Mackenzie2

Would you mind giving me your recipe for pineapple chutney please.And as for the beef - french onion soup mix, horseradish and whole grain mustard - is that it?How long do I put that on before cooking please.Also your choc mud cake for the dessert would be much appreciated, if that is possible.Thankyou.

mackenzie are you around today?

Yep thats it for the beef. Marinade it for a couple of hours.
Are you serving your pineapple chutney with the ham? sounds delicious.

Yes kinna I am hoping to make the chutney to serve with the ham.I do make another pineapple sauce that I serve with ham - I don't like it that much but others love it.Back to the beef -do you recommend this for a wedding.I guess i am asking- is it fantastic?

It was awesome, absolutely delicious and just melted in the mouth. I am assuming that's what it was as those were the flavours I identified, and it was so similar to the way I used to prepare it.I assume it was a strip loin cut as all slices were rectangular and even. On the platter it looked like a golden-brown pebble grain type crust, just edging the meat.It had no garnishes,(didn't need it) was just served on a long white platter, *as were most of the dishes*.The wedding I attended was at a winery estate, quite an exclusive place and a very professional type chef. (or he looked it). I would definitely give it a go.

Would you mind giving me your recipe for pineapple chutney please.And as for the beef - french onion soup mix, horseradish and whole grain mustard - is that it!How long do I put that on before cooking please.Also your choc mud cake for the dessert would be much appreciated, if that is possible.Thankyou.

mackenzie are you around today!

Hi, Pineapple chutney = Drain 1kg crushed pineapple, sit pineapple aside, To the juice add 8 cloves, 3/4 cup of vinegar 1 tsp cinnamon, and 1 cup sugar, simmer uncovered for about 10 mins (till it thickens) add pineapple, bring to boil, them cool, keeps om froedge fpr 2 - 3 months

When I do a fillet of beef, I just smear the whole top of it with a whole seed mustard,and cook it in a really hot over until it is hot in the middle, I then rest it for 10 mins, the thin end bits are for those who don't like it pink, the thick end is perfect for those who like it rare,Someone else posted the horseradish receipe.

Now..... Choc mud cake, this is embarrassing, I cheat and buy the slab cakes from Bidvest, they have the most moist choclate mud cake, I get 40 slices per cake, (generous serve) and I serve it on a bed of berry sauce, and have cream and thick youg beside it, bowls always come back clean... The cakes are about $20 - $25 each, and on the night after the main and all the dishes, it a great stress free dessert

Yep thats it for the beef. Marinade it for a couple of hours.
Are you serving your pineapple chutney with the ham! sounds delicious.

Yes kinna I am hoping to make the chutney to serve with the ham.I do make another pineapple sauce that I serve with ham - I don't like it that much but others love it.Back to the beef -do you recommend this for a wedding.I guess i am asking- is it fantastic!

It was awesome, absolutely delicious and just melted in the mouth. I am assuming that's what it was as those were the flavours I identified, and it was so similar to the way I used to prepare it.I assume it was a strip loin cut as all slices were rectangular and even. On the platter it looked like a golden-brown pebble grain type crust, just edging the meat.It had no garnishes,(didn't need it) was just served on a long white platter, *as were most of the dishes*.The wedding I attended was at a winery estate, quite an exclusive place and a very professional type chef. (or he looked it). I would definitely give it a go.

Thanks very much mackenzie for your help - much appreciated.I will make my choc cakes this time as it is a special occasion but i will look into the slab cakes.Where is Bidvest?

Bidvest are a food service company they are NZ wide, goggle to see if they have awarehouse in your area, I made the coke cola cake that I got from here, I made it in sponge roll tins and drizzled choc on top for a plate of petite 4's that we did at a wedding last weekend, that was lovely, really chocolatly without being sickly, Best of luck with your catering

Hi, Pineapple chutney = Drain 1kg crushed pineapple, sit pineapple aside, To the juice add 8 cloves, 3/4 cup of vinegar 1 tsp cinnamon, and 1 cup sugar, simmer uncovered for about 10 mins (till it thickens) add pineapple, bring to boil, them cool, remove cloves keeps in fridge for 2 - 3 months

When I do a fillet of beef, I just smear the whole top of it with a whole seed mustard,and cook it in a really hot oven until it is hot in the middle, I then rest it for 10 mins, the thin end bits are for those who don't like it pink, the thick end is perfect for those who like it rare,Someone else posted the horseradish receipe.

Now. Choc mud cake, this is embarrassing, I cheat and buy the slab cakes from Bidvest, they have the most moist choclate mud cake, I get 40 slices per cake, (generous serve) and I serve it on a bed of berry sauce, and have cream and thick youg beside it, bowls always come back clean. The cakes are about $20 - $25 each, and on the night after the main and all the dishes, it a great stress free dessert

Thanks very much mackenzie for your help - much appreciated.I will make my choc cakes this time as it is a special occasion but i will look into the slab cakes.Where is Bidvest!

Bidvest are a food service company they are NZ wide, goggle to see if they have awarehouse in your area, I made the coke cola cake that I got from here, I made it in sponge roll tins and drizzled choc on top for a plate of petite 4's that we did at a wedding last weekend, that was lovely, really chocolatly without being sickly, Best of luck with your catering