This website uses cookies to help us understand the way visitors use our website. We can't identify you with them and we don't share the data with anyone else. If you click Reject we will set a single cookie to remember your preference. Find out more in our privacy policy.
Post

Bigham’s Food FAQ

Saturday 9 October  6-8.45pm

We kindly request that you prep for all recipes 30-40 mins  in advance of the event. This will allow everyone to cook all  recipes in good time and have fun along the way!

Some prep involves marinading of ingredients so please prioritise any steps that take longer or involve ‘set aside’  times.

General Instructions

  • Store chilled items and fresh veg in the fridge overnight.
  • Read the Before You Start section of each recipe card to  help you prep like a pro.
  • Check Recipe Cards for exact quantities as some may be  needed more than once.
  • Have the Right Equipment to hand for the session, this is  listed with each recipe below.

If you have any questions, please do not hesitate to get in  touch with us at banquet@bighams.com

Get prepping

Flat bean bruschetta with ricotta and salsa macha 

Equipment needed: a knife, chopping board, frying pan, small saucepan, small blender, slotted spoon, griddle pan

Prep ingredients as per ingredients list: garlic cloves,  lemons, and sourdough

Prep sesame seeds as per step 1

 

Sea Bass in banana leaf and coconut chutney

Equipment needed: a knife, chopping board, blender  and a large frying pan with a lid

  • Prep ingredients as per ingredients list: lime, banana  shallots, garlic cloves, peppercorns and the curry  leaves
  • Marinade Sea Bass as per step 1 and set aside for 20  mins
  • Prep the shallot crust as per step 2

Vegetarians: slice cauliflower into 1-inch steaks per  person, marinade as per step 1

 

Yoghurt rice

Equipment needed: knife, chopping board and a frying  pan

  • Prep ingredients as per ingredients list: ginger, fresh  green chilli and fresh coriander
  • Heat rice as per packet instructions and set aside to cool

 

Prosciutto di Parma wrapped chicken breast with erbette salata 

Equipment needed: knife, chopping board, two large  frying pans, oven proof frying pan (or oven proof dish),  large saucepan and a colander

  • Prep ingredients as per ingredients list: lemons,  fresh thyme, garlic cloves, butter, chestnut  mushrooms, kale, fennel seeds
  • Prep and marinade chicken as per step 1 For the erbette salata blanch the kale, rocket and  spinach as per step 5

Malaysian Mess

Equipment needed: knife, chopping board, saucepan,  frying pan, electric or hand whisk and serving glasses

  • Prep ingredients as per ingredients list: meringue,  pineapple, lime

 

Post
Share