Hot and Cold Buffets – Sample Dishes

Hot buffets

Boeuf Bourguignon
Thai green chicken curry
Mixed fish and broccoli bake
Steak and kidney pie
Chicken and leek pie
Pork casserole with apples, cider and wholegrain mustard
Moroccan tagine of lamb
Chicken with tarragon, grapes and mushrooms
Beef and venison casserole with rich port sauce and apricots
Roasted Mediterranean vegetable lasagne
Sun-dried tomato, goats cheese and rocket risotto

All served with choice of potatoes and vegetables or rice and green salad

Cold buffets

Poached and dressed cold salmon with lemon, cucumber and chive mayonnaise
Sugar- baked gammon with pickled fruits
Chicken with grapes in tarragon dressing
Chicken with tomato and basil dressing, garnished with cucumber, tomatoes and olives
Peppered fillet of beef with tarragon béarnaise sauce
Leek and mushroom quiche
Goat’s cheese roulade with leek and walnut filling
Roasted vegetable galette

Salads

Couscous with roasted Mediterranean vegetables
Potato, green bean and shallot salad
Double tomato salad with mozzarella
Greek salad
Coleslaw with dates, grapes and pineapple
Beans, peas, spring onion and coriander salad
Mixed bean, tomato and asparagus salad
Potato, bacon and chive salad
Mexican bean salad
Spinach, pea and feta cheese salad
Celery, walnut and sultana salad

Desserts

Chocolate and raspberry roulade
Chocolate, banana and pear crumble
Pavlova with summer berries
Raspberry and almond tart
Passion fruit pots with orange shortbread
Rhubarb crème brulee with shortbread
Tia Maria cheesecake
Apple and raisin streusel pie
Chocolate and hazelnut meringue roulade
Fresh fruit salad with elderflower syrup

© 2018 Mary Herman Smith Catering