ELITE MEALS in Greensborough, Victoria | Caterer

ELITE MEALS

Locality: Greensborough, Victoria

Phone: 0403242328

Add/Update information

Reviews

Tags

• Local service
• Food service distributor
• Caterer

15.01.2022 Christmas Grilled Fruit platter INGREDIENTS * 400g wedges watermelon, * 400g pineapple cut in wedges with core cut out. ... * 1 small red onion, peeled, cut into wedges, root end intact * Light olive oil spray * 2 tbsp. Coconut sugar * 2 tablespoons extra virgin olive oil * 1 tablespoon red wine vinegar * Salt n pepper to taste * 150g fresh cranberries * 2 tablespoons pistachio kernels, chopped * parsley sprigs to serve Directions: * Heat a lightly oiled chargrill on high heat. Rub watermelon and pineapple with coconut sugar then grill for 1 minute each side or until lightly coloured. Transfer to a plate. Add red onion to the grill. Spray with oil. Cook, turning, for 10 minutes or until coloured. * Combine the extra virgin olive oil, vinegar, salt and pepper in a small jug. * Arrange the watermelon, pineapple, onion, cranberries, pistachio and parsley on a plate. Drizzle with the dressing.

15.01.2022 Christmas grilled fruit platter

05.01.2022 Greek Briam yum! One of my favourites growing up. You can add lentils or chickpeas or black beans. Ingredients:... 1x Zucchini 300g green beans ends trimmed 1x Brown onion 3x Spring onion 2x Garlic cloves sliced 2x Lebanese eggplant 2x Carrots 3x coloured bell peppers 8x Baby chillies 1/3 cup Parsley chopped 5x Yellow mini squash 5x medium Potatos 1x medium Sweet potato 4x Bay leafs 2tsp Thyme 2x tbsp Chicken stock powder 1x tsp Himalayan Salt 1x tsp Pepper 1/2 cup Tomato sauce 1/2 cup Tomato paste 1x can Crushed tomatoes 1/4 Coconut sugar 2x cups Water Directions: Clean all your veggies and chop them any way you would like. Add all your herbs, spices and sauces, oil with water and mix well. Put in baking dish covered in oven at about 190 fan-forced. For approximately 30min. Then take lid off, give it a stir and bake for a further 30min. Once done you can serve with mash, corn chips or simply a beautiful roll with a sprinkle of dried chillies (optional)and enjoy

04.01.2022 Chilli & Garlic Asian Greenswith toasted almonds Ingredients: 2 cups brown rice 2 cloves Garlic... Salt 1/2 can coconut milk 2x bunches of baby Buk Choi 2x bunches of Chinese Broccoli Sauce: 250ml oyster sauce 3 tbsp soy sauce 2 tbsp sesame oil 2 tsp fish sauce 3 tbsp sweet chilli sauce 2 tbsp coconut sugar 1 tbsp rice vinigar Garnish: Chilli Toasted almonds Toasted seeds Black sesame seeds Drizzle sauce all over Directions: Boil your rice in an abundance of water with (1 garlic clove sliced, salt and coconut milk) for 30 minutes. Drain off the excess water, return the rice to the pot, cover, and let the rice steam for 10 minutes. Clean and cut lengthways Your baby buk choi. Clean and cut Chinese broccoli into smaller length pieces. Steam all greens together With 1 garlic clove sliced for only 5min when it starts boiling. In another small pot, mix all sauce ingredients bring to a simmer for about 10min. Can mix a bit of the sauce through the brown rice. Then get a cup, wet it. Then fill and pack the brown rice into it. Flip up side down on a dish and a mountain of rice is ready to be garnished. You can stir some sauce through the greens. Then lay them next to the rice any way you prefer. Garnish with your toppings. Enjoy

03.01.2022 Mushroom Bourguignon with Mash Potato and Cauliflour * Assorted sliced mushrooms * 2 tablespoons olive oil, divided * 1 brown onion, finely chopped or leak... * 2 carrots, peeled and chopped * 2 cellery stalks chopped * 1 red capsicum diced * 4 garlic cloves crushed * 1 teaspoon dried thyme * 1 teaspoon dried oregano * 1/2 teaspoon salt & pepper * 2 tablespoons tomato paste * 2tbls Tamari * 1 cup full bodied dry red wine * 2 tablespoons non dairy butter * 2 tablespoons GF cornflour (can use spelt or brown rice flour) * 2x Bay leafs * 2x fresh rosemary sprigs * Chopped parsley * Dried chilli flakes (optional) FOR THE MASHED POTATOES * 3 large potatoes for mashing * 1/2 cauliflower washed and cut in pieces. * 1/2 cup plain unsweetened coconut milk or almond milk * 2 tablespoons dairy free butter (I like Miyokos) * 1 teaspoon crushed garlic * 1 teaspoon salt * 1/2 teaspoon pepper * 1/2 teaspoon rosemary DIRECTIONS: To make the mashed potatoes: Wash the potatoes and cauliflower then place them in a large pot and cover with water by at least three inches. Bring to a boil and cook for about 20 minutes, or until soft enough to mash. I like to pierce it with a knife to check for softness. Drain the potatoes and set aside to cool. Once they are cool enough to handle, use your hands to slide the skins off then transfer them back to the pot. Pour in the milk and butter, use a potato masher to mash together until smooth. Add the garlic rosemary salt and pepper then continue to mash until well combined. To make the bourguignon: In a measuring cup, add one cup of hot water along with the dried mushrooms and set aside. In a large pot, warm one tablespoon of olive oil over low to medium heat. Add the sliced mushrooms and cook for 3 minutes. Transfer them with their juices to a plate and set aside. To the same pot over medium heat, add the remaining tablespoon of olive oil along with the onion, carrot, bell pepper, garlic, thyme, oregano, salt & pepper and cook for 5 minutes. Remove the dried mushrooms from the measuring cup while reserving their liquid. Discard any hard pieces then finely chop the rest. Add them to the pot along with the cooked mushrooms and 2 tablespoons of tomato paste. Stir everything together and cook for another 5 minutes. Pour in the red wine and the mushroom liquid then bring to a boil. Allow to cook for 10 minutes, until liquid has reduced by half, then reduce heat to low. In a small bowl, combine the vegan margarine and the flour by mashing them together with a fork. Add it to the pot and stir together until the sauce thickens. Serve warm with mashed potatoes, top with chopped parsley and enjoy!