Catering Services in Marbella, Dishing up only the best!
Choosing a reliable catering company in Marbella can be a daunting experience, which is why Chez Vous Events in Spain has already taken all of that worry away from you as we have carefully selected some of the most talented chefs on the Coast to carry out all your catering needs on your special day!
Whether you need a professional chef or a full blown catering company on the Costa del Sol, we work with the very best catering companies and know exactly how to carry out your wedding menu, corporate event or birthday party, so that you and your guests can sit back, relax and enjoy your delicious food!
Some of the canapés, brochettes, barbeque options and menu choices that we have offered at previous events include;
CANAPÉS
Camembert Crostini with Sweet Onions (V)
Foie Gras & Green Apple/ Cardamom Compote
Wild Mushroom & Truffle Homemade Croquette (V)
Salmon Tartar with Avocado
Blinis with Smoked Salmon, Crème Fraiche & Caviar
King Prawn Brochette with Spicy Jerez Glaze
Steak Noisette with Spiced Tomato Salsa
Peruvian Corvina Ceviche Miniature
Thai Crispy Chicken Skewer
GRILLED BROCHETTES
Free Range Chicken with Leeks & Mango
Black Angus Filet Mignon with a Wild Mushroom & Red
Acorn Fed Iberian Secreto with Green Chili & Pistachio Nut Chimichurri
LEVANTINE MENU
Lamb & Honeyed Prunes
Chicken, Preserved Lemons & Roast Almonds
Cous Cous, Sultanas & Sweet Onions, Roast Cumin Seeds Garnish
BBQ STATION
Mini Beef and Chicken Burgers
SIDE ORDERS & SALADS
Mozzarella, Tomato & Avocado Salad with Cashew Nut Pesto
Cajún Chicken & Rommaine Lettuce Salad, Croutons & Parmesan
Classic Tabbouleh Cous Cous Salad
New Roast Potatoes with Rosemar
Here are three of our favorite dishes, as well as a quick recipe guide from our talented personal chefs for you to have a go at making these dishes at home! Let us know how you get on…
Wild Mushroom & Truffle Homemade Croquette (V)
Ingredients
- 600ml of milk
- 150g of plain flour
- 100g of unsalted butter
- 100g dried wild mushrooms
- 2 tsp truffle paste or oil
- 2 eggs
- plain flour (seasoned)
- 100g of Panko breadcrumbs
- vegetable oil, for deep frying
- 2 egg yolks
Method
- To make the roux, melt the butter in a heavy based saucepan and add the flour
- Using a wooden spoon, stir constantly until the mixture forms a smooth paste without any lumps and leaves the sides and base of the pan cleanly
- Cook for 5 minutes, until you can no longer taste the flour
- Add the milk to the roux a ladle at a time, cooking for 1 minute after each ladle has been added
- When all of the liquid has been absorbed, put it to one side
- cover the dried mushrooms with hot water and leave for 10 mins
- Put the soaked mushrooms once drained in the processor and blitz briefly
- Add the Roux along with the truffle paste or oil – blitz again
- put in the fridge to chill completely
- Place in a piping bag with a plain nozzle
- Pipe 1 1/2 cm wide sausages onto a tray lined with baking paper
- Place the tray into the freezer to harden the mix for about 2 hours
- Whisk yolks, then coat the croquettas in flour, then egg and finally breadcrumbs
- Deep fry in oil until golden brown
Sophie serves these with onion and quince chutney which she makes in the Quince season in Spain.
Peruvian Corvina Ceviche Miniature
This is incredibly easy and delicious. Make it very last minute and put in little canapé cups to serve
Ingredients
- 1 fillet of Seabass skinned
- ½ red onion finely chopped
- 1 tbsp chopped coriander
- 1 lemon juice
Method
- Finely slice the sea bass and add the lemon juice
- Leave to marinate for 30 mins
- Add the onion and coriander then serve
This can be served with salad as a starter or as a canapé on a mini toast or in a parcel!
Lamb, Honeyed Prunes & Roast Almonds Tagine
Ingredients
- 4 tbsp olive oil
- 1 onion, chopped
- 900g/2lb lean leg of lamb, diced (I like to use the bones too)
- salt and freshly ground black pepper
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 1 cinnamon stick
- ½ tsp ground cumin
- 1 tsp ginger
- pinch saffron threads, soaked in 1 tbsp water
- 12 prunes, soaked in warm water
- 4 tbsp clear honey
- 1 tsp orange flower water (or to taste)
Method
- Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides.
- Pour enough water over the meat to cover.
- Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil.
- Turn the heat down, put the lid on, and allow the meat to simmer for about two hours.
- Add the soaked prunes and leave to simmer for a further 20 minutes.
- Stir in the honey and sprinkle the tagine with orange flower water and serve hot.
With plenty of options and styles for you to choose from, you have the option to choose from 3 course menus to smaller taster menus, canapés, nibbles, barbeque and more. You can rely on Chez Vous Events to manage all of this for you!
