Essex Hog Roasts

Mix and match menus for weddings and celebrations of all kinds – start with a hog or spit roast, paella or barbeque as the main course, and add on from there! We can also provide fork or finger buffets.

Weddings are our speciality – as well as great food we can provide crockery, cutlery, linen, glasses, furniture and marquee – leaving you with less to worry about.

You can enjoy your day to the full by leaving the catering in the capable hands of our friendly and experienced staff. See our ‘Testimonials page for some feedback from happy customers at recent weddings and events.

ESSEX HOG ROAST CANAPÉS – all our canapés are freshly made by us.

We can supply canapé-only orders from October to April inclusive – great for Christmas and New Year Parties!

Smoked Salmon, Sour Cream and Dill on Blinis
Lumpfish Caviar and Sour Cream on Blinis
Smoked Salmon and Cream Cheese on Rye Bread
Smoked Trout on Rye Bread with Wasabi
Salmon Cream, Prawn and Caper on Flaky Pastry
Quails Egg, Watercress and Mayo Croustades
Quails Eggs served with Celery Salt and Pimiento
Asparagus Spears wrapped in Prosciutto
Mini Frittatas
Fruit and Cheese Skewers
Duck Breast, Spring Onion and Plum Sauce served on a Chinese spoon.
Chicken Korma on Nan Bread with Chilli
Chilli Chicken Skewers with Satay Dip
Mini Poppadums and Chicken Korma with Coriander
Chicken Skewers with Sumac and Sesame Seeds
Mini Lamb Kebab with Cumin, Chilli and Coriander
Pate de Campagne Toasts with Green Olives
Duck Pate Toasts with Redcurrant Jelly
Melon and Prosciutto Parcels
Mini Wraps:
Creamed Goats Cheese, Black Olive and Sun Dried Tomato
Tuna and Caper Mayonnaise with Rocket
Humus with Roast Peppers
Shot Glasses of Chilled Soups: Gazpacho, Avocado, Cucumber and Mint

The following canapés need an oven:

Mini Jacket Potatoes with Creamed Blue Cheese and Chives
Roast Chorizo
Bruschetta with Tapenade, Goat Cheese and Roast Pepper
Bruschetta with Fresh Tomato, Garlic, Basil and Olive Oil
Spinach and Feta Puffs

ESSEX HOG ROAST STARTERS

Buffalo Mozzarella, Tomato and Basil with Virgin Olive Oil and Balsamic Vinegar.

Salad of Watermelon, Feta Cheese, Rocket and Nigella Seeds.

Red Peppers Roasted with Goat Cheese, Tomatoes, Black Olive and Basil, served warm or cold.

Classic Prawn Cocktail with Brandy Spiked Marie Rose Sauce.

Homemade Soups ask for details.

Homemade Gazpacho (seasonal).

Smoked Mackerel with Beetroot and Horseradish Cream.

Smoked Salmon with Rocket Leaves, Capers and Lemon Vinaigrette.

Country Pate with Salad Leaves and Caramelised Onion Relish.

Melon with Prosciutto, Pecorino, Basil Leaves and Chilli-Spiked Vinaigrette.

LARGE PLATTERS TO SHARE AT THE TABLE:

Smoked Fish – Salmon, Trout, Mackerel with Capers, Horseradish and Lemon Wedges (Smoked Eel can be added as an extra).

Italian Anti-Pasta – Prosciutto, Olives, Mozzarella, Grilled Mediterranean veg, Sun Dried Tomatoes, Salami Finocchiona (with fennel).

Spanish Platter – Manchego, Olives, Chorizo, Roast Peppers, Croquettas de Jamon.

All starters served with an appropriate bread, and butter.

ESSEX HOG ROASTS SALADS AND HOT VEG SELECTION

POTATO OPTIONS – please choose one of the following:

Hot New Potatoes served with Butter and Parsley
Note – options below depend on facilities available or oven hire.
Hot Jacket Potatoes served with Butter and Sour Cream
Classic Roast Potatoes
New Potatoes roasted with Olive Oil, Sea Salt and Rosemary
Potatoes Dauphinoise or Potatoes Boulangere

SALADS – choose four of the following for the STANDARD Buffet:
Salad of New Potatoes with Dijon Mayonnaise and Fresh Herbs.
Tomato Salad with Green Beans and Basil.
Mediterranean Salad of Tomato, Cucumber, Red Pepper, Red Onion, Olives, Fresh Herbs.
Carrot, Raisin, Corriander, Cummin with Olive Oil and Lemon dressing.
Cucumber finely sliced with Red Onion, White Wine Vinegar and Dill.
Mixed Green Salad.
Homemade Coleslaw.

SALADS – SPECIALS

Cos, Romaine, Watercress, Spinach with Croutons and Blue Cheese Dressing.
Rice with Sauteed Vegetables, Apricots, Cashews and Soy Sauce dressing.
Arborio Rice with Pesto and Pinenuts.
Beetroot, Rocket and Chevre dressed with Olive Oil, Balsamic and Pinenuts.
Cous Cous with Roast Mediterranean Vegetables, Pesto and Feta.
Puy Lentils with Tomatoes, Spring Onions, Corriander, Parsley and Chilli.
Greek Salad of Tomatoes, Cucumber, Feta, Black Olives, Red Onion, Red Pepper, Flat Leaf Parsley
Little Gem, Seasonal Greens, Avocado, Cherry Tomatoes, Black Olives.

VEGETABLES
Roast Winter Vegetables – Carrots, Parsnips, Red Onion, Butternut Squash.
Roast Mediterranean Vegetables – Peppers, Red Onion, Courgettes, Fennel.
Homemade Spiced Red Cabbage.
Homemade Ratatouille.
Glazed Carrots, Green Beans, Broccoli etc.
Summer Vegetables – baby carrots and onions, broad beans, garden peas – served warm with Lemon and Chive Vinaigrette. .

* There may be some seasonal variations.

ESSEX HOG ROASTS DESSERTS – ask if you’ve got a favourite not shown.

Baked Lemon Cheesecake served with raspberry coulis.
Selection of Gateaux.
Strawberries and Cream (seasonal).

The following desserts are all homemade and served with fresh cream or custard:

Apple and Raspberry or Blackberry Crumble.
Apple Pie.
Pavlova – mountainous meringue with whipped cream and berry fruits.
Summer Pudding.
Eton Mess – whipped double cream, crushed meringue, strawberries, raspberries.
Fresh Fruit Salad – with some exotic fruits!
Chocolate Mousse.
Rich Chocolate Brownies with Summer Fruits.
Old English Trifle.
Duo or Trio of Mini Desserts.

Round off your meal with a cheeseboard served with crackers, chutney, grapes and celery. Cafetiere coffee (Lavazza) teas and mints.