Mimosa Foods

Cumin – Versatile and Exotic

2011-04-27T16:17:00.002+01:00

Cumin that most exciting of spices is once again a favourite in Britain.

Well known in the middle ages, cumin has slowly crept back into our spice cupboard and kitchens due to our newfound familiarity with both Asian and Middle Eastern Cuisine.

What is cumin?

It is the seed of Cuminum Cyminum
This annual herb is of the parsley family Umbelliferai
Origin is believed to be the Mediterranean
Cumin was already well known in Greek times

How is it used today?

1. In Picking mixtures

2. In Cheeses in Holland and Switzerland

3. In many Indian dishes such as Aloo jeera (potatoes cooked with cumin)

4. In compound Indian spice mixes such as Garam Masala

5. In many Mexican dishes—the Spaniards brought it to the New World

My favourites as used in Mimosa:

1. Make a Greek Salad and add roasted ground cumin to the vinaigrette

2. Sprinkle roasted ground cumin on Halloumi cheese and grill on the BBQ

3. Add to freshly made Chile Con Carne

4. Add to thinned plain yoghurt with a touch of salt and coriander to make Indian Lassi

5. A touch added to fruit salad is rather exotic but not for all!

How to roast and grind cumin

1. Buy good long grain cumin—avoid packs with a lot of broken pieces as this indicated a lower grade.

2. Place cumin in a non stick pan and slowly roast. As the pan heats the cumin will start to release volatile oils – this is where the great smell comes from.

3. Toss or stir the pan continuously once you smell the cumin aromas.

4. Be very careful not to burn.

5. After around 5 mins move the roasted cumin to a mortar and pestle and grind – alternatively you can use a small electric spice grinder.

6. Store in an airtight container in the fridge or freezer.

Watch out for our upcoming spice reviews

Dill
Caraway
Chilli—this will cover 6 of our favourites
Rosemary
Marjoram
Black cardamom
Green cardamom
Turmeric
Onion seed also known as Nigella
Coriander—seeds and powder
Curry leaves

Written by Jan Peacock on behalf of Mimosa Foods London

Our List Of London Venues

2010-05-07T15:23:00.004+01:00

One of the most time consuming parts of organising a function is to find a venue that a South London Caterer will service and that meets your needs.

Over many years we have worked with numerous venues, be they:

Church Halls
Museums
Stately Homes
Historic buildings
Meeting venues

The key when looking for a venue is to follow an ordered checklist so:

Pick 4-6 venues that are in your area-so if you are in South London or more precisely in the Dulwich/Herne Hill area you would look at places south of the river.
Go thru in your mind how people will arrive and depart
Look at how they will arrive-are you bussing them in or do they need to park?
Where is the nearest train station?
Is the venue child safe

Once you have your list; and this can be done with your outside caterer, you now need to visit the facilities. A preliminary call for pricing followed up by a visit will give you a feel for the site.

Often the manager or caretaker will be a fountain of information on the types of events that have been staged at the venue in the past. Ask as many questions as possible. I think a checklist is helpful to ensure you cover all topics.

Now involve your caterer and have them help you theme your space. Whatever the event a theme will give all involved a way of understanding how you see the event. I have listed some key points for you to think about:

Flowers
Colours, including table cloths and napkins
Focal points upon guest arrival-arch way or special lighting
Table decorations
Attire-casual or formal
Music

Venues close to our outside catering business have been listed below. For further information either contact the venue directly or contact our Retail shop in Herne Hill South London. A more detailed listing can be provided.

Venues in South London

BATTERSEA ARTS CENTRE, LAVENDER HILL.

Battersea Arts Centre is a popular venue and its Lower Hall is available for hire. Church Hallesque

Available from 2.30pm to midnight.

Capacity :- 180 people cocktail reception, up to 100 sit down dinner

THE HORNIMAN MUSEUM & GARDENS

The stunning Conservatory at the Horniman Musuem was built in 1894 in the finest tradition of Victorian cast iron architecture. Available for hire during the day and evening

Available from 9am to 11pm.

Conditions :- access to wcs not terribly convenient.

Capacity :- maximum 100 persons

PUMPHOUSE GALLERY, BATTERSEA PARK

This is an unusual Victorian lakeside venue in the centre of Battersea Park, ideally suited to cocktail/buffet receptions. The ground and first floors of the Pump House are available for hire.

Available from 6pm (summer) 3.30pm(winter) until 1am.

Capacity :- approx 80 persons (possibility of hiring marquee to increase capacity)

Mimosa are a leading outside caterer in the Herne Hill and Dulwich areas of South London. Why not visit their website at www.mimosafoods.com and let Mimosa meet your catering needs!

Portions : How To Decide How Much To Order For Your Function

2010-02-16T16:23:00.003Z

Planning parties, be it a significant birthday or a wedding, is always a time of heightened stress. You are excited by the upcoming event and at the same time worried when you look at the details.

Your caterer or wedding advisor will help you get the details in the correct order – but you still want some control over quantities of food and wine to order.

Here is a check list of how to plan, and the questions you need to ask yourself:

1. Beverages – We estimate from ½ bottle of wine per person to 1 bottle. However many other factors come into play such as

a. Lunch time or dinner.

b. Age of group – younger men will prefer beer/women often prefer non-alcoholic beverages for lunch etc.

c. How many guests are driving?

d. If champagne is served as an aperitif then this should count towards total wine ordered.

2. Food including canapes – Standard portion sizes for meat and fish for plated meals are easy to find using a site such as http://www.lovefoodhatewaste.com/perfect_portions. However canapes at the start of an event are more difficult to gauge. Here are our tips.

a. Canape party without dinner

i. 5 canapes in the first 30 mins and then 3 per hour up to a total of 10 per person.

ii. By adding nuts and olives you can decrease the number of canapes

b. Canape party with dinner

i. No more than 5 canapes per person.

ii. Consider just having olives, crisps and dips.

3. Buffets – This can be a traditional buffet served from a set table or enhanced canapés-twice the size of a finger canapé.

a. Traditional buffet – The ratio of meats to salad/starches will be for every portion of meat or fish (175gr per person) provide 240 gr of salad/starch. This means that if you have a poached salmon or breast of chicken you will provide 100gr of potato or pasta salad and two portions of other salad each weighing around 70gr each. If you think about this logically there is a total volume or weight of food a person can eat.

b. Finger buffet – Enhanced canapes. The standard is 10 per person for a party lasting 2 hours. If your guests are known as ‘good eaters’ err on the heavier side when you choose your finger canapes. A hummus with carrots or mini baguette will be more filling than a delicate smoked salmon on toast!

3. Dessert portions – go all out in this area – remember the last food your guests eat will be remembered best. So variety and good display are very important. A tower of profiteroles (croque-en-bouche) would be spectacular with a rich chocolate mousse and perhaps a tropical fruit salad.

Final thoughts – do ask your outside catering professional to explain how they have arrived at their portion sizes – they will be happy to explain and you will feel more in control.

An article in a series published as a blog for South London Outside catering users.

Mimosa are a leading outside caterer in the Herne Hill and Dulwich areas of South London. Why not visit their website at www.mimosafoods.com and let Mimosa meet your catering needs!

Tchoutchouka, Babaganosh or Houmous? Moroccan Food?

2010-02-03T16:49:00.003Z

Well yes! You’ve probably heard of at least one of these foods from Morocco, not often known as part of the Maghreb, probably two, but you’re well up in your North African cuisine if you know all three. Still, do you know what they are and anything about their origins? Know much about the Maghreb? Read on.

Maghreb first – An area of North Africa generally thought to consist of Morocco, Algeria and Tunisia but also potentially including Mauritania and Libya. It’s a region partially cut off from the rest of Africa by the Sahara desert, mostly populated by Arabs of Berber descent. Historically it also had a significant Jewish community which might seem odd to bring up except for the fact that these foods are also popular in Israel but with slight variations to the names.

Tchoutchouka next – This was a new one to me. A dip, relish or stew consisting predominantly of peppers, but in certain parts of Morocco and Tunisia with the addition of tomatoes and onions roasted and then combined. Often served cold but sometimes when hot finished by cracking eggs on the surface and leaving them to cook using the heat of the dish. It’s a popular accompaniment for Merguez, spicy sausages, in Tunisia, with or without the egg.

Now Babaganosh – At its simplest, char-roasted aubergine flesh mixed with olive oil, a little tahini, salt and some lemon juice. As with all these dishes there is no correct or authentic recipe. Other addition might include onion or garlic, other vegetables and flavourings such as cumin and chilli powder. This is beautiful when eaten cold with wedges of raw vegetable or pieces of pitta bread. A typical garnish for this might be a sprinkling of mint leaves or pomegranate seeds.

Last but not least Houmous (or is it Hummus?) – We all know about his one! A dip or spread made from mashed or crushed chick peas. Remind yourself what the other basic ingredients for Babaganosh were and you’ve got your finished Houmous. Both names are valid and there are numerous other possible spellings. There was some upset in 2008 when Lebanon tried to declare that Houmous was a uniquely Lebanese dish in response to the commercial success of various Israeli brands.

Falafel is a bonus! – This had to be included since it fits in so well with the other three dishes. Usually known as a type of chickpea fritter deep fried until crisp on the outside and served in pitta bread. Well this is correct but in Egypt it would be made using fava beans probably more commonly known as broad beans here in the UK. The fava bean is the one bean commonly eaten in Europe that is actually native to North Africa. Most other beans originated in the Americas. Along with the chickpea it has been cultivated and eaten for thousands of years in Morocco and the Mediterranean area.

Mimosa are a leading outside caterer in the Herne Hill and Dulwich areas of South London. Why not visit their website at www.mimosafoods.com and let Mimosa meet your outside catering needs!

Successful Party Planning Tips

2010-01-27T13:52:00.000Z

When planning a party whatever it might be:

1. A wedding reception,

2. Christening or naming ceremony

3. Birthday party

4. Bar Mitzvah

5. Major Birthday

6. Or just a gathering of friends

There are a number of points that you should consider:

1. Plan ahead. Parties always take longer to organise than you initially think. This is because your ideas often change as you seek advice from friends and family. Another factor is that the venue may have restrictions on timing or on what you can serve. Most South London venues give you a set of rules to follow that are very helpful.

2. Whatever your event(christening, wedding, significant birthday or corporate) take time to meet with the venue manager to understand how to best use the space and how to work with a caterer.

3. Make an action list and ask yourself the following questions?

a. Is the occasion going to be informal or a rather more formal sit down occasion?

b. How many people will attend? Take into account school holidays and other times when people are away so as to avoid declines on your invitation. Once invitations have been sent out you can call every one and gauge their enthusiasm for the party and ability to attend.

c. What is your budget? Unless you make a clear and detailed list you will certainly be surprised when you add up all the costs. Therefore plan ahead. You can vary the cost based on the type of event.

4. Now you can get into other details

a. Will you serve canapés or perhaps a buffet?

b. Maybe a sit-down dinners which is certainly more intimate especially in the evening.

c. How about an ethnic meals, such as Thai or Moroccan themes concepts. So will it be a Thai Green Curry or a Moroccan Tagine?

d. Other concepts for parties include summer barbeques

e. Whole roast hogs or lambs.

f. Summer is also the time of cold buffets featuring whole poached salmon, Moroccan tchouchoka, babaganoush and of course European fresh salads.

g. Establish the preferences or special requirements of your guests. For example, will there be any vegetarians, or do any of your guests have any food allergies?

5. What about drinks?

a. . What variety would you like to offer? Most caterers offer a full wine and spirits section. Often the caterer will be very competitive and more convenient that an off licence. And the service is usually on a sale or return basis. Wine lists today give an international range of New World and Old. Rose wines are good choices for Summer functions.

b. Are you going to match the food and drink to the décor and entertainment?

6. How much involvement do you personally want to have, or do you want to have a caterer that can take all that pressure off you, even when it comes to passing around the canapés? The services of a professional caterer will be invaluable. Local caterers who know the South London area are often a better match and of course you will be buying local!
Will you be having a cake and who will make it for you?

7. What about equipment.

8. Do you really have enough glasses, plates and even chairs? Again your caterer can point you in the right direction or can quite simply handle all the details right down to place cards and printed menus.

9. Some of the terms out there can seem confusing so here’s a brief rundown of the type of catering you can choose:

a. Canapés / Finger buffet: offers guests bite-sized portions without the need for cutlery

b. Fork buffet: guests can help themselves or be served individual items. Requires crockery and cutlery

c. Sit down dinner: You can decide on the number of courses for your guests and the food you want to serve

Caterers located in South London in the Dulwich and Herne Hill areas have helped many satisfied clients with their special occasions.

We hope this helps you with the first steps in planning your successful party.

Mimosa are a leading outside caterer in the Herne Hill and Dulwich areas of South London. Why not visit their website at www.mimosafoods.com and let Mimosa meet your outside catering needs!

Gisella and Joris in India - Part 5

2010-01-26T13:58:00.000Z

Today we are in Mammalipuram ( Mahallipuram) on the coast of the Bay of Bengal. We arrived from Pondicherry yesterday, which is an old French colonial town where some still speak French and real croissants and pain au chocolat can still be found!

However it is best known for a nearby Ashram called Auroville which was set up as an ideal vision of a unified way of living. There are currently 2000 people of all different nations living collectively in Auroville.

We are staying in Mammalipuram for 5 days where we will explore the area a bit more and explore
- Kanchipuram is one of seven sacred cities in India and producer of India's finest silks
- Crocodiile Bank and snake park
- Mammalipuram itself which has rock temples dating from 700 AD.

The atmosphere here is similar to Varkala in Kerala, it's a small beachside village with lots of restaurants selling fresh fish, lobster and many shops selling all kinds of Indian handicrafts. It will be a relaxing end to our fascinating trip to India!

Gisella and Joris in India - Photos

2010-01-25T15:45:00.000Z

Chappatti stand in Tanjore.

Flower garlands for temple offerings.

Swordfish tandoori at Varkala beach

Temple at Madurai, Tamil Nadu - one of the biggest in India.

Gisella and a lovely Indian family at Tanjore temple, Unesco world heritage site.

Gisella and Joris in India - Part 3

2010-01-21T14:33:00.000Z

Today we arrived in Thanjvur from Madurai.We took a local bus from Madurai which was more comfortable than I expected- all for 40 pence each....

Both Madurai and Thanjvur are temple towns but Thanjvur has a temple dated from 1000 AD that is also a Unesco World Heritage Site. It was amazing in it's red carved stone. Although we found the temple interesting the locals founds us much more so and many were keen to have their photos taken with us. We have a list of several addresses and counting of photos we will send to people when we get home!!

The south Indian main lunch dish is called Thali and it is really good. It is a bowl of rice with 6 or 7 small pots of curries, chilli and yoghurt all served on a banana leaf....

Tommorrow we head to Trichy (there is a longer Indian name for the town but I struggle to spell it or pronounce it), another and our final 'temple' town and then onwards to Pondicherry on the bay Of Bengal.

Gisella and Joris in India - Part 2 (with photos)

2010-01-18T12:13:00.000Z

Today we are in Varkala Beach, just above Trivnadrum. We arrived two day ago from Thekkady, after a 8 hour bus journey. It is a very chilled beach resort sitting on a cliff above the Arabian Sea.

It's a balmy 36 degress here with a lovely sea breeze. Yesterday I went to a 2 hour yoga class in the early morning- very zen!!

There is so much fresh fish- each night the fish is displayed in front of all the restaurants- swordfish, tuna, butter fish, grouper and 3 to 4 types of huge prawns. You choose your fish and they grill it or tandoor cook it. Really great!!

This afternoon, the five of us that have stayed here after the tour finished, are doing a cooking class in keralan cuisine to make fish curry, rotis and some other dishes...

Tommorrow we head inland to the temple town of Madurai where we will stay for three nights.

Gisella and Joris in India - Part 1

2010-01-14T14:43:00.000Z

Today we are in Thekkaddy, the hill station below Periyar National Tiger Reserve.

Yesterday we visited a spice garden featured in a BBC documentary called' 80 BEST GARDENS IN THE WORLD'. We tried fresh cardamon- amazing.

The locals are very friendly.

Typical food up here is quite spicy, mainly vegetarian with lots of coconut milk, really good.

This morning we left at 6.30 am for a three hour trek in the tiger reserve. Sadly we did't see any tigers or elephants but many other great things like monkeys and fresh turmeric!

We then went on a elephant ride which was fun but a bit bumpy- our elephant was Maria!

On the way up to Thekkady yesterday we stopped at the tea planatations- did you know green, black and white tea all come from the same plant?

Tommorrow we drive back down 6 hours to the beach resort of Varkala where we then have 2 days of beach related events and seafood.