Celebrate in style by delighting customers with an unforgettable street food feast!
Include savoury favourites such as Scotch eggs and pork pies, serve alongside showstopping desserts, magnificent jelly and timeless trifles for those who like a little tipple.
Vegetarian minted pea and quails Scotch eggs
400g frozen peas
Salt & pepper to taste
24 quails eggs
4 eggs (mix to make egg wash mix for coating)
Add frozen peas and veg stock into a pan.
Add quails eggs into boiling water for 3 and a half minutes (cook till soft).
Remove eggs from boiling water and blanch into ice water.
Add chopped mint into cooked peas.
Add salt and pepper to taste.
Peel quails eggs.
1 heaped tablespoon of pea mixture into palm of hand and coat each egg.
Roll in airbag potato flour.
Dip in to egg mix and roll into potato flour again for a crispy coating.
Deep fry for 1-2 minutes until golden, season to taste.
Pork, apple and sage pies
500g pork mince
1 chopped onion
Handful of chopped sage
Shortcrust pastry sheet
Mix together pork mince, chopped onion, sage, apple pieces and salt & pepper.
Lay pastry cases on tray.
Fill with pork mix.
Cut rounds of pastry to fit the tart cases and cut them through to make and 'X' on top.
Lay each round on top of pastry case.
Cover with egg wash and cracked black pepper.
Cook in oven for 25 minutes on 175°c or until pork mix is cooked through and pastry is golden.
Cherry Bakewell tarts
240g butter, softened
240g golden caster sugar
2 tbsp plain flour
220g ground almonds
50g of granulated sugar
Add cherry puree and sugar into pan and heat in a pan until combined together and jam like consistency.
Beat together butter and sugar till light and fluffy.
Whisk in the egg.
Fold in the ground almonds.
Spoon the cherry jam into cases.
Fill to top with frangipane mixture.
Cook for 15-20 minutes on 160°c.
Place on rack to cool.
Once cooled, brush with nappage blond.
Half griottine cherrys and place on top.
Garnish with gold leaf.
140g fresh basil
220ml olive oil
3 garlic cloves
300g double cream
Salt & pepper
Toast pine nuts.
In a mixer add all ingredients for pesto – pine nuts, basil, garlic, parmesan and slowly pour in olive oil whilst on a low speed until ingredients are combined and make the right consistency.
In a separate bowl combine eggs and cream and mix together with salt and pepper.
Lay cases on a tray.
Spoon a teaspoon of pesto into each case.
Top with egg and cream mixture.
Bake in an oven on 160°c for 10 minutes or until golden.