The Party Season Begins For Eco Cuisine!

What's the best thing about running a catering business? Well, judging by what Sonya told me in her email yesterday, it's going about and catering both in and outside (as well as all the great feedback you get from running this kind of business, which always helps to improve your culinary skills, no matter how experienced you are). When it's too hot you can always head indoors, and when the heat calms down and the sun sets you can head outside. And that's exactly what Sonya and co did last Saturday evening. On the menu? An eclectic feast which covered every aspect of texture, flavour and deliciousness that you could possibly imagine! And not just any event, either, but a fiftieth birthday party: something which demanded the very best food delivered on time and to a high enough quality to fit the occasion. In other words, something which really mattered, and which Sonya and co worked hard to make as successful as they possibly could.

First up on the menu was everyone's favourite meat, poached chicken breast – the great foundation for a lovely range of tastes and flavours. Then came something to add a bit of contrast...namely anti-pasta with salami and spicy chorizo, olives and sun-dried tomatoes, accompanied by cornichons and baby red peppers (people really need to use more of these because they are exquisite! Ideal for use in so many things) These flavours mingle wonderfully together and provide the perfect backdrop to any Mediterranean event.

Next up was something a bit different: tortilla – full of potato and onion, baked fillet of salmon – different but also simple enough that it didn't feel like too much. The flavours didn't stop there, of course, because immediately following this was eco-coleslaw salad and delicious sautéed red peppers and a simple tomato salad.

As well as all this, there were a handful of most excellent starters on offer, too. We're talking some of Sonya's favourites...things like canapé starters of potato-beetroot-rosti, as well as courgette and halloumi (that gorgeous cheese which toasts beautifully on the BBQ and is so easy to cook that anyone can do it). Finally, a sumptuous banquet wouldn't be complete without some extra-special touches...in this case it was glorious lamb kofte with tzatziki and smoked mackerel pate on crispy leaf salad – now we're talking!

Other news for Eco Cuisine this week is that the School of Economic Science was treated to yet another marvel of a dish: a twist on the classic lentils theme that incorporated lentils with veg, topped with mashed potato. Need something like this for an event you're having? Send Sonya an email and she'll be only too pleased to discuss it with you.

Not so good news is that Sonya is currently recovering from straining some ligaments in her right arm...not much fun at all and something which the doctor says requires 3 days plus off, along with icing the painful parts every half an hour or so. Wish Sonya well for a swift recovery, please!

And remember, you can always follow Eco Cuisine on Twitter by searching for @EcoSmeagor and hitting the button.

Back soon with more news as the summer season ramps up...