Wedding catering Cornwall

The traditional craft of curing and smoking meat and fish is making a comeback. For the uninitiated, the term 'curing' covers a range of ancient processes whereby foodstuffs were preserved; it can take many forms - from the addition of various salts, nitrates, nitrites or sugars to smoking, flavouring or cooking.



The result? Especially tasty meat, fish and vegetables. Curing is to thank for all those treasures of the delicatessen; think pancetta, chorizo and smoked mackerel, salt beef, smoked bacon and salami - all delectable dishes ripe for a crowd-pleasing wedding menu.



The astronomical rise of more relaxed dining options has seen the popularity of sharing platters soar. It's little wonder: the sharing platter comprises a brilliant means of breaking the ice between guests, encouraging bonding over the succulence of the meats and the zingy flavours of the vegetables. Why not serve sharing platters brimming with a delicious charcuterie bursting with flavour? We're talking succulent pork belly and moreishly flavoursome sausages, tender lamb and luscious spiced salmon.



Taking the traditional store cupboard as their starting point, Lucy Turner and Sarah Wright of The Round Kitchen have devised a delectable menu brimming with their own home-cured flavours. "We have so many excellent products on our doorstep just waiting to be used in as many different ways as possible," explains Lucy. "We have created our version of the sharing platter, filled with exotic sausages to home-cured meats to carpaccio."



The menu features some of Cornwall's most celebrated produce, from locally reared venison to mackerel landed on nearby shores. However, it's the pairing of this cured produce with perfectly matched - and homemade - flavours that really make the taste buds sing. "We love the idea of potting and pickling," says Lucy. "It's an exciting way of matching chutneys, oils and pickles exactly to the dish." Combining artisan methods with a contemporary twist - and oodles of flavour - your guests are guaranteed to agree.



Carpaccio of Cornish venison
Served with griddled homemade porcini mushroom and white truffle bread fingers, micro herbs and finished with a blackberry, red wine and honey balsamic reduction

Seared carpaccio of fillet steak
Served with a pea shoot, rocket and nasturtium salad, fresh horseradish, sage and wholegrain mustard dressing, finished with Parmesan shavings



Confit mixed pepper, chestnut mushrooms and garlic

Preserved lemon, salted hot olive oil new potatoes and baked shallots
Served with fennel shavings, finished with soused Cornish mackerel



Homemade smoked gammon, black pudding and leek sausage
Sat on a drop potato pancake, with wilted spinach, topped with a soft poached free-range egg, finished with a Dijon hollandaise and deep-fried crispy leeks

Home-cured Indian spiced salmon
Sat on and toasted cumin seed naan bread croute, lemon and garlic griddled asparagus, finished with a pickled cucumber and mango salsa



Home-cured Parma lamb
Served with a minted pea puree, minted pea and goat's cheese croutes and fresh peas

Home-cured balsamic pork belly
Served with a turkey, apricot and sage stuffing wrapped in Parma ham, finished with a Cornish cider, Madeira and sage cream sauce












www.theroundkitchen.com

words Rebecca Matthews

Copyright Wed magazine 2015