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  • Asian Roast Chicken, Green Papaya and Mango Salad.

    25 April 2016

     

    Asian Roast Chicken Recipe

    Ingredients

    1 x Carrots

    2x celery sticks

    1x leeks

    1x Onion

    3 inch ginger

    3x garlic cloves

    3x sticks lemon-grass

    2x star anise

    1x cinnamon stick

    50ml x dark soya sauce

    6x drops fish sauce

    50 mlx sweet chilli sauce

    2x bay leaves

    3x cloves

    4x kafir leaves

    1x bunch Coriander

    1x Lime

    Marinade

    Thai paste

    Vegetable oil

    half of lime

    Method

    Make a marinade for your Asian roast chicken with the Thai paste, half of lime and oil then brush onto the whole chicken and sprinkle black pepper across the whole chicken. Stuff the cavity with ginger, garlic, lemon-grass, kafir leaf and half of a lime. Refrigerate for about 2 hours to allow the marinade to penetrate the chicken (preferably overnight).

    Chop roughly: carrots, onion, leeks, celery and ginger.

    Place into a roasting tray along with ginger, garlic, lemon-grass, star anise, cinnamon, bay leaves, Kafir leaves (bruised) and cloves.

    Place the raw chicken on top of the vegetables and drizzle soya sauce, a few drops of fish sauce and cold water into the tray (water will allow chicken to steam at the same also creating a stock).

    Place into a pre-oven at 170 degrees for about 2 hours (depending on the size of the chicken). Remove from the oven and check core temperature of 82 degrees Celsius/ 180 Fahrenheit

    cover with foil and rest the chicken for about 45 minutes allowing it to relax.

    Sauce

    Remove the juices from the roasting and into a sauce pan. Add sweet chilli sauce on a high heat to reduce to a thick sauce

    Carve chicken, squeeze lime juice over the top and sprinkle finely chopped coriander over the chicken. Pour sauce over or serve on the side.

    Tip: Asian cooking is all about balancing flavours…….check that the chilli, saltiness, sweetness are well balanced before serving the sauce.

     

     

     

    Green papaya and mango salad

    These are the ingredients for Green papaya and mango salad

    Ingredients

    1x green mango

    1x green papaya

    2x carrots

    Coriander

    lemon-grass

    Kafir leaf

    fish sauce

    soya sauce

    Fresh chilli

    lime

    peanuts

    Coconut oil/ vegetable oil

    1x tsp palm sugar

    Salad

    Peel carrots, mango and papaya

    Use a mandolin or vegetable peeler and slice thin into juillene

    Add chopped coriander

    Dressing

    1/3 oil

    1/3 lime

    4x drops fish sauce

    30 ml soya sauce

    1x tsp fine ginger

    1x stick lemon-grass (finely chopped)

    1x kafir leaf (finely chopped)

    1x de -seeded finely chopped chilli

    1x tsp palm sugar

    Method

    whisk ingredients until emulsified into thick sauce texture for the green papaya and mango salad

    Use fingers and dress salad

    Sprinkle toasted peanuts over the top just before serving

    Tip

    Toast peanuts in a dry pan to release natural oils

    Instead of using palm sugar or fresh chilli you can use sweet chilli sauce

    Balance sweet, sour, salt and chilli flavours for best result.

     

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    Asian roast chicken

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    Green papaya and mango salad

    Chef Whaheed Rojan demo at Tru Kitchen Harrogate

    Chef Whaheed Rojan demo at Tru Kitchen Harrogate

    Chef Whaheed Rojan demo at Tru Kitchen in Harrogate

  • “Cook yourself Fit!”

    24 April 2016

    We were very excited to be invited along to Tru Kitchens “Cook yourself Fit” event. Whaheed did live cooking demonstrations in the state of the art showroom in Harrogate. Using there top of the range appliances, Whaheed cooked healthy, summer dishes that could be easily recreated at home by the guests. The guests were inspired to get Fit for summer, with Sue Timoney on hand to answer all there fitness questions and Louisa Kirk who showcased her exclusive make-up range.

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  • Victoria Sponge Fingers Recipe

    22 April 2016

    It’s Mothers Day tomorrow we’re probably having a family lunch, but what about Tea Time? There’s nothing better than a cup of tea and a slice of Victoria Sponge Fingers.


    Ingredients
    4 Eggs
    2 tsp Baking Powder
    2 tsp vanilla extract
    225g Caster Sugar
    225g Self Raising Flour
    225g Butter
    Raspberry Jam
    Double Cream


    Method
    Cream the butter, castor sugar and vanilla extract until pale in colour until the sugar well incorporated
    Add eggs one by one until beaten through
    Sieve in the flour and baking powder (do not over mix)
    Line your flat baking tray with baking paper and brush with melted butter to prevent the cake from sticking
    Put the cake mixture into the baking tray and into the pre- heated oven of 170 degrees Celsius and bake for 35 mins or until your knife comes out dry after being stuck in
    Remove from the oven and let it cool for 20 mins then remove from the tray until completely cooled
    Cut the cake horizontally and smear raspberry berry jam on one side and put the other top back on to make a sandwich.
    Cut into finger size slices and dust with icing sugar
    Pipe whipped cream on the top and garnish with a strawberry wedge and serve.
    To all the Mother’s out there…….Hope you get spoilt rotten tomorrow as each and everyone of you are very special.
    Happy Mother’s Day from us at The Round Table Dining xxxxxxx

     
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  • We Support Wonky Veg!!!

    21 April 2016

    You may have seen in most leading supermarkets, big boxes of wonky veg sold at reduced prices in a bid to reduce food waste throughout the Uk. Although the vegetables might not be perfect to look at, there is no difference in taste or nutrition. Framers already sell wonky veg to be used in other food products such as ready meals and juices, however, still a large percent of the veg is going to waste.

    Whilst doing our once a week, personal family shop, we were excited to see the wonky veg box and were keen to support the campaign. After scratching our heads, here is a fine dining dish we came up, using wonky veg and a few additional ingredients.

     ” Indian inspired, curried salmon mousse,red pepper chutney, pickled carrot, cumin yogurt, cucumber and poppadum.”

    wonky Veg

  • We Aim to Please…….!

    21 April 2016

    Whether it be a Dinner Party your hosting, Summer BBQ or Christmas Canape party,The Round Table Dining are here to help with all your catering needs. From fully staffed events to Office corporate Buffets we are here to do all the hard work. Everything is bespoke designed to your individual requirements to make  your event run smoothly. Here are some of our events we have done recently.

     

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  • Foodies Festival Demonstration

    15 April 2016

    The Round Table Dining enjoyed a fun filled afternoon at the Foodies Festival held at HIC. We were very excited to be in the line up of well know chefs, such as Baking champion Nadiya  Hussain ,Master Chef finalist 2011 Sara Danestin Medio and Rachel Green Tv chef, cooking live on the demonstration stage.

     

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  • Asian Fusion Pop- Up Kitchen, What a night !!!!

    15 April 2016

    Myself and Whaheed would like to say a huge “Thank you” to all our customers and team for making our Asian Fusion Pop- up Kitchen a fantastic evening. We would also like to thank Sarah Barritt from Passion 4 Flowers on Otley Road who made the beautiful table arrangements. I think it is safe to say that everybody had a great night and enjoyed not only the food, but the wine pairing as well.

    We were very lucky to be joined by Victoria Turner from The Harrogate Girl (a blog written about living in the happiest town!!) who wrote a fantastic review about the evening, which you can read using the link below. https://t.co/tvWb2b4j3g

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