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    K&G McAtamney Wholesale - Exclusively at Henderson Foodservice ➤

    To cater for a larger crowd of guests we have some easy to prepare ideas for banquets and buffets which can be tailored to event size and even dietary requirements whilst keeping a high-end flair.

    Ingredients

    • 2 Seabass 
    • 1 Scallions
    • 1/2 tsp Soft Dark Sugar 
    • 1/2 Red Chillies
    • 1/3 thumb size Ginger
    • 1 Small Clove Peeled Garlic
    • 1 tsp Sweet Soy Sauce
    • 1 tsp Honey
    • 1.5 tbsp Lime Juice
    • Coriander
    • 50g Thai Rice
    • 4/5 Broccoli Stems

    Method

    1. Pre heat oven to 180
    2. Defrost the seabass
    3. Cook your rice
    4. Place seabass onto a baking sheet with greaseproof paper underneath so it doesn’t stick.
    5. Mix the sugar, soy, honey, lime juice with minced garlic and ginger pour over the fish.
    6. Bake for 10 minutes then place the sliced chillies. And sliced scallions on top and bake for a further 5 minutes.
    7. Season your cooked rice with lime juice and chopped coriander.
    8. Cook off the broccoli.
    9. Plate up by placing the cooked rice in the bowl then adding the broccoli to one side. Now plate the fish on the other side and spoon the juices over the fish.
    10. Garnish with a few sprigs of coriander.

    Ingredients

    • Tomahawk Steak
    • 4 Beer Battered Onion Rings
    • 3 Flat Mushrooms
    • 1 Tomatoe
    • Fries
    • 1 Garlic Clove
    • Handful Parsley
    • Bunch of Basil
    • Handful Mint
    • Handful Caper Tray
    • Handful Gerkins
    • 1 tbsp Dijon Mustard

    Method

    1. Pre heat oven to 180.
    2. Oil and season the mushroom and tomato and roast until cooked.
    3. Season the tomahawk wrap foil around the bone and sear in a hot pan, finish in the oven until required cooking temp.
    4. Place the garlic, parsley, basil, mint, capers and gherkins and mustard into a blender and pulse until it all comes together.
    5. Deep fry the chips and onion rings.
    6. Plate up and remove foil from the bone.

    Ingredients

    • 200g IQF Raw King Prawns
    • 150g Diced Chorizo
    • 2 Cloves Peeled Garlic
    • 100ml DR Pomace Oil
    • 1/2 Lemon
    • 1 Deli Delicious Large Panini
    • Handful Flat Parsley

    Method

    1. Defrost the prawns and panini.
    2. Pour the oil into a large saucepan and bring up to a medium to high heat.
    3. Add the chorizo and cook in the oil allowing the oil to infuse flavour from the chorizo.
    4. Thinly slice the garlic and add to the chorizo oil.
    5. Add the prawns and lower the heat and slowly cook the prawns.
    6. Add the chopped parsley and season.
    7. Remove from the heat and place into a serving bowl.
    8. Zest ½ lemon over the top and serve in the toasted panini.

    Ingredients

    • 2 Chicken Legs
    • 200g Baby Potatoes
    • 10g Fresh Chives
    • 15ml Pomace Oil
    • 60g Pepper Sauce
    • 1g Pink Peppercorns

    Method

    1. Pre- heat oven to 180.
    2. Pre- heat your waffle machine
    3. Using left over cooled baby potatoes, mix with the oil and chives and season.
    4. Pan fry the chicken thighs skin side down to get the skin crispy then finish in the oven.
    5. Place the potato mix into the waffle machine and cook until its golden and crispy.
    6. Heat up the sauce and add in the pink peppercorns.
    7. Plate up and garnish with chorizo chives.

    Ingredients

    • 120g Halloumi
    • 1 tsp Honey
    • 100g Bulgar Wheat
    • 120g Cherry Tomatoes
    • 40g Red Salad Onion
    • 1/2 Lemon
    • 2g Corriander
    • 4g Parsley
    • 2g Mint
    • 10g Olive Oil
    • 25g Pomegranate
    • Dill
    • 80g Tipp. Cheese Greek Style Yogurt
    • 5g Jalapenos

    Method

    1. Cook off the wheat – allow to cool.
    2. Mix yoghurt, jalapenos, coriander in a blender.
    3. Chop the tomatoes, red onion, herbs and mix with oil and season.
    4. Mix the bulgar wheat with the salad mix.
    5. Slice the halloumi into 40g slices.
    6. Lightly dust each slice in flour.
    7. Heat up in a frying pan to medium heat and add oil.
    8. Gently fry the halloumi until crispy and golden.
    9. Spread the jalapeno yoghurt onto a plate.
    10. Spoon the tabbouleh mix on top then plate the 3 slices of halloumi on top of it.
    11. Drizzle the honey over the halloumi and sprinkle the pomegranate seeds and garnish with a few sprigs of dill.