Introducing our Vegan Canapés

We’re delighted to reveal a new range of vegan canapés! Developed in-house, we’ve created a range of canapés that are 100% vegan-friendly and, of course, absolutely delicious. Including flavours such as mushroom and caramelised onion polenta bites and celery spears with Imam Biyaldi, our vegan canapés were developed so that we can continue to provide every single one of our customers with delicious food, regardless of their dietary requirements.

Each one of our vegan canapés has been carefully developed to ensure it is packed with flavour and delicious enough to please every palate, regardless of whether you are a vegan or not. They’re the perfect choice if you’re looking to impress and surprise your clients or guests with creative food that looks beautiful and tastes amazing but might not be quite what they’re used to. Vegan food is only continuing to grow in popularity and we’re delighted and excited to be at the forefront of its development, so watch this space, the future is green and more exciting creations will be revealed soon!

  • Vegan Mexican Potato Skins
    Mexican Potato Skins
  • Vegan Mushroom and caramelised onion polenta bites
    Mushroom and caramelised onion polenta bites
  • Vegan Rainbow Summer Rolls with a Satay Sauce
    Rainbow Summer Rolls with a Satay Sauce
  • Vegan Crushed avocado on toasted rye bread with slow roasted cherry tomatoes and basil pesto
    Crushed avocado on toasted rye bread with slow roasted cherry tomatoes and basil pesto
  • Vegan Stuffed button mushrooms with spinach, vegan cheese and golden herb breadcrumbs
    Stuffed button mushrooms with spinach, vegan cheese and golden herb breadcrumbs
  • Vegan Mushroom and caramelised onion polenta bites
    Mushroom and caramelised onion polenta bites
  • Vegan Sweetcorn and chilli fritter with tomato and herb salsa
    Sweetcorn and chilli fritter with tomato and herb salsa
  • Vegan Beetroot and avocado nori rolls
    Beetroot and avocado nori rolls
  • Vegan Celery Spears Imambiyaldi
    Celery Spears Imambiyaldi
  • Vegan Baked courgette cups stuffed with quinoa, sundried tomatoes and red onion marmalade
    Baked courgette cups stuffed with quinoa, sundried tomatoes and red onion marmalade
A Spanish tapas lunch in the heart of London

At the beginning of June, we were delighted to be asked to create a Spanish tapas and paella lunch to help launch 15 King Street, a new corporate office space in central London. Working alongside the prestigious private wine club, 67 Pall Mall, and the ever inventive and delicious cheesemongers, Paxton & Whitfield, we created a spread of Spanish tapas and Spanish inspired salads. We wanted to keep the tapas flavours traditional (no Spanish tapas lunch is complete without Patatas Bravas or plenty of chorizo), but being an afternoon event, and paired with paella, we were conscious they shouldn’t be too heavy. The results were a mixture of traditional Spanish tapas flavours – cue Patatas Bravas, smoky chicken skewers and anchovy butter – but with a focus on balancing these with lighter, smaller options, including refreshing gazpacho shots, crisp salads, and lightly char-grilled vegetables.

The day was warm and the sun shone in through the windows showing off the venue in all its glory, while a huge paella cooking inside the office gave off a delicious aroma of spices and saffron. 60 surveyors passed through the building stopping for lunch across the afternoon, we kept the salads topped up and the hot food coming as they mingled, ate and enjoyed the space. Themed events are always fun and it was a delight to work with everyone involved. Please do get in touch if you’d like more information about how we can help with private and corporate catering.

  • Spanish Tapas Chorizo Skewers
  • Spanish Tapas Gazpacho shots
  • Spanish Tapas Chorizo Skewers and Flowers
  • Spanish Tapas olives and salads
  • Spanish Paella
  • Spanish tapas pan con tomate
  • Parsons Creative Food waitress
  • Fresh salad
  • Scotch eggs
  • Spanish salad spread
  • Tables laid
  • Fresh tomatoes
  • Parsons Creative Food waiter
  • Wine glasses
  • Red wine

 

Graham Norton’s Book Launch

Last week, on Wednesday 14th October, we had the privilege of catering for a canapé reception party to celebrate Graham Norton’s book launch at Liberty’s on Regent Street. What an incredible venue it is! Founded in 1875, the department store is renowned for its vast collection of quality and luxury goods: from unique prints and fabric designs to beautiful and intricate jewellery. Liberty’s Tudor style façade is a well-known sight to Londoners and tourists alike, and we thought that its magnificent interior made the perfect setting for this exciting event. The bright atrium and sweeping staircases, dark wood panelling and ambient lighting created a nostalgic atmosphere in which guests enjoyed a glass or two of Invivo wine; a brand that is sponsored by Graham Norton himself.

 

Book Publisher Hodder & Stoughton hosted the launch of Mr Norton’s debut novel, ‘Holding’, which is a gripping tale of secrets and heartbreak set in his native Ireland. Parsons Creative Food provided a selection of canapés for the 100 guests, including our Walnut Goats Cheese Sable with Slow Roasted Tomato and Pesto, Fillet of Lamb on Mint Shortbread with Shallot Jam and Beetroot Cured Salmon on Dill Blini with Avruga Caviar. All of which were served on our modern black and white platters decorated with a selection of flowers from New Covent Garden Flower Market.

 

Mr Norton himself was charmingly dressed in a dark velvet jacket complete with pink handkerchief, and his charismatic personality buoyed the atmosphere. After a brilliant event, we are very much looking forward to reading our very own copy of ‘Holding’, and rumour has it that we can also look forward to a television series based on the book. A huge thank you to Hodder & Stoughton for using Parsons Creative Food; we look forward to working with you again soon!

 

Graham Norton's debut novel 'Holdings' on display

Graham Norton’s debut novel ‘Holdings’ on display

Walnut Goat's Cheese Sable with Slow Roast Tomato and Pesto

Walnut Goat’s Cheese Sable with Slow Roast Tomato and Pesto

Our Floral Platters ready for service

Our Floral Platters ready for service

Anyone for a Lobster Bagel?

Anyone for a Lobster Bagel?

Hodder & Stoughton Books
Invivo Wines
Liberty London

Recipe: Apricot Almond Tart

We recently made this Apricot Almond Tart for a working lunch in central London, and would love to share our recipe with some handy hints and tips. Some people may find the pastry side of things a little challenging but freshly baked pastry is absolutely worth the time and effort as it is LEAGUES above the pre-made ones that you can find in the supermarket. Real pastry should be full of flavour, rich and crispy and it should literally melt in your mouth. Trust me, your efforts in making your own pastry will be rewarded when you tuck into this tasty treat.

 

Apricot Almond Tart:

Serves 10-12

 

Ingredients:

For the pastry:

225g cold butter

100g icing sugar

315g flour

1 egg plus 1 yolk, beaten

1 vanilla pod  *handy tip* add the vanilla seeds to the beaten eggs to get an even distribution of them throughout your tart base

 

For the filling:

175g soft butter

175g sugar

4 eggs

175g ground almonds

1tsp vanilla extract

2/3 tbsp apricot Jam

2 tins of poached apricot halves or even better 10 fresh apricots if they are in season

flaked almonds to decorate

 

To make the pastry, sieve the flour and icing sugar together and chop the butter into cubes. If you have a magi mix then pulse the flour mix together with the butter until it forms breadcrumbs. If you don’t have one then use your fingers to rub the mix together by hand. Once you have a good breadcrumb then you can add the eggs and vanilla seeds, either pulsing again or by using a fork to bring the mix together to form a ball.

 

Turn the pastry out onto a lightly floured surface and using a rolling pin, roll the dough into large circle. Line your tart case with the pastry, leaving the edges hanging over the side of the tin (don’t worry, these will be trimmed off once the tart has been baked). Use a fork to prick a few holes in the surface of the pastry then place the whole thing in the fridge for 10 minutes. This is to firm up the pastry so that it holds its shape better whilst baking.

 

Once chilled, fill the case with parchment paper and baking beans and bake in the oven at 200°C for 12-15 minutes. Remove the baking beans, and return the tart to the oven for a further 2-5 minutes until the base of the tart is fully baked and feels firm. Once the tart has cooled use a sharp knife to trim off the excess pastry (which is excellent for nibbling on whilst you’re making the tart filling).

 

Reduce the oven temperature to 180°C. For the filling, cream together the butter and sugar, and gradually mix in the eggs alternately with the ground almonds to create a smooth mixture. Add the vanilla extract.

 

Now you’re ready to assemble your tart. Fill the base of the tart with the apricot jam and spread it out evenly. Next spread the almond mixture on top, and place the apricot halves at intervals around the edge of the tart, gently pushing them into the almond mixture. Sprinkle a good handful of flaked almonds over the top, and whack it in the oven for up to 30 minutes. Don’t forget to regularly check on the colour of the filling, and take the tart out once it has reached a lovely golden brown.

 

Et voilá! There you have it: a delicious apricot and almond tart, one that will have your friends and family raving about your baking skills. I always serve mine with a big dollop of fresh clotted cream or some delicious ice cream, because, well… why not? Enjoy, and post any photos of your creations on Instagram with the tag @parsonscreative.

Top London Caterers, Spring 2016

Spring has officially arrived and for London caterers, events are hotting up. And it’s no exception in the Parson’s Creative Food kitchen. Below we’ve shared some photos from an event we recently catered for: a large canapé party to celebrate the opening of an exciting new building in central London. We made a range of canapés from our popular menus including a Thai fish cake, smoked cheddar beignets and a bamboo cone of coconut calamari.

The evening was a huge success and the feedback extremely positive. We cater for all kinds of events at Parsons and if you would like to see examples of our current canape menus, as well our hot and cold buffet and fine dining food please click here.

W5 Stakeholder launch_02

W5 Stakeholder launch_08 (1)

W5 Stakeholder launch_27 (2)

W5 Stakeholder launch_85

Recipe: Roast Butternut Squash and Carrot Soup

For our first ever blog post we would like to share with you one of our favourite winter warmer recipes! Spring may be on the way but we’re still feeling a bit chilly here in London and this delicious roast vegetable soup definitely hits the spot. It’s really simple to make, so why not give it a try? If you do then share a picture with us on Instagram using the tag @parsonscreative.

Roast Butternut Squash and Carrot Soup:

Serves 4

Ingredients:

  • 1 whole butternut squash, peeled, de-seeded and chopped into 2cm cubes
  • 2/3 carrots, peeled and roughly chopped
  • few sprigs of thyme, chopped
  • 1 white onion, finely diced
  • 1 clove garlic, crushed
  • olive oil
  • small knob of butter
  • 1.5L hot chicken/vegetable stock
  • dash of cream 
  • salt and pepper

Firstly pre-heat the oven to 200°c. Line a roasting tray with baking parchment and evenly spread out your chopped vegetables. Pour a splash of olive oil over the vegetables and sprinkle on the thyme and a good pinch of salt. Roast in the oven for approximately 25 minutes or until coloured.

Next, using a medium sized saucepan, sweat the onion in olive oil and a little bit of butter on a medium heat for a few minutes. When it starts to soften add the garlic, then shortly after add the roasted vegetables. Stir around for a few minutes before adding the stock. Make sure that the stock completely covers all of the vegetables. Bring to the boil then turn down the heat to simmer, and place a lid on the pan.

Cook until the vegetables are very soft, then blend until smooth using a hand blender, adding more liquid if necessary. Finally add a dash of cream and salt and pepper to season the soup. Best enjoyed with a big wedge of soft bread on a chilly day!

Healthy Tip: For a healthier version, omit the butter and add a little olive oil instead of the cream whilst you are blending the soup.