Pescado Catering | Event planner

Pescado Catering

Phone: +61 421 012 272

Add/Update information

Reviews

Tags

• Businesses
• Local service
• Event planner

24.01.2022 Whats for dinner Wednesday Ocean Trout and Leek Pie 4 leeks a bulb of fennel 2 cloves of garlic... 1 tbsp. chopped chives 1 handful of chopped parsley 1 tsp. finely grated lemon zest 600 grams of skin off de-boned ocean trout fillet 125 grams of butter 125 ml pure cream 4 Desiree or Nicola potatoes White pepper to season Finely chop leeks fennel and garlic. In a deep saucepan melt butter and very gently sweat off fennel, garlic and leeks. Try not to brown the fennel and leeks, you want them to be tender and sweet but with little or no colour. When tender add cream and heat and bring to a gentle boil. Remove from heat and blitz with a hand held stick blender or in a food processor until smooth, you want the consistency to be similar to pumpkin soup. Set aside and allow to cool. Peel and slice potatoes and boil in a pot of salted water until well cooked. Drain water and mash potatoes, add a good knob of butter 1 egg yolk and whisk until you have a smooth but stiff mash potatoes. Dice Ocean trout, season with salt and seal in a pan with a knob of butter until surface of the fish is cooked but centre remains rare Add to the puree and gently combine. Spoon the puree and fish into a ceramic baking dish spread the mashed potatoes over the top covering the fish. Run a fork through the surface of the potato and brush with some melted butter. Pre heat oven to 180 degrees and bake for 30 to 35 minutes, cooking time can vary a bit depending on the oven and size and shape of the dish chosen. If you find the fish is still a bit pink for your taste, pop it back in the oven for a further 5 to 10 minutes. Serves 4

24.01.2022 What's in Season - November Eggplant local NSW growers crops have commenced, quality and supply are both good. Green beans November is peak season with supply continuing through early to mid summer, prices have dropped and the quality is good. ... Tomatoes although available all year, tomatoes were once a summer only fruit and still remain best throughout the summer months. Look for heavy deep red fruit, if still attached to the truss, the thinner the stalk the longer the fruit has ripened on the vine improving flavour. Nectarines and Peaches stone fruit is in the shops now and although early prices will always be high, the quality is good. Select heavy fruit, it should be soft, but not too soft, to the touch. Fruit with a fragrant sweet smell is a sure sign of quality. Locally grown Australian Garlic is available now, flavour, quality and shelf life is generally far superior to overseas crops which generally come from Mexico and China. Be sure to ask your greengrocer for locally grown produce. Sweet Corn - is at its optimum now and will continue to early mid- summer. Select corn still in the husk peel back section of outer layer, corn kernels should be juicy and taste great even raw.

22.01.2022 Preparing food is fun and there is always something to learn. There are many industry tips, which I would like to share with you guys a couple of times a week such as Get your prawns now for Christmas! Farmed cooked Australian Tiger prawns are cooked and individually snap frozen by the producer, they are then thawed and sold to the consumer by the retailer. You can buy your prawns for Christmas now and keep them in you freezer. Ask your fishmonger for frozen prawns, be sure to transport them so they dont thaw and place them in your freezer immediately. The disadvantage of this well there are none, the advantage is that you will save on the exorbitant per kilo price hike and hectic crowds experienced during the pre-Christmas rush.

22.01.2022 Cavolo Nero with Caramelised Onion Garlic and Chilli 1 bunch of cavolo nero 1 brown onion 1 clove of garlic... Pinch of dried chilli Olive oil Remove and discard the stalk, from cavolo nero, leaving only the dark green leaves. Cook in salted boiling water for 5 to 7 minutes until bitter taste is gone and leaves are tender but not over cooked. In a separate pot, sweat off onion and garlic over a low heat until they are tender and sweet. When cavolo nero is cooked drain well and add softened onions and garlic, adding salt and pepper and serve. To give it extra lift dress with a little balsamic vinegar. This is a great accompaniment to roasted red meat and steak and is a much heartier option than English spinach or even silverbeet. Serves 4

20.01.2022 Every Tuesday we will be answering cooking questions but we need your help! Ask us your burning cooking questions and we would love to give you the answers.

19.01.2022 Whats in Season - November Eggplant local NSW growers crops have commenced, quality and supply are both good. Green beans November is peak season with supply continuing through early to mid summer, prices have dropped and the quality is good. ... Tomatoes although available all year, tomatoes were once a summer only fruit and still remain best throughout the summer months. Look for heavy deep red fruit, if still attached to the truss, the thinner the stalk the longer the fruit has ripened on the vine improving flavour. Nectarines and Peaches stone fruit is in the shops now and although early prices will always be high, the quality is good. Select heavy fruit, it should be soft, but not too soft, to the touch. Fruit with a fragrant sweet smell is a sure sign of quality. Locally grown Australian Garlic is available now, flavour, quality and shelf life is generally far superior to overseas crops which generally come from Mexico and China. Be sure to ask your greengrocer for locally grown produce. Sweet Corn - is at its optimum now and will continue to early mid- summer. Select corn still in the husk peel back section of outer layer, corn kernels should be juicy and taste great even raw.

19.01.2022 Whats in season Cavolo nero We all love to serve beautiful food and as a chef I often find myself answering questions on how to produce restaurant quality food at home. The first step to achieving this is simple, buy seasonal produce its easy to make quality in season ingredients taste great, saves you money too! So lets get to it in season this week... Cavolo nero supply and quality of are both optimum. Have a great week From Pescado Catering See more

18.01.2022 Whats in season Leeks We all love to serve beautiful food and as a chef I often find myself answering questions on how to produce restaurant quality food at home. The first step to achieving this is simple, buy seasonal produce its easy to make quality in season ingredients taste great, saves you money too! So lets get to it in season this week Leeks are currently very good in quality and supply which makes them low in price.... Stayed tuned during the week and I will post a fantastic leek recipe Have a great week from Pescado Catering See more

17.01.2022 Crushed Broad Bean, Pecorino and Basil Bruschetta. 1 sourdough baguette 1.5 kgs broad beans 1 tbsp. of grated pecorino cheese 1 tsp. of fresh chopped basil... Extra virgin olive oil 1 clove of garlic 1 lemon Extra pecorino shaved to serve. Remove broad beans from pods and cook in salted boiling water for 4 minutes. When cooked refresh under cold running water or in a bowl of iced water and remove the outer skin from each bean. Place the broad beans grated pecorino cheese and basil in a mortar and pestle. Season with salt and pepper, give a generous drizzle of olive oil and a squeeze of lemon juice and pound into a rough mash. (If you dont have a mortar and pestle you can pulse mix in a food processor, being careful not to blend smooth). Cut baguette on a 45-degree angle, brush with olive oil and toast on a barbecue or ridge grill, if you dont have either of these you can toast it under the grill. Scratch bread with garlic clove then spoon mix onto toasted bread add a few shavings of pecorino cheese and serve. Serves 4

16.01.2022 Whats in season Asparagus We all love to serve beautiful food and as a chef I often find myself answering questions on how to produce restaurant quality food at home. The first step to achieving this is simple, buy seasonal produce its easy to make quality in season ingredients taste great, saves you money too! So lets get to it in season this week... Asparagus optimum growing conditions in Victorian regions have produced very high quality asparagus this year. Prices have crept up slightly recently, due to a lessening supply, but they are eating well and a great buy at the moment. Have a great week From Pescado Catering See more

14.01.2022 Chefs Tips Preparing food is fun and there is always something to learn. There are many industry tips, which I would like to share with you guys a couple of times a week such as When buying truss tomatoes look for the thinner stems, this indicates fruit that has ripened on the vine longer and the quality will be better.... Although most people store tomatoes in the fridge they are much better stored at room temperature in a fruit bowl. This will prevent the tomato from becoming watery and taking on a flowery texture. If your tomatoes get a bit over ripe, simply use them in cooking for curries, pasta sauce, chutneys etc.

12.01.2022 Whats in season Eggplant We all love to serve beautiful food and as a chef I often find myself answering questions on how to produce restaurant quality food at home. The first step to achieving this is simple, buy seasonal produce its easy to make quality in season ingredients taste great, saves you money too! So lets get to it in season this week... Eggplant local NSW growers crops have commenced, quality and supply are both good. Have a great week From Pescado Catering See more

12.01.2022 Seasonal Recipe Musaka 1kg lamb mince 2 large eggplants 1 large brown onion... 2-3 cloves garlic 1 tsp cumin 1 tsp all spice tsp cinnamon 1 cup of grated pizza cheese 2 tbs of chopped Greek basil (optional) For the Béchamel sauce 75g butter 1/3-cup plain flour 2 cups milk For the Béchamel, melt the butter in a saucepan, add the flour and cook out on a low heat for around 60 seconds. Do not allow the mix to brown. Whisk in milk until mix is smooth with no lumps. Over a low heat stir mix until it thickens and set aside. Slice eggplant into 1cm thick slices and salt slices. Give eggplant a generous brush with olive oil and fry in a pan until golden brown and cooked through. In another pot gently sweat off onions and garlic until they are translucent and soft. Add spices and cook for another minute. Add lamb mince to this mix and turn up to a high , brown off mince then add one tin of whole tin tomatoes. Allow to simmer for 2 hours stirring occasionally so it does not stick. If you have an oven safe pot with a lid you can simply put it in the oven for this time so as not to have to stir and worry about it catching. Once lamb is cooked stir in chopped basil. In a baking dish layer one layer of eggplant then one layer of lamb mix until you are near the top of the dish. For the final layer spread béchamel sauce and cheese. Bake in a 180-degree oven until cheese is melted and golden brown. Goes well with a salad of cucumber, fennel, ox heart tomatoes, kalamata olives, fresh parsley and oregano seasoned with salt and pepper and dressed with lemon juice and extra virgin olive oil.

11.01.2022 Monday Chef Tip Preparing food is fun and there is always something to learn. There are many industry tips, which I would like to share with you guys a couple of times a week such as Buy Whole Fish! Whole fish at the market will be the freshest. If you want boneless fillets choose a whole fish and ask your fishmonger to fillet and debone, they are happy to do it.... When choosing fish, look for fish with a glossy vibrant coloured skin, red gills and bulbous clear eyes. A fish of around 3kgs will give you nice portions for around 4 people. Snapper, blue eye, barramundi and small ocean trout are fish that are regularly available whole in that 3-5kg range and make great table fish. See more

11.01.2022 What’s in season Eggplant We all love to serve beautiful food and as a chef I often find myself answering questions on how to produce restaurant quality food at home. The first step to achieving this is simple, buy seasonal produce its easy to make quality in season ingredients taste great, saves you money too! So let’s get to it in season this week... Eggplant local NSW growers crops have commenced, quality and supply are both good. Have a great week From Pescado Catering See more

06.01.2022 What's for dinner Wednesday Ocean Trout and Leek Pie 4 leeks a bulb of fennel 2 cloves of garlic... 1 tbsp. chopped chives 1 handful of chopped parsley 1 tsp. finely grated lemon zest 600 grams of skin off de-boned ocean trout fillet 125 grams of butter 125 ml pure cream 4 Desiree or Nicola potatoes White pepper to season Finely chop leeks fennel and garlic. In a deep saucepan melt butter and very gently sweat off fennel, garlic and leeks. Try not to brown the fennel and leeks, you want them to be tender and sweet but with little or no colour. When tender add cream and heat and bring to a gentle boil. Remove from heat and blitz with a hand held stick blender or in a food processor until smooth, you want the consistency to be similar to pumpkin soup. Set aside and allow to cool. Peel and slice potatoes and boil in a pot of salted water until well cooked. Drain water and mash potatoes, add a good knob of butter 1 egg yolk and whisk until you have a smooth but stiff mash potatoes. Dice Ocean trout, season with salt and seal in a pan with a knob of butter until surface of the fish is cooked but centre remains rare Add to the puree and gently combine. Spoon the puree and fish into a ceramic baking dish spread the mashed potatoes over the top covering the fish. Run a fork through the surface of the potato and brush with some melted butter. Pre heat oven to 180 degrees and bake for 30 to 35 minutes, cooking time can vary a bit depending on the oven and size and shape of the dish chosen. If you find the fish is still a bit pink for your taste, pop it back in the oven for a further 5 to 10 minutes. Serves 4

06.01.2022 Chef's Tip Preparing food is fun and there is always something to learn. There are many industry tips, which I would like to share with you guys a couple of times a week such as When cooking meat especially larger cuts and roasting joints, take meat out of the fridge around 30 minutes prior to cooking to allow meat to come up to room temperature. This will ensure much more even and controlled cooking.

05.01.2022 Chefs Tip Preparing food is fun and there is always something to learn. There are many industry tips, which I would like to share with you guys a couple of times a week such as Often with fruit and veg cheap is best! Like any commodity, price is driven by supply and demand. When fresh fruit and vegetables are plentiful it indicates that optimum growing conditions have resulted in a good yield. So its the best time to buy. The perfect example is in December to early January where mangos and cherries are by far the best youll get all year and the price is also at its lowest.

04.01.2022 Chef Tip Preparing food is fun and there is always something to learn. There are many industry tips, which I would like to share with you guys a couple of times a week such as Store bananas in their own fruit bowl. Bananas release a gas called ethylene, which causes fruit to ripen more quickly; this may cause other fruit to spoil. That said, if you want to accelerate under ripe fruit, put it with bananas.

03.01.2022 Ask the Chef Every Tuesday we will be answering cooking questions but we need your help! Ask us your burning cooking questions and we would love to give you the answers.

03.01.2022 Whats in season Broad Beans We all love to serve beautiful food and as a chef I often find myself answering questions on how to produce restaurant quality food at home. The first step to achieving this is simple, buy seasonal produce its easy to make quality in season ingredients taste great, saves you money too! So lets get to it in season this week... Broad beans are enjoying an extended season with very high quality broad beans readily available at the moment. Stayed tuned during the week and I will post a fantastic Broad Bean recipe. Have a great week From Pescado Catering See more

02.01.2022 Seasonal Recipe Salad of Char Grilled Asparagus, Prosciutto, Rocket and Almonds. 1 bunch of asparagus 6 slices of prosciutto... 1 bunch of flat leaf rocket (can be substituted with wild rocket if flat leaf not available) Small handful of peeled blanched almonds 1 lemon Extra virgin olive oil Brush asparagus spears with olive oil and season with salt and pepper. Heat a ridge grill or barbeque to a medium high heat turning asparagus until cooked, whilst still retaining some crunch. In a 160-degree oven toast almonds for 2-4 minutes until golden, be sure not to let nuts get too dark, as they will become bitter. On a platter scatter rocket leaves rustically, arrange asparagus spears and prosciutto, season with salt and pepper finishing with a squeeze of lemon and a generous drizzle of extra virgin olive oil. Roughly chop almonds and scatter over the top. Serves 4