Club kitchen

Wedding Buffet

As the wedding season begins in earnest, Booker has been busy creating this Club Kitchen Buffet for just £3.06 per portion – from timeless classics to food with a contemporary twist.

PULLED PORK ZAKOUSKIS (96 portions)

Pidy Zakouskis Mini Bouchees (M187315) CL American Style BBQ Pulled Pork (M183898)

Cooking Onions (M529776) Mixed Peppers (M107803) Chef’s Larder Thick and Creamy Mayonnaise (M122272) Cost per serving – £0.13

Instructions • Prepare the bouchees and pulled pork as per the on-pack instructions. • Sweat off the diced onion and pepper. Mix with the pork and the mayonnaise. • Fill the bouchees with the pulled pork mix.

CHICKEN PLATTER (4 portions)

Universal 15 Chicken Kebabs with Peppers and

Onions (M078350) CL Chicken Wings of Fire (M121858) CL Barbecue Chicken Wings (M121818)

Universal Roasted Diced Chicken Tikka (M130677) CL Spicy Chicken Bites (M194546) CL Small Crispy Chicken Fillets (M129988) CL Premium Smokey Bourbon BBQ Sauce (M144366) The Imokilly Cheese Company Soured Cream Set (M187627)

Florette Crispy Salad (M629340) CL French Dressing (M129892) Cost per serving – £0.16

Instructions • Cook individual items according to on pack instructions.

CLUB KITCHEN CODES CL - Chef’s Larder FF – Farm Fresh OTT – Over The Top

MEAT FEAST PIZZA (Minimum 8 portions) CL Pizza Base Mix (M107784)

Reggia Spiced Neapolitan Pizza Sauce (M107592) CL Grated Cheddar & Mozzarella Mix (M095276)

Campofrio Selection Pepperoni (M134233) Campofrio Selection Chorizo (M165196) Campofrio Sliced Peppered Salami (M150705) Marion Pancetta Lardons (M116976)

Caseificio Villa Mozzarella Ball (M135165) FF Basil (M138092)

Gran Duca Parmigiano Reggiano (M135183) Cost per serving – £0.30

Instructions • Make up the pizza base as per the on pack instructions. • Spread with the pizza sauce and top with the cheese. • Arrange the meats on top of the cheese, slice the mozzarella and place on top. • Bake at 200°C for 10-12 mins. • Serve with the fresh basil and shaved parmesan on top.

VEGETABLE CHILLI & JACK CHEESE BURRITO (4 portions)

Kingsmill 8 White Wraps (M192198) Grant’s Chef’s Choice Vegetable Chilli (M166004)

Monterey Jack Grated Cheese (M144242) FF Beef Tomatoes (M132029)

Red Onions (M111479)

Florette Crispy Salad (M629340) CL French Dressing (M129892)

The Imokilly Cheese Company Soured Cream Set (M187627) CL Garlic & Chilli Seasoning (M194048)

Cost per serving – £0.55

Instructions • Heat up the vegetable chilli as per the on pack instructions. Spoon into the wraps, top with the cheese and fold closed. • Bake in a hot oven for 5-10 mins. • Serve with a mixed salad with the soured cream in a separate dish. Grind the chilli seasoning over the top.

Crème Brûlée Mini Tartlets and Salted Caramel Profiteroles

CLUB KITCHEN CODES CL - Chef’s Larder FF – Farm Fresh OTT – Over The Top

VINE TOMATO & RICOTTA TART (Minimum 8 portions)

Edler’s Savoury Pastry Case (M150656)

Caseificio Villa Ricotta (M135185) CL 15 Dozen Medium Fresh Eggs (M168776) CL Garlic Puree (M083887) FF Basil (M138092)

Monterey Jack Grated Cheese (M144242) FF Vine Tomatoes (M103208) Cost per serving – £0.45

Instructions • Make up the ricotta mix with half the monterey jack cheese. • Spread mix in the base of the pastry case. • Thickly slice the tomatoes and lay on the ricotta; cover with the remaining monterey jack. • Bake at 200°C for 20mins. • Cool for 10 mins then cut into 8.

CRÈME BRÛLÉE MINI TARTLETTE (12 portions)

Pidy Mini Cocktail Canapes (M193746) Macphie Crème Brûlée (M018573)

Silver Spoon Caster Sugar (M185034) Cost per serving – £0.25

Instructions • Prepare the Brûlée mix as per the on pack instructions and pour into the pastry cases. • Chill overnight or until set. • Sprinkle with the sugar and caramelise under a grill or with a blow torch.

SALTED CARAMEL PROFITEROLES (37 portions)

Pidy Ready To Fill Profiteroles (M187266) Müller Wiseman Dairies Pasteurised Double

Cream (M966069) OTT Salted Caramel Dessert Topping (M189152) Cost per serving – £0.22

Instructions • Defrost the profiterole cases as per the on pack instructions. • Whip the cream and add 2/3 of the salted caramel sauce. • Fill the profiteroles and serve with the remaining salted caramel sauce.

FOR MORE INFORMATION For more information and menu ideas contact Booker. • t. 0845 60 12 999 • www.booker.co.uk