
    Cherry tomato and asparagus with sauce ravigotte on rosemary stick V    
  
  
  
  
    Crudit&eacute;s with olive tapenade V    
  
  
  
  
    &nbsp;    
  
  
  
  
    &nbsp;    
  
  
  
  
    Bow Food    
  
  
  
  
    &nbsp;    
  
  
  
  
    Moroccan style leg of lamb with blackened spices and fragrant cous   cous    
  
  
  
  
    Piri piri chicken with a fresh soba noodle salad    
  
  
  
  
    Roast Scottish beef, celeriac crushed potatoes, shallot and thyme jus    
  
  
  
  
    Black cod with miso and jasmine rice    
  
  
  
  
    Wild halibut, spring greens and mussel broth    
  
  
  
  
      &nbsp;  Shredded duck on Thai salad   with hoi sin sauce    
  
  
  
  
    Asparagus and artichoke salad with truffle mayo dressing and quails   egg V    
  
  
  
  
    Sea food or vegetarian paella V    
  
  
  
  
    sea bream, tomato compote and basil cannelloni    
  
  
  
  
  ]]></description>
		<pubDate>Tue, 16 Feb 2010 11:14:55 +0000</pubDate>
		<link>http://www.jkcatering.co.uk/menus/finger-food-bowl-food-skewered-food/</link>
		<guid>http://www.jkcatering.co.uk/menus/finger-food-bowl-food-skewered-food/</guid>
		</item><item>
		<title><![CDATA[Cooking Class Options]]></title>
		<description><![CDATA[    
      Fish  :      Marinated Salmon with ceviche dressing and salad    Pan roasted Sea bass with crushed sherry vinegar potatoes/ ratatouille    Sea bass with salt cod bonbon and creamy lemon thyme dressing    Scallops with Celeriac/ Parsnip puree with Garlic toasts    Roast gurnard with potatoes and moules in a creamy curry sauce    Salmon with roasted potatoes and beurre blanc sauce    Grilled prawns with pommes fondant with rocket and red onion salad    Seared wasabi seabass with wild rice, chilli, coriander, mint and soy glaze on bed of tender stem broccoli  
  Pan roasted squid with garlic, tomato concasse, parsley and lemon dressing  
  Crab and glass noodles salad with asian flavour          
            
    
            
      Meat  :      Grilled Chicken breast, served with celeriac and apple remoulade    Steak tartare with garnish    Chicken kiev    Traditional French roast chicken with roast potatoes / with apple onion and  chilli garnish    Sunday sirloin roast beef with grilled vegetables, gravy and fresh Yorkshire  pudding    Paillard de veau with lemon butter dressing and petit farcis    Fillet steak with chips and pepper sauce    Pan fried duck with spinach and polenta and roasted fig    Rack of lamb with petit pois a la francaise.    Seared foie gras with cherry confit and caramelised onions    Lamb loin grilled with root vegetables and gravy    Chicken and celeriac salad with cherry tomatoes, parsely and mustard dressing    
  
            
      Vegetables, Pastry, Soup  :      Risotto with deep fried vegetable shavings    Pork and leek tart with poached egg and rocket salad    Pissaldiere tart    Pea risotto    Dubarry soup    Butternut squash soup with pepper chantilly    Pea risotto with rocket    Feuillete of wild mushrooms and rocket    ats cheese, aubegene and red pepper&nbsp;tian with aged balsamic emulsion    Cheese croquette for salad    Feuillete of asparagus with truffle sauce    Gaspacho soup    Provencal tart    Vegetable soup with rice and peppercorns  
  Fresh pasta with cracked balck pepper, truffle and rocket     &nbsp;  
      Desserts  :        Cherry Clafoutis with vanilla ice cream and cherry syrup    Chocolate fondant    Puff pastry with glace royale    Cr&egrave;me anglaise    Strawberry tuille    Crumble (Rhubarb, Wild berry, Apple and Orange)    Cheesecake    Brownies    Apple and cinnamon Tart    Tarte au citron  
  
  ]]></description>
		<pubDate>Mon, 17 Nov 2008 16:36:02 +0000</pubDate>
		<link>http://www.jkcatering.co.uk/menus/cooking-class-options/</link>
		<guid>http://www.jkcatering.co.uk/menus/cooking-class-options/</guid>
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