A new ‘logo’ for us this time. A new contact came as a referral through another friend. And we were so so delighted to have been selected to cater for Paul’s leaving party. Back to London he goes. What an absolutely superb bloke he is too, and some cracking buddies to boot. Yet again I think ChillaxBBQ knocked it out of the park (based on initial feedback). For once in the 18 months or so of ChillaxBBQ operation we messed up the 3 cheese fondue. Yep it got burnt, so that was taken off the menu sadly. Dear me. Anyways here we go with Paul Martin’s ChillaxBBQ Leaving Do. This is the good stuff.
Paul Martin’s ChillaxBBQ Leaving Do came with a few hiccups. Ice Man nearly did not cometh. We almost had a rain stops play moment. And then the bloody fondue. But the rest of the food that went out was damned good I feel. So, proud moments all over.
A new dish for us. Flame seared sirloin sushi, with horseradish cream. Winner!!! This was a cracker! Freja is giving these a good charring with our bunsen torch.
Seriously how good do they look!
Another new one for us today. Hot salami and prawn lollipops. BOOM!!!
Signature slow roast pork belly with balsamic reduction
Signature slow roast pork belly with apple mustard puree.
Four hours in the making. This is our signature roast pork belly. Does it get any better?
We stepped up today with sauce bottles. So much easier to plate. Freja was rather demanding on this, and her idea excelled.
The crew were excellent tonight. Freja and Ollie both got on the tools, not just serving. Bonus time for you two, great work. And partner in crime Ollie Wood was superb too.
Avocado mash in the making. Fry off some bacon, prawns, chili and then stir in to mashed avocado and lime juice. I had to do two types due to some non-meat eaters – so one with bacon and one without. 2x avocado mash. Freja did this dish brilliantly!
And the finished article. Avocado mash with bacon bits. Yummo!!!
Host with the most, our new mate Paul. What a cracking fella. Even inviting us at the end to join the party. Seriously a TOP fella!!!
ChillaxBBQ SWAT team in action.
But one slight glitch. One lump or two of the fondue?
Thai style fish up next. We gave one whole fish to one guest as she had not really eaten anything up to this dish coming out. Steamed to perfection and then chargrilled. This was a belter of a fish dish.
Bulk serve roast pork belly with apple mustard puree. Ding dong!!!
Next up is our reverse seared tomas. Slow roast for 2.5 hours at 90 degrees and then charred on the grill. Two types tonight – truffle salted, and Campot pepper and sea salt. AMAZING steaks!!!
Check that bad boy out. Yes this was an awesome steak. Perfectly medium rare. Apparently the kids grabbed about half a plate of it and ran away.
His knibbs was actually there as well. It was PITCH black at the end, so head torch time. Truffle salt steak anyone?
And here is the happy crowd after. No Paul as he is taking the photo. Thanks again Paul great to meet you, your family and friends. Thanks for allowing us to be part of it. Cheers ChillaxBBQ crew.
Again Paul, the ChillaxBBQ crew would like to say a massive thank you. We wish you safe onward travels. This was Paul Martin’s ChillaxBBQ Leaving Do. We did great I personally think. Apart from a few hiccups. The new recipes were killer. We got amazing verbal reviews on the night and even requests for business cards. That means a lot. If you’re hungry and planning a party don’t forget to reach out to the crew – I am certain you will indeed – ENJOY!!!