food party entertaining ! Poached salmon on belle Vue.

POACHED SALMON ON BELLE VUE

PORTIONS £7.20

minimum order 8 portions on shopping basket

A whole side of skinless & boneless Scottish salmon, poached fish stock with lemon, garnished with king prawns.

Served with mayonnaise and cocktail sauce

Delivered in a Disposable Packaging

For food ready to serve on presentation trays , Please contact us,VAT will be applied on this service.

Serves 8 portions as a main course and 12 as part of a buffet.

Please contact us for any information

Eat the Christmas Season !!

Christmas is on the way.

What could be nicer than having all your delicious Ideal party food delivered directly to your door?

It’s the great time to entertain your friends at home, Canapes Delight and working lunch Parties!

What is ideal party delivery !

A made to order catering service for small to large events .

From Canapes to main courses and suculant desserts, all our 125 finest product are made fresh When you place the order .

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Why use ideal party!

Our made- to – order service is the next best thing to having a Professional chef in your home or office. All Freshly made-to -order finest food just for you. The minimum amount of preparation leaving you free to enjoy the occasion .

Cook your own ravioli ! that so easy with my recipe …

The  ravioli is delicious when it is homemade. Its stuffing of cheese, vegetables or ham allow all variations. Add sauce, pesto or parmesan, and you have a delicious Italian. Unless you prefer the Chinese ravoli!

recipe of spinach raviolis  for 4 people

4 people
Preparation time:
45 min
Cooking time:
30 min

You will need:
500g of spinach
20 cl of cream thick
2 tablespoons of flour
300 g of fresh pasta dough
1 egg
salt

For the sauce:
20 cl of liquid cream
80 g grated Parmesan cheese
pepper
For 4 persons preparation time: 45 min cooking time: 30 min need you: 500 g of spinach in branch 20 cl of fresh cream 2 tablespoons of flour 300 g of pulp 1 egg salt for the sauce fresh dough: 20 cl of fresh cream liquid 80 g Parmesan cheese, grated pepper utensils : 1 roll pastry 1 round, fluted cookie cutter or 1 cup 1: remove the tails of spinach, wash them.
In a saucepan, boil 1.5 litre of water with 2 teaspoons of salt, then add the spinach and cook for 3 minutes, drain, press them to remove all the water and chop them with a knife as finely as possible.
2: In a small saucepan, made boiling cream and allow to reduce by half over high heat stirring so it attaches not; Add the spinach. Check the seasoning and cool.
3: Prepare ravioli: Sprinkle flour work plan; with a rolling pin, spread the dough to make it thin and cut out rounds of 6 cm in diameter with a round, fluted cookie cutter with a Cup. Place in the center of half of the round a little spinach. In a bowl, beat the egg with a fork and with a brush, wash around the circumference of each circle, cover them in the other half of the round and press with fingers to paste and form the ravioli.

4: 1.5 Liter of water with a teaspoon of salt, boil gently dip the dumplings and let them cook for 5 minutes, then drain. Book them warm.
5: Prepare the sauce: in a saucepan, made boil the cream, add the parmesan, pepper; check the seasoning.
6: Have the ravioli in the serving dish, spray them with sauce and serve immediately.

Enjoy !!

Bertrand Munier 

Gourmet food takeaway at home!

Ideal Party

Pret a recevoir..

Your Party ready to serve ..

Bertrand Munier is launching his new French takeaway service “Ideal party, Pret a Recevoir” in London. I have designed new menu for this new French takeaway service online with a selection of canapés, main courses, vegetable, cheese board and dessert. The image of French Food is simple food and very tasty, for too long French cuisine has been restricted to upmarket restaurant. That is why I have always believe giving people the chance to envoy some of the best dishes at home or at the office www.bertrandmunier.co.uk

A Passion for food

At ideal Party we love good food. Whether it is an elaborate cocktail party, an office lunch, a corporate event or a private birthday, we provide fresh, home cooked, locally sourced food of the very best quality. We mix modern and traditional French recipe to cook up menus freshly prepared and always delicious for every occasion.

Simply click Here…

Entertaining your dinner Party

Ideal Party private catering service from Bertrand Munier. Whether you are looking for an intimate dinner for 6 or for 120 people, ideal party chefs and staff seek to combine impeccable service with tailor-made dishes to delight you and your guests on every level. click…

Please visite our Idealparty Youtube channel !!

Canapes…

Delicate piece of pastry, toast, vegetable, etc., with small savoury or sweet delights, food in miniature, perfect flavours constructed in one mouthful. From cold canapes and short OU SHOT glasses to hot canapes and sweet treats, our selection of delicious  petits-fours is perfect for all partie click …

Corporate on the go

Perfect for lunch meetings, raining days, parties & everyday individual lunches. Delicious ready to eat Idealparty food, delivered directly to your office, Corporate on the go is the solution. Click for more information 

Copyright © *|2012|* *|b.munier Ltd |*, All rights reserved.*|mailling|*

what about cooking your own foie gras for christmas

How to devein a lobe foie gras (duck)

Video shows you step by step how to separate the two lobes, remove the veins and clean the foie gras, the process of devening foie gras is really very easy

How to cook a terrine of foie gras

In Gascony, foie gras is often cooked in a porcelain terrine in a water bath, then served in its terrine along with a serving spoon and a small bowl of hot water. Each person dips his spoon in the water to heat it so it will cut neatly through the liver. He then scoops out a portion and smears it on a slab of grilled coarse French bread.

A more elegant presentation is to slice the foie gras, then arrange the slices on a porcelain plate surrounded with chopped aspic and lightly toasted brioche. The foie gras can also be served with a variety of greens, flavored with a vinaigrette made with verjus and walnut oil.

The preparation and resting times for this terrine are 5 to 7 days, so plan accordingly. Begin about 1 week before serving.

Ingredients

  • 2 fresh Artisan duck foie gras, about 1½ pounds each
  • 1 tablespoon fine sea salt
  • 1½ teaspoons finely ground white pepper

Devein the foie gras see video

Put lobes in an earthenware dish and season with salt and pepper, spices and sugar, then gently rub into lobes.
then cover and chill for at least 12 hours, turning from time to time.Arrange in a terrine dish lined with clingfilm (let a little hang over each edge), of roughly 16cm x 11cm x 7cm, with the largest lobe at the bottom.
Cook the terrine in a bain-marie (a bowl over 2cm of boiling water), or in an oven at 180°C (350°F) for 40 minutes.
Once cooked, remove from oven and leave to rest at room temperature for a couple of hours, then keep in fridge.
Serve chilled, with a glass of chilled Monbazillac, Sauternes or Champagne.

Advice :

This is a relatively simple recipe, which depends mainly on the quality of the foie gras that you use, so try to find Grade A wherever possible.

   

if you wish you can order it on line

menu christmas 2011 PDF

Bertrand

 

Beef Bourguignon recipe easy to cook at home !

Recipe 

Beef Bourguignon recipe. This traditional French recipe for beef stewed in Burgundy is the perfect choice for a cold autumn day. Try our Beef Bourguignon today.

Methode
1.5kg/3lb5oz chuck steak, cut into pieces 5cm/2in
3 c. tablespoons olive oil
1 large carrot, peeled and chopped
1 large onion, peeled and chopped
2 stalks celery, chopped rough
2 bottles of red wine from Burgundy
2 sprigs fresh thyme
1 head garlic, cut in half horizontally
4 bay leaves
50g/2oz unsalted butter
225g/8oz whole piece of smoked bacon or pancetta
450g/1lb shallots, peeled
2 c. of flour
375g/12oz mushrooms Paris
290ml / ½ pint fresh beef stock
5 c. tablespoons brandy
chopped fresh parsley


Method
1. Heat 1 tablespoon tablespoons oil in large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add wine, thyme, garlic and 2 bay leaves. Bring to a boil and simmer for 15 minutes. Cool.
2. Place the beef in a large bowl and pour over the wine marinade. Cover and refrigerate overnight. This is known as a marinade cook.
3. Preheat oven to 150C/300F/Gas2. Drain the beef from the marinade in a colander over a glass bowl. Reserve the marinade and reserve.
4. Heat 25g/1oz butter and 1 c. tablespoons oil in large skillet. Add bacon and cook until golden brown. Add the shallots and transfer to a large baking dish.
5. In Heat 1 tablespoon oil in a large frying pan. Dry the beef cubes from the marinade mixture with paper towels. Add half of beef to skillet and cook until brown on all sides. Remove the beef and transfer to casserole with bacon, shallots and vegetables. Repeat with remaining beef and add to casserole.
6. Stir in 2-3 large spoonfuls of the mixture marinade to deglaze or remove any sediment in the pan. Pour into the casserole.
7. Stir in flour, mix remaining marinade and beef broth to the pot.
8. Bring to a boil, cover and place in oven for 3-3 hours or until beef is very tender.
9. Halfway through cooking, heat the remaining oil and butter in large skillet and cook the mushrooms until browned. Add brandy and cook for few minutes.
10. Add mushrooms to the pan, stir and return to oven cooking time remaining.
11. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli.

Bon appetit

Bertrand

Saveur The Provence, The french Pissaladiere

What about the Pissaladiere

The pissaladière is a culinary specialty of the region of Nice. Sometimes considered a variant of the pizza, pissaladière is certainly made ​​with the Bead dough, but doesn’t have any tomato  . The pissalat is a paste made ​​from salted sardines and anchovies, which is essential in making the pissaladière.
To decorate the pissaladière a few anchovy fillets and  small black olives.
recipe of the Nice Pissaladiere

Ingredients for 6:

A bread dough (300g) or Puff Pastry
1 kg of sweet onions (white)
olive oil
thyme, rosemary
2 c.café of pissalat (paste salted sardines and anchovies)
6 anchovy fillets with salt
6 small black olives

Peel and shop the onions. In a Pan, sauté the onions in olive oil. Add herbs and a glass of water, then cover to let it ste wan hour over very low heat until onions are soft but not browned.

Remove from heat, remove the herbs and stir in onion confit pissalat.

Pissalat to replace, reduce some mashed anchovies after being rinsed withwater.

Spread batter into a greased pie dish. Spread the onions in a thick layer over the dough and return the edges of the pastry over the onions. Garnish with anchovies and black olives.

Bake in a moderate oven 190 to 200 degrees, about 30 minutes until the pastry is blonde and onions top lightly browned.

Serve warm .

Bon appetit

Bertrand