Monday, 26 September 2011

Delicious New Menus...

Asparagus Terrine
with tomato salad & pesto

Loin of Wild Highland Venison
port-pickled red cabbage, game sauce with bitter chocolate

Iced Heather Honey Parfait
with toasted oat crumble, raspberries & whisky syrup

Our Chef - James - has just created a new selection of mouth-watering sample menus! Take a peek here - Menus @ The Elemental Kitchen . You can also view the recipes for some of these dishes by scrolling through earlier blogs. Bon Apetit!

Wednesday, 7 September 2011

Recipe - Port Pickled Cabbage

This rich, satisfying cabbage dish with sweet and sour notes makes a wonderful accompaniment to game at this time of year - serve as a great base for venison, grouse, partridge or wild duck. You can vary the sharp - sweet balance according to taste, just adjust the sugar and vinegar to suit. This can be prepared in advance and warmed through just before serving, a great help if you have guests for dinner.


1 medium red cabbage
100g butter
50g demerera sugar
225ml red wine
225ml port
125ml wine vinegar
4 juniper berries, lightly crushed
4 star anise, whole
zest of 1/2 an orange, in strips
salt and pepper

Shred the cabbage as finely as possible - using the slicing attachment of a food processor gives good results and saves time, if you have one.
In a heavy based casserole pan, gently melt the butter.
Add the cabbage and coat in the butter, turning the cabbage over a medium heat until the cabbage begins to sizzle.
Add the demerera sugar, the juniper berries, star anise and orange peel and stir, before adding the wine, wine vinegar and port.
Add a pinch of salt and a few grinds of pepper.
Bring to the boil, then turn down to a very gentle simmer and cook for two to three hours. At this stage, the liquid will have reduced and the cabbage will be a dark, rich red colour.
Taste, and adjust seasoning to taste, before serving with your chosen accompaniment - pictured here with loin of venison.

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

Sunday, 4 September 2011

Vows & Vintage...

Here at The Elemental Kitchen we focus on providing bespoke hospitality for groups of 25 or fewer, so we don't often help to create bigger events - like weddings. However, we do make the occasional exception for those that capture our imagination! Last year we created a Wild Highland Wedding at a mountain bothy in the foothills of the Cairngorms...

This weekend we were honoured to provide the bespoke informal banquet & front-of-house hosting for the wedding of a local couple. As the pair described their vision of their perfect day - a down to earth ceremony in their own garden followed by a vintage, eco-friendly gathering at their village hall for family and friends, we knew this was our kind of celebration! Heather & Rich - congratulations, we wish you every happiness for the future. Also, thank you so much for inviting us to join you on your special day. It really was perfectly lovely!

The Menu...

Our Chef, James, designed a delicious 3-course summer buffet, created with ingredients sourced from around the East Neuk and Scotland - free range chicken caesar salad, Crail crab with pickled cucumber & sweet chilli syrup, goats cheese with grapefruit and beetroot, honey & thyme dressing. Slow roasted beef, smoked beef and free range honey roasted ham soured from Penmans of Crail. Hot smoked salmon sourced from Wilsons fish merchant in St Monans. Salads of coleslaw with beetroot; shaved fennel & asparagus with pine nuts; potato with broadbeans, peas, mint and mustard dressing; puy lentils with flat-leaf parsley, feta, lemon and herbs. Desserts of crannachan, strawberry pavlova and chocolate pots. We sourced fruit and vegetables from our local farm shop at Ardross.

Wedding Planning & Decor...

For a group of 100 guests, we sourced all necessary tables, tablecloths, kitchen equipment crockery, cutlery and glassware from John Brown Cater Hire. Meanwhile, the bride, groom, family and friends provided the stunning eco-friendly decor - vintage napkins, the pretty bunting was handmade from vintage linens, the favours were home-made edible hearts, candles were created using vintage cups & saucers and the flowers were all gifted from friend's gardens or picked from the bride & groom's own garden.

The Team - Thank You!

The Elemental Kitchen was assisted on the evening by a fabulous team - F.O.H Host Angie Bruce, alongside Abbie & Scott from The Cocoa Tree Cafe in Pittenweem and last but most certainly not least, Chef Amy McKinney. Again, thank you so much for your efficient hard work, good humour and service with a smile!

A Note from The Bride & Groom...

"Vicky & James, I cant tell you how happy we were with ALL the service you provided. The food was just amazing. Comments about the food from guests was that 'it was the best wedding food we ever tasted', 'variety and standard were exceptional', 'the puddings were to die for, those meringues - wow - vanilla pods in them?'. Just beautiful. Thanks so much also for organising the pies and cheese for us - in the end it would have been so hard to do it ourselves. Vicky you were a fantastic front of house - everything I thought ran so smoothly and the best thing for me was I totally trusted you had it under control and it was one thing I just wasn't even thinking about, I was so unconcerned. Your team were great - hard working, friendly and nice to have around. We are just so happy that you were able to provide us with such a great service all round and that everyone enjoyed the food - there was not one single thing that I wasn't happy with. We love your ethos with food it just fitted so well with ours. I know doing big events isn't your normal line of business but I can't even express how wonderful the whole operation was! Such a massive thanks!"

Heather & Richard :)

Click here to view more client testimonials for The Elemental Kitchen.