BIEN Catering Edinburgh - Corporate Functions, Parties, Weddings, Wakes & Funerals.
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Corporate Catering - Hot Fork Buffets

BIEN Catering Edinburgh - Hot Fork Buffets Hot Fork Buffets

At BIEN catering we take pride in all our food, especially our hot fork buffets.

Our dedicated chefs can take a simple piece of meat , fish or seasonal vegetables and turn them into something magical, expertly matching flavours with spices and seasoning to create a selection that will truly delight you and your guests.

A minimum order for 10 applies, prices start from £8 per head.

Chicken and mushroom stroganoff (chicken breast , button mushrooms and onion simmered with white wine cream, garlic, paprika, fresh tarragon and finished with lemon juice)

Thai red chicken curry (chicken breast with fresh garlic, ginger, red chilli, lemon grass tomato paste and coconut milk, finished with chopped fresh coriander)

Chicken and chorizo sausage paella ( seasonal vegetables, chicken breast and chorizo sausage sautéed in olive oil with crushed garlic and fresh rosemary then combined with rice and chicken stock)

Chicken and coriander lasagne (sliced chicken breast cooked in a tomato sauce with fresh coriander layered between sheets of pasta topped with a cheese sauce)

Chicken tikka masala ( marinated pieces of chicken cooked in a tikka sauce and finished with fresh coriander and yogurt)

Char grilled chicken with sweet chilli noodles (flash fried vegetables mixed with egg noodles and sweet chilli sauce topped with char grilled chicken breast)

Steak and ale pie (chunks of premium beef cooked with ale and beef stock until delightfully tender then lightly thickened and topped with a slab of puff pastry)

Boeuf (beef) Bourguigonne (diced beef cooked with smoked bacon, button onions mushrooms and a full bodied red wine)

Lasagne al forno (prime quality steak mince browned in a hot pan with onions, garlic, herbs and tomatoes, simmered until lightly thickened then layered between sheets of lasagne pasta, topped with a white sauce, grated cheddar cheese and baked in the oven.)

Chilli con carne (prime quality steak mince browned in a hot pan with diced onions, fresh red chilli, cumin, cinnamon, and chopped tomatoes simmered until slightly thickened then mixed with kidney beans)

Steak mince and garden vegetables (prime quality steak mince browned in a hot pan with diced garden vegetables and beef stock simmered until cooked then lightly thickened)

Pork fillet cooked in a creamy dijon mustard sauce (medallions of pork fillet seared in a hot pan then cooked with cream, white wine stock and Dijon mustard finished with fresh herbs)

Pork stroganoff (strips of prime quality pork, button mushrooms and onion simmered with white wine cream and garlic then flavoured with a generous pinch of paprika, fresh tarragon and finished with lemon juice)

BBQ pulled pork burritos (slow cooked pulled BBQ pork wrapped in a large flour tortilla then baked in the oven served with grated cheese and sour cream)

Haggis neeps and tatties

Seared tuna, sun blushed tomatoes, olives, capers and linguine pasta with aged balsamic vinegar and parmesan shavings

Roast fillet of salmon with wilted asian greens, bean shoots and noodles with teriyaki dressing

Thai green curry with King prawns (King prawns cooked with aromatic spices blended with green vegetables and coriander cooked with lemon grass, chilli, garlic, root ginger and coconut milk)

Roasted vegetable lasagne (seasonal vegetables cooked in a smoky tomato sauce then layered between sheets of lasagne pasta and topped with a cheese sauce)

Exotic mushroom stroganoff (specially selected exotic and field mushrooms simmered with onions white wine cream and garlic then flavoured with a generous pinch of paprika, fresh tarragon and finished with lemon juice)

Thai red vegetable curry (specialy selected vegetables cooked with fresh garlic, ginger, red chilli, lemon grass tomato paste and coconut milk then finished with chopped fresh coriander)

Vegetable moussaka (fresh vegetables cooked in a tomato sauce with cinnamon and cumin then layered between slices of fried aubergine and potatoes topped with a white sauce and grated cheddar)

Flash fried vegetables with sweet chilli noodles (selected fresh vegetables flash fried with fresh garlic, ginger and chilli and mixed with sweet chilli noodles)
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