Joy. Invention. Discovery

Every time I finish an event the first thing I think of doing is to write in my blog.

There's such a sense of accomplishment every time we complete a marathon day at work. I usually find a moment to just sit and contemplate the day and reflect on what went well and what we could do better. Mostly over the last few months, I've been soo proud of what we've achieved and the food we've produced as a small team. Overcoming challenges and logistic we didn't expect and doing new things for the first time.

Needless to say by the time we've packed up and got home the motivation to sit on the laptop and try and put down into words all those thoughts and reflections are pretty much lost. Except for today.

I wanted to reflect on some of the events we've done in the last few months. The places we've been and the food we've cooked. We've perfected our flatbread recipe and knocked out services of over a hundred covers in a short time. We've cooked huge joints of meat over the fire for weddings, created fine dining menus for Hen Parties, got inspired and created new exciting street food ideas. All whilst battling the horrific wind, rain and the blazing sun and ferocious hear of the fire.

Some of the problems we've overcome as a small team and business have been awesome especially in the face of issues and problems we've never come across before. The buzz of finishing an event and heading home is amazing too and a huge sense of accomplishment and satisfaction. Yet I always take a quiet moment to reflect on the day and think about what went well and what we could have done better. Today is no exception. Today was a slightly different event to the ones we have been doing lately and brought with it its challenges. The event went well but there were definitely lessons to be learnt for next time and I'll make sure we learn from the mistakes that we will inevitably make along the way.

I guess that's one of the best things about exploring new ideas and methods of cooking. Every time there is something new to learn. Which brings me to the title of this blog. Joy. Invention. Discover. Which is the title of a Biffy Clyro album that came on in the van on the way back home tonight and thought it summed up the day and our business perfectly.

John

STK

My Chicken Marinade

Having not done a blog in fricken ages I thought Iā€™d ease myself back in by sharing one of my recipes I've been using for my events recently. This is a brilliant marinade for Chicken whether you're going to slow cook it over the fire, BBQ on the grill or even just oven roast it. It's Mexican in flavour and uses Annatto Seeds which gives the Chicken an amazing bright golden colour. Ancho Chilli gives a nice smokey flavour and a nice little kick. Enjoy!

Ingredients

2tbsp Coriander Seed

2tbsp Cumin Seed

4 Cloves Garlic

1tbsp Ancho Chilli flakes

1tsp Ground All Spice

2 Oranges, Zest and Juice

50ml Honey

100ml Extra Virgin Olive Oil

Salt and Pepper to taste.

Method

Toast the Cumin, Coriander and Annatto seeds in a dry pan until fragrant. In a pestle and mortar grind the seeds then add the Chilli flakes, All Spice and Garlic and grind down to a paste. Add a pinch of salt to help break down the garlic. Add the Orange zest and juice and honey and mix. Then slowly mix in the oil until you have a good consistency for the paste. Season with Salt and Pepper to taste.