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Paul Martin’s ChillaxBBQ Leaving Do

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Paul Martin's ChillaxBBQ Leaving Do

Paul Martin’s ChillaxBBQ Leaving Do

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.

Paul Martin's ChillaxBBQ Leaving Do
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.
Paul Martin's ChillaxBBQ Leaving Do
Seriously how good do they look!
Paul Martin's ChillaxBBQ Leaving Do
Another new one for us today. Hot salami and prawn lollipops. BOOM!!!
Paul Martin's ChillaxBBQ Leaving Do
Signature slow roast pork belly with balsamic reduction
Paul Martin's ChillaxBBQ Leaving Do
Signature slow roast pork belly with apple mustard puree.
Paul Martin's ChillaxBBQ Leaving Do
Four hours in the making. This is our signature roast pork belly. Does it get any better?
Paul Martin's ChillaxBBQ Leaving Do
We stepped up today with sauce bottles. So much easier to plate. Freja was rather demanding on this, and her idea excelled.
Paul Martin's ChillaxBBQ Leaving Do
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.
Paul Martin's ChillaxBBQ Leaving Do
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!
Paul Martin's ChillaxBBQ Leaving Do
And the finished article. Avocado mash with bacon bits. Yummo!!!
Paul Martin's ChillaxBBQ Leaving Do
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!!!
Paul Martin's ChillaxBBQ Leaving Do
Ollie Fon-don’t!!!
Paul Martin's ChillaxBBQ Leaving Do
ChillaxBBQ SWAT team in action.
Paul Martin's ChillaxBBQ Leaving Do
But one slight glitch. One lump or two of the fondue?
Paul Martin's ChillaxBBQ Leaving Do
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.
Paul Martin's ChillaxBBQ Leaving Do
Bulk serve roast pork belly with apple mustard puree. Ding dong!!!
Paul Martin's ChillaxBBQ Leaving Do
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!!!
Paul Martin's ChillaxBBQ Leaving Do
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.
Paul Martin's ChillaxBBQ Leaving Do
His knibbs was actually there as well. It was PITCH black at the end, so head torch time. Truffle salt steak anyone?
Paul Martin's ChillaxBBQ Leaving Do
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!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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